I’m SO super excited to share this stevia syrup recipe with you! If you’ve missed my other posts about Trim Healthy Mama…my MOST FAVORITEST food book EVER…head over here and check out my Trim Healthy Mama book review.
So, my kitchen, my diet, and my body have had a fantabulous makeover, and I’m just not going back. Like, ever. So, my recipes section is also getting a makeover with LOTS of great sugar free and low glycemic goodies.
Stevia Syrup Recipe
I needed a sugar free pancake syrup recipe…but I’m not into Splenda. So to be more specific, I wanted a stevia syrup recipe. I mean, we love our sugar free berry syrup and all, but some folks around here are creatures of habit and really, really wanted ‘real’ pancake syrup on their Saturday morning low carb pancakes. Let’s do it!
Now, this stevia syrup recipe isn’t going to fool anyone into thinking it’s maple syrup or even Mrs. Butterworths. For you die hard real maple syrup fans, this is not a maple syrup clone.
But this DOES make a really lovely sub for pancake syrup, and has some wonderful qualities all on its own. Flavor wise, this pancake syrup is going to be more of the store bought variety…there is no way that it was really going to taste exactly like maple syrup, so I went to the other end of the spectrum and rounded out the maple flavor with a bit of orange and butterscotch.
It’s yummy.
Which leads me to the next essential quality of this pancake syrup recipe: it has cling power. It doesn’t soak in quickly and make your pancakes all soggy like normal syrup does. That’s thanks to this great stuff:
Glucomannan. I love this stuff.
OK…now for the best part. Or the weirdest part. It’s not sticky. That’s the dead giveaway that it’s not ‘real’ syrup. All of us Mamas who have little girls with long hair can rejoice together. It’s not sticky!!!
So, let’s make some stevia syrup! You’ll need:
Water, stevia extract or the sweetener of your choice, glucomannan powder, Frontier maple flavoring, orange essential oil or extract, butterscotch (or caramel or butter) extract, and a pinch or two of salt. You can find all of the flavorings and the gluccie in my new Trim & Healthy Amazon store!
Basically, you heat all of the ingredients into a nice syrupy consistency, and serve warm or cold. That’s it! Easiest stevia syrup recipe ever! And you’re in the drivers seat with the flavor combinations here.
Here is your printable stevia syrup recipe…enjoy!
- 3 cups water
- 1 Tbsp. Maple extract (I like Frontier brand)
- ½ tsp. butterscotch flavoring (or butter, or caramel...your pick)
- 2 drops NOW orange essential oil, or ⅛th tsp. orange extract
- ⅛th tsp salt
- ¼ tsp stevia extract or your favorite sweetener to taste
- ½ to 1 tsp glucomannan powder
- Combine all of the ingredients except for the glucomannan into a medium saucepan.
- Once everything is stirred in together, sprinkle the glucomannan lightly over the surface of the syrup, and whisk to incorporate.
- Taste and adjust the flavors (the gluccie tends to subdue the flavors somewhat), and turn the heat up to medium.
- Let your syrup come to a simmer, and thicken.
- It will thicken up a bit more when cooled/chilled. We like ours on the thinner side, and it still doesn't make pancake mush. If you like a thicker syrup, use a little more gluccie, up to 1 tsp.
- Serve warm or cold with a big stack of my low carb pancake recipe!
What’s your favorite thing to drizzle on top of your healthy pancakes?
What a great way to share THM recipes! I’m going to start writing some of mine up to share! Thanks Gwen and Stacy! 🙂
Yay! So glad you’ll be joining us, Jess!
Yes, hooray! 🙂
It’s not sticky?!!??! Praise the Lord! Pinning!!!
Not sticky! Amen, hallelujah!
Hi, Great post! I especially love your amazon store. I get overwhelmed when I go on there to order supplies. Is there an erythritol on amazon that qualifies for free super saver shipping that you can recommend?
Oh..the 2.5 bag of NOw does!
