Jalapeño Simple syrup that's sugar free? Sign us up! This easy to make keto friendly simple syrup should be a staple in your home bar. It's a delicious and spicy simple syrup that you can use to elevate cocktails at home.
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All you need are some jalapeño hot peppers, lemon juice (optional, to increase shelf life) water and sugar replacement. If you love hot pepper flavor, you're going to love this sugar free jalapeño simple syrup!
Feel free to skip to the recipe card if you're ready to get right into it. We do cover common questions, tips, and tricks in the body of this post to keep reading if you're wondering something!
Ingredients:
- Jalapeños - This is obviously the key component here. You can leave the seeds out if you are worried about the spice level. We left ours in, but we tend to prefer things to be a little spicy. We recommend using about 2 peppers per every batch of simple syrup, and that's with leaving the seeds in.
- Water
- Sugar free sweetener - We use allulose for all of our keto simple syrup recipes, as well as other desserts that are more "syrup like". Allulose won't crystallize after being refrigerated, which makes it a perfect choice!
- Lemon juice - This is mainly used to help preserve the simple syrup for as long as possible. It is optional and doesn't play a big role in the flavor!
How to Make Jalapeño Simple Syrup:
- Add sliced jalapeños to a small sauce pan with water.
- In a saucepan over medium high heat, bring the water to a boil. Reduce the heat, and then simmer for 20-30 minutes to infuse the water with the jalapeño. After simmering, strain away the cooked jalapeños from the liquid.
- Add the liquid back to the pan, then stir in your lemon juice and allulose sweetener until it dissolves. Transfer to an airtight container (like a jar) and then cool to room temperature before using.
- Store in the fridge for up to 1 month. Try this jalapeño simple syrup in our strawberry jalapeño margarita!
Tips For The Best Jalapeno Simple Syrup:
- Allulose is slightly less sweet than sugar, so the ratio isn't 1:1. Use about 1 and ⅓ cups allulose for every one cup of water.
- You can use whatever sweetening agent you prefer, but please note that many (non-sugar) sweeteners will crystallize after being refrigerated.
- You can freeze the leftovers for up to 6 months.
- Make sure to taste the jalapeño simple syrup as you go to avoid making this simple syrup too spicy. Everyone has different tolerance levels, so be sure it's not too spicy for your palate. Also, each pepper is different!
A Small Warning About Allulose:
Allulose can cause GI distress in some people (including myself) if consumed in large quantities. We're not authorized to give advice about what that magic number is in terms of consumption. Different people have different tolerance levels to allulose. You can read more about possible side effects here.
In my personal experience, I'm fine if I enjoy between 1-2 ounces of this simple syrup at any given time. Any more than that and my stomach isn't happy for a couple of hours.
Can I Use Regular White Sugar In This Simple Syrup?
Yes, you absolutely can use whatever your preferred sweetening method is for this recipe. White or raw sugar dissolves in the same way that allulose will, so the instructions are exactly the same. Just be aware that using regular sugar will of course increase the carb and calorie count of your jalapeño simple syrup.
Can You Make Simple Syrup With Stevia?
Yes, you can! Although the texture will be more like regular water, since there is no granular sweetener involved to thicken the mixture. Also please be aware that liquid stevia is many times as sweet as sugar. You will need to consult the brand of stevia you use to determine how much will be the equivalent to sugar.
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Until Next Time,
Briana & Chamere
📖 Recipe
Jalapeño Simple Syrup Recipe
Ingredients
- 2 whole jalapeños, cut into rounds
- 1 cup water
- 1.3 cups allulose sweetener (or any other sweetener of choice)
- 1 tablespoon lemon juice (optional to preserve freshness)
Instructions
- Add sliced jalapeños to a small sauce pan with water.
- In a saucepan over medium high heat, bring the water to a boil. Reduce the heat, and then simmer for 20-30 minutes to infuse the water with the jalapeño. After simmering, strain away the cooked jalapeños from the liquid.
- Add the liquid back to the pan, then stir in your lemon juice and allulose sweetener until it dissolves. Transfer to an airtight container (like a jar) and then cool to room temperature before using.
- Store this simple syrup in the refrigerator in an airtight container for up to 1 month. Use this jalapeño simple syrup in your favorite cocktails!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- To reduce spice levels, omit seeds from the jalapeños.
- Allulose is slightly less sweet than sugar, so the ratio isn't 1:1. You will need to use about 1 and ⅓ cups allulose for every one cup of water.
- Be careful with consuming too much allulose at one time, as it is known to create GI distress in some people.
- You can use whatever sweetening agent you prefer, but please note that many (non-sugar) sweeteners will crystallize after being refrigerated.
- Lemon juice isn't 100% necessary, but it does help keep the simple syrup fresher for longer.
- You can freeze the leftovers for up to 6 months.
- Make sure to taste the simple syrup as you go to avoid making this simple syrup too spicy. Everyone has different tolerance levels, so be sure it's not too spicy for your palate. Also, each pepper is different!
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