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 ¼ teaspoons coconut oil
- 1 tablespoon unsalted butter
- ¼ teaspoon xanthan gum
- ¼ cup NOW Foods Erythritol
- ¾ cup water
- ½ teaspoon vanilla extract
- 2 teaspoons maple extract
- Optional: ½ teaspoon cinnamon
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!
Per ¼ Cup Serving, this will be 56 Calories, 5.39g Fats, 0.34g Net Carbs, and 0.03g Protein.
| Thick and Sticky Maple Syrup | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 2 ¼ teaspoons coconut oil | 90 | 10.03 | 0 | 0 | 0 | 0 |
| 1 tablespoon unsalted butter | 102 | 11.52 | 0.01 | 0 | 0.01 | 0.12 |
| ¼ teaspoon xanthan gum | 2 | 0 | 0.58 | 0.58 | 0 | 0 |
| ¼ cup NOW Foods Erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| ½ teaspoon vanilla extract | 6 | 0 | 0.27 | 0 | 0.27 | 0 |
| 2 teaspoons maple extract | 24 | 0.01 | 1.06 | 0 | 1.06 | 0.01 |
| Totals | 224 | 21.56 | 1.92 | 0.58 | 1.34 | 0.13 |
| Per Serving(/4) | 56 | 5.39 | 0.48 | 0.15 | 0.34 | 0.03 |
Thick and Sticky Maple Syrup
Ingredients
- 2 ¼ teaspoons coconut oil
- 1 tablespoon unsalted butter
- ¼ teaspoon xanthan gum
- ¼ cup NOW Foods Erythritol
- ¾ cup water
- ½ teaspoon vanilla extract
- 2 teaspoons maple extract
- Optional: ½ teaspoon cinnamon
Instructions
- In a microwave safe container, mix your butter, coconut oil, and xanthan gum together. Microwave this for 40-50 seconds.
- Grind erythritol in spice grinder until fine.
- Mix together microwaved oils, water, and powdered erythritol.
- Add vanilla extract, maple extract, and stevia until taste is achieved. Add more water if you need to thin it any more.
- Microwave for 40-60 seconds, stir, and let cool.
