Keto Light or Dark ‘corn’ syrup. Yup. No carbs. No cals.

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 🙂

Keto Light or Dark 'corn' syrup. Yup. No carbs. No cals.

Hobbit's Keto corn syrup

  • Difficulty: easy
  • Print

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.

Keto Light or Dark 'corn' syrup. Yup. No carbs. No cals.

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. 🙂

Keto Light or Dark 'corn' syrup. Yup. No carbs. No cals.

 

17 Comments Add yours

  1. danni says:

    You. Are. Awesome!

    Liked by 1 person

    1. The Hobbit says:

      Thank you :). I’ll be making pecan pie with it tonight and will post up the results :). KCKO!!

      ~The Hobbit

      Like

  2. JT says:

    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.

    Liked by 1 person

    1. The Hobbit says:

      It will be posted in the AM, I’ve had enough for one day, my Hobbit brain is wiped out :(.

      Like

  3. Belenda says:

    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???

    Liked by 1 person

  4. The Hobbit says:

    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

    Like

    1. Crissie says:

      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.

      Like

    2. Crissie says:

      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.

      Like

  5. Angela says:

    Silly question … does this store well? And would you recommend fridge or pantry?
    Thank you!

    Like

  6. 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.

    Like

  7. Chelly says:

    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

    Like

  8. Anne Hause says:

    You are Awesome!!! This recipe is written in MY TYPE OF LANGUAGE!!! Printing it now to make my peppermint patties.

    Like

  9. Anne Hause says:

    How do you store the left over??? Frig in a jar maybe??? Thanks!!!

    Like

  10. J says:

    How should it be stored?

    Like

  11. Miller says:

    Hi,
    How do you think this would work in making candies?

    Like

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