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Get It NowKeto maple syrup used to be impossible to find on a keto diet, let alone make at home… until now! My sugar free maple syrup recipe captures all the thick, sticky texture and rich maple flavor of conventional syrups, without the carb spike. Plus, just like my sugar-free chocolate syrup, this keto pancake syrup uses just a few simple ingredients!
Prefer something pre-made? You can order my Wholesome Yum Keto Maple Syrup here. It was super important to me to make it all natural, with no artificial ingredients or aftertaste, and honestly, I think it tastes even better than this version. But if you’d rather make your own, this recipe for low carb syrup is still quite good — without the whopping 14 grams of sugar per tablespoon that the conventional stuff has!
Why You Need My Sugar Free Maple Syrup Recipe
- Sweet maple flavor
- Smooth, thick, sticky, pourable texture
- Just 3 simple ingredients (plus water)
- Done in 10 minutes
- 0g net carbs per serving
- Stores for weeks
- Delicious on all your favorite breakfasts!
If you plan on making your own sugar-free pancake syrup, the right sweetener is a must. I made it using erythritol for years because it was the only option available that didn’t have a strong aftertaste, but it didn’t dissolve well and would re-crystallize later. (Most sweeteners, even powdered ones, will do this, creating gritty syrup.)
Now I only use Besti Powdered Monk Fruit Allulose Blend for this reason: It stays dissolved for a super smooth syrup with all the sweetness of conventional powdered sugar! It’s the best way to make sugar-free syrup keto.
Ingredients You’ll Need
Here I explain the best ingredients for my keto pancake syrup recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Besti Powdered Monk Fruit Allulose Blend – The best natural sugar swap for this homemade keto maple syrup recipe! Unlike other powdered sweetener options, this one dissolves completely and stays dissolved for smooth and sweet results… and no aftertaste whatsoever. If you must use a different keto sweetener, keep in mind that it must be powdered for best results, and many brands will crystallize when storing.
- Maple Extract – Develops the natural flavors of maple, without the sugar. Extracts vary in potency and quality, so the amount you need and the taste can vary depending on what you use. Some brands are clear in color, which will affect appearance as well. I recommend this brand, which has great flavor and makes a beautiful golden sugar-free maple syrup.
- Xanthan Gum – A keto cornstarch substitute that helps thicken the low carb pancake syrup.
- Water
VARIATIONS: Make flavored keto syrup!
Add these flavors to your sugar-free maple syrup, all while keeping it keto-friendly:
- Flavor extracts – Add vanilla extract to the pot while simmering (in addition to the maple extract), or swap the maple with any other flavor you prefer!
- Fruit syrups – Simmer and mash keto fruit in a saucepan until soft. Strain and discard solids, then include fruit in the finished syrup.
- Add spices – Include cinnamon sticks, cardamom pods, a fresh knob of ginger, or cloves to the syrup when storing. Infuse for 2-4 days, then strain out solids.
- Include citrus – Include citrus zest or peel when simmering.
- Add bourbon – Pour 1-2 tablespoons into the saucepan when simmering.
How To Make Sugar Free Maple Syrup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Simmer. Add Besti, maple extract, and water to a saucepan and bring to a gentle boil. Simmer and stir with a whisk occasionally, until sweetener dissolves.
- Whisk. Pour the keto maple syrup base into a medium bowl. (You can also use a blender, but the appearance is better if you whisk in a bowl.). Lightly and evenly sprinkle half of the xanthan gum over the top (do not dump).
- Thicken more. Sprinkle remaining xanthan gum over the syrup base and whisk again. Allow syrup to rest and thicken further.
- Enjoy. Transfer the sugar-free maple syrup to a bottle for pouring and storage.
TIP: Syrup still not thick enough?
Add more xanthan gum (1/16th teaspoon at a time) and whisk again. Be sure to sprinkle and avoid dumping it all in at once to avoid clumping.
Ways To Use It
This syrup adds an instant upgrade to just about any sweet keto breakfast! Serve it with these classic dishes.
- Low Carb Pancakes – Pour it over my classic keto pancakes, almond flour pancakes, coconut flour pancakes, or cream cheese pancakes.
- Keto Waffles – Pair this keto maple syrup recipe with almond flour waffles, coconut flour waffles, or chaffles.
- Hot & Cold Cereals – This sugar-free syrup recipe makes the perfect finishing touch on keto overnight oats or keto oatmeal.
- Snacks & Desserts – Use syrup to make keto energy balls or top keto ice cream.
Get Zero Sugar Maple Syrup For Your Needs -- This Pre-made Version Is Even Better!!
Meet Wholesome Yum Zero Sugar Maple Syrup: this natural sugar-free syrup tastes, bakes and pours just like maple syrup does - with NO aftertaste and only 2g net carbs!
