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
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