Keto Maple Syrup
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Once you learn how to make keto maple syrup, you’ll NEVER buy it at the store again! Made with 5 ingredients, it’s only 1 gram of net carbs and under 5 calories per serving!
On the hunt for more keto diet staples? Try my keto honey, keto simple syrup, keto brown sugar, and sugar-free condensed milk next.
The day I learned how to make keto-friendly maple syrup from scratch was the day my keto recipe game changed forever.
The texture is on point, and the warm maple flavor comes out tenfold. Plus, I use a secret ingredient to really take the taste over the top–without adding any calories.
Table of Contents
Why I love this recipe
- Tastes like the real deal. Move over keto pancake syrup. This stuff has the same consistency as pure maple syrup, no weird aftertaste, and ALL of the flavor.
- It stores really well. Once you make it, it’s yours to do as you wish for weeks to come.
- Surprisingly easy to make. Everything simmers in a pot until it’s nice and thick. That’s all there is to it.
- Versatile. If you’ve been dying to make keto pancakes and keto waffles, now’s your chance.
★★★★★ REVIEW
“Very easy to make and delicious. Mine came out clear and amber in color and was yummy.” – Linda
Ingredients needed
- Water. Cold water, divided. A little bit of water will be initially mixed with the xanthan gum, for it to thicken.
- Xanthan gum. To thicken the syrup. Try to be very careful when using it and measure it very carefully. Too much or too little will completely alter the recipe.
- Granulated sweetener of choice. Either allulose or keto brown sugar. I personally prefer the brown sugar substitute, as it has an even richer flavor.
- Salt. A little just to bring out the sweetness.
- Maple extract-.The key ingredient to give the syrup the maple flavor.
- Butter extract. Optional, but perfect for those who love a subtle butter flavor with their maple treats! You can also use vanilla extract.
How to make keto maple syrup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Thicken the xanthan gum. In a small bowl, whisk together 1/4 cup of the water and xanthan gum. Let it sit for several minutes to thicken.
Step 2- Simmer. In a small saucepan over low heat, add the rest of the water, salt, and sweetener. Bring it to a simmer. Once simmering, remove from the heat.
Step 3- Finish. Whisk the xanthan gum mixture into the warm liquid. Add the flavor extracts until combined. Let the syrup cool completely, then pour it into clean jars for storage.
Arman’s recipe tips
- Let the syrup substitute thicken in the fridge before using it. The longer it sits, the thicker it will become.
- Use a good-quality maple extract. It makes all the difference.
- Keep an eye on the pot. If it starts to boil, it’ll burn and make a burnt mess. Ask me how I know…
Storage instructions
To store: Keto syrup can be stored at room temperature, in a sealed bottle or container, for up to 4 weeks. Be sure to keep it away from any direct light. You can also store it in the refrigerator, for up to 6 months.
To freeze: Store syrup in a freezer friendly container and store in the freezer for up to 6 months. The syrup must be thawed completely, then mixed again, before enjoying it.
Ways to use my syrup
Easy Keto Maple Syrup
Ingredients
- 2 cups water divided
- 1 teaspoon xanthan gum
- 2/3 cup granulated sweetener of choice * See notes
- 1/4 teaspoon salt
- 1 tablespoon maple extract
- 1 teaspoon butter extract or vanilla extract
Instructions
- In a small mixing bowl, whisk together 1/4 cup of the water along with the xanthan gum. Let it sit for several minutes, for it to thicken.
- In a small saucepan, add the rest of the water, salt, and granulated sweetener. On low heat, bring it to a simmer. Once simmering, remove from the heat.
- Add the xanthan gum mixed water and whisk into the warm liquid. Add the flavor extracts until combined. Let the syrup cool completely and it will continue to thicken.
It is just slightly sweet, but it is what I need to use. Instead of the real maple syrup due to it’s sugar content.
Another winner!!👍👍 I normally mix 1/2 sugar-free syrup and 1/2 regular syrup to get my perfect blend. It does have more carbs than I desire, but sugar-free syrup alone is entirely to thin/watery for me! I enjoy your pancake recipe so much that I made a bulk amount so I only have to add the wet ingredients to (because I’ve been eating it every morning 😂). But that means I ran out of syrup pretty quickly.
So I made this pretty much exactly as written. I did cut down on the sugar and maple syrup because that was my personal preference. When I first mixed the Xanthan with the water I thought it was a fail. It was so thick like the paste in school… But I trusted your process! I whisked it a little more than I had expected and after a few minutes it became a smooth paste. When I added it into the water, I had to whisk it a little more, again, but not an extreme amount. Once it started to come together it did so pretty quickly. I didn’t put it all in at once. I put it in about 3 portions.
Making this to totally suit my desired preference, I added a little more water by heating it first in the microwave and then adding it after Xanthan had been incorporated. I, also, chose to use less sweetener and maple syrup, again, that was my preference. Then I wanted it to be a little darker so I added some brewed coffee (maybe 3 tablespoons). I don’t think it changed the flavor but it gave me the color I wanted.
I put it in a jar and I’m waiting till morning to have my pancakes with only one carb of syrup! THAT is exciting! 1 carb syrup with bare carb pancakes. Goes well with bacon & eggs! No guilt.
Thank you for making my diabetic (low-carb) life so much easier to deal with!! I saw someone mention low carb Candy Bar… 💥🤤☺️. Here I come!
Thank you so much for sharing this! I love hearing how you tweaked the sweetness and consistency to suit your taste, and the coffee for color is such a clever idea!
Xanthan can definitely look questionable at first, but its amazing how it comes together once you whisk it enough! I’m glad its working well for your low carb breakfasts- that combo of sweet and savory sounds like my cup of tea.
Thanks again for sharing your experience.
Will this recipe turn out ok, if I only use half a cup of sugar?
It will still make a syrup, but as it simmers, it loses sweetness. See how you go with half a cup and adjust as needed 🙂
Would it be ok to use guar gum? I have a corn sensitivity.
This is a really good syrup recipe, no sugar I like it! Followed as written, it was too gelatinous for my liking, and I had to whisk whisk whisk like crazy to remove lumps, after adding the xanthan gum/water mixture. Wanted to share what I did when making it for the second time. First of all I cut the recipe in half. Then I reduced the xanthan a bit more, to 3/8th teaspoon, and whisked it with the sweetener in the saucepan, before adding water. This worked great for me, no lumps at all. Maybe this will help someone else who is ‘xanthan-gum challenged’ like me. Thanks Arman for all the great recipes!
Hi! I have 2 sweeteners, 1 is allulose and the other is wholesome yum’s allulose monk fruit blend. Would either work? Would one work better than the other? Thank you
I like straight allulose- We’ve had quite a few readers say the wholesome yum blend doesn’t work well in many recipes. When I tried it, I found similar results.