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.
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.