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Nothing beats pancakes or waffles topped with melting butter and drizzled with warm, sweet, delicious maple syrup. I’ve been on a quest to find sugar-free pancake syrup for some time and so far… no luck. What about you? Have you ever tried sugar-free maple syrup?
Did you just wrinkle up your nose thinking about topping your pancakes with a sugar-free syrup? I get it. The struggle is real.
Keto syrup that tastes yummy has been about as elusive as attaining a pet unicorn. Until now. I’m about to make your day, friends… or at least your breakfast!
You are about to learn how to make sugar-free pancake syrup that tastes amazing in just ten minutes. This low carb syrup is truly a maple syrup substitute that doesn’t taste like a substitute. That’s right: all of the flavor with none of the sugary carbs!
It’s okay, you can happy dance. No one’s going to judge you.
And then? Then you can whip up your favorite keto pancakes and indulge in the best low carb syrup ever.
Why Make Homemade Sugar-Free Maple Syrup?
Genuine, 100% maple syrup is delicious, but laden with sugar. 14 grams of sugar in just one tablespoon! So that is definitely not an option, but finding a maple syrup substitute can be challenging, too. Most sugar-free maple syrup recipes don’t even use actual maple!
All the ones I’ve bought have been quite disappointing flavor-wise, leaving you with a chemical aftertaste. And the ingredients in sugar-free syrup leave much to be desired, too. No one wants aspartame or sucralose if they can help it.
If you miss maple syrup, this low carb syrup is the end of that. It uses real maple extract, so the flavor is authentic, not contrived.
Erythritol provides a natural sweetness without the carbs or sugar, and the consistency is viscous and pourable, just like real maple syrup. You can adjust the thickness to your liking during the recipe process.
This is going to be the best tasting sugar-free maple syrup you’ve ever had!
Ingredients for Low Carb Syrup
So how do you make sugar-free syrup? With only four ingredients and ten minutes of time, that’s how! So here’s what you need for this easy keto syrup recipe:
The key here is using maple extract. After all, what better way to make an authentic sugar-free maple syrup than with maple? Real flavor. Mmmm.
Next, make sure you either buy powdered erythritol (or monk fruit sweetener or whatever one you use), or powder it yourself. If you use the granular form you’ll end up with a gritty sugar-free syrup, and who wants that?
All you do is powder it! You can do that easily by putting it in a spice grinder or blender. Taking a few seconds to do this will give you that gooey, smooth sugar-free syrup you really want for your breakfast.
Check out this low carb keto sweetener guide to see other options. Erythritol is my top choice for a natural sweetener in most recipes because it tastes great, has no aftertaste, and won’t raise blood sugar.
How To Make Sugar-Free Pancake Syrup
The first step to making your sugar-free pancake syrup is gathering your kitchen tools. You need a pot and a whisk. How simple is that?
Next, get all of your ingredients together. All four of them. Again… so simple!
Whisk together your water, maple extract, and sweetener. Once you get it to a gentle boil, it’s time to add in the xanthum gum.
This is how to thicken your low carb syrup. Sprinkle just a bit of xanthan gum on top and immediately whisk it in. The key is to sprinkle and not just dump. Don’t add more until it’s all mixed in well and has a few minutes to thicken naturally.
Not quite right for your pancake needs? Just add a dash (1/16 tsp) more if you want to make your healthy syrup thicker.
How To Store Keto Syrup
With only four ingredients and ten minutes of prep time, this sugar-free maple syrup is one of the easiest condiments you’ll ever make. The recipe makes about a cup, and a little goes a long way, so it will last a while for most people. You can always double or halve the keto syrup recipe as needed, though.
The low carb syrup stores pretty well in the refrigerator, but the only caveat is that the erythritol will crystallize over time. Don’t be alarmed! This problem is easy to remedy.
Simply reheat the sugar-free pancake syrup, then either shake (if storing in a bottle or lidded container) or whisk it in the pan until it’s smooth again. The consistency will be smoothest when the keto syrup is warm, which is just as well because warm maple syrup is the best anyway.
How To Enjoy Sugar-Free Syrup
Now, this seems pretty obvious, doesn’t it? But, friends, you’ve got options!
Prefer to use a certain type of flour in your keto pancakes or waffles? Need to go dairy-free? Want to jazz them up? Take this easy sugar-free maple syrup to any of these recipes for a keto treat you’re going to fall in love with. Seriously.
Check out these coconut flour pancakes made with cream cheese. Six ingredients whipped up in the blender, cooked into fluffy flapjacks… and topped with sugar-free pancake syrup.
And if you need a dairy free pancake… no worries! These almond flour pancakes cook up quickly and are just waiting to be drizzled with sugar-free syrup.
There’s also my personal favorite: a low carb keto pancake recipe that uses both coconut and almond flours for that perfect texture without the carbs. Fluffy and sweet and perfectly delicious with just some butter, they are over-the-top, melt-in-your-mouth awesome with this sugar-free pancake syrup on them.
Finally, there’s keto paleo almond flour waffles! They’re simply the best with this keto syrup.
Yep, I’m pretty sure this sugar-free pancake syrup makes almost any low carb breakfast better!
Tools To Make Easy Low Carb Maple Syrup:
Click the links below to see the items used to make this recipe.
- Blender – This is the perfect blender to make this keto maple syrup recipe. It’s professional-grade and will blend up the syrup nicely.
- Whisk – You will need a whisk for this recipe. This one has a comfy handle and will work great.
