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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
Patricia Daniels
0I made your maple syrup today 1/28/19 and it taste great. Just like the original syrup without the high sugar content. Thank you for the recipe.
Ruthanne Robertson
0Followed your recipe. I think ½ tsp xanthan gum is too much! It was so thick an jelly like I checked the measurements several times. Tastes good, I even added more water. Maybe I was just expecting the consistency of natural maple syrup. Otherwise a good recipe. Thanks
Maya | Wholesome Yum
0Hi Ruthanne, I’m guessing that too much water evaporated for you during the simmering step. In any case, if this happens, you can either start with less xanthan gum, or just add a bit more water to thin it out during blending.
Karen Duffy
0I make this amazing syrup at least twice a month now – thank you so much for posting this recipe! It does crystallize some when kept awhile in the fridge (several weeks – yay!), but it doesn’t spoil. I’ve used Pyure, Born Sweet, and Truvia, all with great results. I was really tired of paying $$$ for store-bought brands that contain unhealthy Splenda. Going to try this with roasted Brussels sprouts with bacon bits. I currently use it in plain Greek yogurt and oatmeal at breakfast.
Maya | Wholesome Yum
0So glad to hear that, Karen! I love the idea of using this over Brussels sprouts with bacon!
Sat
0Can you use Swerve Brown Sugar? I have some on hand and would like to use it.
Maya | Wholesome Yum
0Possibly. You could try, but I’m not sure if the consistency would be fine enough not to be grainy. Let me know how it goes if you try it!
Jason
0Where are the amounts for each ingredient?
Maya | Wholesome Yum
0Hi Jason, The amounts are on the recipe card above. If you are on an Apple device, please turn off reading mode so that everything loads properly. Thanks!
Jan
0This was a yummy treat! I got a mini waffle maker to make keto waffles and now I get syrup too!
The color was a little weird (sort of a pinkish white) so I added a little brewed coffee to make it brown. The coffee added a depth of flavor, too. Maybe next time I’ll replace some of the liquid with coffee.
Chris G
0Made this morning to go with my low-carb, grain-free pancakes. Used the ‘brown sugar’ Swerve, which gave a nice color. The texture was just fine too – very smooth, not grainy. Used a Ninja blender to mix it all and it was cloudy/frothy, but began clearing as it cooled.
Karen Duffy
0One use for this syrup is to use it to sweeten plain Greek yogurt. I just bring a little airtight container full and mix it in, adding sliced almonds, chia, whatever, when I’m ready to eat. It makes yogurt taste amazing.
Maya | Wholesome Yum
0Thank you so much for sharing, Karen! That sounds amazing!
Michelle White
0Hello
Ok so I found a keto Pecan Pie recipe. It calls for sugar free maple syrup. This is a conundrum to me so I want to use your recipe. My questions are, 1 do you think it will thicken for the right consistency in the pie? 2 can I use vanilla or almond extract instead?
Maya | Wholesome Yum
0Hi Michelle, I’m not sure if this syrup would work for a pecan pie. I recommend using this pecan pie recipe instead. In general, you can use any extract you like in the syrup.
Kat
0I whipped the egg whites and used hazelnut Nut Pods creamer in place of almond milk. SOOO GOOD!! All they need are butter or Earth Balance on top.
Maya | Wholesome Yum
0I am so happy you liked it, Kat! Thanks for stopping by!
Jackie
0I made this last night! Thank you !!!! It worked out so well and your directions were easy to follow !
Maya | Wholesome Yum
0I love to hear that, Jackie! Thank you!
Wanda
0Hi Maya, can I use this maple syrup in recipes? Like the Lakanto sugar free maple syrup?
Maya | Wholesome Yum
0Hi Wanda, Sometimes you can, it depends on the recipe. This wouldn’t caramelize but it does sweeten.
Wanda
0Thank you Maya. Yes I want to use it as a sweetener in recipes which call for Maple Syrup. I don’t want to use it caramelized. I do have sugar free maple syrup and I love it but will eventually run out, so I can use the homemade maple until the dollar goes up again in value.
Wholesome Yum
0Hi Wanda, I imagine that would work. Let me know what you try with it!
Wanda
0Hi Maya, Can this home made maple syrup be used in recipes?
Maya | Wholesome Yum
0Hi Wanda, Generally yes, but it would depend on the recipe.
Sylvia Sanchez
0Hello,
I am wondering if I could use Glucomannon powder for the thickener as I do not have Xanthan Gum.
Maya | Wholesome Yum
0Hi Sylvia, That should work, but I haven’t tried it to verify the amount.
