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Once you learn how to make keto maple syrup, 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!
On the hunt for more keto diet staples? Try my keto honey, keto simple syrup, keto brown sugar, and sugar-free condensed milk next.
The day I learned how to make keto-friendly maple syrup from scratch was the day my keto recipe game changed forever.
The texture is on point, and the warm maple flavor comes out tenfold. Plus, I use a secret ingredient to really take the taste over the top–without adding any calories.
Table of Contents
Why I love this recipe
- Tastes like the real deal. Move over keto pancake syrup. This stuff has the same consistency as pure maple syrup, no weird aftertaste, and ALL of the flavor.
- It stores really well. Once you make it, it’s yours to do as you wish for weeks to come.
- Surprisingly easy to make. Everything simmers in a pot until it’s nice and thick. That’s all there is to it.
- Versatile. If you’ve been dying to make keto pancakes and keto waffles, now’s your chance.
★★★★★ REVIEW
“Very easy to make and delicious. Mine came out clear and amber in color and was yummy.” – Linda
Ingredients needed
- 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 allulose 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 maple treats! You can also use vanilla extract.
How to make keto maple syrup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 rest of the 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. The longer it sits, the thicker it will become.
- Use a good-quality maple extract. It makes all the difference.
- Keep an eye on the pot. If it starts to boil, it’ll burn and make a burnt mess. Ask me how I know…
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 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.
Ways to use my syrup
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.
Thank you for this recipe as I ran out of Lakanto syrup (which does not have maple syrup in it and I have to add the extract at home anyways). I did use a whisk to mix the mixture again during the cooling process to dissolve the xanthan gum.