Sugar Free Copycat IHOP Butter Pecan Syrup Recipe
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!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.
Equipment
- small pan
- Whisk
- Skillet
- airtight jar
Ingredients
Roasting Pecans
- 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
Instructions
Roasting Pecans
- 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.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 2 tablespoons | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 143 |
| % Daily Value* | |
| Total Fat 13.3g | 17% |
| Saturated Fat 3.6g | 18% |
| Cholesterol 11mg | 4% |
| Sodium 33mg | 1% |
| Total Carbohydrate 6.5g | 2% |
| Dietary Fiber 1.3g | 5% |
| Total Sugars 3.9g | |
| Protein 1.4g | |
| Vitamin D 3mcg | 15% |
| Calcium 23mg | 2% |
| Iron 1mg | 3% |
| Potassium 145mg | 3% |
Nutrition
Calories: 143kcal
Tried this recipe?Let us know how it was!