Keto Low Carb Sugar-free Maple Syrup Recipe:
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RECIPE CARD
Keto Low Carb Sugar-free Maple Syrup Recipe - 4 Ingredients
With real maple extract, this sugar-free maple syrup is close to the real thing, without carbs or calories. This gluten-free, low carb keto syrup is ready in 10 minutes! You need this sugar-free pancake syrup to complete your low carb breakfast.
PrintIngredients
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- 1 cup Water
- 1 cup Powdered erythritol
- 1 1/2 tbsp Maple extract
- 1/2 tsp Xanthan gum
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
- Whisk together the water, erythritol, and maple extract in a small saucepan.
Bring the mixture to a gentle boil. Simmer for about 5 minutes, stirring occasionally, until the erythritol dissolves.
- Pour the liquid into a blender. Sprinkle half of the xanthan gum on top (don't dump, just sprinkle lightly and evenly). Puree immediately, until no lumps remain. Repeat with the remaining xantham gum.
- Wait a few minutes to allow the syrup to thicken further. If it's still thinner than you'd like, add a little more xanthan gum, just a tiny bit at a time (1/16 teaspoon at a time, sprinkled lightly and pureed again).
You'll Also Like These Keto Low Carb Recipes
Recipe Notes
- Recipe has 0 calories and 0 grams carbohydrates, excluding erythritol, which has 0 net carbs.
- Syrup may crystallize over time if you store it, and is smoothest when warm. If crystallization occurs, heat it again (either on the stove or in the microwave), then either shake or whisk vigorously until smooth. You can reduce crystallization by using powdered (rather than granulated) sweetener.
Serving size: 2 tbsp
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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184 Comments
Judy
Here’s a tip—MAKE DURE YOU HAVE THAT BLENDER READY TO GO when you add your xanthan gum!
My first batch was good. My second batch was sludge. I didn’t even put it down the drain. I threw it out in a coffee can.
I wanted to use my new immersion blender and ran to get it. I don’t think it works as well. My Ninja doesn’t have blades at the very bottom.
The plastic small smoothie cups they provide would work. But can I let the mixture cool a bit? I’m afraid to put liquid that hot in it.
Or maybe I can make a slurry with the xanathan gum and some of the hot liquid in a bowl, like with cornstarch?
I really want to get consistent results I want to make the dried cranberries. I don’t want to toss those!
And this syrup was great on chaffles!
Wholesome Yum A
Hi Judy, a blender is really the best option here, but one commenter mentioned something you could try: “instead of sprinkling the xantham gum I dissolved it in about 2 tsp of softened (but not melted) butter and whisked this in to the simmering liquid with great results.” You could also start with less xanthan gum next time and add more as needed.
Judy
Hi Maya, Thank you very much for your prompt answer! I also did a search of how to mix xanthan gum into liquid. I found a soap maker blog who tested many ways. Apparently, adding xanthan gum to fat or glycerin is the best way. That’s proven by the other reader.
Diane
I made this but used brown sugar Swerve in place of powdered sugar and it came out great, much more like maple syrup.
Anne
I am excited to try this with Chaffles! I tried them this morning with unhealthy store bought sugar free syrup…. and they were truly amazing! Looking forward to trying this healthier version when I get back home where my xanthan gum is.
Heather
Can you substitue xanthan gum for anything?
Wholesome Yum
Hi Heather, you might be able to use cornstarch or glucomannan, but I haven’t tested the amounts and I’m not sure they would work as well. Cornstarch would increase the net carbs.
Nicole
Hello, Maya! First I would like to say that I love your blog, it is the first keto recipe go-to for me! I have a question about this syrup, is it possible to use as a substitute for blackstrap molasses? I tried using the regular blackstrap molasses but it spiked my blood sugar! I’ve been searching for alternatives but got really stuck. Thank you so much for sharing!
Maya | Wholesome Yum
Thank you so much, Nicole! I would say that it depends on the usage. Is the molasses used for sweetening, or flavor, or both? Occasionally I do use blackstrap molasses in very small amounts in recipes (such as 1 tsp in an entire large batch of cookies), and in that manner it doesn’t spike my blood sugar, but it definitely will if you use more of it for sweetness and not just flavor. If even a tiny amount like that is an issue for you, you could try just using maple extract (the same kind used in this maple syrup) in other recipes. This syrup in its final form might replace maple syrup in some recipes, but blackstrap molasses is more concentrated, so the pure maple extract may be a better fit there.
Hiba
Hello there, is there any maple extract without alcohol?
Wholesome Yum
Hi Hiba, there are alcohol-free maple extracts available. Check your labels to know for sure.
Baker Judy
Hi Maya, I might try the softened butter. That amount shouldn’t make the syrup greasy.
I’m making half batches, so measuring out less that 1/8 teaspoon is pretty hard.
I returned my McCormick maple extract because it has alcohol and lots of other flavorings. Also, yours looked so much darker and nicer. I was going to buy the one you listed, but it also has alcohol. I will use what I have left, and then keep looking.
Thank you very much for responding.
Judy
Really good, Maya! Really made my keto french toast so much better.
How do I get it to be darker brown?
Maya | Wholesome Yum
Thank you, Judy! It just depends on which maple extract you use. Mine turned out like the pictures, using the maple extract linked on the recipe card above.
Judy
Thank you so much for your maple syrup recipe! I found that Monkfruit syrup spiked my blood sugar. And I really love maple syrup on pancakes!
Today, I had french toast on keto bread. The syrup really made it fabulous!
