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- Why Make Homemade Sugar-Free Maple Syrup?
- Update: Now You Can Buy Wholesome Yum Keto Maple Syrup!
- Ingredients for Low Carb Syrup
- How To Make Sugar-Free Pancake Syrup
- How To Store Keto Syrup
- How To Enjoy Sugar-Free Syrup
- Tools To Make Easy Low Carb Maple Syrup
- Buy Wholesome Yum Keto Maple Syrup Here!
- Sugar-free Keto Maple Syrup (4 Ingredients!)
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!
Update: Now You Can Buy Wholesome Yum Keto Maple Syrup!
Meet Wholesome Yum Keto Maple Syrup: it’s even BETTER than my homemade recipe! My natural sugar-free syrup tastes, bakes and pours just like maple syrup does – with NO aftertaste and only 2g net carbs!
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
Tap 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
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Buy Wholesome Yum Keto Maple Syrup Here!
Meet Wholesome Yum Keto Maple Syrup: it’s even BETTER than my homemade recipe! My natural sugar-free syrup tastes, bakes and pours just like maple syrup does – with NO aftertaste and only 2g net carbs!
Sugar-free Keto Maple Syrup (4 Ingredients!)
Make sugar-free keto maple syrup with just 4 ingredients in 10 minutes! Use keto pancake syrup for your favorite breakfast, snacks, and more.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Get Keto Sweetener For This Recipe
GET BESTIInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Whisk together the water, Besti, and maple extract in a small saucepan.
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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).
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 2 tbsp
Recipe has 0 calories and 0 grams carbohydrates, excluding Besti, which has 0 net carbs.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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280 Comments
Sandy Millar
This is fantastic!!
Holli
Hi, I was going to use my pyure sweetener but powder it in the blender, do you think that will work for this syrup? Someone said in the comments that their syrup crystallized, how do I avoid that? Thank you so much for your help. It is expensive to try recipes! By the way I am loving seeing all your yummy looking vegetable recipes and I can’t wait to make your strawberry jam recipe.
Wholesome Yum D
Hi Holli, If your syrup starts to crystalize simply reheat then either shake (if stored in a bottle or lidded container) or whisk it in the pan until it’s smooth again. I always suggest Besti Powdered Erythritol because I know it will dissolve all the way, I cannot guarantee the same results with Pyure.
Holli
There is no keto brown sugar in this recipe? Is this the same recipe that you sell? I found another recipe for keto syrup but it had a lot of brown sugar substitute in it. This recipe is easier and less expensive, I hope it will taste good! Have a good thanksgiving, thank you for your recipes.
Wholesome Yum D
Hi Holli, No brown sugar is required. This is not quite the same recipe as Wholesome Yum Maple Syrup, but this recipe is a great alternative.
Todd
I started making keto bricks. I would like to incorporate a maple flavor into the bricks. Do you think it would be best to make the syrup or could I just use the maple flavoring? Thanks
Wholesome Yum D
Hi Todd, I think that would depend on the consistency of your recipe. If you need more liquid you could use maple syrup, if not just use maple flavoring.
Daniel
Once I blended it, it lost it’s color. Is that normal?
Wholesome Yum D
Hi Daniel, It is normal for the syrup to be a light brown color.
Sarah
Thank-you for a wonderful recipe for maple syrup! I made it with Allulose and used the maple extract you recommend and it was delicious and the right thickness. The Allulose maple syrup I was buying from Amazon was expensive and watery thin. Highly recommend this recipe.
Carolyn
What kind of “fibre syrup” do you use in your Low Carb Granola Bars?
Wholesome Yum D
Hi Carolyn, That is an old version of the recipe. It used a syrup that is no longer available. I’ve improved on the recipe and you can find the Low Carb Keto Granola Bars recipe here.
