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4.6
Cook Time: 5
Total: 5
Servings: 9
Author : Sonia Mehrotra 4 years ago # Reply Martina @ KetoDiet 3 years ago # Reply Sammy 4 years ago # Reply Linda 4 years ago # Reply Martina @ KetoDiet 4 years ago # Reply Anthony 4 years ago # Reply Martina @ KetoDiet 4 years ago # Reply Jane 5 years ago # Reply Philippa 6 years ago # Reply Martina @ KetoDiet 6 years ago # Reply Heddi 6 years ago # Reply Martina @ KetoDiet 6 years ago # Reply Jo 6 years ago # Reply Martina @ KetoDiet 6 years ago # Reply Joanna 6 years ago # Reply Martina @ KetoDiet 6 years ago # Reply Karalane 6 years ago # Reply Martina @ KetoDiet 6 years ago # Reply Martina @ KetoDiet 6 years ago # Reply Dave 6 years ago # Reply Martina @ KetoDiet 6 years ago # Reply elisa 6 years ago # Reply Martina @ KetoDiet 6 years ago # Reply Wenchypoo 6 years ago # Reply Martina @ KetoDiet 6 years ago # Reply
Ingredients
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Made by the creator of Recipe Cart.
Instructions
Step 1
In a jar, mix the syrup with maple extract (I used 1 tablespoon but you can use more or less to taste).Note: This recipe was originally make with Sukrin Syrup that is made with isomaltooligosaccharides (IMOs) which I no longer recommend. IMOs have shown to increase blood sugar levels in most people and for that reason you should avoid them when following a keto diet. Ideally use syrup that is made with the following options: Allulose, Erythritol, soluble corn fiber or monk fruit.
Step 2
Mix until well combined and store in your kitchen pantry sealed with a lid to prevent it from drying.
Step 3
Use just like maple syrup; in smoothies or drizzled over pancakes and waffles. Store in a sealed jar at room temperature for up to 3 months.
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