How to Thicken Sugar Free Maple Syrup
Sugar free sweeteners don’t have the same properties that allow it to melt into a syrup, so if you just use powdered monk fruit sweetener, water, and maple extract, the result will be a very thin (but delicious!) syrup. We use it like this when we just need a syrup for salad dressings or baking.
If you’re using it to top pancakes or waffles, you probably want your syrup to have a bit more body, so that it sticks to the top of your breakfast goods without quickly being absorbed.
We tested 3 options here: Xanthan gum, agar-agar, and gelatin. The good news is, all 3 options work. Once the syrup is done boiling, agar-agar and gelatin whisk right into the mixture. Xanthan gum can be incorporated by adding the mixture to a blender to remove clumps.
All of the options result in a syrup that will thicken after its cooled. But seriously, that’s not a problem when you consider that you’ve made a treat that satisfies your sweet tooth cravings with almost no carbs!
To return the mixture to a syrup, just reheat it. We just put the jar of thickened syrup in a bowl of boiling water, and in 5-10 minutes, it’s ready to pour again.