Christa
0I did a half recipe with a little variation. I used pyure sweetener which is stevia and eyrithritol. I ended up using 2 1/2tsp of Olive Nation maple extract. I did throw the pyure into my coffee grinder 1/4c at a time to powder it. Make sure you wait until the dust settles before opening. I didn’t use a blender for the xanthum gum. I just turned off the heat and slowly sprinkled it as I whisked. I used 1/4tsp in the half recipe (1/2c water, 1/2c pyure sweetener). It’s a great consistency. Going to eat now!!
Maya | Wholesome Yum
0I am so happy to hear that, Christa! Please come back soon!
Thibaut Noah
0Hello, thank you for the recipe 🙂
What is the name of the syrup dispenser thingy you used?
Will try to get one in my country but i need the name to translate it in my language. thanks !
Maya | Wholesome Yum
0Hi Thibaut, I used this dispenser.
Karen Duffy
0I just made this syrup. I had all of the ingredients on hand. I used a name-brand stevia baking mixture and powdered it before mixing. I immediately tried it on leftover homemade crepes and WOW! I love it!!!
My only question is, how to store it? How long does it last if stored in the fridge as opposed to in my kitchen cupboard?
Maya | Wholesome Yum
0I’m so glad you liked the syrup, Karen! You can store the syrup in the fridge for about a week, possibly more. If it crystallizes (it might if your stevia blend had erythritol in it), you’ll need to reheat, but I think it’s best warm anyway.
RC
0I have been looking too for a sugar-free syrup, so great timing. But I have a ‘I gotta know for sure’ if its truly sugar free, and I think I’ve come up with a real-world test. You can’t fool a sugar ant, so I’ve dripped a drop of sorbitol syrup (not yours yet) on my kitchen counter back behind stuff and I’m waiting.
Yours is next…
Maya | Wholesome Yum
0I hope you like it! Have a great day!
Jeff
0I have found strawberry flavoring that uses real strawberries. Will this work for that? Should I use the same amount of flavoring?
Maya | Wholesome Yum
0Hi Jeff, Yum, that sounds delicious! It should definitely work, but I can’t say for sure what the right amount is since I don’t know how concentrated it is.
Kristin
0Omg this looks amazing, and yes right before reading “did you crinkle your nose at the thought” I totally did! I immediately thought of making loaves of low carb bread for French toast!! Definitely making this ASAP!
Maya | Wholesome Yum
0Haha, thank you Kristin! Hope you love it!
Connie Lee
0Can Xylitol be substituted for erythritol in keto receipes such as Keto Low Carb Sugar-free Maple Syrup Recipe?
Jeff
0I have found sweetener at Sprouts market in 3 lb. bags. Check both in the blood sugar and baking isles. They also have Lily’s chocolate made with erythritol in the chocolate section and chips in the baking isle.
Maya | Wholesome Yum
0Hi Connie, Yes, you can do that. Check the conversion chart here. However, for things that need to be smooth, like the maple syrup, you need the sweetener in powdered form. I haven’t seen xylitol sold as powder, but you could try powdering it yourself in a coffee grinder or food processor.
Mary Louise
0Thanks for this recipe! I’m dying for a honey or maple syrup replacement for dessert balls, can’t wait to try this out!
Maya | Wholesome Yum
0I hope you like it, Mary! Please come back again soon!
Leah Knight
0I found your recipe a few months ago and bookmarked it but I’ve never been a pancake fan so haven’t used it, until today.
I found a recipe for a maple-brined pork loin and the only non-keto ingredient in the brine was maple syrup… so I pulled up your recipe and tried it (sans the xanthum gum because it was going in a brine and thickening wasn’t necessary)
I have three words.
Oh. My. Gosh.!!!
This stuff is delicious! I used the powdered Swerve & Watkins pure maple extract and it turned out amazing. Not to mention my entire house smells like maple syrup; which I can totally handle! <3
Maya | Wholesome Yum
0I am happy to hear that, Leah! Thanks for stopping by!
MO
0Hi! I Love your site… I’m binge watching
you food videos , they are great!
Maya | Wholesome Yum
0Oh, thank you so much! Please come back again soon!
Ericka Stapleton
0Very helpful recipe for my new keto lifestyle
Maya | Wholesome Yum
0Thank you, Ericka!
Josée Kurtz
0Very tasty but mine is quite frothy compared to how yours look. Any recommendations?
Maya | Wholesome Yum
0Hi Josee, I’m glad you liked the taste. It does get frothy when you mix it in the blender but should settle after a bit.
