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    B'ssert LLC

    Rochelle Schmidt

    Email: rschmidt@bssert.com

    Rochelle Schmidt

    Tel: 262-942-6085

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    Breakfast
    Sauces

    Keto Pecan-Pumpkin Maple Syrup

    October 12, 2018

    |

    Rochelle Schmidt

     

    Keto Pecan-Pumpkin Maple Syrup

    Less than 1 net carb per 2 tablespoons per serving.

    1/2 cup pecans, chopped and toasted
    1/4 cup solid pack pumpkin (puree)
    8 tbsp Lankanto or Allulose maple flavored syrup (I use this brand)
    1-1/2 cups water
    2 tsp. pumpkin pie spice or to taste
    3/4 tsp. vanilla extract
    1/4 scant tsp unrefined sea salt
    1/8 tsp. stevia equivalent to 2  tbsp. sugar or to taste, optional (use if you like a very sweet syrup)

    1. Combine all ingredients in a blender and blend until very smooth. Store in the refrigerator up to 5 days. Serve over pancakes, waffles, mug cakes, etc. This might be great in coffee too.

    2. Recipe may be cut in half.

    Servings: 21(2 tablespoons)
    Yield: 2-2/3 cups

    Nutrition Facts
    Serving size: 1/21 of a recipe (0.2 ounces).

    Nutrition information calculated from recipe ingredients. The Lankanto syrup and optional stevia was not included in the recipe nutrition data.

    Amount Per Serving
    Calories 18.98
    Total Fat 1.89g
    Saturated Fat 0.17g
    Cholesterol 0mg
    Sodium 53.85mg
    Potassium 12.32mg
    Total Carbohydrates 0.51g
    Fiber 0.28g
    Sugar 0.14g
    Protein 0.25g


     

    Tags:

    maple

    pecans

    pumpkin

    breakfast

    syrup

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