Thanks again. I am a newbie and miss my daily high fiber cereal. but this has me branching out into new areas. I just bought a mini waffle maker today. Hoping I can use your keto recipe to make a waffle soon.
Liz
Made this today and just made 2 changes. I added a pinch of salt and instead of sprinkling the xantham gum I dissolved it in about 2 tsp of softened ( but not melted) butter and whisked this in to the simmering liquid with great results.
Judy
Thank you so much for this recipe, Maya!
Since my first try, I stocked my pantry with low carb ingredients like a Xanathan gum.
Monkfruit syrup spiked my blood sugar, so I decided to try a half recipe again. I used 1/3 cup Swerve. It’s great! A bit thick, but I can adjust.
Thank you for making my pancakes so much better. HUGS!
Connie
This looks and sounds great!
Whenever I pull up the recipe the measurements for the ingredients is not there?? If you don’t mind, I would love to get them!
Maya | Wholesome Yum
Hi Connie, Turn off your browser Reading Mode and the ingredient amounts will show. Thanks!
Velda
I like that it goes in the fridge because that means it’s fresh, but how long can I keep it?
Maya | Wholesome Yum
Hi Velda, It keeps for a while, at least a week or even longer. However, the chances of crystallizing increase, the longer you store it.
Tweety
I just have one little thing that people don’t seem to realize…Xanthan gum is just another word for sugar. It’s a polysaccharide. I will never use it… if you’re doing keto, this is not good! Sorry, but I feel it’s important for people to know it’s a saccharine-based sugar!
Wholesome Yum
Hi Tweety, you are correct that xanthan gum is derived from a fermentation process with sugar and bacteria. However, it is a common ingredient in keto recipes and used in such small amounts that it does not dramatically affect the final net carb count. Feel free to experiment with different thickeners, though!
Julia
I’m going to try this recipe today. Is it possible to use butter to thicken the syrup instead of the Gum?
Maya | Wholesome Yum
Hi Julia, I haven’t tried it with butter. I don’t think it will thicken to the extent that the xanthan gum does. Let me know how it goes if you try it, though.
Della farris
Wondering if powdered plain gelatin can be used in place of X -gum
Maya | Wholesome Yum
Hi Della, I haven’t tried that yet but it might work. Let me know how it goes if you try it.
Nell
Will it be ok to store this syrup in the cupboard or should it be refrigerated?
Maya | Wholesome Yum
Hi Nell, It’s best to refrigerate it.
Betsy
The shipping is ridiculous almost as much as the product no way that bottle weighs that much
Joanne Milani
Can I use ground chia seeds instead of Xanthan gum to thicken syrup?
Maya | Wholesome Yum
Hi Joanne, I haven’t tried that, but think it would not be smooth. Let me know how it goes for you if you try it.
Judy
Can I use cornstarch to thicken? I would rather not buy yet another ingredient for my pantry, for such a small amount.
Wholesome Yum
Hi Judy, I don’t believe cornstarch would work as well but you could still give it a try — a 1:1 conversion with a slurry would be a good starting point. Let me know if you give it a go!
Shannon
Just tried the syrup on top of Krusteaz protein pancakes. Delicious. I used McCormick and it turned out great. Maybe a little less xanthan gum, but the taste is spot on. Thank you for a great recipe.
Judy
Thank you for replying! I went and bought the x gum. I appreciate your reply.
I will try again.
Therese
thanks for the recipe, but why dirty a sauce pan?
Do everything in the blender, using boiling water from kettle. (you can first powder granulated erythritol in the blender if needed – cheaper than swerve)
Karen
I’ve found that simmering this syrup mixture until all of the light brown froth disappears makes for less crystallizing in the finished product. The pan cleans up easily with a quick rinse.
DAVID AUBIN
Holy Crap!!! Thank you so much! This totally hit home!
Tonia Johnsen
This was amazing! I used McCormick maple extract and swerve confectioners blend. It was perfect! I tried the day before with liquid stevia and it was grossss!
I’m glad I tried again. I’ve read all the comments and all of your responses and you are so sweet! Thank you for the yummy recipes!!!
Ajay
I used a Caramel Extract cause I couldn’t find Maple (Weird since I live in Canada LOL) but nonetheless, I absolutely love it!! Also, a huge Caramel Fan so win-win for me!
Rob
Just tried this for the first time with the almond flour pancake recipe. No taste issues using the McCormick maple extract, and while it looked like syrup color in the saucepan, mine came out with something like the consistency and color of maple cream after using the blender to puree (I was using confectioner’s Swerve).
Taste wise this was great, the syrup was just a bit too thick. Did I boil/simmer it too much or should I cut back the amount of xantham gum?
Maya | Wholesome Yum
Hi Rob, Yes, it’s either simmering too much or too much xanthan gum if it’s too thick. You can just thin it out with a bit more water if needed.
Maria
Can I use an immersion blender?
Maya | Wholesome Yum
Hi Maria, I haven’t tried that, but it should work.
Julie Osborne
I did use an immersion blender. Worked perfectly but I did double the recipe for less splashing of hot liquid- be careful!!!!!
Used only 2 teaspoons extract per recipe. (Afraid to try the 1.5 Tbsp!)
Lori
I made this with swerve powdered sugar, and McCormick maple extract and it is some of the most god awful smelling goop. So my question is, is the extract or the powdered sugar? Did I boil it too long? The smell is a cross between burnt and chemical. Its just bad bad bad. I only cooked it until under five minutes and was only slightly boiling. From the reviews, it seems that this is a good recipe for me not so much. I even put a bit of vanilla in it to mask the smell but that didn’t work either. Back to the drawing board and in the trash more keto food.