Karen
0I used Mapeline which was very dark brown and when I ran out I added some McCormick maple extract. The whole thing just has a weird chemically aftertaste, which may just be the extract. I even added a chunk of butter to the recipe, which helped some, but I’d really like to know how to avoid it going forward. Thoughts?
Maya | Wholesome Yum
0Hi Karen, Sorry that happened. It might be the brands you used. I’d recommend trying the brand linked on the recipe card, it has no aftertaste.
Heather
0By using extract, I would think it has an alcohol base… which for those on the standard keto diet for epilepsy, would be a problem. The alcohol base would convert to sugar. Do you use a particular brand?
Maya | Wholesome Yum
0Hi Heather, The brand of maple extract I use is linked on the recipe card. Alcohol does not convert to sugar in the body – this is a common myth. A small amount of alcohol is absorbed in the stomach and goes directly to the brain (as alcohol, not sugar), and the rest is absorbed in the small intestine. From there it goes to the liver which processes it as a toxin. While none of this sounds great, the amount of alcohol in extracts is so tiny that it has little effect, and of course wouldn’t make you intoxicated or anything. Hope this helps.
Melissa
0The taste is great, but the color is white/clear with lots of bubbles. Why does your syrup look brown? Did you use color additive?
Maya | Wholesome Yum
0Hi Melissa, The extract I used is golden in color.
Gloria
0Where did you get the color? Mine was good but clear.
Maya | Wholesome Yum
0Hi Gloria, It was just the extract I used. The important thing is it tastes good, right?
Tamara
0Could I use cornstarch as a thickener in this syrup instead of the xanthan gum?
Maya | Wholesome Yum
0Hi Tamara, Unfortunately I don’t think cornstarch would work quite as well. Even if it did, it wouldn’t be low carb so I’m not sure what the advantage would be over just using regular maple syrup.
Andrea D.
0Will this recipe work with the brown sugar substitute Sukrin Gold?
Maya | Wholesome Yum
0Hi Andrea, It might, but the texture might be a little grainy, since Sukrin Gold isn’t as fine as powdered erythritol. Sukrin Gold does have great flavor. If you try it let me know how it goes!
Rebecca
0I’ve made 2 batches of this syrup. Can’t get enough of it! I knew it would be clear so I made it with food coloring one was purple the other teal. Beautiful! I used pyure stevia blend and I just heat before I use it and I have the perfect consistency. Thanks for this recipe!
Maya | Wholesome Yum
0Hi Rebecca! I am so happy you like the syrup! Thanks for stopping by!
Heidi
0This is such a helpful addition to my keto program and the taste is wonderful. Very little goes a long way, even with my sweet tooth.
One question: does the remainder need to be refrigerated?
Maya | Wholesome Yum
0Hi Heidi! I am so happy you liked the maple syrup. Yes you can refrigerate any remaining. Have a great day!
Mary
0Maya, you rock! I love your website, and this pancake and syrup recipe! May I ask, do you think Swerve would be fine to sub with in both recipes? I just mail ordered some and I’m new to Swerve. Big hugs to you from Nova Scotia, Canada!
Maya | Wholesome Yum
0Hi Mary, I’m so glad you like the site and recipes! The maple syrup needs powdered sweetener, so you’d need Swerve Confectioner’s if that is the brand you are using. (I like Swerve, too!) The reason for powdered is so that you don’t end up with a grainy/gritty syrup. For the pancakes, you can use regular granulated Swerve.
Sean Harvey
0I’m psyched for this recipe. However when I put the syrup in the blender with the xantham gum, it turns a cloudy light brown, and looks more like coffee than syrup. I followed it exactly, but it doesn’t look like syrup…what can I do differently?
Maya | Wholesome Yum
0Hi Sean, The appearance is a little different, but it tastes like syrup to me. It’s just a little less clear than real maple syrup. That being said, it shouldn’t be very cloudy, if it is then it might be too much xanthan gum. Sprinkle in just a little at a time.
Jennifer Necyk
0When I need a syrup, I just thicken whipping cream, add a wee bit of maple extract and a pack or 2 of splenda. I’ve just recently started using erythritol and I have the granulated version. I am going to see how that works in my cream sauce for my waffles and pancakes.
Maya | Wholesome Yum
0Hi Jennifer, You should be able to use erythritol in the version you described, but I recommend powdered. The granulated version will taste fine but it doesn’t dissolve well, so your sauce will be grainy.
Barb
0Can you use a monk fruit/erythritol blend?
Maya | Wholesome Yum
0Hi Barb, You can, if you can get it to a fine powder using a food processor. Otherwise, it will still work but the syrup would be grainy which is not ideal. That is the reason for the powdered sweetener.