GET IT HERESugar Free Keto Maple Syrup
Make sugar-free keto maple syrup with just 3 ingredients + 0 net carbs in 10 minutes! Use keto pancake syrup for breakfast, snacks, and more.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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 sweetener dissolves.
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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 (1/16 teaspoon) at a time and immediately whisk again.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 2 tbsp
- Store: Keep keto maple syrup covered in the fridge for up to 2 months. I recommend a glass bottle like this one for convenience.
- Reheat: Warm in a saucepan on low or microwave in a glass bottle—just note microwaving won’t fix crystallization.
- Freeze: It’s best fresh, but you can freeze it. Texture might change, so thaw overnight or warm gently before serving.
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Homemade Sugar-Free Keto Maple Syrup Recipe
308 Comments
Fred
0Very good. Much better flavor and consistency than the brand I have been using (initials of brand is WF).
Big Fat Cook
0Restored my love of food. As a recently diagnosed Diabetic, my culinary passion came crashing down on me. this gave me hope that a keto diet might not be so bad after all!
I did modify it by using
-Monk fruit powder without allucose. [without any other sweetners cutting it ether]
-Added 1 tablespoon of carmel extract to further add a layer of flavor to the syrup
-only used 1/4 teaspoon of xanthan gum as maple syrup is naturally runnier then normal and too much affects the mouth feel.
Otherwise this recipe works beautifully and that dark golden syrup is now a staple in my household!
hollikrebs
0Maya, thank you for this recipe. I have allulose but no monk fruit can I use that instead? If yes I’m hoping it will be sweet enough. I have a brown sugar substitute. Should I use that or both? I really appreciate your advice. Thank you.
Maya | Wholesome Yum
0You’re very welcome, Holly! Yes, plain allulose will work, just increase the amount to 1 1/3 cups (or to your taste, really). If you have Besti brown sugar substitute, you could actually ue half that and half allulose, and reduce or even omit the maple extract. I don’t recommend other brown sugar subs here, as others turn out gritty.
Dawna
0Just tried first time with Cardhu single malt scotch. Have to say much better with 1/8 tsp salt. I used Stevia. Put through sieve to make sure xanthan clumps were out completely. Hard not to get some teeny ones. 😀
Ann
0Interested in trying this. Any idea whether I could use glucomannan instead of xanthan gum as a thickener?
Maya | Wholesome Yum
0Hi Ann, Yes, that would probably work, but the amount you need might be different.
Nichole
0I have liquid allulose, can I use this instead and eliminate water?
Maya | Wholesome Yum
0Hi Nichole, Yes, it works with Wholesome Yum liquid allulose.
Diane
0UNBELIEVABLE – THIS IS THE BEST!!!! We were out of our sugar-free syrup, so I decided to try this one. It did not disappoint; it has AMAZING FLAVOR and tastes like the real thing. I followed your directions exactly as stated, and we will now start making our own syrup. I wondered why we had to cook it so long, but I went by your directions and it turned out perfectly!
Dawn
0Can I use this in other recipes such as candy or fudge?
Wholesome Yum D
0Hi Dawn, If the recipe calls for maple syrup you can use this recipe.
Janine
0I love this recipe! Right now, your powdered monk fruit allulose sweetener is not available. Is there a substitute you would recommend? Thanks!
Wholesome Yum D
0Hi Janine, You can use a food processor or blender to create powdered sweetener out of granulated sweetener.
Kate
0does this need to be refrigerated? I love that now I can have syrup again! Next time I will try it with the bit of butter and salt- sounds yummy.
Wholesome Yum D
0Hi Kate, You can keep this keto maple syrup covered in the fridge for up to 2 months.
Sherry
0Love this maple syrup recipe. Thank you!
Norma DeMotts
0I love the flavor of this syrup! Unfortunately, apparently I am sensitive to the xanthum gum, even such a small amount. But it is very tasty!
Lori M.
0I have a new use for your syrup! If it is mixed with cinnamon and butter, it becomes a wonderful topping or worked in ribbon to “French toast” Ninja Creami keto ice cream made from eggs (raw or double boiler cooked), butter (melted), a bit of low carb or alternative milk, sweetener and vanilla. I agree with other posts in that a touch of butter and salt added gets this syrup akin to Mrs. Butterworth!
SONIA
0HI MAYA! I collect keto recipes and store them in an app called Paprika. Just had your pancake recipe and the syrup. OMG I am going to delete all the recipes I have for keto pancake and keto syrup I’ve collected to try. Thank you for your recipes. I’m a fan of your site. I bought THE WHOLESOME YUM EASY KETO COOKBOOK.
