Enjoy your pancakes, French toast, and waffles with this fantastic low carb maple syrup recipe. It takes just fifteen short minutes to make and you’ll be enjoying hot syrup over your favorite breakfast entrée.
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Inspiration for making syrup
Growing up, I did not see syrup in a bottle unless I was staying over at someone else’s home. My mom always made our maple syrup.
We often had a big breakfast for our dinner and I can’t tell you how many times I remember, dinner was ready to be served and we would be out of syrup. Mom was a pro at whipping up a batch of syrup in less than ten minutes.
She had a very cool vintage, silver syrup cruet that she placed the syrup in and thinking about it now, it would be absolutely beautiful in photos. I’ll have to see if I can get my hands on it.
Why I Made Low Carb Maple Syrup
On our morning walks everyday for the past three months, my sister has been complaining about how much she hates the aftertaste of the store-bought sugar free versions of syrup.
Jami, my sister, kept asking me why she couldn’t find mapleine in the stores anymore. I told her to buy it online but she is not an on-line shopper, so I finally took the liberty and got to work on this low carb maple syrup recipe.
Making Low Carb Maple Syrup
The first batch came out almost perfect, but after hours of cooling, there was an abundance of crystallization that did all settle to the bottom. My mom told me the same happened with regular cane sugar. Â
When remaking the second batch, I added gelatin and a bit of honey in hopes of preventing the crystallization. It worked!
One key to making syrup is to constantly be stirring. The second time around, I continued to stir the syrup as it was cooling down.
Note that homemade syrup has a thin consistency.
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Looking for great recipes to pour this homemade syrup on? Check out multigrain gluten free pancakes and gluten free sweet potato pancakes.
Multigrain gluten free pancakes 
Gluten-free sweet potato pancakes.
Low Carb Maple Syrup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 quart 1x
- Category: sauces
- Diet: Gluten Free
Description
In just a short fifteen minutes, you’ll be enjoying hot syrup over your pancakes, waffles, or French toast.
Ingredients
2 cups water
1 cup granulated Stevia
1 1/4 cup erythritol
1 T fresh, local honey
1 tsp mapleine
3.5 grams or 1/2 envelope gelatin
1/8 tsp kosher salt
Instructions
Place all ingredients in a saucepot and slowly bring to a rolling boil, stirring constantly.
Turn off heat and continue to stir an additional 5 minutes.
Notes
Homemade syrup is a thin consistency.
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