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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.
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.