Brown Butter Pumpkin Spice Syrup – Low Carb | Gluten Free

Posted by on September 8, 2014 in Desserts, Gluten Free Recipes, Low Carb Keto Recipes | Comments Off on Brown Butter Pumpkin Spice Syrup – Low Carb | Gluten Free

Brown Butter Pumpkin Spice Syrup – Low Carb | Gluten Free
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Dang if you are looking for low carb brown butter caramel syrup that tastes like pumpkins and fall, you’ve found us! Fluffy Chix Cook brings you this keto pumpkin spice syrup that’s a winner and sure to please the entire family. The best part about it is it’s sugar free, gluten and grain free and totally diabetic friendly.

 

 

 

 

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Hey chickens! Here’s a low carb keto pumpkin syrup you will NOT believe. First up, I want to warn all low carb keto purists, please leave the building now, mkay? Cuz there will be no pretending you’re in Kansas with Dorothy. It will be just too painful for you. So leave. For your protection.

Have you left?

 

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Ok, so let’s get to the nitty gritty! In honor of fall, I developed this sugar free, gluten free, and amazingly diabetic friendly, low carb keto syrup to go with the new Psylli Pumpkin Pancake recipe. You see, Carolyn Ketchum of All Day I Dream About Food is throwing a Pumpkin Party over in our group tomorrow, Low Carb Keto Recipe Club. Everyone will be able to post 1-2 recipes with their best pumpkin-laden offerings. And you are invited! It’s Tuesday, September 9, from 7am-9pm EST. So put your best fall frock on (you too, guys), and join in the merriment! Thanks Carolyn for being the hostess with the mostest!

Anyway, I think you will really dig this syrup. It’s intensely caramel-buttery with pumpkin overtones, and it doesn’t get crunchy! It’s very creamy—almost a glaze. Wait! Is it a glaze? Hmmm, is it a syrup? Only your tummy will know for certain. But I do know that 24 hours in the fridge wasn’t enough to make it get crunchy. It’s still as smooth and delicious today as it was yesterday.

 

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I think the Brown Butter Pumpkin Spice Syrup would be awesome on anything from cake pops, to muffins, to doughnuts and donut holes, and even as a dip for low carb biscotti!  So I hope you will make it and drop a comment to let us know how you made out with it!!!

(Oh and props to Carolyn Ketchum, and Maria Emmerich for Maria Mind, Body, Health blog for the inspiration to make brown butter before caramelizing the Swerve granular sweetener. It really adds depth of flavor to the salted caramel profile. We grew up eating brown butter on all sorts of delish veggies, but I never thought of doing it to make a low carb caramel, until I first read their blogs. I know you know them already, you must! What? Do you live in a cave? Go visit and sign up to follow them immediately! I’ve always just browned the butter and sugar when I made it in those former high carbage caramel days. I used to make a pretty mean caramel and toffee!)

 

 

 

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Copyright © 2012 Fluffy Chix Cook. All rights reserved.

 

 

 

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