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

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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 thickeningtexture agent.

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.
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 ๐Ÿ™‚

Hobbit's Keto corn syrup

  • Time: 15mins
  • Difficulty: easy
  • Print

Ingredients (light ‘corn’ syrup):

Ingredients (dark ‘corn’ syrup):

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. ๐Ÿ™‚

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


15 thoughts on “Keto Light or Dark ‘corn’ syrup. Yup. No carbs. No cals.

  1. 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.

  2. 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???

  3. 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 ๐Ÿ™‚

    ~The Hobbit

  4. OMG, the light syrup just saved my life!!! lol Back when I was carb addicted, my poison of choice was marshmallow fluff. I’ve tried every recipe I ever found for making a low carb version but they lacked the mouth feel, usually ending up more of a meringue than real marshmallow consistency. Well, LET ME TELL YOU – this syrup in some whipped egg whites – PERFECTION! Thank you so much for sharing this recipe!!!

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  6. This looks great! I want to try it but do you know how long it will keep after its mixed up? Store only in the fridge or is it shelf stable for a while?

  7. I haven’t made it yet ๐Ÿ™‚ it’s not something I would use often at all so I was waiting for a reply before making it ๐Ÿ˜‰

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