Keto Maple Syrup Recipe!
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- เผยแพร่เมื่อ 23 ม.ค. 2025
- Printable Recipe Link
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Gluten free Low carb & Sugar free
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AMAZON LINKS
Maple extract amzn.to/3HklljF
Almond Flour By Blue Diamond amzn.to/3DnYQc6
2 Oat Fiber Options ⬇
#1 By ModernMountain amzn.to/3ddb5gW
#2 By LifeSource amzn.to/3Z2FiSC
2 Egg White Protein Powder Options ⬇
#1 By BulkSupplements amzn.to/3Ld8uQr
#2 By NOW SPORTS amzn.to/3H2j6Qq
Xanthan gum By Anthony's amzn.to/3UD0zj5
BakingPowder By Bob's red mill amzn.to/3dbBqfb
Allulose By Splenda amzn.to/3L8XZxL
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For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
1 John 1:9 KJV
If we confess our sins, he is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.
Romans 10:9-10 KJV
9 That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.
10 For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation.
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I add Xantham gun for viscosity and use an old Aunt Jemima brown glass bottle because I do not like plastic.
How much gum?
yes, I just did it and is too sweet for me and needs to have some viscosity in it. I will add xantham gum and 1 more cup of water to mine. I dont know how much xhantam gum do you know how much?
Victoria I truly don't know how you have the time and energy to do all that you do. I am so grateful that you do provide us with your recipes. You do what we can't! THANK YOU.
God is good! Thank you
Victoria, I thank God for you & your recipes every day. You have so obviously been called & blessed by the Lord to do what you do!
You are so sweet and such a delight to watch. I just found your channel almost a week ago. I'm so glad TH-cam recommended you! 🤣😁🤭 AND your sister in the Lord!??! What could be better!??! Thank you for all your hard work and sharing your sweet family with us. Can't wait to make this syrup!! So excited! God bless y'all!!
Thanks for the strawberry jam! A little contribution to your mad science experiments!
You are so kind! Thank you so much!
I made this and it is so awsome thank you so much from a diabetic
Next thing we might see is a full line of keto syrups on the grocery shelf all made by Victoria.
Great job 👍!
I am still on the hunt for corn or honey extract, finding that in Canada is like searching for a needle in a haystack.
All the great keto options are south of our border. Y'all are so blessed.
Awe I’m so sorry!
Amazon sells corn extract
extracts generally last a while. might as well order them online
Amazon has honey $18
There’s one with Monk Fruit in it.
I'm definitely going to make this, I'm tired of all the unnecessary ingredients in the keto syrups. I'm also glad you didn't add any gums to the mixture.
Great recipe once again Victoria, I actually took a chance and added a cap-ful of maple extract on a "failed" corn syrup recipe (is my fault lol I overboiled it) and it worked out very well. Sure is very thick and crystalized but it is Maple Syrup 100%.
I'm excited to try this recipe since I don't care for some of the additives in store-bought sugar free syrups. Thanks, Victoria! Keep the recipes coming.
This maple syrup is the best lve tried soo! delicious no super delicious make this guys vics got this on point 🎉😊👍👌❤️❤️❤️
I'm a big fan of making things myself. One of my favorite extracts is Maplene. It has a really yummy flavor and I'm looking forward to making this. Thank you!
I made your Sryup, and used stevia, well it got dumped.
I had a bag of Splenda allulose and omg what a different it made. I put it on keto French Toast.
Thank you for this comment I hope it helps others
Allulose is simply the best sweetener if you are making syrups because it doesn't crystallize like Erythritol when you store it in fridge or give the off taste of stevia.
I see you hit 100,000
CONGRATULATIONS ❤
Thank you friend!
Great recipe, after I use up my choc zero I will be trying this
Victoria, you are the best! I have been printing out all of your recipes that I would like to try out. Just wondering if you have a cookbook for purchase because I would love to have your book. Thank you for you effort to keep the public informed about better ways to a healthy eating habit.
I don’t yet! Only because I’m not done giving better and better keto flour recipes
I am loving your channel. I just ordered all the ingredients off Amazon for your flour and your syrup. Appreciate you!
Awesome! Thank you!
