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Runner-up Strawberry Syrup
The DIRTY, LAZY, KETO 5-Ingredient Cookbook author Stephanie Laska says, “If you’ve dined at IHOP before, you’re familiar with the assorted pancake syrups set on every table. Before I lost 140 pounds, I was an expert in sampling the different flavors. Butterscotch tasted one notch below blueberry, I thought, but strawberry? Strawberry pancake syrup was a close runner-up to traditional maple. Now when I visit IHOP, I ask the waitstaff to bring me the sugar-free pancake syrup (this is really available!). It’s common for restaurants to stock sugar-free maple syrup, but they almost never carry sugar-free strawberry syrup. To enjoy a sugar-free fruity syrup, you’ll have to make a quick batch of this classic recipe at home.If you don’t have liquid sweetener on hand, you may substitute 1⁄4 cup granular 0g net carbs sweetener instead (but note the texture of the syrup might crystalize somewhat as it cools). For recipes like this, where I only use a small portion at any given time, I freeze leftovers in an ice cube tray (1 tablespoon per section). I then store the loose cubes in a freezer-grade Ziploc bag, reheating one cube at a time (as needed).”
Servings: 12 One Serving: 1 Tbsp
Ingredients
- 1/2 cup water
- 1 tsp 0g net carbs liquid sweetener
- 1/4 tsp xanthan gum
- 1/2 cup sliced frozen strawberries
Instructions
- In a small saucepan over medium heat, combine water, sweetener, and xanthan gum and whisk continuously for 5 minutes. Bring almost to a boil and then reduce heat to simmer.
- Add strawberries and continue whisking another 5 minutes until the fruit boils down and the syrup thickens.
- Remove from heat and let cool enough to handle. Serve warm.
Nutritional Information - Macros
- 3 Calories
- 0 g Fat
- 0 g Protein
- 1 g Total Carbs
- 1 g Fiber
- 0 g Net Carbs
Tips
- For a thinner syrup, slowly add drops of water to the pan until desired consistency is achieved.