Wren
0I used maple syrup extract and it was more flavourful than real maple syrup. Will make again.
Wren
0It’s actually called maple extract, but it’s derived from maple syrup, it’s by olivenation.
Robert Pruitt
0If you’re using real vanilla extract, don’t add it while simmering. The difference between real vanilla and artificial, is artificial is just the vanillin, which is the main flavor in vanilla. But real vanilla contains lots of other flavors, and those flavors are VERY heat sensitive. They are all cooked off. Artificial for cooking, real when not cooked at all, or added right before removing from heat.
Sherri
0Oh Maya,
This can’t be right? Made your keto maple syrup recipe, exactly as your instructions called for, and to put it mildly, it literally tasted like soap! Just AWFUL: awful taste, color, and consistency???
I am purchasing your ready made version because I so want a good Keto maple syrup and cannot believe this recipe is what your bottled recipe would be like: SO very far “off” from good-
Appreciate any feedback.
Sincerly,
Sherri,
Maya | Wholesome Yum
0Hi Sherri, Sorry to hear you had issues with the recipe. The bottled version is not based on this recipe, it’s totally different 🙂 so hope you like that better. That being said, if you want to make your own using this recipe, the most critical components for the right flavor and texture are the sweetener and extract you use. Assuming you already used Besti, if the flavor was off, it was probably the extract you used. This is the one I use and recommend. Hope this helps!
Melissa
0Great recipe – I’m always looking for new ideas and love the idea of making my own syrup!
Jessica
0I cannot believe how amazing this is! I made it for my son who has to have keto, and he loved it on our keto pancakes!! Thank you!
Julia Lutsenko
0So easy to make and so delicious! Definitely beats store bought!
Sandy Millar
0This is fantastic!!
Holli
0Hi, 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
0Hi 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
0There 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
0Hi 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
0I 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
0Hi 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
0Once I blended it, it lost it’s color. Is that normal?
Wholesome Yum D
0Hi Daniel, It is normal for the syrup to be a light brown color.
Sarah
0Thank-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
0What kind of “fibre syrup” do you use in your Low Carb Granola Bars?
Wholesome Yum D
0Hi 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
0Is 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
0Hi 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
0I 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
0I’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
0Hi Arlene, Gum Guar will work but you will need to increase the amount to 1 tsp to get the same thickness.
Kirsty
0Can I replace the erythritol with xylitol ?
Wholesome Yum M
0Hi Kirsty, If you can find a powdered version of xylitol, then yes, you can use that in place of erythritol.
Denise
0This 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
0Hi 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
0I 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
0Hello Maya! Can I use any kind of extract for flavouring this syrup, like almond, vanilla, strawberry, or banana?
Wholesome Yum M
0Hi Veronica, Sure! Have fun getting creative!
Karen
0I’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
0I already have the Monk Fruit/Erythritol on hand, can I use that instead of the Erythritol?
Wholesome Yum M
0Hi 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
0I bought the one you make and it was amazing!!!!! Just a question can it be store outside the fridge?
Maya | Wholesome Yum
0So 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
0Hi 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
0Hi Viola, Besti Sweeteners and Wholesome Yum Foods products (including Keto Maple Syrup) are now available in Canada! Order them at WholesomeYumFoods.com
Betsy
0Just 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
0Hello, 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
0J’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
0This 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?
Jennifer Berry
0Steve, how much trader Joe’s stevia extract do you use? This is our go to sweetner also. Thank you!
Maya | Wholesome Yum
0Thank 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.
Mel
0I 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
0Hi Mel, Xanthan gum thickens with heat. You will need to simmer your syrup to thicken it.
Kayla Strandness
0Hi 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
0Hi Kayla, Yes, please store this syrup in the fridge. It will keep in the fridge for a couple of weeks. Enjoy!
Sherina Warstler
0Just 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!
Maddie
0That 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
0Hi 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.
Bonny H
0Can you use Wholesome Yum Powdered Allulose? And if so, how much?
Wholesome Yum M
0Hi Bonny, Yes, Wholesome Yum Powdered Allulose will work. Please use the same amount as written in the recipe.
Susan
0Thank 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
0I 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
0OMG, 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
0Yes 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
0Hi 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
Karen D.
0You 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
0Thank you so much I will definitely try that
Laverne
0Hi there. All I have is a mix of erythritol and Stevia. Do you know how much I should use? Thanks
Wholesome Yum M
0Hi 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.
Wholesome Yum M
0Hi 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.
Kathleen
0Can I make this with Stevia instead of Erythritol? If so how much Stevia should I use?
Wholesome Yum M
0Hi 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
0Cool! 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
0Thank 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
0Hi Barbara, This syrup needs to be refrigerated.