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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?
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.
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
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!
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!
This is a game changer for me. It tastes great and is a huge money saver over bought sugar-free maple syrup. A guaranteed way to get it abslutely lump-free is to first thoroughly mix the xanthum gum with the sweetener before adding the water, then whisk until mixture comes to a simmer. Turn off heat and add the flavorings. Never a single lump. I use Lakanto erythritol monk fruit blend (golden), mapleine and vanilla extract. The syrup will be darker than the photo but tastes fantastic.
As another reviewer commented, just mix the xanthan gum to the dry sweetener first for no lumps. I figured this out years ago and now I always mix the xanthan into any dry ingredients first, in all recipes I use calling for it, and have never had any problems with lumps since. 😉
Thank you for the tips on fixing the lumpiness. I made this recipe and when I added the xanthan gum to the cold water, it was majorly lumpy. I tried using more water, even tried using a hand mixer with whisk beaters to get it smooth — no dice. The end result was an amazing tasting, perfectly usable syrup for recipes with a slightly lumpy texture and the consistency like partially set gelatin. Next time I’m going to try this tip! In the meantime, I’m using this batch to try out the keto cereal (from this site) and keto granola bars. Thanks so much!!
Would this Keto Friendly Maple syrup be sticky enough to bind together nut and seed bars like a traditional syrup. Thank you
Amazing! Completely ketolicious. I can’t velieve how this tastes like the real thing. Getting the Swerve brown “sugar” was worth the added flavor depth, richness, and color.
Wow that’s brilliant!!! I think that tastes better than store bought. Thank you so much, I’m using it on your granola recipe.
This is AMAZING and relatively easy to make. You will never know it’s not real maple syrup!! My picky kids had no idea! I loved it! I grew up in Maine and my grandmother would collect and boil sap from our trees. I LOVED her syrup ! Since I was recently diagnosed with diabetes (probably in part because of how intensely I have loved maple syrup) I could no longer have maple syrup and this has been heartbreaking to me. I made this recipe and fell in love with it!! So much better than anything that is manufactured as sugar free!!!!
How would you make a keto maple syrup for baking purposes? Is that recipe up?
Not sure! We have this recipe only.
Yummy! New to Keto and your site has been an inspiration, thank you. I made the syrup as directed but only used a tsp. each of vanilla and butter extracts. This way I can flavor to suit each recipe I am using the syrup in. Next up are the Bounty bars.
I made this today and it’s very tasty! I didn’t have any buttery extract so I just added the Maple and some Vanilla. Thanks so much!
Just curious if the syrup had glass like shards in it after storing in the refrigerator for a while? I think my sugar crystallized in some strange way and I guess the only thing I can do is strain it.
Hmm which sweetener did you use?
Use a blender to incorporate xanthan gum to the hot syrup instead of soaking it in water or add cold butter to the syrup while its in the blender before adding xanthan as it will gel more readily if a fat is present
Thanks for the recipe. I was procrastinating to try this one which meant I was stuck from some of the other recipes that use maple syrup 🙂 Thanks for insisting that it is easy to do; I can confirm. The only thing is that the consistency I got is a bit more jelly-like than syrupy but hopefully it will still work. I’m trying your chocolate crunch bars next.
thank you so much for your recipes. I am going to try this one.
This recipe is wonderful. I just discovered your recipes recently and I’ve already tried three and they all have been delicious. I’m just wondering if there is any plan in the future to be able to pin your recipes on pinterest? I don’t have a printer so normally save recipes on my phone in Pinterest.
They are pinable 🙂 Just hover over the images 🙂
Can I use liquid sweetner?
Not for this.
Had a few clumps at the end but a quick straining of it brought out a clear syrup. My son didn’t believe it was keto. Great flavour without the slippery taste of the zanthum gum. Can’t wait to try it on our pancakes tomorrow.
Seriously tastes like maple syrup! My first attempt turned out way too thick and the flavor was not good. I’m so glad I stuck with it! I only used half of the xanthan gum mixture today and it turned out perfect! I didn’t have any butter extract so I just used a tablespoon of butter instead, I didn’t want to compromise on the butter! I’m not sure where I went wrong the first time but follow the directions exactly and you will not be disappointed!
so easy and so delicious! i did need the immersion stick to thoroughly mix the xanthum gum into the mixture (its opaque and not clear, but tastes amazing) and I did double the amount of maple extract flavoring (i used olive nation brand). cant wait to try your other recipes!
My first batch came out very clumpy and gloopy, even after straining it. No amount of whisking could fix it, and just ended up adding air bubbles to the syrup.
So I decided to science up the xanthan gum and see how to prevent it from clumping.
Several recipes suggest mixing the xanthan powder into an oil before adding to the water-based sauce/liquid. Olive oil was suggested for this (salad dressings and similar things). I didn’t want olive oil on my pancakes. Canola oil also has a bit of a flavor.
