This homemade Keto Golden Corn Syrup is a recipe that I hope you love as much as I do. It’s incredibly useful when making some keto desserts to give them the right taste and texture that the really bad for you high-fructose corn syrup provides. So, now you can have your corn syrup, without the corn, the calories, and the sugar. Pretty sweet, right? In fact, I find this homemade version really opens up a lot of possibilities, for syrups, tarts, frostings, bars, fudge. The list is really endless.
Chiefly, this recipe leverages the amazing properties of Allulose to get a beautifully rich texture, much like my sweetened condensed milk recipe. Allulose is very sensitive to browning so you do need to watch the heat so it doesn’t caramelize too much and becomes more candy-like and too thick to really work with. It should be a clear pale golden colour. The darker the colour the more caramelized it has become.
Most importantly, you have to use a wide bottom saucepan for this recipe. It’s an absolute must. That’s how it heats and reduces in that short period of time. Too much fluid height in the pot is a sure reason for the liquid not to reduce. I use my spatula to estimate the height of the liquid in the pot. It leaves a faint line over the silicone so after it’s simmered for the required time, I can see how much its reduced, and if it’s ready or needs a few more minutes.
Most importantly, after you add your ingredients, stir only to incorporate. Then, once it starts to boil, put the lid on for a minute so the moisture in the pot becomes trapped allowing any residual ingredients on the sides to the pot to fall down into the hot mix.
If you like, you can add vanilla and a wee bit of Lakanto Maple Flavored Sugar-Free Syrup it gives it a nice golden colour and also a rounder flavour. Once done, you don’t necessarily get a maple taste, just a deeper sweetness. However, this is optional. To be honest, I often don’t add this, mostly because if I don’t, I’ll have more flexibility with what I use it for later. Albeit, I do have some that I have made special batches, that I keep for when the moment suits. But Whether or not you add flavouring, your keto low-carb corn syrup will be delicious.
It’s important to realize, this Keto Golden Corn Syrup recipe will heat just like sugar would. So, you heat it to 230ºF to 240ºF to get to the softball in the candy making stage, as you would with sugar.
Eventually, you’ll feel the syrup develop more weight and body to it as it coats the spatula when you stir. It will also have a nice shine. You don’t want it to be super thick in the pot on the stove, in fact, it’s OK if it’s still a bit runny as it will thicken further as it cools. Specifically, the temperature, the shine, texture, and thickness of the syrup will tell you that it’s ready.
Last warning, when you make this, the liquid will get extremely hot. It can burn you, and if it will pretty much blister on contact. Obviously, this is not the recipe to make while nude. Just saying. Sometimes I just use nitrile food safe gloves when I can’t be bothered getting out the bigger gloves. They are better than nothing.
Sometimes I may even put on a cotton glove underneath and then the nitrile glove on top and that really does help but it doesn’t protect your arms if you don’t have long sleeves on. Now, I’m not sure how much feeling I have in the tips of my fingers and how many itty bitty burn scars I have over my hands and forearms but I really can’t tell you if I was wearing vinyl gloves or not gloves at all when I burned myself and if you’re like me, you get used to it.
However, if you are a smarter person than me, you may want to consider wearing a heat resistant dish glove to give your hands and forearms additional protection. Admittedly, this is a struggle for me as I have very small hands so find it pretty awkward using big gloves—the barbecue gloves that are totally heat resistant are impossible for me to wear as they are designed for hands five times the size of mine. The struggle is real.
That said, if you simmer it on the stove and let it cool before you start pouring and working with it, than all of this is moot. Lastly, your Keto Golden Corn Syrup once done will last for while some time in a sealed container. It doesn’t need to go in the fridge. I like to make a batch ahead of time and use it for the month.
Hope you enjoy this recipe as much as I do,
Nutritional Information and portions are estimated from the USDA Food Database. Net carbs exclude fiber, sugar alcohols, and products like allulose, because they do not generally affect blood sugar. I try to be accurate, but feel free to make your own calculations.
Welcome! I'm Nikkey Elizabeth.
Two years ago, for health reasons, I was determined to make a Low Carb, High Fat, Keto diet work for me as a lifestyle, without the exercise in deprivation with constant calls to the fun police. Hi! My name is Nikkey Elizabeth and this is totally me, in my happy place doing one of my favourite things: hiking in the Cape Breton Highlands…
Where are you located?
Our farm is located in Glenville, Nova Scotia. It’s a little hamlet between Mabou and Inverness on the island of Cape Breton.
My Jam looks separated, what do I do?
Our sugar-free jams are natural products. Because we are sugar-free and use all-natural products, from time to time ‘fruit float’ can happen to fruit like strawberry or rhubarb during the canning process leaving pulp at the top and jelly on the bottom. If this occurred with your jam, don’t worry, it’s just as delicious as all our other jams. When this happens, we encourage our customers to dig in and mix it up!!!
What does it mean you’re sold out for the season?
We are a farm-to-table business, where we believe strongly in growing a large proportion of what we make. Sometimes, if there are other local growers that have supplies beyond our own, we may top-up our fruit or berry inventory (this is especially true with Blueberries as our bushes are young and our neighbour has acres of stunning wild blueberries!). However, for the most part, we grow what we make and when we run out, that’s it until next year. Every year our capacity grows so we hope to run out a little later each year.
I just bought from you at a market, will those items be on your website?
For the most part, yes, but not yet, or soon. If you are reading this and we are still in a growing season, I usually am so busy farming, making, and selling at my local farmer’s markets that I don’t have a chance to update my website. However, once the farmers markets at the end of Thanksgiving Weekend (That’s the second weekend of October here in Canada), I usually put aside time to update the website with all the current products. If you follow me on Instagram or Facebook, I post when that happens.
Why don’t you use the same sweetener in all your products?
Sometimes I feel that by producing sugar-free goods, you have to be part magician, chemist, and explorer. There are so many sugar-free sweeteners out there and not one of them behaves exactly like sugar. Each of them has its positive and negative qualities depending on the application. For instance, I use a lot of allulose, not never in meringue, because it loves water too much, so you could back that meringue for hours and it would still be sticky.
Are there sweeteners you don’t use in your products?
Yes, there are a few. I don’t use artificial sweeteners at all. Next, I’m not a fan of stevia because of the after taste so I don’t use that either. Also, I don’t use xylitol as it’s toxic to dogs. I love dogs and have an adorable retired racing greyhound myself who is an expert at catching what falls on the floor before anyone can get to it first — he’s that fast. As such, if I wouldn’t have any food with xylitol in my house, just in case it could fall on the floor and could be consumed by my super-fast houndie, I won’t put in my products just in case for your puppies too. Finally, I don’t use products like maltitol or mannitol, as they are notorious for upsetting the stomach.
Shipping & Pickup
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