You must now how frustrating it is to be getting ready to ketofy a recipe and see this:
Light Corn Syrup.
Like there isn’t anything more ANTI-KETO than this. Sugar from CORN. WTH? So, it’s there as a sweetener AND as a thickening\texture agent.
Crap.
Yeh, you could use a syrup from one of the commercial houses but 1) they are not cheap and 2) if you have a sensitivity to sugar alcohols (like we do), 3/4 cup of sweet syrup out of a bottle is going to be not so sweet 1-3 days in the bathroom. I’ll pass. I am about to make a pecan pie for Thanksgiving and I want it to be as close to traditional as possible. That means…corn syrup.
Or not.
Nope.
How about a simple recipe that will replace this sweet nectar with something that is ZERO CARBS and ZERO calories…and only costs pennies to make? Interested? Good 🙂
Hobbit's Keto corn syrup
Ingredients (light ‘corn’ syrup):
- 3/4 cup water
- 1 cup (or equivalent) of your favorite sweetener (I used stevia)
- 1/4 tsp butter extract
- 1/4 tsp vanilla extract
- 3/4 tsp xanthan gum
Ingredients (dark ‘corn’ syrup):
- 3/4 cup water
- 1 cup (or equivalent) of your favorite sweetener (I used stevia)
- 1/4 tsp butter extract
- 1 tsp vanilla extract
- 1/2 tsp maple extract
- 3/4 tsp xanthan gum
The process is dead simple and the same for both. Pour the water into a bowl. Microwave on high for two minutes. Quickly whisk in your sweetener until completely dissolved. Nuke for another 30 seconds. Add extracts. Whisk.
Sprinkle xantham gum on the top while whisking until all of it is incorporated. It should start getting thick as you whisk. Let cool to room temp, it will be the right consistency for syrup as well as pretty damn close on flavor. Use like you would cornsyrup in pies and other recipes. 🙂
SheCallsMeHobbit 
You. Are. Awesome!
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Thank you :). I’ll be making pecan pie with it tonight and will post up the results :). KCKO!!
~The Hobbit
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This is cool. Let us know how it handles the baking and cooling portion in the next steps of your pie. Mostly the effects on the texture.
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It will be posted in the AM, I’ve had enough for one day, my Hobbit brain is wiped out :(.
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One whole cup of stevia? What brand do you use? Most recipes call for 1/32nd teaspoon of stevia, but you are saying 1 cup? How bitter is this???
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Sorry if that was confusing. It is one cup or equivalent of Stevia bulk, which from the feedback I’ve gotten is the most commonly available type for many of the followers. While I personally use Now Foods Better Stevia powder (so in this recipe I used 2/3 tsp because corn syrup is supposed to be over-the-top sweet), I factor all my recipes for the most commonly available and easiest math for followers who are casual bakers, international where stevia is not available or prohibitively expensive, those who are rural like myself (the ONLY stevia sweetener found within 100 miles from me is Stevia in the Raw, I order Now Foods in bulk from Amazon), or on a budget where buying the concentrated is more than they can comfortably afford. By stating it in bulk format, I hope that it makes it easier to convert to erythritol (which I cannot use), Swerve, Truvia, etc. Most who use the uncut or non-bulk versions of stevia like yourself know the math already :). I will do a better job of expressing this in the future to avoid confusion. Thank you so much for checking out my recipe and pointing out where it is unclear! I do appreciate this, I want to make ketofying foods easier, not harder 🙂
~The Hobbit
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Hi I was wondering if a granular sweetener would work? Like Erythritol or swerve? Or does it have to be powder?
Also, I am too interested on how to store this after cooking? Please respond back. Thank you.
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Also with reading this comment I just got super confused. So you’re saying don’t use 1 cup of sweetener? Use 2/3 tsp? Please explain better. Sorry.
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Silly question … does this store well? And would you recommend fridge or pantry?
Thank you!
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I think Swerve is an equal ratio to sugar – where as Truvia is 1/2. So,using Truvia, I’d use 1/2 cup, correct? ???
I’m also wanting to know about the storage. I saw where the question was asked, but if you answered, the answer didn’t post.
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This did not work on my almond bark candy. Bummer. I used monk fruit sweetener. I ended up using regular corn syrup. Oh well guess I’ll order the expensive stuff
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You are Awesome!!! This recipe is written in MY TYPE OF LANGUAGE!!! Printing it now to make my peppermint patties.
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How do you store the left over??? Frig in a jar maybe??? Thanks!!!
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How should it be stored?
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Hi,
How do you think this would work in making candies?
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So I’m not very experienced with baking but I have a question about the butter extract.
Can you not just use butter? I mean, why use butter extract when butter is much more available in most people’s kitchens, I would think?
I’m not saying butter would be better. I just don’t know. I’m ignorant on the subject and was hoping you could shed some light.
I also use the stevia that is 1/32 teaspoon that is equal to one teaspoon (or is it 1 tbsp? I can’t remember.) of sugar. I have not yet figured out a consistent measurement that would equate to one cup of sugar.
I use this stevia extract because it has been the best, by far, for Taste and the cost is much cheaper then any of the other Stevia s when compared to how far it goes.
If anyone else who uses this type of stevia happens to have figured out how many 1 32nd spoons Would be good for this recipe, please comment.
Thank you so much for sharing this recipe!
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