Maya | Wholesome Yum
Hi Lori, Sorry to hear that. I’ve made this with Swerve before, so it’s probably the extract. I haven’t tried it with McCormick (and usually do like their products), but since that’s the only thing you changed in the recipe, it’s likely that was the issue. I recommend the brand of maple extract linked on the recipe card above.
Karen
I’ve been making this syrup with McCormick maple extract and had no issues such as you described. Maybe lower the heat to a simmer or try a different no-calorie sweetener.
Lisa
I like to mix a Tablespoon of this syrup with a Tablespoon of heavy whipping cream for a delicious pancake topping!
Radphord Leon Howard
Nowhere in the article does it tell you how much of each ingredient to put into the recipe; it’s difficult to double or triple the recipe if you don’t know how much to start with
Maya | Wholesome Yum
Hi there, The amounts of each ingredient are right on the recipe card above. You can change the number of servings on there as well if you want to double or triple it.
Mikayla McDonald
I tried this today with powdered Lakanto, and maybe it was my blender, but I ended up with a white frothy liquid. Even after several hours in the fridge, it’s still just a white foam. It tastes just fine, but the consistency is really off. Do you know if it will return to a normal, smooth liquid?
Maya | Wholesome Yum
Hi Mikayla, That’s really odd. I’m not sure if it’s the Lakanto or something else. Did you use the same maple extract linked on the recipe card?
Paige Mills
Where do you find maple extract?
Maya | Wholesome Yum
Hi Paige, Just click the link to the maple extract on the recipe card above!
Jon E.
Mine did not look like the picture shown. I followed the recipe exactly. It came out looking cloudy and unappetizing.
Maya | Wholesome Yum
Hi Jon, Did you use the same maple extract linked on the recipe card? If you use a clear one, it will look cloudy and clear.
Marianne
I need a keto sticky sweetener for my pb cookies. Will this work?
Maya | Wholesome Yum
Hi Marianne, I haven’t tried that, but think it would. I do have a peanut butter cookies recipe here.
Patricia Daniels
I made your maple syrup today 1/28/19 and it taste great. Just like the original syrup without the high sugar content. Thank you for the recipe.
Ruthanne Robertson
Followed your recipe. I think ½ tsp xanthan gum is too much! It was so thick an jelly like I checked the measurements several times. Tastes good, I even added more water. Maybe I was just expecting the consistency of natural maple syrup. Otherwise a good recipe. Thanks
Maya | Wholesome Yum
Hi Ruthanne, I’m guessing that too much water evaporated for you during the simmering step. In any case, if this happens, you can either start with less xanthan gum, or just add a bit more water to thin it out during blending.
Karen Duffy
I make this amazing syrup at least twice a month now – thank you so much for posting this recipe! It does crystallize some when kept awhile in the fridge (several weeks – yay!), but it doesn’t spoil. I’ve used Pyure, Born Sweet, and Truvia, all with great results. I was really tired of paying $$$ for store-bought brands that contain unhealthy Splenda. Going to try this with roasted Brussels sprouts with bacon bits. I currently use it in plain Greek yogurt and oatmeal at breakfast.
Maya | Wholesome Yum
So glad to hear that, Karen! I love the idea of using this over Brussels sprouts with bacon!
Sat
Can you use Swerve Brown Sugar? I have some on hand and would like to use it.
Maya | Wholesome Yum
Possibly. You could try, but I’m not sure if the consistency would be fine enough not to be grainy. Let me know how it goes if you try it!
Jason
Where are the amounts for each ingredient?
Maya | Wholesome Yum
Hi Jason, The amounts are on the recipe card above. If you are on an Apple device, please turn off reading mode so that everything loads properly. Thanks!
Jan
This was a yummy treat! I got a mini waffle maker to make keto waffles and now I get syrup too!
The color was a little weird (sort of a pinkish white) so I added a little brewed coffee to make it brown. The coffee added a depth of flavor, too. Maybe next time I’ll replace some of the liquid with coffee.
Chris G
Made this morning to go with my low-carb, grain-free pancakes. Used the ‘brown sugar’ Swerve, which gave a nice color. The texture was just fine too – very smooth, not grainy. Used a Ninja blender to mix it all and it was cloudy/frothy, but began clearing as it cooled.
Karen Duffy
One use for this syrup is to use it to sweeten plain Greek yogurt. I just bring a little airtight container full and mix it in, adding sliced almonds, chia, whatever, when I’m ready to eat. It makes yogurt taste amazing.
Maya | Wholesome Yum
Thank you so much for sharing, Karen! That sounds amazing!
Michelle White
Hello
Ok so I found a keto Pecan Pie recipe. It calls for sugar free maple syrup. This is a conundrum to me so I want to use your recipe. My questions are, 1 do you think it will thicken for the right consistency in the pie? 2 can I use vanilla or almond extract instead?
Maya | Wholesome Yum
Hi Michelle, I’m not sure if this syrup would work for a pecan pie. I recommend using this pecan pie recipe instead. In general, you can use any extract you like in the syrup.
Kat
I whipped the egg whites and used hazelnut Nut Pods creamer in place of almond milk. SOOO GOOD!! All they need are butter or Earth Balance on top.
Maya | Wholesome Yum
I am so happy you liked it, Kat! Thanks for stopping by!
