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
The Preparation
- 2 1/4 teaspoons coconut oil
- 1 tablespoon butter
- 1/4 teaspoon xanthan gum
- 1/4 cup erythritol
- 1/4 teaspoon ground cinnamon, optional
- 3/4 cup water, filtered
- 1/2 teaspoon vanilla extract
- 2 teaspoons maple extract
The Execution
1. In a microwave safe container, mix together 2 ¼ teaspoons coconut oil, 1 tablespoon butter, and ¼ teaspoon xanthan gum.
2. Microwave the oil and butter together for 40-50 seconds, until melted and hot.
3. In a spice grinder, powder ¼ Cup NOW Foods Erythritol. Add cinnamon into this mixture if you plan to use it.
4. Mix ¾ cup filtered water and ¼ Cup Powdered Erythritol into the mixture.
5. Add ½ teaspoon vanilla extract and 2 teaspoons 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!
This makes a total of 4 servings of Thick & Sticky Maple Syrup. Each serving comes out to be 60 calories, 5.4g fats, 0.4g net carbs, and 0g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 1/4 teaspoon coconut oil | 91 | 10.1 | 0 | 0 | 0 | 0 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 1/4 teaspoon xanthan gum | 4 | 0 | 0.9 | 0.9 | 0 | 0 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon ground cinnamon | 2 | 0 | 0.5 | 0.4 | 0.2 | 0 |
| 3/4 cup water | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 2 teaspoon maple extract | 25 | 0 | 1.1 | 0 | 1.1 | 0 |
| Totals | 239 | 21.7 | 2.8 | 1.3 | 1.6 | 0.2 |
| Per Serving (/4) | 60 | 5.4 | 0.7 | 0.3 | 0.4 | 0 |
Thick & Sticky Maple Syrup
Ingredients
- 2 ¼ teaspoon coconut oil
- 1 tablespoon butter
- ¼ teaspoon xanthan gum
- ¼ cup erythritol
- ¼ teaspoon ground cinnamon optional
- ¾ cup water filtered
- ½ teaspoon vanilla extract
- 2 teaspoon maple extract
Instructions
- In a microwave-safe container, mix together the coconut oil, butter, and xanthan gum.
- Microwave the oil and butter together for 40–50 seconds, until melted and hot.
- Use a spice grinder to powder the erythritol. Let powder settle a little before removing lid. If using cinnamon, add it in now.
- Add the water and powdered erythritol to the butter and oil mixture.
- Add in the vanilla and maple extracts. The strength of maple extracts may vary, so adjust the amount to taste.
- Mix everything together until well combined.
- Microwave the mixture for 40–60 seconds and stir. Let cool before using.
