Paleo Simple Syrup Recipes

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SUGAR-FREE KETO MAPLE SYRUP (3 INGREDIENTS!)



Sugar-free Keto Maple Syrup (3 Ingredients!) image

Make sugar-free keto maple syrup with just 3 ingredients + 0 net carbs in 10 minutes! Use keto pancake syrup for breakfast, snacks, and more.

Provided by Maya | Wholesome Yum

Categories     Breakfast

Time 10m

Number Of Ingredients 4

1 cup Water
1 cup Besti Powdered Monk Fruit Allulose Blend
1 1/2 tbsp Maple extract
1/2 tsp Xanthan gum

Steps:

  • Whisk together the water, Besti, and maple extract in a small saucepan.
  • Bring the mixture to a gentle boil. Simmer for about 5 minutes, stirring occasionally, until the sweetener dissolves.
  • Pour the liquid into a medium bowl. Sprinkle half of the xanthan gum on top (don't dump, just sprinkle lightly and evenly). Whisk immediately, until no lumps remain. Repeat with the remaining xantham gum.
  • Wait a few minutes to allow the syrup to thicken further. If it's still thinner than you'd like, add a little more xanthan gum, just a tiny bit (1/16 teaspoon) at a time and immediately whisk again.

Nutrition Facts : Sodium 7 mg, ServingSize 1 serving

PALEO-FRIENDLY CHOCOLATE MINT SYRUP



Paleo-Friendly Chocolate Mint Syrup image

I mix this with a shot of espresso, coconut milk, and ice for a paleo-friendly iced coffee. Store in an airtight container in the refrigerator for up to 2 weeks. Store in the freezer for later use.

Provided by Amy Woessner

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 10m

Yield 10

Number Of Ingredients 3

1 (24 fluid ounce) bottle light agave syrup
½ cup unsweetened cocoa powder
1 ½ cups chopped fresh mint

Steps:

  • Combine agave syrup and cocoa powder in a saucepan; stir in mint leaves. Bring mixture to a boil and cook for 3 minutes. Remove saucepan from heat and cool syrup to room temperature. Strain syrup through a fine-mesh strainer, pressing the mint to extract the liquid.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 53.7 g, Fat 0.6 g, Fiber 4.6 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 1 mg, Sugar 48.1 g

PALEO FRENCH TOAST WITH BLUEBERRY SYRUP



Paleo French Toast with Blueberry Syrup image

One of my favorite breakfast items growing up was French toast. Huge fan, right here. However, after my decision to start eating healthier, I stopped having it completely. I didn't realize then that eating healthy does not mean you have to give up the things you love. I mean, if a gluten-free diet such as Paleo has found a way to make bread, anything is possible. So I am happy to share this recipe for Paleo French toast with you, a spin on a childhood favorite of mine. Granted, it's not something I eat regularly, but it makes a perfect treat on occasion.

Provided by Jess

Yield 1

Number Of Ingredients 6

1 loaf Paleo bread
1/2 cup almond milk
2 eggs
1/2 tbsp vanilla
1 tsp cinnamon
2-3 tbsp maple syrup

Steps:

  • In a large bowl, whisk together the coconut milk, eggs, vanilla and cinnamon.Heat a griddle or non-stick skillet to medium-high. Coat pan with coconut oil. Dip a slice of bread into the batter mixture to coat both sides, letting any excess drip off. Place the bread onto the pan and cook each side until slightly browned. Repeat with remaining bread. Serve warm.

MINT SIMPLE SYRUP



Mint Simple Syrup image

This mint simple syrup is made with honey and is perfect for cocktails, mocktails, in tea, coffee or for baking projects! It's simple to make it will last for a week or two in the refrigerator.

Provided by Lexi

Categories     Drink

Time 20m

Number Of Ingredients 3

1/2 cup honey
1/2 cup water
1 small bunch (about 1 ounce) mint leaves, cleaned well

Steps:

  • Make the simple syrup: To a small pot add honey and water. Turn on the heat to medium and bring the mixture to a boil. Turn off heat.
  • Place the cleaned mint leaves in a heat proof bowl and tear them into smaller pieces with your hands, bruising them as you go to get the oils out of the leaves. Carefully pour the simple syrup over the mint. Let sit to infuse for 10 minutes.
  • Carefully strain the mint leaves, pressing down gently to get all of the oils out of the leaves.
  • Place your simple syrup in a heat proof jar with a tight fitting lid and let cool completely. Cover and store in the refrigerator for 1-2 weeks.

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