Rich Buttered Sugar-Free Maple Syrup, THM-S or FP
This syrup is a delicious (realistic) accompaniment to low-carb or low-fat pancakes and waffles.
In the years since discovering how to make a nice little FP (low fat/low carb) syrup and posting about it on my old blog, I’ve intended to come up with one that is a totally rich, decadent, S (low carb/KETO) maple-flavored syrup.
A syrup that reminds you of one as good as IHOP or any other pancake place has to offer.
A syrup that will make any special breakfast or cozy supper complete.I believe that this goal has finally been achieved with this Rich Buttered Sugar-Free Maple Syrup.
Warning: Xylitol which is poisonous to dogs (and possibly other pets)is essential to the formula of this syrup. If you have pets in your home please make one of my other syrups (linked below) that don’t contain it.
You can use this syrup in an S (low carb/KETO) or low carb setting, but if used carefully it could be the fat source for an FP (low carb/low fat) or E (low fat) pancake or waffle.
This syrup is almost indistinguishable from the sugary kind once it is boiled, flavored and served warm. Of course, real maple syrup from the tree sap is different, but I’m referring to maple-flavored store-bought syrup.
If you want to make the milder flavored maple syrup that I originally posted a couple of years ago and updated with gentle sweet last year called Sugar (Free) Syrup with Gentle Sweet, here’s the link to that one. While we’re on the subject of syrups here’s another wonderful recipe I call Easy Breezy Strawberry Syrup.
The problem with making a real sugar syrup is that it has to be boiled to have the consistency and flavor that we know and love so well and it really needs a consistency of 2 parts sweetener to 1 part water.
Normally a syrup of this quality would boil for several minutes until it has “boiled down” or reduced and the sugar and water are totally combined into a thick syrup. I didn’t go that far with this syrup and because of that I add just a tiny bit of xanthan to finish thickening it.
I have been able to make this type xylitol syrup for a couple of years also but delayed posting it on this blog until I was able to do something about the crisping effect that comes with boiling sugar alcohols.
Once I discovered that it could be reheated in the microwave briefly and it would return to a state very close to the original I knew it would be post-worthy.
I would not personally want to eat this sweet syrup every day, but once a month or so for a nice big pancake breakfast with the family, for special occasions or a nice breakfast with my husband? YES!
Because of the need to reheat it before it is served and the sweetener crisping problem in general, I am including instructions for making a smaller half batch of syrup in this post as it really needs to be eaten within a few days of making it.
See below for the full printable recipe but be sure and read the following notes first.
- *This is a small batch of syrup best enjoyed on special occasions when you just need old fashioned syrup on a nice big stack of pancakes with butter.
- *I tried boiling this without the butter and it seemed to be crispier without it. My tester added MCT oil to hers in addition to the butter and thought that worked very well.
- *Artificial maple flavoring has a strong flavor so I recommend 1 tsp. Also, flavoring brands really vary so the one I’ve tested this syrup with is the Watkins brand.
- *One of my testers tried using natural maple extract from Olive Nation and she found that she needed more of the extract as it is milder. Also, it was a lighter color but very, very good she says!
- *I recommend using xylitol in this syrup because of the way you can boil it (a little) and can usually delay the crisping process for a full day for special occasions. If you really need to make it with gentle sweet just omit the boiling and use 1/4 cup of gentle sweet instead of 1/2 cup xylitol and then you will need more xanthan gum too.
- *For KETO people the use of xylitol is going to make this a little higher on the glycemic index. I’ve included a note from a lady that used Swerve. Also, you can reduce the amount of xylitol by 1/2 and add an equal amount of erythritol (lower glycemic) or use half xylitol and half Swerve.
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
I know it’s tempting to scroll down to the recipe but please back up a moment and check out the notes in the middle of this post. No fluff I promise just hints and tips. 🙂
Rich Buttered Sugar Free Maple Syrup
- 1/2 cup xylitol -stevia alone will not work in this syrup you need volume
- 3/4 cup water
- 1 teaspoon butter (you can add extra for S pancakes or waffles, help it not crystalize)
- *1 teaspoon maple flavoring
- 1/4 teaspoon vanilla extract
- 1/4 - 1/2 teaspoon xanthan gum (this syrup will continue to thicken as it cools the butter aids in that process)
- 1 pinch mineral salt
- Optional 1/4 tsp high quality stevia to make it just a bit sweeter without adding more xylitol
- Personal choice! I like to add 1 tsp blackstrap molasses to this syrup. It helps it taste richer and keeps it from crystalizing even better than the butter alone.
- Bring the butter, xylitol, and water to a boil and reduce the heat to medium so it will boil at a slow boil for 3 minutes (be sure and time this as soon as it starts to boil).
- Remove from the heat and add the flavorings and sprinkle the xanthan gum on carefully and whisk immediately. Set the syrup aside while you make your pancakes or waffles and it will continue to thicken a bit as it cools.
- This syrup is perfect when served fresh and warm, but will sometimes begin to crisp up as it cools (this time varies from 2 or 3 hours to a full day and I have no idea why).
- Just be sure and pour it into a jar that you can dip from and a brief microwave heating in a small dish will bring it right back to a syrupy state again when you're ready for it.
- Update: I've found that adding the 1 tsp blackstrap molasses to this syrup is a big help in keeping it from crystalizing for some reason. Technically this ingredient is on plan but be careful as it does add 5 gms of carbs to this syrup which will normally serve 6.
*I recommend this xylitol syrup because of the way you may boil it and have it delay the crisping process for a full day for special occasions. If you really need to make a rich buttered syrup with gentle sweet just omit the boiling and use 1/4 cup of gentle sweet instead of 1/2 cup xylitol and then you will need more xanthan gum too.
*Alternative sweetener note from a reader on using Swerve. Swerve is a THM and Keto approved sweetener and this are the results that Jenn obtained when using it:
"I made this today using Swerve and it did harden up quickly, but thinned out nicely when re-heated. Fantastic syrup – my kids loved it. I added a pinch of cinnamon. I entered the ingredients in Carb Manager (using Swerve!) and the macros came out to 0 net carbs, 1 g fat, 21 calories, 0 protein. This is a keeper!"
Update: I've found that adding the 1 tsp blackstrap molasses to this xylitol syrup is a big help in keeping it from crystalizing for some reason. Technically this ingredient is on plan but be careful as it does add 5 gms of carbs to this syrup which will normally serve 6.