This looks great! I have been craving a good maple syrup recipe to go with french toast! ;)
Love your channel ❤ God continue to bless and use you for His glory ❣️
Thank you! Perfect timing too lol, just got my egg whites to make the the keto flour so I will soon have Keto Waffles and syrup! Thank you Victoria and keep it coming! :)
How was it? Just ordered my ingredients
@user-iv6ty3cd5i I haven't had any luck enjoying pancakes or waffles on the keto flours (specifically those, like cookies have been good). What I started doing is, adding a certain amount of flour(like 50/50 or 1/3) to blend with the keto flour to achieve taste texture and still he lower carb. I keep out sugar still, so instead of hard-core keto with the whole thing being like 5 carbs, I opt to use some flour and carb count portion control. That has yielded great results mixing her keto flour blend with regular flour. Haven't yet made waffles and pancakes since deciding to blend the flours. As for syrup I opted to just buy a brand of Allulose maple syrup and it's very good tasting.
Thanks so much for these. I can't wait to try this and the waffles. You wouldn't happen to have a strawberry jam recipe would you? Then I think my life would be complete.
th-cam.com/video/f7hCxzA6nyU/w-d-xo.html
lol
@@victoriasketokitchen 😮! I should have known! Can't thank you enough. I'll try though!
Think you for sharing. I made some today and tasted good. Mine after cooling crystallized. I used Monk fruit sweetener.
Only allulose doesn’t re crystalize
I couldn't find Allulose at my local stores, so I tried erythritol...😂... and learned my lesson!
I thank you for the recipe but it was so watery that the pancakes soaked it up, not like pancake syrup but like simple syrup. I cooked it longer than 15 mins. I ended up adding a little 1/2 tsp or less (start with less) xanthan gum, butter flavor extract and more maple flavoring because it just wasn't noticeable. It needed something extra to it that is why I added butter flavoring. I looked at other's recipes to come to these suggestions.
To be fair, she didn’t title in the video she was making keto pancake syrup, she said she was making keto maple syrup. As a lifelong Canadian that has always had maple syrup in the house, this is the consistency of actual real maple syrup.
@@clarissathompson The definition of syrup though is, "A thick, sweet liquid". If it's watery, it isn't a syrup.
@JanineCeleste I don't know about definitions written down somewhere, but the real thing, maple syrup, IS thin. That is why I do not care for it. It tastes great but I am used to thick store bought pancake syrup. What I will do is look at her corn syrup recipe or just boil it to reduce it down more.
@@clarissathompsonYou are right
@@JanineCelesteMs Janine, her corn syrup recipe is very similar to the maple syrup. I will be modifying it to be the thick syrup:
th-cam.com/video/pMzVQNYBMP4/w-d-xo.htmlsi=Zpqb0I7pTcRvPt2m
Victoria after you let it sit on counter to cool off, do you store it in the fridge or pantry? I love the hard work you do for us on all your recipes! I tell all my friends about you❤ God Bless You
Mine has stayed in my pantry just fine but fridge is fine too
Can you show a video on the consistency of the maple syrup, and if it’s really runny is there anyway, you can show us how to thicken it a little bit. I don’t want it as thick as the honey but I don’t wanna like water either? Either way you’re doing such a fabulous job. Really enjoy your videos.
It’s as runny as water almost. But the longer u simmer the thicker it gets
How would you use liquid allulose for maple syrup?
I just want to thank you so much for all your recipes. I purchased all the products to make Keto Flour but haven’t put them together yet. You, and the Keto Twins on TH-cam, have helped me stay on The Ketogenic Way of Eating. I’m so much healthier for it as well. I need to make Tortillas with the flour recipe. I made a beef enchiladas recipe yesterday for my family with low carb tortillas but I didn’t eat them. They had wheat flour in them.
I’m wondering why you didn’t use Xantham Gum as a replacement for the thickening agent you used?
The thinking agent is the allulose being simmered/boiled nothing else is needed. I like very thin maple syrup but the longer you boil/simmer the thicker it gets
Oh noooo. I mixed together ALL my Allulose & Erythritol since you said it was your favorite sweetener. I'll give this recipe a shot with this mix. Fingers crossed!
