Keto Maple Syrup
A smooth, pourable keto maple syrup that never turns gritty, because it is sweetened with allulose instead of erythritol. Xanthan gum gives it body, a spoonful of butter gives it that diner flavor, and it keeps a month in the fridge. 0.1g net carbs per 2 tablespoons.
Equipment
- Small saucepan
- Whisk
- Glass jar or bottle with a lid
Ingredients
- 1 cup water 240 ml
- 1 cup allulose-monk fruit blend or 1 1/3 cups pure allulose
- 1 tbsp unsalted butter
- 1/2 tsp xanthan gum level
- 2 tsp maple extract brands vary in strength
- 1/8 tsp fine salt
Instructions
- Dissolve: Whisk the water and the allulose-monk fruit blend together in a small saucepan. Bring to a gentle boil over medium heat, then simmer 5 minutes until completely clear. Do not let it boil hard.
- Butter: Whisk in the unsalted butter until melted and glossy.
- Thicken: Off the heat, sprinkle half the xanthan gum lightly over the surface and whisk hard right away. Repeat with the rest of the xanthan gum.
- Flavor: Whisk in the maple extract and the fine salt.
- Cool: Leave in the pan about 15 minutes to thicken, then pour into a clean glass jar or bottle.
Notes
Use allulose. Erythritol recrystallizes as the syrup cools and turns it gritty. Pure allulose is less sweet than an allulose-monk fruit blend, so use 1 1/3 cups of it.
Too thin? Whisk in xanthan gum 1/16 tsp at a time. Too thick? Stir in warm water a teaspoon at a time.
Storage: refrigerate in a sealed glass jar up to 1 month. Warm gently before serving, as it thickens when cold.