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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!
More Low Carb Recipes To Love
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.
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More TIPS about this recipe in the post above!
VIDEO + 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).
- 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.
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