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Diabetic Syrup Recipe

Diabetic Syrup Recipe
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This keto maple syrup is a low-carb, sugar-free alternative to traditional pancake syrup. Simple ingredients that are superior to store-bought!

Ingredients

Scale
  • divided into two cups of water
  • xanthan gum, 1 teaspoon
  • 2/3 cup choice of granulated sweetener Please refer to the notes.
  • salt (1/4 teaspoon)
  • 1 teaspoon maple flavouring
  • 1 teaspoon extract (butter or vanilla)

Instructions

  1. 1/4 cup water and the xanthan gum should be whisked together in a small mixing dish. Allow for thickening by allowing it to settle for a few minutes.
  2. Add the remaining water, salt, and granulated sweetener to a small saucepan. Please bring it to a low simmer over low heat. Remove the pan from the heat once it has reached a gentle simmer.
  3. Whisk the xanthan gum-water mixture into the warm liquid. Mix in the flavour extracts until they’re well blended. Allow the syrup to cool entirely before using; it will thicken as it cools.

Notes

  • You can use monk fruit sweetener, erythritol, or keto brown sugar. The lovely amber colour comes from using keto brown sugar.
  • KETO SYRUP CAN BE KEPT FOR UP TO 4 WEEKS AT ROOM TEMPERATURE IN A SEALABLE BOTTLE OR CONTAINER. Make sure it isn’t exposed to direct sunlight. You can also keep it for up to 6 months in the refrigerator.
  • To store in the freezer: Place syrup in a freezer-safe container and freeze for up to 6 months. Before using, the syrup must be completely thawed and blended again.

Nutrition

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Find it online: https://alazharfoodie.com/diabetic-syrup-recipe/