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Maple Pancake Syrup (Low-Carb)

Maple Pancake Syrup (Low-Carb) created by Outta Here

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!

Ready In:
12mins
Serves:
Yields:
Units:

ingredients

directions

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

@BeachGirl
Contributor
@BeachGirl
Contributor
"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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  1. Yvette M.
    Can I use monkfruit sweetener
    Replies 1
  2. Sandy R.
    Can I make this with truvia or stevia insted?
    Reply
  3. Wifezilla
    Neither corn starch or arrowroot powder are low carb
    Replies 1
  4. Sara P.
    Corn starch in a low carb recipe? And a pretty significant amount of it, at that? This seems to be missing the point. Most TRUE low carbers would substitute xanthan gum to thicken it, or even some heavy cream (which is really delicious over pancakes). Of course, those would be almond flour pancakes. :-)
    Replies 1
  5. yucare72687
    How long will this syrup last in the refrigerator?
    Replies 2
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