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Expert Tips
It can be hard to tell when the syrup has thickened sufficiently. The best way I can describe it is that the bubbles move less rapidly as the mixture simmers. When they begin to rise and pop more lazily, take the syrup off heat.
Sweeteners: I get a lot of questions about sweetener substitutions, so let me be very clear. You cannot make this keto maple syrup just with erythritol based sweeteners. It will recrystallize and harden after cooking and it won’t be syrupy at all.
Allulose is your best option by far, but BochaSweet and xylitol may work as well. You may find that you need to simmer things a little longer with these other sweeteners, to make the syrup thicken up properly.
Butter: If you choose not to add butter, you can use about ¼ teaspoon xanthan gum to help thicken the syrup. Once you’ve take then syrup off heat, sprinkle it over the surface while whisking vigorously.
Reheating the syrup: The syrup does firm up as it cools, and the butter tends to float to the top. This is completely normal, and you can return it to a liquid state simply by warming it gently. It takes only a few seconds in the microwave!
I recommend stirring the butter into it as it firms up, and then re-heating only the amount you need, rather than the whole batch. I simply put a few tablespoons in a ramekin and gave it about 5 seconds in the microwave. You can also use it like a spread on hot waffles or pancakes. The warmth of the food liquefies the syrup perfectly!
