Make your own sugar free pancake syrup with 4 simple ingredients! This Keto Maple Syrup is rich and thick, and tastes like pure heaven on your favorite breakfast foods. And it has 0g net carbs per serving!
Course Breakfast
Cuisine American
Keyword keto maple syrup, sugar free pancake syrup
In a heavy duty saucepan over medium heat, combine the sweeteners and water. Bring to a boil, whisking to dissolve the sweeteners. Reduce the heat to medium low and simmer 5 minutes. Watch carefully to make sure it doesn't burn.
Add the butter and whisk to melt. Return to a simmer and cook until the mixture begins to thicken and darken in color.
Remove from heat and whisk in the maple extract and salt, if using.
Let cool to room temperature and transfer to a glass jar for storing.
Notes
Storage Information: You can store this keto maple syrup in the fridge for up to a month. I recommend storing in a glass jar with a tight-fitting lid. It will firm up as it cools so make sure you re-warm it very gently, stirring frequently until smooth. Try heating up just as much as you need, rather than re-warming the whole batch.