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Are you craving a sweet and nutty retro indulgence while sticking to your gluten free, low-carb lifestyle?
Look no further than this mouthwatering Sugar Free Copycat IHOP Butter Pecan Syrup recipe made with simple ingredients!
Packed with the rich flavors of real butter, toasted pecans, and a hint of sweetness, this syrup is not only amazing on pancakes, but also works for ice cream, french toast and more!
If you grew up anytime when International House of Pancakes was in its hay day, you remember the big blue house with a brown roof that reminded me of an old time Dutch house.
Every weekend our family tradition would be to go for pancakes at the International House of Pancakes!
I would order the Silver Dollar Buttermilk Pancakes with bacon and scrambled eggs.
When my plate was delivered to the breakfast table, it would also be accompanied by a rectangular tray filled with all of the different syrups available to top my pancakes with!
I usually would go for the fruit one, strawberry or blueberry, and occasionally the in house IHOP butter pecan pancake syrup.
The pecan syrup taste reminded me of a pecan pie with maple syrup!
Unfortunately the IHOP Syrup was filled with preservatives, white sugar and corn syrup, so I re-created it to be a Sugar-Free Low Carb Butter Pecan Syrup.
Keep reading to the end of the post where I go over ideas to use it and frequently asked questions about the recipe!
Let’s make some Sugar Free Copycat IHOP Butter Pecan Syrup Recipe
You will first need a small dry skillet to roast your pecans in.
I prefer cast iron, but any will do.
Turn your skillet to high heat for 30 seconds, then add in the raw pecans.
You can go with whole pecans or chopped pecans.
This step enhances their natural flavors and gives your syrup an extra nutty kick.
Either size works here.
Immediately turn it down to low heat and stir constantly for 3 minutes until they turn a golden brown.
If you leave them unattended, they will surely burn!
Once they have toasted for 5 minutes, turn the heat down to the lowest setting and add in the butter.
Let the butter melt and then turn the heat off but leave it on the burner.
Now you need to make the Sugar Free Copycat IHOP Butter Pecan Syrup base.
In a small pan, add all of the ingredients in order whisking well after each.
Turn the stovetop burner to medium heat until the butter is melted.
Now turn the heat up and bring it to a boil.
While whisking, add in the glucomannan or xanthan gum.
Once it is whisked in the syrup base, turn it down to low heat and let it simmer for 5 minutes.
Whisk it well and check to see if it is thick enough by dipping a spoon in it.
If it coats a spoon then it is ready to take off the heat.
Now stir in your toasted and buttered pecans.
If you find it thins it out a little, just return it to the heat and bring to a boil.
Once it reaches a boil, immediately remove from the heat and let it cool.
It will thicken as it cools.
The pecans also turn a bit softer at this point making them easier to chew.
Store your homemade sugar free butter pecan syrup in an airtight jar with a lid.
It keeps in the fridge up to two weeks.
If it thickens considerably, just return it to a saucepan with 1 tablespoon of water.
Warm over low heat until lt becomes thinned.
Total carbohydrate per 1/4 cup (2 oz) is only 2g, with 1 g protein and 8 g fat.
The total recipe makes approximately 8 fl oz of your made at home butter pecan syrup.
Tips and FAQs about this Sugar Free IHOP Copycat Syrup Recipe
- Can I use a different sweetener? Yes, you can substitute the sugar-free sweetener with your preferred low-carb sweetener of choice. Just be aware that erythritol based sweeteners will crystallize in the fridge once you make it. Allulose does not crystallize or become thick when cold which is why I chose it. Review all of the Low Carb Sweeteners I recommend in this post.
- How long will the syrup last? When stored in an airtight container in the refrigerator, this syrup can last for up to two weeks.
- Can I use unsalted butter instead of salted butter? While you can use unsalted butter, it’s advisable to use salted butter so the flavor is on point. If you use unsalted, add in 1/4 tsp sea salt to the syrup before adding the pecans.
- Can I add other nuts? Absolutely! Feel free to experiment with different nuts such as almonds or walnuts to create your unique flavor combinations.
- Is this syrup suitable for a keto diet? Yes, this butter pecan syrup recipe is low in carbs and sugar-free, making it a perfect addition to a keto diet. It also adds in some healthy fats to your breakfast which helps keep you feeling full for longer.
