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I’ve tried numerous sugar-free maple syrup versions in the past, and to be honest, all of them have been disappointing. Most are sweetened with asparatame, or at best sucralose, which is a deal breaker if you are trying to avoid artificial sweeteners. Even worse, you can immediately tell they are artificial – they taste that way, too. Who would want an aftertaste in their syrup?!
For a while, I had resigned to just skipping the syrup altogether. I would slather my pancakes and waffles with butter, nut butter, fresh fruit, or nothing at all. They were still delicious, but I sure did miss my maple syrup.
Then I started thinking, I wonder if there is a low carb maple syrup recipe made with erythritol? Being my favorite sweetener, it seemed only logical that a sugar-free syrup with it would be good. I couldn’t find one, though. There was only one (obvious) thing left to do – create one, of course!
I was so excited when this sugar-free maple syrup recipe turned out. Yes, my low carb, gluten-free pancakes and waffles could be complete again!
If you miss maple syrup, this sugar-free version 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.
I used granulated erythritol the first time I made it, but the granules in there were detectable. After trying it again with powdered, I do recommend powdered erythritol for a smoother texture.
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 recipe as needed, though.
The low carb maple syrup 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 syrup, then either shake (if storing in a bottle or lidded container) or whisk until it’s smooth again. The consistency will be smoothest when the syrup is warm, which is just as well, because warm maple syrup is the best anyway.
4-Ingredient Sugar-free Maple Syrup (Low Carb, Gluten-free):
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Need something low carb and gluten-free to put your syrup on? Try these: