Keto Maple Syrup
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Once you learn how to make my keto maple syrup recipe, 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.
The day I learned how to make keto maple syrup from scratch, I stopped buying it from the store entirely. The texture is on point, and the warm maple flavor comes out tenfold. The secret is maple extract, which has no carbs but delivers the right amount of maple flavor without any bitterness.
The trick to making a thick and pourable syrup is to use the right sweetener. I tested allulose, erythritol, monk fruit, and keto brown sugar- only allulose and keto brown sugar gave optimal results. The others left the syrup grainy, bitter, and with a weird aftertaste.
Serve it over keto pancakes, keto waffles, or use it anywhere a recipe calls for regular maple syrup- it works just as well.
★★★★★ REVIEW
“Very easy to make and delicious. Mine came out clear and amber in color and was yummy.” – Linda
Table of Contents
Key Ingredients
Here’s what goes into this keto syrup recipe, along with my kitchen notes. Full measurements are in the recipe card below.
- Water. Cold water, divided. A little water will be added to the xanthan gum initially to help it thicken.
- Xanthan gum. To thicken the syrup. Measure this precisely. Even a quarter of a teaspoon too much makes the syrup gluey and unpleasant, too little and it won’t thicken properly. If you don’t have xanthan gum, guar gum works as an equal substitute.
- Granulated sweetener of choice. Either allulose or keto brown sugar. I personally prefer the brown sugar substitute because it has a richer flavor.
- Salt. A pinch of kosher salt balances the sweetness, making the maple flavor more pronounced. When I tested this without it, the syrup tasted a little flat.
- Maple extract.The key ingredient that gives the syrup its maple flavor. I found it at Whole Foods, but you can also get it on Amazon (Cooks brand).
- Butter extract. Optional, but if you like a more authentic ‘pancake’ syrup, I find that adding half a teaspoon of butter extract gives it a distinct flavor (I’ve used Dolce Flav and McCormick brand).
How to make keto maple syrup
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 remaining 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. I find that two hours in the fridge gives a noticeably thicker consistency; overnight is even better. If it gets too thick, just stir a teaspoon of warm water to loosen it.
- Keep an eye on the pot. If it starts to boil, it’ll burn and make a burnt mess. Ask me how I know…
- For a darker color. For a darker, amber color, Delores (in the comment) adds 2 to 3 tablespoons of brewed coffee. I tested this after she mentioned it, and she’s right. It doesn’t affect the flavor but deepens the color beautifully.
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 out of 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 freeze for up to 6 months. The syrup must be thawed completely, then mixed again, before enjoying it.
Easy Keto Maple Syrup
Ingredients
- 2 cups water divided
- 1 teaspoon xanthan gum
- 2/3 cup keto brown sugar * See notes
- 1/4 teaspoon salt
- 1 tablespoon maple extract
- 1 teaspoon butter extract optional
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
Nutrition
More keto staples
- Keto honey– I developed this recipe at the same time as the maple syrup. It’s a similar concept but a different flavor profile.
- Keto simple syrup– I use this for regular cocktails to cut back on sugar.
- Keto brown sugar– My homemade recipe tastes like the real deal brown sugar.
- Sugar-free condensed milk– It’s rich, indulgent, and surprisingly easy to make.
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.