Oh the joys of maple syrup! Through the years, I’ve experimented and used many syrups that are low carb. Mrs. Butterworths Sugar Free Maple Syrup has always been a pleasure of mine to use, though I do use it rarely. It’s got aspartame so I know others wouldn’t want to use it.
Torani also does some awesome syrups, but I have decided that Torani is kind of expensive for what it is. I realize many people have a budget and many people like to make their own foods to their own tastes. So, I ventured out to make a great maple syrup that will supplement any of the pancakes or sweets that require it.
I just want to point out that the Maple Extract I was using (after reading on it) seems to be weaker than others. So, if you are using a concentrated maple extract, make sure you measure in 1/2 tsp. increments to make sure you are getting the taste you want!
Yields 1 Cup Maple Syrup, 4 Servings Total
1. In a microwave safe container, mix together 2 1/2 tsp. Coconut Oil, 1 Tbsp. Butter, and 1/4 tsp. Xanthan Gum.
2. Microwave the oils and butter together for 40-50 seconds, until melted and hot.
4. Mix 3/4 Cup Filtered Water and 1/4 Cup Powdered Erythritol into the mixture.
5. Add 1/2 tsp. Vanilla Extract and 2 tsp. Maple Extract. Your maple extract may vary, so make sure you taste as you add.
6. Mix everything together well until combined.
7. Microwave the mixture for 40-60 seconds and stir. Let cool and serve!
Per 1/4 Cup Serving, this will be 49 Calories, 5.5g Fats, 0g Net Carbs, and 0g Protein.
|Thick and Sticky Maple Syrup||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|3/4 Cup Water||0||0||0||0||0||0|
|1 Tbsp. Unsalted Butter||100||11||0||0||0||0|
|2 1/4 tsp. Coconut Oil||90||11||0||0||0||0|
|2 tsp. Maple Extract||0||0||0||0||0||0|
|1/2 tsp. Vanilla Extract||1||0||0||0||0||0|
|1/4 tsp. Xanthan Gum||3||0||1||1||0||0|