Melissa
Is it ok to continue to whisk while sprinkling the xanthan gum instead of transferring to a blender (don’t have one) and also, where would I buy it? I’m new to this and never even heard of it
Wholesome Yum M
Hi Melissa, Xanthan gum can be found online or at most local health food stores. It is even starting to pop up in some traditional grocery stores. Just check the special diets or baking aisles. You can make this recipe without a blender, but be sure to whisk well while the syrup ingredients are still hot. If hand whisking, it may be easiest to do this in phases. Sprinkle in a portion of the xanthan gum, then whisk until fully combined. Repeat this process until all the xanthan gum has been worked into the recipe and has become thick in consistency. Enjoy!
Susan Belles
I made this today to serve over pancakes for the grandbabies (had all 4 overnight)… They are ages 6,5,4, and 2… the 5yr old said “Nahna, this is the best syrup I ever had!” I may thicken it a little more next time, or maybe not since they loved it so much! I did use 1/2 monk-fruit, and 1/2 Swerve Brown… I’m not a syrup eater, but even I liked it!!
Arlene B
I’m liking this recipe, but I’d like to know, can I substitute guar gum instead? Can’t wait to try it. Also, have you ever tried it with the allulose brown sugar substitute?
Wholesome Yum M
Hi Arlene, Gum Guar will work but you will need to increase the amount to 1 tsp to get the same thickness.
Kirsty
Can I replace the erythritol with xylitol ?
Wholesome Yum M
Hi Kirsty, If you can find a powdered version of xylitol, then yes, you can use that in place of erythritol.
Denise
This was awful and I made it just as you said ;( just a real lack of taste, and looked more like jello when it first starts to firm up.
Wholesome Yum M
Hi Denise, Sorry this didn’t turn out as expected. Maple extracts can vary greatly in flavor and quality. You would likely need to adjust the amount depending on how strongly flavored the brand you used is.
A
I used your recipe as a template, added brown sweetener instead of regular erythritol and also added a small pat of butter. It tastes far better than maple syrup – not as sweet, and you can control the maple flavour by the amount you put it. It’s a winner, and so easy to make! No need to buy keto maple syrup again. Thanks for the recipe!
Veronica
Hello Maya! Can I use any kind of extract for flavouring this syrup, like almond, vanilla, strawberry, or banana?
Wholesome Yum M
Hi Veronica, Sure! Have fun getting creative!
Karen
I’ve been making this syrup for a couple of years and have finally solved the crystalization problem. Instead of a stevia/erythritol mixture, I use a stevia/monkfruit mixture. It was the erythritol that was causing the crystals. Now when I make this syrup, I know I’ll be getting the full use out of the recipe.
Larry
I already have the Monk Fruit/Erythritol on hand, can I use that instead of the Erythritol?
Wholesome Yum M
Hi Larry, Yes, but you will need less sweetener than the recipe calls for. Use this handy sweetener calculator to determine how much you will need.
LIZ Y Santiago
I bought the one you make and it was amazing!!!!! Just a question can it be store outside the fridge?
Maya | Wholesome Yum
So glad you like it, Liz! Wholesome Yum Keto Maple Syrup is best to refrigerate after opening to be safe, but don’t fret if you forget and leave it out – I’ve had it out for a few days before and it was fine.
Viola
Hi Maya, I am trying to make a keto cookie for my birthday using a Joy the baker recipe that uses maple syrup. It would be pretty easy to adapt it to keto as it’s almond flour based, but I am struggling with how to replace the maple syrup. Could I use your maple syrup recipe in it? Not sure if I am allowed to post a link, but the recipe is called “currently: my favorite cookies”. I would love to order your besti maple syrup for baking, but I don’t think you ship to Canada at this time. Would that be changing at some point?
If your home made maple syrup may not work well for baking, would you have any suggestions on how to go about replacing the maple syrup in Joy’s recipe? I am very new to keto baking and don’t want to waste the expensive ingredients. If I use maple extract instead, what other changes would I need to make to the recipe in your opinion?
Thank you so much!
