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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
Tanya
0Can I substitute xanthan gum for chia seeds, psylllium fiber or flaxseed?
Karen Duffy
0You 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.
Maya | Wholesome Yum
0Hi 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.
Linda
0I made it and it has a strange taste. Maybe because of the McCormick maple extract. Not very maple-y and it took almost the whole bottle. ($3.99!) I Will try the kind you suggest next time. I Will still use it as it”s not that bad and when I crave something sweet it will do.
Michael Nance
0Thanks!
Michael Nance
0Will this much erythritol per serving cause stomach issues? Thanks!
Maya | Wholesome Yum
0Hi Michael, No, it shouldn’t cause stomach issues. Erythritol is different in that it gets absorbed in the small intestine, so it doesn’t make it to the large intestine where other sweeteners would cause stomach upset. I have a comparison of low carb sweeteners here.
Anne Wintermute
0I 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
0Hi 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
0Hi 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 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.”
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
0I forgot to mention that I also added 2 tsp of vanilla which was nice, too.
Mumsies
0I 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
0Can you point me to a brand of maple extract that you use? Everything I’ve found online contains sugar! I’m from Australia so probably limited options here. Thx, Lyn
Maya | Wholesome Yum
0Of 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
0Wonderful! I made this syrup yesterday, and it was fabulous. Thanks so much.
Debra
0Do we have to count the carbs in erythritol?
Maya | Wholesome Yum
0Usually not, because it doesn’t get absorbed. Some sweeteners, 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
0I 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
0Genius! I can’t wait to try this. Thanks for the recipe!
Georgina
0WOW! This sounds amazing!
STACEY
0I can’t wait to try this, the low carb natural syrup brand I buy is so pricey 🙂
Sarah
0This looks so good – I have yet to like any “maple syrup” I have tried to make. I will have to try this one!