Quote:
Originally Posted by JEY100
Searching the Kitchen Forum came up empty. The da Vinci or skinny syrup companies make a "simple syrup" but that isn’t as thick as Karo . Low-carb pecan pie recipes that use erythritol and other ingredients are a good choice.
Here's a new round-up of sweeteners. https://lowcarbyum.com/best-low-carb-keto-sweeteners/
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I haven't tried it, but I'd think you could use one of the sugar free simple syrups, and use some guar or xanthan gum to thicken it to the consistency of the karo syrup. It would take some experimentation to figure out how much thickener to use of course.
I've only used xanthan (although I understand the guar works very similarly), and only used it to thicken gravies and sauces in place of flour or cornstarch. Xanthan is expensive, but it takes such a small amount of it to thicken a couple of cups of gravy that an 8 oz package of xanthan lasts at least a year or two. Depending on how thick you like your gravy, I've seen directions for thickening 3 cups of gravy with only 1/2 teaspoon of xanthan.
When I thicken a gravy with xanthan, I add the xanthan to oil, mixing it so that it's a roux then adding it to the broth for gravy, OR I sprinkle it on the top of the deglazed meat drippings (broth with fat floating on top) from cooked meats - The granules of xanthan are far less likely to form clumps when initially mixed into some kind of fat or oil. Then I transfer the still hot liquid to a deep bowl and use my stick blender on it until it thickens, making sure to stop and scrape up any xanthan that might have sunk to the bottom of the bowl, then blend some more so it's incorporated into the gravy. This can also be done with a wire whisk on the stovetop, but it doesn't seem to thicken quite as much as it does when using the stick blender, probably because the stick blender incorporates more air into the mixture more quickly. The thickened gravy will become somewhat thicker when refrigerated, and seems to hold up well to reheating.
I haven't tried doing this with cold or room temperature liquid - I know it works well with hot liquid though, so I'm thinking you could
probably do something very similar making the filling for pecan pie - You could mix either guar or xanthan in some of the melted butter that goes in the pecan pie, and use a stick blender to mix that into a heated sugar free simple syrup to make a karo textured syrup. I have no idea how much of the guar or xanthan you'd need to add to get the proper thickness though - that's where the real experimentation comes in.