Maple Syrup with a Cinnamon Twist: Keto-Friendly

Indulge in this homemade maple syrup recipe with a hint of cinnamon for that extra warmth and flavor. This keto-friendly delight has received a stamp of approval from my 9-year-old son, a notoriously picky eater, which attests to its deliciousness. The blend of Swerve confectioners and a touch of cinnamon ensures a delightful, guilt-free treat for your breakfast needs.

Ingredients:

• 2 Cups Water (500 grams)
• 2 Cups Swerve Confectioners
• ½ tsp Xanthan Gum (1.25 grams)
• ¼ tsp Salt (1.5 grams)
• ½ tsp Vanilla Extract (2.5 grams)
• 1 tsp Maple Extract (5 grams)
• ½ tsp Cinnamon

Preparation:

1. In a medium-sized saucepan, set it over medium-low heat and pour in the 2 cups of water. Allow the water to reach a simmer but ensure it doesn't boil.
2. In a separate bowl, combine the 2 cups of Swerve Confectioners, ½ tsp of Xanthan gum, ¼ tsp of salt, and ½ tsp of cinnamon.
3. Once your water begins to simmer, gradually start adding the Swerve mixture to the pan. It's essential to add one spoonful at a time, ensuring the previous one has completely dissolved into the water before adding the next.
4. Refrain from stirring too rigorously to prevent the sweetener from crystallizing.
5. After incorporating all the mixture into the simmering water, turn off the heat and blend in the vanilla and maple extracts.
6. Let your syrup cool slightly before serving. As it cools, it will achieve a more syrup-like consistency.

To prevent crystallization when making syrups:

• Clean the Sides of the Pan: As you cook your syrup, sugar crystals might form on the sides of the pan. Use a pastry brush dipped in warm water to wash down the sides of the pan, or put a lid on the pot for a couple of minutes to allow condensation to wash away the sugar crystals.
• Avoid Stirring: Once the sugar has dissolved and your syrup begins to boil, stop stirring. Stirring can cause sugar crystals to form.
• Use lemon juice. The acid in lemon can interfere with the crystallization process.
• Monitor Temperature: Use a candy thermometer to ensure you're cooking your syrup to the correct temperature. Overcooking can lead to crystallization.
• Cool the Syrup Properly: Once done, don’t move the syrup until it has cooled to the desired temperature. Disturbing it can cause crystallization.
• Filtering: If you notice any crystals in your syrup after it's cooled, you can reheat it and then strain it through a fine mesh strainer to remove any crystals.
• Remember, if crystallization does occur, you can usually fix it by reheating the syrup until the sugar dissolves again.

Enjoy this low-carb and keto-friendly syrup over pancakes or waffles for a health-conscious treat. And stay tuned for an upcoming pancake recipe that pairs perfectly with this syrup!