Oh..no that is Xylitol…sorry
Hi Sherri! If you open the little menu on the right side…the one that says Trim Healthy Mama foods, then you’ll see an option for Sweeteners. It’s the 9th item on that page. 🙂
So glad you’re enjoying the store! Thank you so much!
This is exactly what my Hubby has been waiting for. He will not eat the Gwen’s pancakes until I find a Plan-Approved Maple Syrup 🙂 You are such a blessing to us Gwen 🙂 I Sincerely Thank You. Jerene 🙂 …Happy Dancing right now. I’m going to try this my coffee too 🙂
Gwen – LOVED this pancake recipe. Made it this morning and topped with a taste of your lemon greek yogurt and strawberry sugar free syrup. I seriously could have eaten the whole family size recipe!!
Oohhhh…lemon strawberry! Be still my heart!
Thanks so much for the stevia syrup recipe. I used it in another blog’s recipe for dulce de leche in place of maple syrup and it worked well, with extra cooking.
http://quirkycooking.blogspot.com.au/2013/06/dairy-free-condensed-milk-dulce-de-leche.html
This is such a great service!!!
Isn’t it fun!!!
Has anyone tried this without the butterscotch or butter flavoring? I just cannot order one more thing right now, but I have everything else and would love to try the recipe.
0I have fruit juice I extracted with a steam cooker. Would your syrup recipe work if I subed pure fruit juice for water?
what is the differebce of Stevia Blend and Stevia?
Stevia blend has real sugar in it too, so it is not THM compliant.
Many brands of stevia that you find online and in stores are mixed with fillers. Truvia in the small jars is on plan…erythritol is the filler that you can use.
I prefer just the NOW brand stevia extract powder. It only takes a tiny amount, because it’s the concentrate with no fillers added.
Hi Gwen! I notice you reference your Trim and Healthy Amazon store, but when I click the link there are only 6 items listed.This is what we see: https://gwens-nest.com/trim-healthy-store/ Do you have another link to an updated store with all these other wonderful ingredients you include in your recipes? Thanks!
Hi Bethany,
The menu for the store is on the right hand side…there are lots of other categories & pages full of things. Let me know if you’re having trouble seeing it. 🙂
I found it! Thanks Gwen- this will be a very helpful resource. Its been overwhelming ordering everything online without some direction.
Gwen, should I store this in the refrigerator? Also, how long do you think it will stay good for?
Definitely in the fridge, and it keeps for 1-2 weeks. Since it doesn’t contain any real sugar, it’s not preserved as long as regular syrups. 🙂
Gwen, I love this syrup. I finally got it right–for a while I didn’t have caramel or butterscotch. Finally I got caramel and what delicious syrup for pancakes. thank you for your hard work that you put into all of this to help those of us on THM. Thanks Jessica
Could you use xantham(sp) gum instead of gluccie?
I’ve not tried it, but I’ve heard that others do sub that 1:1 with gluccie.
I don’t know what I did wrong, but mine tasted like nothing. I kept trying to add more maple to see if that would help (a whole bottle), then more caramel, all to no avail. Has anyone else had this trouble. I was so bummed.
Sahra, I’ve noticed that using the gluccie or konjac root can really suppress flavors. Try backing of of that next time. Sorry you had trouble…maybe try a different brand of extract?
Hi there, love your recipe! It’s the only one I see going ‘sugar free’ and looks real pretty! I’m really sensitive to oranges, and I’m wondering what you would suggest that I could substitute? Lemon extract? Thank you!
Sure! Almond would be a nice flavor choice as well. 🙂
Can you tell me is the syrup an E? To go with the pumpkin pancakes?
This is a Fuel Pull syrup, so it can be used with any meal type. 🙂
I love the syrup but I am the only one using it and do not make pancakes often. I made it 2 weeks ago and it has been in fridge this whole time. What is the shelf life? I have had some creations of mine go bad after the second week. Help. Thanks Gwen.