Wholesome Yum M
Hi Viola, Besti Sweeteners and Wholesome Yum Foods products (including Keto Maple Syrup) are now available in Canada! Order them at WholesomeYumFoods.com
Betsy
Just made this. So simple. I had everything I needed and in under 10 min it was done. I do NOT like real maple syrup and always bought the crappiest stuff on the shelf to use on my pancakes. (The cheaper the better because it had less maple flavor). Well this recipe is perfect for me. I have he maple extract and can add as little as I need so that I don’t get over-mapled, lol. I did follow this recipe exactly and from what I was able to taste it was good for me. I can’t wait for it to chill and have it with my breakfast tomorrow. Thank you for another easy and great recipe.
Madelyn Bedard
Hello, I cannot believe how good this recipe is. It taste like the real maple syrup I use to buy Thank you so much. Please continue giving us those great recipes. 🙂
Andrée
J’aime vraiment beaucoup ce sirop. Recette facile à faire, je l’utilise avec la recette de crêpes elles sont vraiment très très bonne. Merci bcp pour toutes les belles recettes que vous partagez avec nous. J’ai votre livre de recette et je l’adore. 🙂
Steve Sager
This recipe is fantastic. I’ve been using it for a year or so almost every morning. Additionally I use this in other recipes when they call for maple syrup. (Like my AIP waffles w/ celery pulp.) I make about six cups of this Maple Syrup at a time so that I am not making a new small batch every other day, Virtually everything I eat is organic so I’ve made these changes: Olive Nation “Organic Pure Maple Flavor” (same brand as the extract recommended by ‘Our Lady of the Wholesome Yum’, Besti Erythritol – blended with Trader Joe’s Organic Stevia Extract to make the sweetener’s strength 5x and reduce the volume accordingly, and for my taste I only use 1/2 the amount of non-GMO Xanthan gum. One time I accidentally made Sugar Free maple syrup using another recipe. It was weak. It took me awhile to figure out my mistake. Sorry about my false alarm Maya and a very big thank you to you.
I’m a Paleo/AIP guy, any chance you’ll branch into more Paleo/AIP recipes?
Maya | Wholesome Yum
Thank you so much for sharing, Steve! I do have a paleo recipe index here – it’s technically called “Paleo Option” because some recipes in there have a substitution given to make it paleo.
Jennifer Berry
Steve, how much trader Joe’s stevia extract do you use? This is our go to sweetner also. Thank you!
Mel
I used 1/2 cup of swerve powder sugar, the full amount of xanthan gum. I used mccormick maple extract and the color is light tan. the taste is good. I forgot to simmer, and the texture is thinner than I would like. I am hoping the texture might thicken once it completely cools off.
Wholesome Yum M
Hi Mel, Xanthan gum thickens with heat. You will need to simmer your syrup to thicken it.
Kayla Strandness
Hi Maya, I am sorry if I missed it somewhere, but does this need to be refrigerated and how long is it good for? TIA
Wholesome Yum M
Hi Kayla, Yes, please store this syrup in the fridge. It will keep in the fridge for a couple of weeks. Enjoy!
Sherina Warstler
Just tried this recipe and absolutely love it! I almost didn’t try it because it was “too simple”. I am glad I did. It was perfect on my keto pancakes. Thanks for this recipe!
Bonny H
Can you use besti powdered allulose? And if so, how much?
Wholesome Yum M
Hi Bonny, Yes, Besti Powdered Allulose will work. Please use the same amount as written in the recipe.
Maddie
That was so gross! Nothing like maple syrup and the smell was horrible! I love most of your recipes but this is not one of them!!
Wholesome Yum M
Hi Maddie, I am sorry this recipe didn’t turn out as expected. This recipe really highlights the maple extract, so it likely won’t smell or taste good if you are using a lower quality maple extract.
Susan
Thank you Maya first for including the information about the sugar crystals as knowing this I was less concerned (disappointed) in the liquid transformation during storage. The tip about grinding the sugar was excellent. I will never buy Swerve Icing Sugar again and instead purchase bulk Erythritol. Of course, I will continue to purchase liquid monk fruit and stevia. I always cut the sweeteners in Keto/Lowcarb recipes and only used a third of the recommendation and enjoyed the syrup. Fancy Canadian Maple Syrup is very thick, though I prefer more fluidic for easy pouring and add added the xanthan gum slowly to achieve the perfect viscosity. Please to have found your recipe.