Jackie
I made this last night! Thank you !!!! It worked out so well and your directions were easy to follow !
Maya | Wholesome Yum
I love to hear that, Jackie! Thank you!
Wanda
Hi Maya, can I use this maple syrup in recipes? Like the Lakanto sugar free maple syrup?
Maya | Wholesome Yum
Hi Wanda, Sometimes you can, it depends on the recipe. This wouldn’t caramelize but it does sweeten.
Wanda
Thank you Maya. Yes I want to use it as a sweetener in recipes which call for Maple Syrup. I don’t want to use it caramelized.
Lakanto sugar free maple syrup is very expensive to buy online,postage, import tax and the Australian dollar has fallen.
I do have Lakanto sugar free maple syrup and I love it but will eventually run out, so I can use the homemade maple until the dollar goes up again in value.
Wholesome Yum
Hi Wanda, I imagine that would work. Let me know what you try with it!
Wanda
Hi Maya, Can this home made maple syrup be used in recipes?
Maya | Wholesome Yum
Hi Wanda, Generally yes, but it would depend on the recipe.
Sylvia Sanchez
Hello,
I am wondering if I could use Glucomannon powder for the thickener as I do not have Xanthan Gum.
Maya | Wholesome Yum
Hi Sylvia, That should work, but I haven’t tried it to verify the amount.
Christa
I did a half recipe with a little variation. I used pyure sweetener which is stevia and eyrithritol. I ended up using 2 1/2tsp of Olive Nation maple extract. I did throw the pyure into my coffee grinder 1/4c at a time to powder it. Make sure you wait until the dust settles before opening. I didn’t use a blender for the xanthum gum. I just turned off the heat and slowly sprinkled it as I whisked. I used 1/4tsp in the half recipe (1/2c water, 1/2c pyure sweetener). It’s a great consistency. Going to eat now!!
Maya | Wholesome Yum
I am so happy to hear that, Christa! Please come back soon!
Thibaut Noah
Hello, thank you for the recipe 🙂
What is the name of the syrup dispenser thingy you used?
Will try to get one in my country but i need the name to translate it in my language. thanks !
Maya | Wholesome Yum
Hi Thibaut, I used this dispenser.
Karen Duffy
I just made this syrup. I had all of the ingredients on hand. I used a name-brand stevia baking mixture and powdered it before mixing. I immediately tried it on leftover homemade crepes and WOW! I love it!!!
My only question is, how to store it? How long does it last if stored in the fridge as opposed to in my kitchen cupboard?
Maya | Wholesome Yum
I’m so glad you liked the syrup, Karen! You can store the syrup in the fridge for about a week, possibly more. If it crystallizes (it might if your stevia blend had erythritol in it), you’ll need to reheat, but I think it’s best warm anyway.
RC
I have been looking too for a sugar-free syrup, so great timing. But I have a ‘I gotta know for sure’ if its truly sugar free, and I think I’ve come up with a real-world test. You can’t fool a sugar ant, so I’ve dripped a drop of sorbitol syrup (not yours yet) on my kitchen counter back behind stuff and I’m waiting.
Yours is next…
Maya | Wholesome Yum
I hope you like it! Have a great day!
Jeff
I have found strawberry flavoring that uses real strawberries. Will this work for that? Should I use the same amount of flavoring?
Maya | Wholesome Yum
Hi Jeff, Yum, that sounds delicious! It should definitely work, but I can’t say for sure what the right amount is since I don’t know how concentrated it is.
Kristin
Omg this looks amazing, and yes right before reading “did you crinkle your nose at the thought” I totally did! I immediately thought of making loaves of low carb bread for French toast!! Definitely making this ASAP!
Maya | Wholesome Yum
Haha, thank you Kristin! Hope you love it!
Connie Lee
Can Xylitol be substituted for erythritol in keto receipes such as Keto Low Carb Sugar-free Maple Syrup Recipe?
Maya | Wholesome Yum
Hi Connie, Yes, you can do that. Check the conversion chart here. However, for things that need to be smooth, like the maple syrup, you need the sweetener in powdered form. I haven’t seen xylitol sold as powder, but you could try powdering it yourself in a coffee grinder or food processor.
Jeff
I have found Xylo Sweet at Sprouts market in 3 lb. bags, it can be found on sale from time to time. Check both in the blood sugar and baking isles. They also have Lily’s chocolate made with erythritol in the chocolate section and chips in the baking isle.
Mary Louise
Thanks for this recipe! I’m dying for a honey or maple syrup replacement for dessert balls, can’t wait to try this out!
Maya | Wholesome Yum
I hope you like it, Mary! Please come back again soon!
Leah Knight
I found your recipe a few months ago and bookmarked it but I’ve never been a pancake fan so haven’t used it, until today.
I found a recipe for a maple-brined pork loin and the only non-keto ingredient in the brine was maple syrup… so I pulled up your recipe and tried it (sans the xanthum gum because it was going in a brine and thickening wasn’t necessary)
I have three words.
Oh. My. Gosh.!!!
This stuff is delicious! I used the powdered Swerve & Watkins pure maple extract and it turned out amazing. Not to mention my entire house smells like maple syrup; which I can totally handle! <3
Maya | Wholesome Yum
I am happy to hear that, Leah! Thanks for stopping by!
MO
Hi! I Love your site… I’m binge watching
you food videos , they are great!
Maya | Wholesome Yum
Oh, thank you so much! Please come back again soon!
