Keto Coffee Syrups

Been doing bulletproof Keto Coffee with kerrygold and MCT for a while and loved it, but needed a hint of something else. I stumbled across these recipes and decided to make a mocha ‘sauce’, with the sugar substituted by splenda and erythritol. DELICIOUS.

Sauces

Caramel: yields ½ gallon

1.25 lbs salted butter

2.5 lbs light brown sugar

0.75 qts half and half

0.33 cup heavy whipping cream

0.83 oz vanilla extract

0.75 tsp salt

Melt butter over medium heat, stirring occasionally Lower the temperature once it has completely melted Add the brown sugar one scoop at a time, whisk thoroughly after each addition until smooth before adding more Add the half n half and the heavy whipping cream one quart at a time, stirring thoroughly Once the spatula comes out without any visible sugar granules on it, remove from heat and mix in salt and vanilla.

Store in the refrigerator.

Mocha: yields ½ gallon

1 qt water

1 lb 14 oz sugar

10 oz cacao powder

2 Tbsp vanilla extract

1.5 tsp salt

Combine water and sugar in a pot over medium heat, stirring occasionally until sugar is completely dissolved. Gradually add cacao powder in 4-5 batches, whisking thoroughly between additions. Continuously whisk, making sure to scrape bottom of pot to prevent burning. Once cacao is incorporated and sauce is smooth, remove from heat and mix in vanilla and salt.

Store in the refrigerator.

Peanut Butter: yields ½ gallon

1.25 lbs peanut butter

1 qt water

2 lbs sugar

Combine water and sugar in a pot over medium heat, stirring occasionally until sugar is completely dissolved. Add peanut butter and whisk until completely melted and incorporated. Turn heat to low and simmer for 20 minutes, stirring occasionally. Make sure to watch carefully as this can overflow if too hot or not stirred.

Syrups

Macadamia Nut: yields 1 liter

0.75 qts water

1.33 lbs sugar

3.75 oz macadamia nuts

Blend macadamia nuts in food processor until it forms a very smooth butter. On high heat, combine water and sugar in a pot until sugar is completely dissolved. Add macadamia nut butter, whisk thoroughly until water is foamy and all is incorporated. Bring syrup to a boil, reduce to medium low heat, simmer for 20 minutes. Make sure to watch carefully as this can overflow if too hot. Lower heat if necessary. Strain twice through a metal sieve, discard any pieces of nuts.

Store in the refrigerator.

Hazelnut: yields 1 liter

0.75 qt water

1.33 lbs sugar

6 oz hazelnuts

On high heat, combine water and sugar in a pot until sugar is completely dissolved. Put hazelnuts in food processor until finely ground. Add hazelnuts to boiling water and whisk until fully incorporated. Reduce heat to low, cover with a lid, and simmer for 20 minutes. Make sure to watch carefully as this can overflow, stir occasionally as necessary.

Raspberry: yields 1 liter

0.75 qts water

0.75 lbs sugar

1.66 lbs frozen raspberries

Combine half of the water and all of the sugar in a pot over medium heat, stirring occasionally until sugar is completely dissolved. Using a high power blender, blend the raspberries with the remaining water heated up. Blend until a thick sauce is formed. Add raspberry sauce to pot and whisk vigorously until incorporated. Place lid on pot. Boil for 30 minutes, stirring occasionally. Strain the syrup through a metal sieve multiple times until no seeds remain.

Vanilla: yields 1 liter

0.75 qts water

1.33 lbs sugar

7 g vanilla beans

On high heat, combine water and sugar in a pot until sugar is completely dissolved. Using a paring knife, cut the vanilla beans lengthwise. Use back side of knife to scrape out paste. Add the beans and scraped insides to the boiling water, mixing well to break up clumps. Place lid on pot and boil for 30 minutes.

Sugar free Vanilla: yields 1 liter

1 qt water

15 g vanilla beans

Boil water Using a paring knife, cut the vanilla beans lengthwise. Use back side of knife to scrape out paste. Add the beans and scraped insides to the boiling water, mixing well to break up clumps. Place lid on pot and boil for 30 minutes.

Lavender: yields 1 liter

1 qt water

1 lb sugar

2 Tbsp dried lavender flowers

On high heat, combine water and sugar in a pot until sugar is completely dissolved. Add lavender, place lid on pot, boil for 30 minutes. Strain well.

And the one I made, I wanted to make a sample of it so I made 1/8th of all the ingredients and the yield was about 10oz (it goes fast, so tasty), next time i’ll just halve the recipe.

Mocha: yields ½ gallon

1 qt water

1 lb 14 oz sugar

10 oz cacao powder

2 Tbsp vanilla extract

1.5 tsp salt

Combine water and sugar in a pot over medium heat, stirring occasionally until sugar is completely dissolved. Gradually add cacao powder in 4-5 batches, whisking thoroughly between additions. Continuously whisk, making sure to scrape bottom of pot to prevent burning. Once cacao is incorporated and sauce is smooth, remove from heat and mix in vanilla and salt. Store in the refrigerator.

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