The one and only non whole food thing that I use is sugar-free sweetener, and I stick with ones made with erythritol and stevia. Although it’s much easier to just buy the stuff, I’ve been experimenting with making my own.
This lavender simple syrup infuses recipes like ketogenic pancakes, mug cakes, and iced teas with a bouquet of lavender flowers. You can store it in the fridge or on the counter (I’ve done both). Sometimes it settles, so when it does you can just throw it in the blender.
- 1 cup water
- 1 tablespoon organic culinary lavender
- ½ cup erythritol
- 1 drop liquid stevia
- 1 teaspoon vanilla extract
- In a small saucepan, bring the water to a boil over high heat.
- Reduce the heat to low and mix in the lavender, erythritol, stevia, and vanilla. Simmer for 5 minutes.
- Strain the syrup into a glass jar through several layers of cheesecloth or a fine-mesh strainer.
- Cover the jar and refrigerate for up to 2 weeks.
- If the sweetener solidifies a bit, throw it in the blender until smooth.
- I have also made this with a vanilla bean. It tastes great, but visually, not so much with the lavender.
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)