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Keto Coffee Syrup - A Simple, Sugar-Free Sweetener for Your Daily Brew

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 1 cup water
  • 3/4 cup allulose (or 1/2 cup erythritol + 2 tablespoons monk fruit blend; see notes)
  • 1 tablespoon vegetable glycerin (food-grade, optional) for body and shine
  • 1/8 teaspoon xanthan gum (optional) for light thickening
  • 1 tablespoon pure vanilla extract (for classic vanilla syrup)
  • Pinch of salt to round out flavor
  • Optional flavor boosters: 1 teaspoon instant espresso powder (mocha depth), 1/4 teaspoon almond or hazelnut extract, 1/2 teaspoon cinnamon, or a few drops caramel extract

Method
 

  1. Warm the water: Add water to a small saucepan and place over medium heat. You want it steaming but not boiling hard.
  2. Add the sweetener: Whisk in allulose (or your chosen blend) until fully dissolved. Keep the heat moderate to prevent scorching.
  3. Simmer gently: Let the mixture bubble softly for 5–7 minutes. You’re aiming for a light reduction, not a thick syrup yet.
  4. Add body (optional): Whisk in vegetable glycerin. This gives a smooth mouthfeel and helps prevent crystallization.
  5. Thicken slightly: If using xanthan gum, sprinkle it over the surface while whisking constantly to avoid clumps. Start with 1/16 teaspoon and add up to 1/8 teaspoon only if needed. The syrup will thicken more as it cools.
  6. Flavor it: Remove from heat. Stir in vanilla extract, a pinch of salt, and any optional flavor boosters. Taste and adjust. If you want stronger flavor, add a few more drops of extract.
  7. Cool and bottle: Let the syrup cool to room temperature. Pour into a clean glass bottle or jar with a tight lid.
  8. Use: Add 1–2 tablespoons to hot or iced coffee. Stir well. Adjust to taste.