Keto Pancakes With Low Carb Sugar-Free Maple Syrup

There’s nothing like a big stack of pancakes for breakfast—they’re a breakfast staple! Just because you’re on the Keto diet doesn’t mean you’ve gotta miss out on the joys of flapjacks. This Keto Pancakes With Low Carb Sugar-Free Maple Syrup is super easy and will definitely satisfy your craving.

With real maple extract, this sugar-free maple syrup is close to the real thing, without carbs or calories. This gluten-free, low carb keto syrup is ready in 10 minutes! You need this sugar-free pancake syrup to complete your low carb breakfast.

Pancakes Ingredient:

Directions:

1. In a medium bowl, whisk together almond flour, cream cheese, eggs, and lemon zest until smooth.
2. In a nonstick skillet over medium heat, melt 1 tablespoon butter. Pour in about 3 tablespoons batter and cook until golden, 2 minutes. Flip and cook 2 minutes more. Transfer to a plate and continue with the rest of the batter.

Low Carb Sugar-Free Maple Syrup  Ingredient:

• 1 cup Water
• 1 cup Powdered erythritol
• 1 1/2 tbsp Maple extract
• 1/2 tsp Xanthan gum

Directions:

1. Whisk together the water, erythritol, and maple extract in a small saucepan.
2. Bring the mixture to a gentle boil. Simmer for about 5 minutes, stirring occasionally, until the erythritol dissolves.
3. Pour the liquid into a blender. Sprinkle half of the xanthan gum on top (don’t dump, just sprinkle lightly and evenly). Puree immediately, until no lumps remain. Repeat with the remaining xantham gum.
4. Wait a few minutes to allow the syrup to thicken further. If it’s still thinner than you’d like, add a little more xanthan gum, just a tiny bit at a time (1/16 teaspoon at a time, sprinkled lightly and pureed again).

RECIPE NOTES

Serving size: 2 tbsp