I originally created this Sugar Free Maple-Bourbon Glaze for Easter Ham.
The bourbon in the glaze balances the flavors of the peppery brown mustard and the sweet sugar substitutes, making it delightful on a salmon filet, a meaty chicken thigh or barbecued into smoked turkey legs.
Glaze Your Meats
One benefit of using a sugar substitute is that they don't burn. You can apply your sugar-free glaze liberally throughout the cooking process without the fear of it burning.
I have a number of other ideas for this glaze, including smothered chicken thighs in the Instant Pot. I'll update this post once I've tried it.
What ideas do you have for using this sugar-free glaze? Share with me in the comments!
Why Two Sugar Substitutes and Not Just One?
I have combined my favorite sugar substitute, Bocha Sweet with a blend with erythritol to get the crunchy exterior as we would expect when using real sugar. Erythritol crystallizes beautifully, but used alone has a thin flavor that tastes off. Mixing it with Bocha Sweet provides a full flavor and some of the crunch we expect from a glaze.
Sugar Free Maple-Bourbon Glaze
To whip up this easy sugar free glaze, you'll need a few things you may not have in your pantry yet.
Tutorial Video: Sugar-Free Maple-Bourbon Glaze
This sugar-free glaze is so easy to make, I'm not sure you actually need this video. However, sometimes I find it helpful if I can see the process in action. I hope you enjoy this quick tutorial.
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