LOW CARB MAPLE SYRUP
1/4 teaspoon oil
1/4 teaspoon xanthan gum
1 tablespoon butter
1/2 cup water
1/4 cup granular Splenda or equivalent liquid Splenda
1/4 teaspoon vanilla
1/4 teaspoon plus 1/8 teaspoon maple flavoring
Mix the oil and xanthan gum in a 2-cup glass measuring cup. Add the butter; microwave on HIGH about 40 seconds to melt the butter. Whisk in the remaining ingredients. Microwave on HIGH about 30 seconds. Whisk well, then let stand a few minutes to allow the syrup to thicken. You can serve this warm or let it cool to room temperature first. I recommend storing it in the refrigerator.
Makes about 1/2 cup
With granular Splenda:
Per 1/2 Cup: 144 Calories; 13g Fat; trace Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per 1/2 Cup: 120 Calories; 13g Fat; trace Protein; 1g Carbohydrate; .5g Dietary Fiber; .5g Net Carbs
I used the basic Cinnamon Pancake Syrup recipe and turned it into a plain maple syrup. I normally use Walden Farms pancake syrup but I think I like this even better and it's a heck of a lot cheaper. Walden Farms also has a slight chemical aftertaste that this doesn't have. Although I used the photo from the Cinnamon Pancake Syrup recipe, this syrup doesn't come out quite as dark as shown in the photo.
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