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 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 SO VERY MUCH and God bless you for sharing your sugar-free maple syrup recipe! It is yummy and so simple to make. No more store-bought sugar-free (sucralose and aspartame) for me. I’ll be making and using yours!
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!
Thank you so much for this amazing recipe. Taste great and aromatic. I whisk the xanthum gum and 1/4 cup of luke warm water until combine. I sieve the end product to make it smoother. So good on my keto waffles
I substituted caramel extract fit the vanilla. This a wonderful recipe.
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!
best keto maple syrup ever!
One of the best sugar free syrups I’ve made. My xanthan gum solidified some before I whisked it. But, I’ll try a slurry next time 😜
Thanks for the recipe! I always enjoy your recipes 🌞
Yes please, Nancy- try the slurry. I’m so glad you enjoyed the recipe and enjoy the taste- many other recipes make it a little too artificial tasting or too thin. I appreciate your kind words and review 🙂
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!
Great tip – Thanks!
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!