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Since starting keto I have found that there are many different companies catching on and making sugar free versions of the most beloved condiments. Ketchup, dressings and maple syrup.
I have and still do enjoy pancakes and waffles😋 They are the ultimate breakfast, especially when they are keto!
I have tried monkfruit maple syrup topping and walden’s calorie free maple syrup. They are ok. They work for what they are but I think they are too thin.
I figured I could get the ratios right if I tried and I DID!!
There are two odd ingredients in this recipe, one is glucomannon. I have brought it up before and you can get it online. I recommend the NOW brand one. Its a small investment that lasts as you only use a tiny 1/4 to 1/2 tsp per recipe. It is used in my baking mix as well. Its worth it, get some!
The 2nd is Organic Maple Extract. I get both of these online. The extract is not only good for this maple syrup recipe but also for my Keto Breakfast Sandwich recipe and make your own Keto Brown Sugar! I love adding a little to my Keto Pancakes too!
Keto Mock Maple Syrup
3/4 cup water + 2 Tbsp
3 Tbsp erithrytol
1/4 tsp stevia
1 tbsp butter
1/2 tsp maple extract
Pinch salt
1/2 tsp blackstrap molasses
1/4 tsp glucomannon
Put all in a medium saucepan EXCEPT for glucomannon. Bring to boil then sprinkle glucomannon in while whisking briskly.
Turn down to simmer while still whisking. Whisk 1 to 2 minutes until thickened.
Remove from heat and let it cool a little before putting in a jar, or recycled syrup bottle!
1g carb per 1/4 cup
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Hi Melissa, found your site through THM recipe contest. Congratulations! A few questions for you;
1) do you not care for THM gentle sweet or super sweet? I see you use Anthony’s erythritol. If those two are what I have will either one of them work in your recipes? Specifically when calling for powdered sugar. I think super sweet is supposed to be powdered but I’m not sure.
2) You said you use organic maple extract. Where are you getting that? The THM one is not organic but that’s the one I use and the one you use in your video for your maple donuts.
3) wondering the same thing about glucomannan since THM has that too and that’s what I thought. Is the one you’re buying better in someway?
I think part of my problem in keto baking is all the weird textures and tastes that I just can’t get past so that’s why am asking these questions! I’m admittedly a former sugar addict so maybe that’s why lol
Thanks in advance, I’m loving looking through your site!
Hello Holly! Welcome!
Thank you, I was so excited to hear I won!
I will follow the numbered list for organization 🙂
1) I use Anthony’s Erythritol as my go to, yes, but Gentle Sweet would work wonderfully in that case when calling for say monkfruit or erythritol. For POWDERED sugar replacement, I chose Anthony’s because the cooling sensation is lessened with that brand. I would consider grinding up the Gentle Sweet in a coffee grinder or blender and then using that powder as a replacement.
2) I love the THM Maple Extract and use it regularly! When I am out, I order Frontier Organic Maple Extract online to use. I believe the organic labeling has to do with it not containing hexane or unwanted additives. I trust THM and thier extracts and use them all the time. The “organic” part is just a signifier I look for when its not THM extracts.
3) The glucomannan I buy is the NOW Brand, like I show in my recipes, when I have run out of the THM glucomannan. They both work beautifully in any recipe!
Yes, keto baking, or low carb in general is a science apart from other baking. Most of the time I blend almond flour and coconut flur for the best texture. Same with the sweeteners, monkfruit for 70% sweetness and stevia for the 30% its missing.
I sure hope this helps you on your way to creating!
You are so very welcome and also feel free to comment on any post if you ever have any questions about anything, I will get back to you within 24 hrs 🙂
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