Keto Maple Syrup

75 comments

5 from 659 votes
Jump to Recipe

This homemade keto maple syrup is a sugar free and low carb version of the classic pancake syrup! Perfect to drizzle over ALL your favorite breakfasts and made using just 5 ingredients! 1 gram net carb and less than 10 calories per serving.

keto maple syrup

Keto Maple Syrup

When it comes to keto staples to have on hand, I always ensure to have some powdered sugar, frosting, and sugar free maple syrup.

If you’ve ever checked out the keto products at your supermarket, you will notice a trend with them all- They have a VERY high price tag. It’s totally understandable. There are very few keto friendly products and there is a TON of demand for them. As such, prices have to reflect that. 

However, as someone who uses tons of specialty keto ingredients in my recipes, it certainly adds up. Luckily, I love experimenting in the kitchen and can make my own versions than buy store bought. When I want to amp up my cheesecake, I’ll make some caramel sauce. Instead of buying a sugar free whipped topping. I’ll take a few minutes to make some keto whipped cream. The next time I want some syrup for my pancakes, I’ll make it… as I did here! 

Is maple syrup keto? 

Traditional maple syrup is NOT keto friendly. It’s predominantly sugar and per tablespoon, contains as many carbs as you’d be allowed in one day! Fortunately, there are several keto options on the market!

Let’s not get things twisted though. Keto maple syrup is NOT the same as sugar free pancake syrup. The latter has the consistency of water and loses it’s flavor very, very quickly. The keto syrup recipe, however, truly mimics traditional maple syrup. 

As someone who uses a ton of sugar free maple syrup, this recipe is a game changer. No more spending $10 for a tiny bottle of keto syrup or scouring the internet for discounted deals. This homemade keto syrup is thick and glossy, with a gorgeous amber color. It’s sweet with a lovely maple flavor, without being overpowering. 

I had friends over for a pancake brunch recently and NO ONE believed me when I said the syrup was homemade AND sugar free- They thought it was actual maple syrup, if not better!

How do you make sugar free maple syrup?

The Ingredients

  • 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 monk fruit sweetener, erythritol, 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 pancakes or waffles! 

The Instructions

Start by whisking a little bit of the cold water with xanthan gum, until thoroughly combined. Set that aside to continue to thicken. Now, add the rest of the water and granulated sweetener in a small saucepan. On low heat, bring it to a boil. Once it begins to simmer, remove it from the heat.

Now that the saucepan is off the heat, you can finish the process! Moving quickly, add the thicken water/xanthan gum mixture and whisk into the saucepan liquid. Whisk very well, before adding the salt and flavor extracts. Continue whisking until fully combined and smooth. Let the syrup cool completely, before using it. 

keto syrup

Can I use this syrup in keto recipes? 

If you’ve made any of my keto desserts and snacks before, you’ll notice I use plenty of keto maple syrup in them. However, this homemade version is a little different. It doesn’t have the appropriate viscosity to be used in most recipes.

However, it can be used as a sweetener for smoothies, frappuccinos, and even low carb oatmeal

Storing and freezing keto pancake syrup

  • 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. 

keto pancake syrup

What to serve keto syrup with

keto maple syrup

Easy Keto Maple Syrup

5 from 659 votes
This keto maple syrup is a low carb and sugar free take on a classic pancake syrup! Simple ingredients and better than store bought!
Servings: 32 tablespoon servings
Prep: 1 minute
Cook: 10 minutes
Total: 11 minutes

Ingredients  

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.

Notes

* Monk fruit sweetener, erythritol, or keto brown sugar can be used. I used the keto brown sugar, hence the gorgeous amber color. 
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.

Nutrition

Serving: 1tablespoonCalories: 1kcalCarbohydrates: 1gProtein: 1gSodium: 22mgFiber: 1gCalcium: 1mg
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    Delicious sugar free syrup. I used Swerve brown sugar. The xanthan gum and water clumped up so I threw it out and I mixed the zanthan gum With a couple teaspoons of olive oil. Once it was well mixed, I added 1/4 cup water and followed the rest of the recipe. It was absolutely the best sugar free syrup I have ever tasted. This is a keeper!!!

  2. 5 stars
    Was a little lumpy Google said to put in in my bullet. Other than that was very tasty and served its purpose 😋

  3. 5 stars
    I made this for the second time today. It’s gonna be my staple recipe from now on.😍
    I found that dispersing the Xanthan gum in 2 teaspoons of your sweetener of choice before mixing it with water results in no clumping whatsoever.

  4. 5 stars
    the pancake syrup is great. I used 1 T molasses, but in a 2 T serving, that is still very few carbs.
    thanks!

  5. 5 stars
    I added 1 c. Swerve Brown Sweetener, 2 cups water and 3 tbls maple extract. Half tbls vanilla extract. LOVE it but had to use a blender with a wire whisk to mix the zanthan gum water mixture thoroughly.

  6. This recipe came out really good. I did have to do some tweaking to the recipe because different brands of ingredients create different outcomes. My xanthum gum clumped the first time so i started another batch and skipped the first step of adding the xanthum gum to 1/4 cup of water but instead added it to the heated water mixture. The key was too add it slowly and whisk rapidly. I did have to add about a cup and half more water because that second batch was jelly like.

See More Comments