This post is sponsored by the National Watermelon Board. However, all opinions, comments, content and enthusiasm remain my own!

This girl loves her syrup, especially fruit syrups, but not the sickening amount of sugar that comes along with most – and it’s usually high-fructose corn syrup in those purchased syrup bottles to boot. Ugh. But, my Low-Carb Watermelon Chia Syrup makes a MUCH healthier option, taking advantage of the fruit’s natural sweetness along with a little stevia. It could even be considered a keto syrup, depending on your carb intake for the day.

By making my easy recipe for low-carb watermelon syrup, you can enjoy the yumminess of watermelon in so many ways, for so few carbs, and all through the year! Read on to get the low carb syrup recipe along with my favorite ways to use it.

For some of us, finding a watermelon in the dead of winter can be a challenge, even for us milder-weather people in Texas. However, I’ve noticed most markets still stock those adorable personal-sized melons year ‘round – and that’s just perfect for this low-carb watermelon syrup recipe. In fact, I only needed about half the mini-watermelon for the low carb fruit syrup recipe, leaving me the other half to munch down on.

Seriously, making low-carb watermelon chia syrup couldn’t be easier – you just whirl up watermelon flesh in a blender and then cook it down into sweet, sticky goodness in a saucepan with a little stevia and chia seeds. You can leave the chia seeds out, if desired, but I love the texture they bring a little boost of boost the fiber, protein, calcium, antioxidants, and omega-3s in your diet.

Keep it in your fridge, use throughout the week in a variety of different ways, here are some of my favorite:

Dress up Greek yogurt while keeping it lower carb. You can stir a few tablespoons in to make “watermelon yogurt” or just drizzle on top and add watermelon chunks to the top!

Add a few tablespoons of low carb watermelon syrup and squeezes of lime wedge to a tall glass and fill with sparkling water for a beautiful, low-cal drink.

Low Carb Watermelon Chia Syrup on my morning oats before a long run — nothing else much here low carb other than the syrup, but so yummy!

Drizzle this stevia watermelon syrup on oatmeal, waffles or my keto pancake puffs – so much healthier than that syrup I used to douse my breakfast in.

Here’s something to love — 2 tablespoons of low carb watermelon chia syrup have just 18 calories and 3.3g carb (2.4 sugars from watermelon) while the same-sized portion of bottled blueberry syrup has 100 calories 26 carbs (23 from high-fructose corn syrup).

The pinkness of low carb watermelon chia syrup would make it a fun addition to your Valentine’s Day meal or Mother’s Day brunch. I kinda went over the top here with this nourishing breakfast bowl featuring Greek yogurt, my keto pancake puffs, watermelon “hearts,” the watermelon syrup and sugar-free chocolate chips. YUM! 

What would you drizzle this low carb syrup on? Do you have a favorite fruit syrup? Please share in the comments – XOXO, Jennifer

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Low Carb Watermelon Chia Syrup

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Course: Breakfast, brunch, Dessert

Keyword: breafast, diabetic, keto, low carb, pancakes, syrup

Servings: 8 servings (approx 2 tablespoons)

Calories: 18 kcal

Ingredients

• 2 cups diced watermelon
• 1 tablespoon chia seeds
• ½ cup stevia baking blend

Instructions

1. Add diced watermelon to blend and puree.
2. Pour watermelon puree (unstrained) into small saucepan.
3. Stir in chia seeds and stevia.
4. Simmer on medium-low heat, stirring occasionally, until liquid has thickened, reducing in volume by about one half.
5. Use as a syrup on yogurt, pancakes, oatmeal, fruit salads and even as a mix-in to elevate sparkling water.
6. Store unused portion in air-tight container in refrigerator for up to a week.
7. Makes approximately 8 2-tablespoon servings.

Recipe Notes

1 serving = approximately 2 tablespoons