- Can I reheat the syrup? Yes, you can gently reheat the syrup in a saucepan on the stovetop. I do not recommend the microwave as it heats it unevenly and may burn the pecans.
- Can I use this syrup in baking? Certainly! This syrup can add a delightful flavor to low-carb baked goods as a filling for cupcakes or maybe a topping for my Quick Keto Pancake Bread! With this pancake recipe you can leave out the berries and just make it plain. Serve with the syrup as a topping!
- How can I adjust the thickness of the syrup? To make the syrup thicker, you can simmer it for a longer duration until it reaches your desired thickness. Conversely, if you prefer a thinner consistency, reduce the simmering time and consider adding in water 1 tablespoon at a time testing after each addition.
- Can I make a shortcut in the recipe and start with pre-made sugar free syrup? Yes! You can skip the part of making the maple syrup and just add your toasted and buttered pecans to your favorite sugar free syrup. Keep in mind this will change the carb count so adjust accordingly.
- What are some other ways to use this tasty butter pecan syrup? I love using this stirred into some vanilla ice cream to make some Low Carb Butter Pecan Ice Cream! It is a great way to get the salty pecan flavor into your dessert without having to buy the ones at the store.
- Can you make this dairy free? Yes you can! Just replace the butter called for in the recipe with vegan butter or butter flavored coconut oil.
Now that you have your homemade butter pecan syrup, it’s time to indulge in a delicious breakfast treat.
Picture a stack of keto fluffy pancakes drizzled with this sugar-free IHOP butter pecan syrup alongside a cup of coffee or almond milk!
The delightful pecan flavor will dance on your taste buds, leaving you satisfied and guilt-free!
We hope you enjoy making and savoring this homemade butter pecan syrup as much as we do.
Feel free to share the recipe with friends and family, and let them indulge in this delightful creation.
You can also find this recipe and more on our social media platforms like Instagram and Facebook.
Sugar Free Copycat IHOP Butter Pecan Syrup Recipe
- 1 cup pecans whole or chopped
- 2 tbsp butter or butter alternative
Maple Syrup Base
- 3/4 cup water
- 3 tbsp allulose or erythritol, read FAQs for tips
- 1/4 tsp stevia
- 1 tbsp butter or butter alternative
- 1/2 tsp maple extract
- pinch of salt
- 1/2 tsp black strap molasses optional, but adds the richness
- 1/4 tsp glucomannan or xanthan gum
- You will first need a small dry skillet to roast your pecans in.
- Turn your skillet to high heat for 30 seconds, then add in the raw pecans.
- You can go with whole pecans or chopped pecans.
- This step enhances their natural flavors and gives your syrup an extra nutty kick.
- Immediately turn it down to low heat and stir constantly for 3 minutes until they turn a golden brown.
- If you leave them unattended, they will surely burn!
- Once they have toasted for 5 minutes, turn the heat down to the lowest setting and add in the butter.
- Let the butter melt and then turn the heat off but leave it on the burner.
- Now you need to make the Sugar Free Copycat IHOP Butter Pecan Syrup base.
Maple Syrup Base
- In a small pan, add all of the ingredients in order whisking well after each.
- Turn the stovetop burner to medium heat until the butter is melted.
- Now turn the heat up and bring it to a boil.
- While whisking, add in the glucomannan or xanthan gum.
- Once it is whisked in the syrup base, turn it down to low heat and let it simmer for 5 minutes.
- Whisk it well and check to see if it is thick enough by dipping a spoon in it.
- If it coats a spoon then it is ready to take off the heat.
- Now stir in your toasted and buttered pecans.
- If you find it thins it out a little, just return it to the heat and bring to a boil.
- Once it reaches a boil, immediately remove from the heat and let it cool.
- It will thicken as it cools.
- The pecans also turn a bit softer at this point making them easier to chew.
- Store your homemade sugar free butter pecan syrup in an airtight jar with a lid.
- It keeps in the fridge up to two weeks.
- If it thickens considerably, just return it to a saucepan with 1 tablespoon of water.
- Warm over low heat until lt becomes thinned.
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If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!