UPDATE: It completely crystallized in the fridge. :/ I warmed it back up & reblended it but it is watery liquidy.
I made this the other day. Had a little difficulty getting my induction cooker at a proper temp, next time I will use 160, to see if I can keep it simmering for 15 minutes.😂
And this syrup doesn't rise my glucose reading much, only 1 instead of in the 80's! YEAH! And it might not have been the syrup but the 2 Tbsp of Almond flour. I am tickle pink! I will diffently make this each time I reorder my Allulose. I can now have a keto McGriddle.
Next up is DTK Biscuits Carl's Jr breakfast sandwich.
Very good, thank you!
Thanks for the recipe. What is your theory for adding in the lemon juice and cream of tarter? Is it to prevent recrystallization? I made some allulose caramel sauce (brought it to 330F) and the resulting room temp or refrigerated sauce is a bit gritty. Maybe needs some cream of tarter.
I now see your answer below, yes, to prevent recrystallization. Thanks
Tried using McCormicks maple extract, taste great but is completely clear, no amber color. 😂 Just ordered the recommended maple extract. We’ve been using Walden Farms forever, but they changed their recipes last year and now have no taste/ weird taste. I really needed this recipe.
I had the SAME result!
I use a few tablespoons of Swerve Brown to get the color. Will not crystalize in the fridge.❤
Hello there from Wisconsin😇just found your channel🙂im diabetic type 2 and i was wondering if I can use stevia instead of allulose..ty and God bless you 🙏🏼❤
No I’m sorry the allulose “bulk” and it’s “properties” are irreplaceable
Ok ty I will try to get it🙏🏼❤️@@victoriasketokitchen
Hello Victoria, it looked mighty thin for syrup. Is it supposed to be thin like that? I would prefer syrup to be thick. How could you thicken it up a bit .thanks God bless
What does the creme of tartar do? Cant wait to make this as I AGREE-I want a really good syrup with my waffles!!! Thanksssss!🥰
Aids in smoothness and rich taste
Does anyone know what the serving size and net carbs are for this keto maple syrup using the Olive Nation maple extract and Splenda Allulose, which Victoria used? I didn't hear it in the video or see it in the comments. Thank you!
Net carbs is zero
I tried this, my family thought it tasted really good, but how do we make it THICKER?
Boil longer
I'm sure someone has asked but do you store it in the refrigerator?
Victoria I am just learning about keto would love to know if other low carb sweeteners would work for this recipe? I’ve tried allulose and really it’s not sweet enough for my taste. Very much would appreciate a response. Thanks so much for all your hard work and sharing.
Allulose is the reason it turns into a syrup. U can try the Splenda brand it’s equal to white sugar in sweetness
I wonder if this would work with erythritol? Unfortunately, allulose kicks my diverticulosis into overdrive.
No I’m sorry but here is why… erythritol re crystalizes even after FULLY DISOLVED. It will all turn into rock candy at the top of the bottle
@@victoriasketokitchen yes, ruined a gallon of expensive wild huckleberries in “jam” when it recrystallized. I added a bit of water, and heated to re-dissolve, use it for syrup, so wasn’t a com0,eye waste, but now I know! NEVER use erythritol! 😂
Victoria do you use fresh lemon juice in your recipes or bottled?
Bottled
Awesome recipe. I think I will add a tablespoon of butter to give it that buttery flavor as well. Is this syrup shelf stable, or should it be refrigerated? Thank you, Victoria.
I keep mine in the pantry
How long does it keep?
the only no calorie sweetener I like is xylatol (from Birch tree, specifically) - Victoria, do you know if I substitute the " Allulous" sp? with the Xylatol? - also what maple extract ? is it artificial or pure? ?
No I’m sorry it doesn’t substitute the extract I used is in the description box
@@victoriasketokitchen thank you for your quick reponse
I looked at link for extract and CA has a warning in the description
@@lightlightlight88 u can use any extract you like
@@lightlightlight88 California has warnings about almost everything.
Do you think just a scant of xanthan gum would give it a slightly thicker consistency? I think I’ll try both ways. Love be you and love all you do for us that need to eat ketoway!
Yes it would!
Thank you 😊
How did the Xanthan gum work out?
