Low Carb Simple Syrup Recipes

LOW CARB SIMPLE SYRUP

Steps:

• Add the water and sweetener to a small saucepan and bring to the boil. Reduce to a simmer and make sure that all the sweetener is fully dissolved.
• Sprinkle a pinch (no more than eighth of a teaspoon) of xanthan gum over the mixture, and quickly whisk until it too has dissolved.
• Let the syrup cool and then transfer it to a flip top glass bottle or similar.
• Store at room temperature.

KETO SIMPLE SYRUP

Steps:

• Add all ingredients to a medium saucepan over medium heat. Bring to a boil, and then cook 2
• minutes. Swirl the pot to help the sweetener dissolve, but don't stir.
• Remove from heat and cool to room temperature.
• Store in a covered glass jar in the fridge for up to 1 week.

LOW SUGAR / SUGAR FREE SIMPLE SYRUP

Steps:

• Add sweetener and water to a pot over medium heat.
• Stir regularly and bring to a simmer-don't let it start to foam or boil completely! Just before it boils, turn off the heat.
• Continue to stir until the sugar has dissolved completely, then remove from heat.
• Transfer to a jar or glass container and cool to room temperature.
• Store in a sealed jar or container in the fridge for 1-3 months.
• Yields ~1½ cups simple syrup.

BLUEBERRY PANCAKE SYRUP - LOW CARB

Steps:

• Combine the first 4 ingredients in sauce pan.
• Bring to a boil, using a whisk to mix.
• Combine cornstarch and 2 Tbl water, then pour into blueberry mixture.
• Mix until thickened.

MAPLE PANCAKE SYRUP (LOW-CARB)

Steps:

• In small bowl, mix cornstarch and 1/4 cup of water.
• Stir to dissolve cornstarch and make a slurry.
• In saucepan over medium-high heat, add all remaining ingredients.
• Bring to boil.
• Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil.
• Boil 30 seconds.
• Remove from heat.
• Cool.
• Bottle and refrigerate.
• NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons.
• Remember that it thickens more as it cools, so don't over-thicken.