Then I thought of butter, since the recipe optionally has butter flavor in it. But butter has milk solids and water, and I didn’t know if it would be enought water to defeat the “disperse it in fat”.
Solution: Ghee (clarified butter). Solid at room temp. Melt 1Tbsp in the microwave. Whisk in xanthan powder 1/2tsp at a time. Once thoroughly combined, whisk in 1/4C warm water and whisk until uniform. The result has the appearance of smooth library paste.
Continue with recipe, whisking this mixture into the water/sweetener.
Very smooth and consistent. No lumps, no air bubbles.
I followed the recipe exactly and mine is the texture of jam. Is there anything I can do to fix this to make it more like a syrup?
Hi there- Did you put a little too much xantham gum? Even a little bit extra can completely transform the recipe.
I just made this for the first time, using 1/3 c. monkfruit/allulose granulated and 1/3 c. monkfruit/allulose brown (I find the brown a bit too cloying to use exclusively), plus vanilla instead of butter extract. I used an immersion blender to fully incorporate things at the beginning of the cooling process,and the result was a smooth, great-tasting syrup. Thanks so much for developing this money-saving recipe. By my (nerdy, MBA)calculations, this homemade batch is two-thirds cheaper than the commercially produced keto syrups…and just as good!
Absolutely excellent!
This turned out really great! I did use birch Xylitol instead because I can’t have Erythritol. It thickened and tasted just just fine. I seen earlier where you listed your brand of Maple extract but don’t see it now, can you put that back up? Curious if yours has alcohol. I used Watkins which tasted great but it has alcohol and I’d rather not have it. Thanks so much for all the great recipes 😀.
Having trouble finding a maple extract that is keto friendly AND tastes great…what do you use? Thanks!
Premium gourmet food is my favorite 🙂
Thank you so much for the recipe. My flavor was a little off but I think it was the brand of brown sugar and maple. Can you share which brand of each you used? Mine turned out cloudy and I would love that gorgeous color, clearness and consistency of yours.
Hi, by “cup” (US cup) you mean 240ml?
Thanks!
Correct!
Can you use irgabix stevia powder instead? If so, how much should I use?
Can I use this maple syrup in your keto granola recipe?
I haven’t tried but I don’t see why not!
Can I use unflavored gelatin or ground flax as a substitute for the xantham gum?
Not for this
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
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!
WOW! I just tried this on my Keto waffles and have to say, I like it better than real maple syrup (I’m Canadian so this is the highest compliment). It was easy to make (I made it at 1am this morning) and store in a glass pint milk bottle. The texture, taste and colour are wonderful. Thank you so much for the recipe. I will be making it again and again.
PS: I’m going to try it on my bacon this weekend.
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
Easy to make and surprisingly tasty. Much better than the sugar free fruit spreads I was using. As others commented, my Xanthan Gum was also a bit lumpy, although it did get better with some brisk whisking. In the end, I poured it through a fine sieve and used a small whisk to push it through—a very quick and easy solution. I will definitely be making this again! Thanks!!
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.
So Marlene, did you use actual butter instead of butter extract?
Looking forward to trying this. Wondering if anyone’s tried this with other types of extracts to make other keto flavored syrups. Thanks!
This is delicious! I was initially skeptical with the way the xanthan gum clumped, but I followed your directions exactly and it turned out perfectly. Thanks for the amazing and easy recipe! Yum 😋
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.
Great recipe! I had a question regarding how to keep the syrup afterwards… I made mine using only erythritol, and while it was nice in the days following, once I put it in the fridge it crystalized pretty badly. Any tips to help with that? The erythritol did all dissolve when I made it, and it dissolved again when I reheated it to correct the issue. It’s just weird.
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.
I used immersion blender which made a frothy syrup, works well in any recipe I have made.ty
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!
Hi Arman ,thanks for the gorgeous recipe, is the maple extract important in the recipe, I don’t like maple taste !! I prefer it to be like griffins pancake syrup is it fine if I skipped the maple extract, and what do u think I should add to get the griffins pancake syrup taste :$ ,tnx alot again
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.
What brand do you use?? Thank you.
Now foods!
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?
This is wonderful stuff and so easy to make! My daughter and I, who love keto pancakes, love syrup too. Sugar-free Aunt Jemima’s is full of chemicals, and the store-bought keto kind is SO expensive and gone in a week. This recipe fit the bill perfectly. We used the Swerve Brown, as recommended. We needed it a bit sweeter for our taste, so added a couple of extra tablespoons of the Swerve after it was in the (big!) jar. Thanks for such a great recipe!
This came out perfect! Thank you for sharing. I didn’t have keto brown sugar so it didn’t have the amber color. But the taste and smell was great. Thank you!