I put Keto Syrup in my coffee in the morning. :)
Me too. I love maple coffee and was looking for a good recipe. 😊
How do you store this?
Pantry 👍🏼
I made a half recipe but my color is very pale. Do I need it to caramelize and cook it longer???thanks!
Yes boil/
simmer longer
@@victoriasketokitchen Thanks so much for your quick response 😊
@@galpal2 the longer you boil the thicker it gets. The color may also depend on the extract u use. Mine was dark
Does this have to be stored in the fridge? If not, have you ever had it mold?
What does the cream of tarter and lemon juice do to the syrup?/ what would happen without those?
They prevent re crystallization at room temp & cold temps
@@victoriasketokitchen Oh ok got it, thank you again for being an awesome teacher!
@@victoriasketokitchen I have a keto pasta question! Do you recommend Kitchen Aid stand mixer with their pasta attachments or do you know of another brand that is good for the money and will make the keto pastas come out fine?! Started browsing Amazon for a candidate and thought to ask your expertise! Have you considered doing product reviews too? Like of the tools you use in kitchen and of different Keto companies products for when we don't want to make it ourselves?(like eating different shiritaki rices in a vid and showing us the difference with your preference choice). You are so thorough I think a large audience of keto users will come to your reviews to learn! Thanks for any assistance with that appliance question and be blessed!
@@jtsra7 hi! So to make pasta I’ve only used the kitchen aid attachment because it’s hands free and I found that VERY helpful throughout the process. I decided to save up for a few months to buy that one instead of buying the ones u crank
@@victoriasketokitchen Thank you very much for taking the time to assist again!
too thin for my syrup taste. What can make this thicker?
Yes! Just simmer for 20
Maybe you need to simmer it a little longer. I wonder if all you need to do is bring it back up to heat and do just that. It would be convenient if adjusting the thickness is simply a matter of bringing it back up to heat, and then either adding water or simmering 🤔
Have you seen her corn syrup recipe that thickens after sitting out overnight.
@@atsz. yes... It can be reheated if it not thick enough
Also, does it need refrigeration?
No
How long does this keep in fridge
A VERY long time. But I don’t know how long
Victoria, can you use another sweetener besides allulose? I’m in Ireland and can get erithritol or stevia easily enough but not allulose.
I’m so so so sorry to be a stickler but no allulose is definitely my one and only.
she cannot promise the same results, as some sweeteners respond differently with heating. But if you give it a try with your other sweeteners....at least you could use it for coffee or tea if it does not thicken the same.
I can’t use Allulose either, my digestion rebels! I have good luck with other granulated sweeteners, I really like Bocha Sweet. Good luck, I would experiment with a small batch.
Only Allulose melts without crystallizing
@@moremula4060 I’ve used Bocha sweet and find it doesn’t crystallize.
When I made this I got the thickness of syrup, but not the color. Should I simmer the allulose longer to get that golden color??? (My McCormick maple flavoring is clear)
I use the same extract, then a few tablespoons of Swerve Brown for that color, will not crystalize in fridge
What else can I use for allulose. My stomach doesnt like it.
I’m sorry 😞 I can’t guarantee anything else. Anything erythritol based will re crystalize. Bocha sweet maybe? But I can’t back it up
I made this. To me there is a citrus taste to it. Any way to tone that down?
Cut down the lemon 🍋
Hi Victoria, the modern mountian oat fiber has been sold out for a long time, do you recommend another brand that you use, thank you so much, Jeff
Yes, there are two other oat fiber options in my description box under the modern mountain link
Jeff- I tried Naturtonix Certified Organic Oat Fiber because Modern was out of stock. It was not as good, too much oat taste and a yellow color to my bread.
Who sings the song that you have in your videos I really like that song but I can't remember his name was Christopher something you let me know thank you hun
You know I don’t know I get my songs on a website that’s instrumentals
I want a thick surup so should I simmer for 20 minutes?
🤩❤🤩
Have to add something else. It looks like colored water. Too thin.
💜💜💜💜💜💜💜💜💜💜💜💜💜💜
Victoria you need to put down a recipe love that mouth recipe will not work if you like more subscribers
Printable recipe link is in the description box