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.
Against my better judgment I made the recipe as written and used a full tablespoon of maple extract. Awful! Made it again and used a little more than a teaspoon. That was correct. Mapeline extract imparts a rich dark color if you are not using brown sugar substitute.
Hi Paula, the strength of the extract will vary depending on its potency and brand. Always a good rule of thumb to start small and work your way up to the strength you want. I’m glad you found the recipe helpful though and got there in the end!
Can you use monkfruit as the sweetner?
Hi Carol, you can! Monkfruit sweetener is very sweet though so you won’t need as much and if you can find a monkfruit blend, that would be even better because it will dissolve easier and behave more like sugar.
Which maple extract do you use?
Hi AR- I used McCormicks maple extract, it’s easy to find online or on Amazon 🙂
Arman,
I am extremely anxious to try this recipe. I purchase a sugar free maple,
and sugar free honey from a company on the US side, it is excellent, but, with
the money exchange it is expensive…
Especially when your husband has a heavy hand…lol
So when I get 5 minutes, I will definitely try this recipe.
Thank you for your kindness in creating and sharing these recipes with
everyone.
Thank you. Linda
No worries at all, Linda!
I just made your syrup and my house smells amazing!! I make chia pudding and add it to mu oatmeal and always add a squirt of diet syrup to it and I had run out. Then, I saw your recipe and i had all the ingredients to make it so I whipped up a batch. WOW, i’m sooo impressed, it tastes wonderful!!! Thank you so much Arman, for all your hard work and making your recipes available for us.
Tastes much better than any store bought sugar free syrup.
This is outstanding! A real game changer for a low-carb diet.
I made this syrup to accompany the almond flour pancake recipe, which is incredibly delicious!
Thank you for your creativity in culinary health!
Hi, I checked out Premium gourmet food, and I don’t like the ingredients, such as caramel color, which I don’t think is good.
Hi, which maple extract did you use? I found Happy Home Premium Natural Maple Flavor – Certified Kosher on Amazon. I may order that one. Thanks for your awesome recipes.
Lovely recipe! East to make and very tasty. Full of flavor and not runny or watery at all.
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.
Love it , made to make my granola. Works perfectly 🥰
It definitely works and a game changer. Love your recipes yummy.
Dayan
Hey! Um I promise this is not a criticism but mine was a complete mess cause I couldn’t get the xantham gym to mix with the water without clumping! Not your fault but can you please tell me how to do it properly??!! I love all your recipes.
This happens to me sometimes. Try making a slurry first with a little water until it’s a smooth consistency. Then slowly add in the rest of the water until it’s totally combined. Also, warmed (not hot) water seems to work best for me. Hope this helps
dry-mix the xanthan evenly into the powdered sweetener first. with xanthan even making a slurry isn’t going to stop the clumping.
Very easy to make and delicious. Mine did not come out clear and amber in color but was yummy.