Hi Kathy,
You’re right! When you are making things from scratch, they don’t have the preservatives in them like storebought. And sugar itself is a preservative, so your homemade low sugar creations are not going to be as long lasting. I can go a week or so before they start to smell a little wine-like. 🙂 If you find you’re not using them that much, then try doing just a half batch, or freeze in an ice cube tray and thaw a few in a clean glass jar the night before you need them. That way you’re getting lots more shelf life out of them, but you’re only doing the work once. 🙂
Thank you, I will remember that for the next time. As for now, bye bye first batch. God Bless.
Does this keep well in the fridge?
It does keep for up to 2 weeks. 🙂 If you’re not using it that quickly, then you can halve the recipe and make a smaller batch.
Yum- I have been wanting to attempt some THM pancakes but was holding out until I had syrup – I can’t wait to try your recipe!! How much stevia should I use if it’s the THM brand? (like how many doonks do you use?) I know that it’s pretty potent compared to other brands and I hate wasting ingredients and ruing recipes lol…
Start with 1 doonk and work your way up to where you like the sweetness. I find that gluccie dulls the flavor/sweetness some. If you overshoot, you can always add a little more liquid and flavoring. 🙂
I was wondering, since the amount of powdered stevia is so little, would the stevia drops work as well? i already have them in my pantry
You can definitely try it! 🙂 There are so many forms and brands with stevia that it’s hard to write all of the variations and measurements into each recipe. But you can usually sub really well from one form to another, and just go by taste. 🙂
Before I make this, how long does it keep? If I refrigerate it will it be rock solid? Or how should I store it?
Mine keeps about 2 weeks in the fridge, and it doesn’t turn solid. 🙂
Would it be possible to use xylitol? What would the measurment be? Thank you!
I’d try it with 1/2 cup of xylitol and see if that works for you. If you can’t do stevia, you can round out the sweetness with monk fruit extract.
How long did you simmer this for? I simmered for a good 10 min and mine did not thicken up at all. I did the max amount of gluccie.
Have you used your gluccie in other recipes with good results? Mine simmers just a minute or two and thickens up more as it cools. I’m so sorry it didn’t work out, but you should be able to add another thickener to this batch and see if you can get it thicker. 🙂
This is my first time using gluccie ever! I have used other thickeners but not this one!
It’s really a unique thickener. Not like any other I’ve used. Are you by chance using capsules of glucomannan? They’re MUCH lower strength than the powder sold in jars or bags.
Ma’am, I had a question. Would it be possible to replace the glucomannan for xanthum gum? If so, how much should I use for a thick consistency. Thank you!
It might be possible, but I’ve never tried it. You may want to do a search for xanthan gum to glucomannan conversion? I’ve heard that xanthan can be a little slimy, so I’ve not purchased it yet.
Do you by any chance have a substitute for brown sugar that we can use on the TMH plan? I know it is just molasses and white sugar. Thank You
I DO have a brown sugar sub, Darlene! And it’s one of my most popular recipes. 🙂 Here it is: Sugar Free Brown Sugar Recipe
This is a very poor recipe. I used a tsp. of Glucomannan because I like my syrup with some body to it. First the Glucomannan clumped up on me even though I used a whisk to combine it with the rest of the ingredients and cooked it just the way it was recommended. Then I tasted the syrup which came out “very” thick even though I only cooked it for about five minutes. It had almost no taste. I tasted the caramel flavoring and not much else. I had used 1/4 tsp. of liquid stevia which I couldn’t taste at all. I spent over $35.00 on the ingredients which I feel was a big waste of money. She does say to taste the syrup after heating it because the Glucomannan covers the other flavors. I ended up putting “many” more ingredients into the mix until I may have gotten something close to “real” syrup. I would not recommend this recipe.
Hi Sylvia,
I’m so sorry you had trouble with this recipe. One of the tricky things with lower carb ingredients is that some brands are more potent than others, so results can vary. I’ve never had mine get that thick, so try cutting back to half the amount of glucomannan next time you try it. Stevia can be the same way…you may have to alter the amount depending on which brand you are using. I used the NOW brand back when I wrote this recipe, as the THM brand had not yet been introduced.