Ericka Stapleton
Very helpful recipe for my new keto lifestyle
Maya | Wholesome Yum
Thank you, Ericka!
Josée Kurtz
Very tasty but mine is quite frothy compared to how yours look. Any recommendations?
Maya | Wholesome Yum
Hi Josee, I’m glad you liked the taste. It does get frothy when you mix it in the blender but should settle after a bit.
Karen
I used Mapeline which was very dark brown and when I ran out I added some McCormick maple extract. The whole thing just has a weird chemically aftertaste, which may just be the alcohol. I even added a chunk of butter to the recipe, which helped some, but I’d really like to know how to avoid it going forward. Thoughts?
Maya | Wholesome Yum
Hi Karen, Sorry that happened. It might be the brands you used. I’d recommend trying the brand linked on the recipe card, it has no aftertaste.
Heather
By using extract, I would think it has an alcohol base… which for those on the standard keto diet for epilepsy, would be a problem. The alcohol base would convert to sugar. Do you use a particular brand?
Maya | Wholesome Yum
Hi Heather, The brand of maple extract I use is linked on the recipe card. Alcohol does not convert to sugar in the body – this is a common myth. A small amount of alcohol is absorbed in the stomach and goes directly to the brain (as alcohol, not sugar), and the rest is absorbed in the small intestine. From there it goes to the liver which processes it as a toxin. While none of this sounds great, the amount of alcohol in extracts is so tiny that it has little effect, and of course wouldn’t make you drunk or anything. Hope this helps.
Melissa
The taste is great, but the color is white/clear with lots of bubbles. Why does your syrup look brown? Did you use color additive?
Maya | Wholesome Yum
Hi Melissa, The extract I used is golden in color.
Gloria
Where did you get the color? Mine was good but clear.
Maya | Wholesome Yum
Hi Gloria, It was just the extract I used. The important thing is it tastes good, right?
Tamara
Could I use cornstarch as a thickener in this syrup instead of the xanthan gum?
Maya | Wholesome Yum
Hi Tamara, Unfortunately I don’t think cornstarch would work quite as well. Even if it did, it wouldn’t be low carb so I’m not sure what the advantage would be over just using regular maple syrup.
Andrea D.
Will this recipe work with the brown sugar substitute Sukrin Gold?
Maya | Wholesome Yum
Hi Andrea, It might, but the texture might be a little grainy, since Sukrin Gold isn’t as fine as powdered erythritol. Sukrin Gold does have great flavor. If you try it let me know how it goes!
Rebecca
I’ve made 2 batches of this syrup. Can’t get enough of it! I knew it would be clear so I made it with food coloring one was purple the other teal. Beautiful! I used pyure stevia blend and I just heat before I use it and I have the perfect consistency. Thanks for this recipe!
Maya | Wholesome Yum
Hi Rebecca! I am so happy you like the syrup! Thanks for stopping by!
Heidi
This is such a helpful addition to my keto program and the taste is wonderful. Very little goes a long way, even with my sweet tooth.
One question: does the remainder need to be refrigerated?
Maya | Wholesome Yum
Hi Heidi! I am so happy you liked the maple syrup. Yes you can refrigerate any remaining. Have a great day!
Mary
Maya, you rock! I love your website, and this pancake and syrup recipe! May I ask, do you think Swerve would be fine to sub with in both recipes? I just mail ordered some and I’m new to Swerve. Big hugs to you from Nova Scotia, Canada!
Maya | Wholesome Yum
Hi Mary, I’m so glad you like the site and recipes! The maple syrup needs powdered sweetener, so you’d need Swerve Confectioner’s if that is the brand you are using. (I like Swerve, too!) The reason for powdered is so that you don’t end up with a grainy/gritty syrup. For the pancakes, you can use regular granulated Swerve.
Sean Harvey
I’m psyched for this recipe. However when I put the syrup in the blender with the xantham gum, it turns a cloudy light brown, and looks more like coffee than syrup. I followed it exactly, but it doesn’t look like syrup…what can I do differently?
Maya | Wholesome Yum
Hi Sean, The appearance is a little different, but it tastes like syrup to me. It’s just a little less clear than real maple syrup. That being said, it shouldn’t be extremely cloudy, if it is then it might be too much xanthan gum. Sprinkle in just a little at a time.
Jennifer Necyk
When I need a syrup, I just thicken whipping cream, add a wee bit of maple extract and a pack or 2 of splenda. I’ve just recently started using erythritol and I have the granulated version. I am going to see how that works in my cream sauce for my waffles and pancakes.
Maya | Wholesome Yum
Hi Jennifer, You should be able to use erythritol in the version you described, but I recommend powdered. The granulated version will taste fine but it doesn’t dissolve well, so your sauce will be grainy.
Barb
Can you use a monk fruit/erythritol blend?
Maya | Wholesome Yum
Hi Barb, You can, if you can get it to a fine powder using a food processor. Otherwise, it will still work but the syrup would be grainy which is not ideal. That is the reason for the powdered sweetener.
Sasha
Hello Maya,
Thank you for this recipe & your ice cream recipe. They. Are. Heavenly!
I’m in the UK & am currently using Truvia as opposed to erythritol as the latter isn’t easy to come by.
There is so much confusing info on the Internet related to whether the carbs from Truvia count. As I trust & admire your recipes could you please advise whether the Truvia carbs count towards my net carb allowance?
My husband & I are sweet monsters & exercise addicts but we want to do keto & eventually low carb for better health.
