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.
Recipe by Nana's Little Kitchen at https://www.nanaslittlekitchen.com/rich-buttered-sugar-free-maple-syrup/