Xeiran
I found adding 1/4 or so cup oil (margarine or butter) adds greatly to the taste and smooths out the consistency to be more syrup-like (though it’s no longer calorie-free). I also found this recipe a bit on the sweet-side, but another 1/2 tbsp maple extract balanced the flavor nicely for me.
zee zee
OMG, this was so unbelivably sweet to me. I needed a little more xanthan gum for the right texture. The xanthan gum and the maple extract were good ingredients to learn about. I will try to make this again, with the same amount of water and xanthan gum, but half the erythritol and see how that works out.
MG
Yes when I made this I used half the sweetener and it was perfect. 1 cup was also way too sweet – I also used gracular monkfruit sweetener with erithritol/lakanto and it worked just fine. Be aware – some maple flavorings may have MSG – they won’t necessarily divulge this, but my friend who does NAET work muscle tested a store brand and it tested “positive” for MSG. I also added the xanthan gum a tiny bit at a time while cooking on very low heat and it worked great without clumping. I bought organic maple flavoring online just to be safe for any more batches.
Elena
Hi I have tried this recipe and it tastes really good but I feel like no matter what I do it won’t thicken enough and always has a water like consistency with only the bit at the very bottom feeling like syrup. Do you have any tips or tricks to help make it thicker? I also use guar gum instead of Xanthan gum because I have a severe corn allergy, does that make it less thick? Other than that I love this recipe
Wholesome Yum M
Hi Elena, Guar gum doesn’t require heat to activate, but it does require a good bit of agitation. Also, with guar gum you will need to use more than the listed amount for xanthan gum. Increase to 3/4 – 1 tsp of guar gum and place in a blender with the rest of the ingredients. It may not appear to have thickened up much right away but will continue to thicken as it gets colder in the fridge.
Karen D.
You could try finely grinding up some chia seeds into a powder and adding some of that to your syrup mixture. I do that when I want to thicken my sugar-free jam, and it adds nutrients and fiber. Chia seeds have that gelatinous quality that makes them a good thickener for some applications.
Elena
Thank you so much I will definitely try that
Laverne
Hi there. All I have is a mix of erythritol and Stevia. Do you know how much I should use? Thanks
Wholesome Yum M
Hi Laverne, I have a great resource for you. Use this Keto Sweetener Calculator to find out how much of your preferred sweetener to use in recipes. With that said, I don’t think that sweetener will work in the maple syrup recipe because it isn’t powdered sweetener.
Kathleen
Can I make this with Stevia instead of Erythritol? If so how much Stevia should I use?
Wholesome Yum M
Hi Kathleen, Yes, but I cannot tell you exactly how much. Check with the manufacturer of your stevia. Each brand usually has it’s own proprietary blend, so the level of sweetness will vary.
Carmon
Cool! Going to try once I run out of the real tapped from tree maple syrup. Need to cut these carbs down. Thanks so much!!! Been doing coconut flour whipped egg white waffles, so this we make them even better. 🙂
Barbara
Thank you for another great recipe. Made it today and it tastes great. Maybe I’ll use a bit less sweetener next time. Will it stay good in the pantry or does it have to be refrigerated?
Wholesome Yum M
Hi Barbara, This syrup needs to be refrigerated.
Marie
Hi. I’m wondering if I could use Stevia as a sweetener, it’s all I’ve got. Thank you!
Wholesome Yum M
Hi Marie, Yes, but check with the manufacturer of your stevia to know exactly what the sweetness level is. You will probably need to adjust the amount of sweetener used based on your brand of stevia.
Janavieve Everage
Can I replace xanthum gum for guar gum?
Wholesome Yum M
Hi Janavieve, Yes that will work fine.
Jill C
Thank you for your attempt at improving our world with new Keto recipes, however, if I may share my attempt. On my second attempt, I put in 1/2 the amount of sweetener that your recipe called for, plus added 2 Tlb of butter & 1/8 tsp of lemon juice to the mix. Bear in mind, I am in my seventies & I have worked at cutting way back on my sugar, as opposed to accommodating my sweet cravings…thus the amount suggested. I find in adding butter, it adds richness & the wee bit of lemon juice brings out the maple flavor. Thanks again & enjoy the rest of the day 🙂
Kayla Strandness
Hi can I ask if you used salted or unsalted butter? I really want to try this.