I hope you have time to answer & look forward to hearing from you.
Good vibes & appreciation.
Sasha x
Maya | Wholesome Yum
Hi Sasha, Thank you, I’m so glad you like the recipes! You don’t have to include Truvia Spoonable or Truvia Packets in net carb count. (You would have to count some of it if you use Truvia Cane Sugar Blend, which I don’t recommend.) You can definitely use Truvia in recipes calling for erythritol. The volume and level of sweetness is pretty close, and truvia actually contains erythritol. It’s just a little sweeter since it also has stevia. Check my conversion chart for amounts. Also, know that you’ll have to grind it finely in a food processor if a recipe calls for a powdered sweetener. Otherwise it can be grainy in things like sauces, frosting, syrup, etc.
Keilla
Maya,
I made these pancakes and your maple syrup! My pancakes and the syrup are really dark brown in color. I’m assuming this might be due to the maple flavoring. They just don’t look like the ones in your pictures. Also my pancakes aren’t fluffy like pictured. What might I be doing wrong?
Oh and one more detail. My erythritol (powdered swerve) has 3 carbs per tsp which doesn’t make this carb free. Do you have other suggestions?
Maya | Wholesome Yum
Hi Keilla,
Which pancakes did you make? I have several pancake recipes on the blog. I can help you troubleshoot if I know which one it is.
Yes, the color of the syrup will depend on your brand of maple extract. I use this one. I hope you still liked the syrup even if the color was a little different for you.
Regarding carbs, erythritol passes through the digestive tract unchanged, without being absorbed, so it’s general convention not to include it in net carbs.
Tracy
Made this except substituted a SF praline syrup for the maple extract. Used the syrup in a pecan pie. Turned out really well
Maya | Wholesome Yum
Thank you, Tracy! That sounds delicious!
Carla
This is pretty good syrup! We just tried it. Thank you for the recipe! How did you get yours a golden brown color? Ours was whitish gray.
Maya | Wholesome Yum
Thank you, Carla! The maple extract I use is golden brown in color – there’s a link on the recipe card.
Ann
Do you store in the refrigerator or pantry? How long will it keep?
Maya | Wholesome Yum
Hi Ann, I store it in the fridge. I’m not sure what the limit is but we had it for a few weeks without a problem. It will likely crystallize sooner than it actually “goes bad”. Reheating helps if it separates/settles or crystallizes.
Nicole
I hate to waste money on recipes that are not good so here is my opinion. I made this recipe exactly and it smells funny, and the maple extract taste is way off. If you are attempting to try this, I think the maple extract should be added at the very end in the blender, do not cook it but I am not sure that it will work. Just my opinion.
Maya | Wholesome Yum
Hi Nicole, Thank you for the feedback. Could it be the maple extract you used? I use this one. I didn’t notice any funny smell or taste, and so far the recipe had positive reviews. Adding the maple extract later may work, but I haven’t tried it. I prefer to add it to the saucepan so that any alcohol taste from the extract dissipates. If you try adding it later, let me know how it goes!
Janet
I made this and I like it. I’ve missed syrup on my keto pancakes and French toast. But I am curious. Your picture here looks like syrup in its brown color, but my maple extract is clear/ colorless. It is pure extract. The first bottle of maple flavoring I had was brown- but it was not extract. Just curious- why is yours brown?
Maya | Wholesome Yum
Thank you, Janet! I’m glad you liked it. I use this maple extract, which does have organic color in it. I’d prefer to have one without that, but haven’t found one. Where did you get your clear one?
Judy Greene
I made your recipe, and it is very good. Mine is also clear, and I used Watkins brand. I would prefer brown syrup.
Maya | Wholesome Yum
Thank you, Judy! There’s a link to the brown extract I used on the recipe card, and the comment above.
Liz
Hi, Just wondering if I could substitute gelatin for xanthan gum?
Maya | Wholesome Yum
Hi Liz, I actually wondered that myself after I already created this recipe. I haven’t tried it yet. Let me know how it goes if you do!
Jenn
Any thoughts on using agar-agar as the thickening agent? I have to buy some for another recipe I’m making today and figured maybe 2 birds one stone…
Maya | Wholesome Yum
Hi Jenn, It might work but I haven’t tried it. Let me know if you do!
Steven
I used stevia instead of erythritol and it turned out bitter. I used 4 packets of Stevia, was that too many packets or does stevia just simply not work with this recipe?
Maya | Wholesome Yum
Hi Steven,
Sorry to hear the stevia version turned out bitter for you. There are a couple of factors that could affect this.
First of all, what brand of stevia did you use? Anything in packets is not pure stevia and has a bulking agent in it, so it’s hard to say if 4 packets was too much or not since I don’t know how concentrated it was. This could be good or bad depending on what the bulking agent is (erythritol is good, maltodextrin is actually just another name for sugar and not so good). I have a low carb sweetener guide and conversion chart here for reference. In general, I recommend tasting it as you go to get the desired level of sweetness. Everyone’s taste buds are different when it comes to sweetness. Too much stevia will definitely result in bitterness.
It also depends on the stevia used. Sweetener extracted from young leaves tends to be less bitter. I like this brand of liquid stevia, which has less aftertaste than others I’ve tried. It will also avoid any grainy texture you may get from packets.
Do you use stevia on a regular basis? I’ve found that it takes some time to get used to it. The bitter aftertaste is less noticeable, the longer you use it.