You did the right thing to salvage it. I recommend writing a note on the package to use less in recipes if you’re finding that it’s very potent. I recently had a similar experience with one of my tried and true recipes not turning out because I had changed brands of gelatin, and the new brand is not as potent as the old, so I needed about twice the amount. It’s frustrating to figure out cooking when there is so much variety in products. 🙂
The good news is, your gluccie is very potent, so your investment in products will last a long time…you’ll only need to use about half the amount called for in recipes!
Gwen, I had the same issue that others had where the syrup had very little taste. I used a teaspoon of gluccie for a thicker syrup – that’s how my husband likes it. I made this for him because he is diabetic and I’m looking for an alternative to the chemical concoctions found on the grocery store shelves. I’m wondering if you have tried any other thickeners that may not affect the taste as much.I found something online called kuzu root starch and wondered if you were famliar with it?
I’ve heard of Kuzu, but I’m not certain it’s THM approved. Most refined starches are not, because they’re not low carb. Maybe try using a more concentrated extract or flavoring? I find the dulling effect of gluccie a little frustrating too, but I super appreciate the slimming/non-carb effects. 🙂
This syrup has hardly any taste and I don’t care for it at all. I would be happy if it was even close to the taste of store syrup but it is not. It is thin and not worth the effort. I tried increasing the flavoring and still could not come up with a syrup that had any real taste. I also do not care for the glucomannan.
Sorry, Philip. Some people just really don’t care for the gluccie texture, and I think some brands of flavoring are just not as potent. This isn’t a sticky syrup, but it should be thicker and have a good sweet maple flavor.
Made this and liked. Myou husband was so happy!! THANKS.
This looks great, do you have a natural sugar free honey recipe and a natural sugar free maple syrup recipe?, I can’t seem to find any other than buying, would I to make my own, also I haven’t gotten your newsletter in several months.
Amazing! This sounds so much better than the current sugar free syrups out there. I must make this asap!!!
I am unsure why this syrup has the rating it does. This is the best sugar-free syrup I’ve tried, even though I accidentally used a bit too much orange oil. Thank you Gwen for the recipe. After I made it, I poured some into a pint sized jar and froze the rest into an ice cube tray, this way it doesn’t go bad before I can use it up! Yay!
I believe lower ratings have to do with the quality of the stevia and thickener used. 🙂 Thank you, Heather!
I know this is an old post, (so I’m praying someone will see it and be able to respond) but how does everyone store this amazing syrup after it’s made? In a cabinet? Refrigerated?
I just made it this morning and I am beyond impressed!!!!! It tastes like the real thing! Gwen and THM for the WIN! 🙂
Hi Kristy!
Well, I’m seeing this MUCH later than when you wrote it. So sorry!
I keep mine in the fridge. 🙂
thank you for this recipe.
I have two questions – did you use liquid stevia extract? and can I use anthem gum?
I think I used the powdered stevia concentrate, but liquid should work well here too. You sure can sub xanthan gum. 🙂
Is the glucomannan powder what makes it thick
Yes! Xanthan gum can be used as well, and thickened to your preference.
OK, so I made this and it pretty much tastes like slightly sweet water that smells maple-y. What am I doing wrong?!
Oof. Sweeteners, flavorings, and thickeners vary, so it’s really difficult to write recipe amounts that work with every brand. The best I can tell you is to reheat it and adjust the sweetness and flavor to your taste first, adding a little at a time. Then adjust the thickness also, a little at a time. Sometimes the thickener will dull the sweetness, so retest to get it just to your liking. Best of luck!
I’m a new THM snd I was dying for a syrup at breakfast yesterday…. And then you came along! I have a question regarding the sweetener. Can I use pure stevia powder by THM? If so, how much? Thank you
You can definitely use the THM stevia! You should be able to use the amount called for in the recipe. If you’re nervous about it being too sweet, use half and then taste and adjust up as necessary. I like to make notes on my recipes so I’ll remember the perfect amount for next time. Enjoy!