Ann
Can I use anything else to thicken the maple syrup, other than xanthine gum?
Wholesome Yum M
Hi Ann, Xanthan gum is the best choice, as it won’t harden or gelatinize in the fridge.
Megan
Hey there! What’s the best way to store this? In the fridge or at room temperature?
Wholesome Yum M
Hi Megan, Store this in the fridge. If it crystalizes when it gets cold, no worries, just reheat before using and it will dissolve.
Micki
Thank you so much for this awesome-sounding recipe. But in the “body” of this page, you state to add the Xanthun gum while continuing to whisk on the stove. But in the recipe itself you state to add the pre-gum mixture to a blender and then add it. Does it make a difference which of those two ways we choose to do it?
Wholesome Yum M
Hi Micki, Either method is fine. The trick is for the maple syrup mixture to be hot when adding the xanthan gum.
Micki
Ok thanks very much!
Chi
What are the measurements? I don’t see them here
Wholesome Yum M
Hi Chi, You may need to turn off your browser’s reader mode to be able to see the recipe card.
Gail Stultz
what is sukrin fiber syrup? and where do you but it? or can you make it?
Wholesome Yum M
Hi Gail, You can find it here.
Angie
It tastes good but the color looks like chicken gravy. Is there a food coloring to add?
Trying to trick my family into trying it would be easier.
Wholesome Yum M
Hi Angie, Pour your homemade syrup in a traditional maple syrup bottle. You will probably have more success than you think! If the color is too far off, you can look for a caramel food coloring.
Karen
I thought the same thing about the color, but the taste won me over. However, I purchased Mapletine maple flavoring online and it’s much, much darker than the other brand McC’s that I used to buy locally. Hope this helps.
Sandi
I have to say If I rated your syrup recipe I would only give it a 2 star and only because I understood and liked your concept of a keto friendly, low carb syrup Even through the overpowering Erythritol aftertaste and overly heavy sweetness, I loved the maple flavor. What I couldn’t get past was the texture and thickness of the syrup. It was literally like pouring pudding. I started over .
This time I powdered swerve, used half the amount called for in the recipe and cut the xanthum gum powder In half as well. Huge improvement. Still very sweet, not overwhelming, but still WAY thicker than a good pourable syrup. Started over. Cut the xanthan gum to 1/8 tsp and what do ya know, a real syrup consistency. Slightly thicker than say, pouring Mrs Butterworth’s and because I made this syrup for the keto diet and to put on your wonderful almond flour pancakes, I decided to add 1 TBSP of ghee to the syrup rather than my pancakes and oh my gosh, my own Mrs B’s without the guilt.
I appreciate all the time and effort you have put into the wonderful recipes that you publish and that I have enjoyed cooking. It has Greatly Helped make my keto diet tasty and successful. Thank you.
Becky
Thank you for this! I’m never buying syrup from the store again. It was so easy! 🙂
GG
Very tasty. I only had maple flavoring with both natural and artificial flavors. I added a bit more to boost the flavor. Used with 0net carb (Aldi) bread/french toast. A nice Sunday breakfast on a very cold Chicago morning.
Debby
Can the maple extract and Erythritol be added directly to the waffle batter for a shortcut? Maple flavored waffles. Just a thought.
Wholesome Yum M
Hi Debby, I think that should work. Please let us know how it turns out!
Kris Oveson
This recipe on your low carb almond flour pancakes, YUMMY. And so easy to make. Delicious.
Holly
SO easy and very good! Thank you!
Elisa Julia
I’m so happy I stumbled across your blog and this recipe! I made your keto maple syrup (on top of someone else’s pancake recipe but will try your pancakes next so sorry lol) anywho, I absolutely loved the syrup and was the best keto maple syrup I have tried. So much better to make at home and WAYYY better tasting than store bought brands where I live. Thanks so much!