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Keto ‘Sugar-Free’ Simple Syrup

keto simple syrup
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Simple syrup is the essential ingredient to so many cocktails, so making this key ingredient sugar free is pretty much life changing.

The first time I made it, I used erythritol and was devastated when it all crystallized and rendered itself useless. Not that I’m against the use of erythritol at all, far from it. I just don’t like using it in recipes that need to be cold as it has a nasty habit of crystallizing.

On to the recipe!

Simple syrup is super easy to make, all you need is your sweetener. My preferred one for this purpose is Allulose. Allulose is a relatively new sweetener on the market. I find it tastes the same as sugar and has almost the same texture as well, but it contains minimal calories and carbs. It also does not upset your stomach like some of the alcohol sugars can.

This recipe is pretty simple. It is for a straight simple syrup where it is 1:1 with water, adjusted here because the sweetener is not quite as sweet as sugar.

There are endless variations to the recipe, you can even add herbs and spices! I’ll be posting other syrup recipes soon!

Let me know how yours turns out.

Hope you enjoy it!

keto simple syrup
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Simple syrup is the essential ingredient to so many cocktails, so making this key ingredient sugar free is pretty much life changing.
Prep Time: 10 minutes
Cool time: 30 minutes
Total Time: 40 minutes
Course: Cocktails
Cuisine: bar
Servings: 12
Calories: 0.1kcal

Ingredients

  • 1 cup Water
  • 1 1/3 cup Allulose

    If you prefer this less sweet, use only 1 cup

Instructions

  • Place water and Allulose in sauce pan.
  • Bring the water to a low simmer so sweetener has completely dissolved.
  • Remove from heat.
  • Let the syrup cool.
  • Store it in a glass container in the refrigerator for two to three weeks.

Nutrition

Calories: 0.1kcal | Carbohydrates: 1g | Sodium: 1mg | Sugar: 1g | Net Carbs: 0g | Allulose: 1g

Notes

You can use another sweetener if you prefer but I don’t recommend erythritol due to crystalizing.
This sweetener, Sweet Cheat Spoonable Monk Fruit, could work too but is not my first choice. If you use this one – reduce sweetener to ¼ of the suggested amount.

Disclaimer

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.

Tried this recipe?Mention @LaFemmeNikketo or tag #lafemmenikketo!

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ABOUT NIKKEY

Nikkey Elizabeth | La Femme Nikketo

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…
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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!!!

 

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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?

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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.

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