Homemade Sugar-Free Strawberry Syrup Recipe
Sweet and sticky, this Sugar Free Strawberry Syrup recipe is so easy to throw together! Whip it up in about 5 minutes and allow it to cool, this is such a simple recipe. It's made with natural ingredients but tastes a little naughty. Perfect for keto or paleo!
Servings: 1 .5 cups
Calories: 11kcal
Ingredients
- 16 medium strawberries chopped (about 2 cups)
- 2 cups 475ml water
- 1/2 cup erythritol or xylotil OR 1 cup allulose
- 1/8 teaspoon xanthan gum
- A squeeze of fresh lemon juice optional
- 10-15 drops liquid stevia optional
Instructions
- Begin by adding chopped strawberries and water to a small or medium saucepan over high heat.
- Bring the saucepan to a boil, lower it to a simmer, and simmer it over medium heat for 20 minutes.
- Turn the heat off.
- With a slotted spoon, remove the strawberry chunks, taking care not to squeeze them. This keeps the syrup nice and clear.
- Measure the amount of strawberry liquid left. It should be about 1 cup, which I measured by pouring the liquid into a cup. A measuring jug is also a great option.
Using erythritol or xylitol
- Measure how much liquid you have left after removing the strawberries and then measure half of the volume of xylitol or erythritol (e.g. if you have one cup of strawberry water, you will use 1/2 cup of sweetener). (See note 1)
- Mix the sweetener with xanthan gum.
- Carefully add it to the saucepan with the strawberry water. Try not to allow it to stick to the walls of the pot, just the bottom.
- Bring it up to a simmer. Do not mix - there is no need, and it may cause crystalization later.
- When the sweetener has dissolved, place the lid on top and boil the keto strawberry syrup for 1 minute.
- Remove it from the heat and allow it to cool completely to room temperature before using or storing it.
- Add a few drops of liquid stevia and a squeeze of lemon juice to taste, if desired to elevate the sweetness.
Using allulose
- Measure how much liquid you have left after removing the strawberries and then measure an equal volume of allulose (e.g. if you have one cup of strawberry water, you will use 1 cup of sweetener). (See note 1)
- Mix the allulose with xanthan gum.
- Add the allulose to the strawberry water.
- Bring it up to a simmer, mixing it frequently for 4-5 minutes.
- Remove it from the heat and allow it to cool completely to room temperature before using or storing it.
- Add a squeeze of lemon juice if desired.
Notes
- Amount of sweetener: The amount of sweetener used depends on the amount of water left after boiling the strawberries. The general rule is: Allulose - 1:1, Xylitol or erythritol - 2:1 (water:sweetener).
- Mixing xanthan gum with sweetener reduces clumping later.
- Strain gently: If you'd like a nice, clear syrup I recommend straining it gently with a fine sieve or removing the strawberries with a slotted spoon and discarding them. If you try to squeeze out every last drop of liquid using something like a potato masher, the sugar free strawberry syrup will become quite cloudy instead of clear.
- Don't refrigerate erythritol: keto syrups made out of erythritol are notorious for crystalizing. Keep an erythritol-based syrup our of the fridge or any cold area. A comfortable room temperature is best.
- Leftover strawberries: I hate to see anything go to waste! The leftover strawberry chunks can be blended or mashed into a strawberry puree. Add a little of the syrup you just made and serve it with yogurt. So tasty!
- Chunky sauce: Alternatively, you can leave the strawberries in the pot to make a chunky homemade strawberry sauce! This is very tasty with pancakes.
Storage instructions
- Xylitol or allulose: Syrup made with this sugar free sweetener can be stored in an airtight container in the fridge for up to 2 weeks.
- Erythritol: Strawberry syrup made with erythritol needs to be kept at room temperature because it will crystalize if it's put in the fridge. Store it in an airtight container and use it up within 2-3 days.
Nutrition
Serving: 1g | Calories: 11kcal | Carbohydrates: 3g | Sodium: 7mg | Sugar: 1g