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
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?
- 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!
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.
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.
What to serve keto syrup with
Easy Keto Maple Syrup
- 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
- 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.
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Love this recipe, but how do you get it so “clear?” When I whisked the gum into the water it got thick so fast that I could not get all of the lumps out. I whisked and whisked but no luck. Enlighten me to the trick!
Hi! Perhaps it’s the brand of xanthan gum you used?
What brand do you use?? Thank you.
The recipe was good, I think I would use more maple/vanilla extract next time. Tasted like plain sweet syrup. I used Keto brown sugar so I got the nice maple color and consistency of syrup. Definitely a good backup to syrup. Thanks for the recipe.
I admit I was skeptical at first, particularly how the xanthan gum clumped up in the water (I looked it up online to understand if that was normal–it is), but this recipe is AMAZING, and the clumps dissolved when whisking into the simmered sugar/water/salt. I used Besti brand brown sugar (allulose & monk fruit) and the end result was WAY better (definitely tastier & thicker) than another keto maple syrup I had purchased, and tastes awfully close to my favorite full-sugar maple syrup product from the Adirondacks. I’m never going back. Thank you so much for creating this recipe!!
Thank you, Mariann!
I had to use 1/2 cup of the water and my immersion blender to fully de-clump my xanthan gum.. Like you mentioned, it was a bit frothy /bubbly but it tasted just fine!
I used immersion blender which made a frothy syrup, works well in any recipe I have made.ty
This turned out great! Ease and color/consistency were great as well. After tasting at the end, I did add more maple flavoring and some powdered Swerve to taste. However, I do think these flavors will intensify the longer the syrup sits so it may not have needed the extra. Thx for this recipe. I have been keto over three years and have longed for real maple syrup and this satisfies without reaching for the real thing.
In order to avoid the clumping of the Xanthan Gum in cold water, try using warm water and add the butter to the water, then add the xanthan gum. It likes fat and will mix fine without the lumps.
So Marlene, did you use actual butter instead of butter extract?
Made this today. It’s got a good consistency, and very good flavour. Definitely is better than the 8 oz bottle I buy for $12! Made a mcgriddle with your syrup. Excellent. Thanks for the recipe.
This syrup is delicious! Even my kids liked it. I love pancakes and waffles but can’t justify spending $17 on a tiny little bottle. This was so worth it
I just made this and it came out Great! As others mentioned the xanthum gum was clumping no matter how much I wisked. I ended up straining it and it looks perfect. I might half the butter extract and add vanilla next time. The butter extract I used was really strong. Thanks for a great recipe!!
So welcome, Yesenia!
This certainly does not replace real Canadian Maple Syrup, but for a Keto version it is great and a lot cheaper than the store bought. Easy to make. The gum took awhile to dissolve, but I added it to hot water to help it dissolve whisked it a lot. Still took awhile but it turned out fine. Thanks for the recipe
Can I use unflavored gelatin or ground flax as a substitute for the xantham gum?
Not for this
Can I use this maple syrup in your keto granola recipe?
I haven’t tried but I don’t see why not!
Hi, by “cup” (US cup) you mean 240ml?
Can you use irgabix stevia powder instead? If so, how much should I use?