Pancake syrup ... no sugar, low carb

By quiltpixie

really yummy syrup for pancakes, waffles and topping ice cream

Ingredients

• SYRUP:
• 1 cup organic butter
• 1 cup Swerve confectioners
• 1 cup unsweetened almond milk

Details

Adapted from mariamindbodyhealth.com

Preparation

Step 1

1. In a large saucepan, heat the butter over high heat. Whisking every few seconds. The butter will "fluff" up to the top of the saucepan and then fall back down. Watch for lots of brown flecks and remove from heat. Watch closely, you do not want "black" flecks.
2. Remove from heat and whisk in the Swerve until smooth.
3. Whisk in the almond milk.
4. This will thicken in the fridge.

Use the Syrup within 1 week... it if lasts that long!

NUTRITIONAL COMPARISON (per ¼ cup serving)

Maple Syrup = 206 calories, 0.2g fat, 0g protein, 52.8g carbs

"Healthified" Syrup = 138 calories, 15.6g fat, 0.2g protein, 0.1g carb (99% fat, 1% protein, 0% carbs)