August 18, 2016
Every Sugar free syrup (except for nunaturals which I love for their simple syrup and chocolate syrup) uses crap for you sugars such as malitol and sucrulose.
SO I had to make a pumpkin spice syrup to douse over pancakes, waffles or add to coffee. It would also taste amazing served with french toast. The best part about this syrup is that its simple to make and can hang out in the fridge for several weeks. If you would like it sweeter than my recipe- feel free to add some additional liquid stevia. This recipe is not only keto, but its also sugar free and low carb! Perfect for diabetics too.
Powdered xylitol can be found on amazon, and for stevia I really do recommend nunaturals over other brands. It doesn't have a bitter after taste to it. Ive been using it for YEARS and wont touch anything else.
- 6 Tbsp of Salted Butter
- 2 cups of water
- 2 Tbsp of ground coffee
- 1/2 cup of powdered xylitol
- 1/2 Tsp of Liquid Stevia
- 1 Tsp of Vanilla Extract
- 1 Tsp of Pumpkin Spice Blend
- 1/4 Tsp salt
- 1/2-3/4 tsp of xanthan or guar gum
- To a saucepan add the butter, and brown over medium low heat for 4-6 minutes until the milk solids toast and turn light brown in color- whisking the whole time.
- Pour in the water, ground coffee, powdered xylitol, liquid stevia, vanilla extract and pumpkin spice. Whisk and simmer over medium heat for 5 minutes to let the coffee flavor develop.
- Straight the coffee grinds out using a fine mesh strainer. Then pour the mixture back into the saucepan.
- Whisk in the 1/2 tsp of xanthan over medium heat-allowing a minute for it to thicken. If you need more you can add the last 1/4 tsp. But be cautious because if you use too much the texture becomes too thick and not really like syrup. So you want to get away with needing as little as possible. You can allow boil down the mixture too if you want it a little thicker.
- Store in a sealed container for several weeks.
If you would like a nice strong coffee flavor 2 cups of coffee can be subbed for the water and then omit the step with the ground coffee!
For dairy free you can use tinstar brown butter ghee instead and skip the toasting process!