Maple Pancake Syrup (Low-Carb)

Total Time
12mins
Prep
10 mins
Cook
2 mins

Attention Atkins fans and diabetics! Tired of paying top-dollar for small bottles of low-carb, sugar-free, pancake syrups that don't really taste very good anyway? Here's a syrup my DH really likes! Thicken more if you like! Prefer an orange syrup? Feel free to substitute other extracts for the maple and vanilla extract!

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Ingredients

Nutrition

Directions

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

You can use Arrow Root in place of cornstarch to make it low carb. People need to relax about the cornstarch being in it. If you are a low carb fan like myself -- you would have know about the substitution. It looks like a great recipe and I will come back to comment on it when I make it.

5 5

This recipe easy to make, and taste very good. My family really rave about this.

2 5

Sorry. We tried this and had to throw the batch out. We have been on Atkins for a month and would just rather pay for his expensive syrup.