Sugar-free maple syrup

In the comments of my French toast recipe, there was some lamenting about the lack of availability of maple syrup made with erythritol. Erythritol is a type of sugar alcohol, and is one of the only sugar alcohols that does not affect blood glucose levels (source). While I normally use stevia or Splenda, I thought I'd give this one a go. Besides, I needed a break from all the pizza posts ;) You can easily use whatever sugar substitute you prefer.

SUGAR FREE MAPLE SYRUP

INGREDIENTS

• 1/4 tsp flavorless oil
• 1/4 tsp xanthan gum
• 1 Tbs butter or coconut oil
• 1/2 cup water
• 1/4 cup erythritol, powdered in a spice grinder
• 1 dropperful (about 28 drops) vanilla-flavored stevia such as Sweetleaf Vanilla Creme OR 2 packets stevia + 1/4 tsp vanilla extract OR 4 tsp additional erythritol + 1/4 tsp vanilla extract
• 1/2 tsp maple flavoring or maple extract

DIRECTIONS

1. Pour the oil in the bottom of a microwave-safe dish. Sprinkle the xanthan gum over it, and stir with a fork to combine. Add the butter or coconut oil and microwave on high for 40 seconds or until butter is melted. Stir again to combine.
2. Whisk in the remaining ingredients and microwave on high for 30 seconds. Let it sit for a few minutes to thicken. Syrup will thicken as it cools.

You can store this in the refrigerator, but you will want to nuke it for 30-60 seconds and shake well prior to serving to melt any globs of butter or coconut oil. Thus I recommend storing it in a microwave-safe container. I used a glass cruet.

Posted in: condiment