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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.
Hey! Um I promise this is not a criticism but mine was a complete mess cause I couldn’t get the xantham gym to mix with the water without clumping! Not your fault but can you please tell me how to do it properly??!! I love all your recipes.
Very easy to make and delicious. Mine did not come out clear and amber in color but was yummy.
This has become my #1 go-to recipe. Love the taste, ease of making, and that it doesn’t crystallize in the fridge. Thanks so much, Arman. Keto pancakes & waffles taste so much better when covered with syrup that won’t spike my blood sugar, not to mention your Keto candy bars ass well.
Please forgive the typo in my last sentence. Meant to say “as well” not “a** well”. Arthritic fingers don’t type well on my phone.
Thank you, Cheryl!
Thank you Armand!! Another awesome recipe!
I was buying Steeves sugar free syrup from Amazon. It tastes great, but it comes with a hefty price tag tho.
I followed the recipe to the letter, and I use this syrup for my peanut butter oat cups and I my baked navy beans
recipe. Omggggggosh so good, lol
I will say this…if u try this recipe, use the real maple extract. The first time I tried this recipe I used the clubhouse artificial extract cause that’s all I had, but then ordered some Watkins from Amazon. Wow! What a difference!
I’ve used the xanthan gum a few times now, and it always grosses me out lmao 🤣. Is it supposed to look like that?
I have been “putting up with” low-carb syrups for too long. I don’t know why I didn’t think to look for a recipe before now. This was so quick, simple, and not filled with all that crappy stuff most other low-carb options have. Thank you! I accidentally used warm water when mixing my xanthin gum slurry so it clumped up a bit so next time around I’ll be sure to use cold water. Thanks again!
Definitely gonna give this a try!
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!!!
Can I use guar gum instead of xanthan
I haven’t tried but you are welcome to experiment and see!
Was a little lumpy Google said to put in in my bullet. Other than that was very tasty and served its purpose 😋
Have you ever used Crescent Mapeline extract for this? Does it work well?
I haven’t!
best keto maple syrup ever!
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.
This was sensational!
the pancake syrup is great. I used 1 T molasses, but in a 2 T serving, that is still very few carbs.
thanks!
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.
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.
All of your recipes look so good. Glad I found you!