Sugar Free Maple Syrup
This recipe is so simple to make and so much better for you than regular syrup! This syrup taste like the real maple syrup without the carbs and dreaded calories. Very low carb, no gluten, no sugar, ready in 10 minutes. In my experience for trying a trying a syrup recipe that would be comparable to maple syrup, this is the best one out there. Sometimes you buy a sugar free syrup and they are very disappointing because they are sweetened with aspartame or Sucralose, no way for me this is a deal breaker because I don’t want to have artificial sweeteners.
Many times I would just prepare a fruit and Lite and Sweet sauce because I need a healthy sweetness, but when you are also watching your carbs a fruit sauce can defeat the purpose. If you miss maple syrup, this sugar free version is going to be your favorite. It uses real maple extract, so the favor is rich and authentic. Lite and Sweet provides a natural blend of sweetness xylitol and erythritol without the carbs. The consistency is viscous and pourable, just like real maple syrup.
Please follow recipe directions and powder your lite and sweet, so you can’t detect the granules and the syrup can be smooth and thick. This is a super simple only 4 ingredients recipe, very few prep time. This syrup is the healthiest and easiest condiment you will ever make. This recipe makes about a cup and a little goes long way. You can double or halve the recipe no problem. Stores really well in refrigerator, and if the syrup crystalizes just re-heat on microwave or stove top.
Sugar Free Maple Syrup
1 1/4 cups Powdered Lite and Sweet
1 cup boiling water
2 tbsp maple extract
1/2 tsp xanthin gum
Using a high speed blender or food processor process the Lite and Sweet for 1-2 minutes or until the granules has been converted to a very fine powder. Set aside.
Boil the water in a small sauce pan, whisk together the Lite and Sweet lower the temperature to a gentle boil and cook for 5 minutes. Stirring until the Lite and Sweet is completely dissolved. Next add the maple extract and xanthin gum. Continue for another 5 minutes until all ingredients are incorporated. Wait a few minutes to allow the syrup to thicken further.
Pour liquid into a blender. Puree immediately until no lumps. If it is a thin syrup add a little more xanthin gum just 1/8 tsp at the time ad puree again so I can thicken.
Notes from the chef: Store it in a gland jar for up to 2 months in refrigerator. If syrup crystalize over time, heat the syrup in the stove top or microwave. After wards shake and whisk until smooth.