Keto Maple Syrup
This post may contain affiliate links. See my disclosure policy.
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.
You WOW me
Thanks Bobbie! So glad you liked the recipe 🙂
It is just slightly sweet, but it is what I need to use. Instead of the real maple syrup due to it’s sugar content.
Another winner!!👍👍 I normally mix 1/2 sugar-free syrup and 1/2 regular syrup to get my perfect blend. It does have more carbs than I desire, but sugar-free syrup alone is entirely to thin/watery for me! I enjoy your pancake recipe so much that I made a bulk amount so I only have to add the wet ingredients to (because I’ve been eating it every morning 😂). But that means I ran out of syrup pretty quickly.
So I made this pretty much exactly as written. I did cut down on the sugar and maple syrup because that was my personal preference. When I first mixed the Xanthan with the water I thought it was a fail. It was so thick like the paste in school… But I trusted your process! I whisked it a little more than I had expected and after a few minutes it became a smooth paste. When I added it into the water, I had to whisk it a little more, again, but not an extreme amount. Once it started to come together it did so pretty quickly. I didn’t put it all in at once. I put it in about 3 portions.
Making this to totally suit my desired preference, I added a little more water by heating it first in the microwave and then adding it after Xanthan had been incorporated. I, also, chose to use less sweetener and maple syrup, again, that was my preference. Then I wanted it to be a little darker so I added some brewed coffee (maybe 3 tablespoons). I don’t think it changed the flavor but it gave me the color I wanted.
I put it in a jar and I’m waiting till morning to have my pancakes with only one carb of syrup! THAT is exciting! 1 carb syrup with bare carb pancakes. Goes well with bacon & eggs! No guilt.
Thank you for making my diabetic (low-carb) life so much easier to deal with!! I saw someone mention low carb Candy Bar… 💥🤤☺️. Here I come!
Thank you so much for sharing this! I love hearing how you tweaked the sweetness and consistency to suit your taste, and the coffee for color is such a clever idea!
Xanthan can definitely look questionable at first, but its amazing how it comes together once you whisk it enough! I’m glad its working well for your low carb breakfasts- that combo of sweet and savory sounds like my cup of tea.
Thanks again for sharing your experience.
Will this recipe turn out ok, if I only use half a cup of sugar?
It will still make a syrup, but as it simmers, it loses sweetness. See how you go with half a cup and adjust as needed 🙂
Would it be ok to use guar gum? I have a corn sensitivity.
This is a really good syrup recipe, no sugar I like it! Followed as written, it was too gelatinous for my liking, and I had to whisk whisk whisk like crazy to remove lumps, after adding the xanthan gum/water mixture. Wanted to share what I did when making it for the second time. First of all I cut the recipe in half. Then I reduced the xanthan a bit more, to 3/8th teaspoon, and whisked it with the sweetener in the saucepan, before adding water. This worked great for me, no lumps at all. Maybe this will help someone else who is ‘xanthan-gum challenged’ like me. Thanks Arman for all the great recipes!
Hi! I have 2 sweeteners, 1 is allulose and the other is wholesome yum’s allulose monk fruit blend. Would either work? Would one work better than the other? Thank you
I like straight allulose- We’ve had quite a few readers say the wholesome yum blend doesn’t work well in many recipes. When I tried it, I found similar results.