You can try the recipe with powdered erythritol, which has a lot less aftertaste than stevia, or even none at all. Or, you could use a combination of powdered erythritol and stevia (to taste), which tends to yield a better result than stevia alone.
Phyllis Hunt
Wonder if glucomannan powder could be used as the thickener?
Maya | Wholesome Yum
Hi Phyllis, I haven’t tried but think it could work. Let me know if you give it a try!
Coko
This maple syrup was amazing! Thank you!!!!!
Maya | Wholesome Yum
You’re welcome, Coko! I’m so glad you liked it.
Tanya
Can I substitute xanthan gum for chia seeds, psylllium fiber or flaxseed?
Maya | Wholesome Yum
Hi Tanya, I haven’t tried those, but I don’t think they would work since the consistency probably wouldn’t be smooth. I wouldn’t want a grainy syrup. If you do try it, let me know how it goes.
Karen Duffy
You can try grinding chia seeds or flaxt seeds o a fine powder in a coffee grinder. That’s what I do when I make jam, and it thickens it beautifully.
Linda
I made ot and ot has a strange taste. Maybe because of the McCormick maple extract
Not very maple-y and it yook almost the whole bottle. ($3.99!) Will try the kond you suggest next time. Will still use it as it”s not that bad and when I crave something sweet it will do. Hate to waste things.
Michael Nance
Thanks!
Michael Nance
Will this much erythritol per serving cause stomach issues? Thanks!
Maya | Wholesome Yum
Hi Michael, No, it shouldn’t cause stomach issues. Erythritol is different from other sugar alcohols in that it gets absorbed in the small intestine, so it doesn’t make it to the large intestine where other sugar alcohols would cause stomach upset. I have a comparison of low carb sweeteners here.
Anne Wintermute
I agree with Maya, the one by Olive Nation is great. I love real maple syrup but I grew up on home made. You used to be able to get good extract by McCormick but they thought it better to make something that has no taste and requires almost a total bottle to get any taste (yucky as it is) at all. Crescent “Mapleine” still has a good flavor. And of course, I could only find these on Amazon.
Deb Rodriguez
Hi Maya, I’m confused because the link you provided doesn’t show any nutritional label and the seller listed the nutritional label (because someone asked in the comments) as this “The maple extract has 120 calories, 30g sugar, and 30g carbohydrates per 100 gram (3.5 oz) serving.”
Maya | Wholesome Yum
Hi Deb,
The seller that answered is a third party re-seller, not the original seller or manufacturer (Olive Nation). The nutrition info they stated (120 calories, 30g sugar, 30g carbohydrates) is not correct. The FDA would mandate a nutrition label if that were the case, and since it does not have one, the seller would have no way to accurately claim that this is the nutrition info. You can see from the ingredients list (alcohol, water, natural caramel color, glycerine, and maple concentrate) that there are no ingredients containing sugar. This reaffirms that the info can’t be correct.
According to the FDA Food Label Guide, “The regulations provide for an exemption for foods that contain insignificant amounts, as defined in 21 CFR 101.9(j)(4), of all of the nutrients and food components required to be included in the nutrition label. Exempted foods include coffee beans (whole or ground), tea leaves, plain instant unsweetened instant coffee and tea, condiment-type dehydrated vegetables, flavor extracts, and food colors.” (Source)
From a nutrition info standpoint, maple extract can be treated just like vanilla extract (or other liquid extract), in that it would not add any macronutrients.
Mumsies
I forgot to mention that I also added 2 tsp of vanilla which was nice, too.
Mumsies
I made something really similar this morning but used the confectioner’s style *Swerve (erythritol) in another recipe that called for 2 cups water. It ended up tasting okay but lacking depth. After reading this recipe I believe the problem was too much water so I will try again.
*I have found that using the confectioner’s style works better in every recipe. It dissolves quickly and if it recrystalizes it is not noticable due to the fine texture. Usually I buy it on Amazon in bulk to save money.
TY for the link to the maple flavoring, I will try that one next time 😀
Lyn Wishart
Can you point me to a brand of maple extract that you use? Everything I’ve found online contains sugar & alcohol!
I’m from Australia so probably limited options here.
Thx,
Lyn
Maya | Wholesome Yum
Of course! This is the one I use, which is on Amazon: link. I would assume they’d deliver around the world, but not sure about the shipping cost. The container is big, so will last you a long time. It does have alcohol, but no sugar. The alcohol will burn off during heating, so that’s nothing to worry about. Hope this helps!
Debra
Wonderful! I made this syrup yesterday, and it was fabulous. Thanks so much.
Debra
Do we have to count the carbs in erythritol?
Maya | Wholesome Yum
Usually not, because it doesn’t get absorbed. Some sugar alcohols, like maltitol, can cause blood sugar spikes, but erythritol typically does not. (A few people are particularly sensitive but that’s rare.) In general, both fiber and erythritol can be subtracted from total carbs to get the net carb count. I don’t include them, and have never had erythritol knock me out of ketosis or spike blood sugar. Hope this helps!
Kody Loveless
I am diabetic. I love good sugar free options. It would be so awesome to try this out. Crazy how it only has 4 ingredients. Never knew that maple extract did not have any sugar in it.
Kim | Low Carb Maven
Genius! I can’t wait to try this. Thanks for the recipe!
Georgina
WOW! This sounds amazing!
STACEY
I can’t wait to try this, the low carb natural syrup brand I buy is so pricey 🙂
Sarah
This looks so good – I have yet to like any “maple syrup” I have tried to make. I will have to try this one!