Sasha
0Hello Maya,
Thank you for this recipe & your ice cream recipe. They. Are. Heavenly!
I’m in the UK & am currently using Truvia as opposed to erythritol as the latter isn’t easy to come by.
There is so much confusing info on the Internet related to whether the carbs from Truvia count. As I trust & admire your recipes could you please advise whether the Truvia carbs count towards my net carb allowance?
My husband & I are sweet monsters & exercise obsessed but we want to do keto & eventually low carb for better health.
I hope you have time to answer & look forward to hearing from you.
Good vibes & appreciation.
Sasha x
Maya | Wholesome Yum
0Hi Sasha, Thank you, I’m so glad you like the recipes! You don’t have to include Truvia Spoonable or Truvia Packets in net carb count. (You would have to count some of it if you use Truvia Cane Sugar Blend, which I don’t recommend.) You can definitely use Truvia in recipes calling for erythritol. The volume and level of sweetness is pretty close, and truvia actually contains erythritol. It’s just a little sweeter since it also has stevia. Check my conversion chart for amounts. Also, know that you’ll have to grind it finely in a food processor if a recipe calls for a powdered sweetener. Otherwise it can be grainy in things like sauces, frosting, syrup, etc.
Keilla
0Maya,
I made these pancakes and your maple syrup! My pancakes and the syrup are really dark brown in color. I’m assuming this might be due to the maple flavoring. They just don’t look like the ones in your pictures. Also my pancakes aren’t fluffy like pictured. What might I be doing wrong?
Oh and one more detail. My erythritol (powdered swerve) has 3 carbs per tsp which doesn’t make this carb free. Do you have other suggestions?
Maya | Wholesome Yum
0Hi Keilla,
Which pancakes did you make? I have several pancake recipes on the blog. I can help you troubleshoot if I know which one it is.
Yes, the color of the syrup will depend on your brand of maple extract. I use this one. I hope you still liked the syrup even if the color was a little different for you.
Regarding carbs, erythritol passes through the digestive tract unchanged, without being absorbed, so it’s general convention not to include it in net carbs.
Tracy
0Made this except substituted a SF praline syrup for the maple extract. Used the syrup in a pecan pie. Turned out really well
Maya | Wholesome Yum
0Thank you, Tracy! That sounds delicious!
Carla
0This is pretty good syrup! We just tried it. Thank you for the recipe! How did you get yours a golden brown color? Ours was whitish gray.
Maya | Wholesome Yum
0Thank you, Carla! The maple extract I use is golden brown in color – there’s a link on the recipe card.
Ann
0Do you store in the refrigerator or pantry? How long will it keep?
Maya | Wholesome Yum
0Hi Ann, I store it in the fridge. I’m not sure what the limit is but we had it for a few weeks without a problem. It will likely crystallize sooner than it actually “goes bad”. Reheating helps if it separates/settles or crystallizes.
Nicole
0I hate to waste money on recipes that are not good so here is my opinion. I made this recipe exactly and it smells funny, and the maple extract taste is way off. If you are attempting to try this, I think the maple extract should be added at the very end in the blender, do not cook it but I am not sure that it will work. Just my opinion.
Maya | Wholesome Yum
0Hi Nicole, Thank you for the feedback. Could it be the maple extract you used? I use this one. I didn’t notice any funny smell or taste, and so far the recipe had positive reviews. Adding the maple extract later may work, but I haven’t tried it. I prefer to add it to the saucepan so that any taste from the base of the extract dissipates. If you try adding it later, let me know how it goes!
Janet
0I made this and I like it. I’ve missed syrup on my keto pancakes and French toast. But I am curious. Your picture here looks like syrup in its brown color, but my maple extract is clear/ colorless. It is pure extract. The first bottle of maple flavoring I had was brown- but it was not extract. Just curious- why is yours brown?
Maya | Wholesome Yum
0Thank you, Janet! I’m glad you liked it. I use this maple extract, which does have organic color in it. I’d prefer to have one without that, but haven’t found one. Where did you get your clear one?
Judy Greene
0I made your recipe, and it is very good. Mine is also clear, and I used Watkins brand. I would prefer brown syrup.
Maya | Wholesome Yum
0Thank you, Judy! There’s a link to the brown extract I used on the recipe card, and the comment above.
Liz
0Hi, Just wondering if I could substitute gelatin for xanthan gum?
Maya | Wholesome Yum
0Hi Liz, I actually wondered that myself after I already created this recipe. I haven’t tried it yet. Let me know how it goes if you do!
Jenn
0Any thoughts on using agar-agar as the thickening agent? I have to buy some for another recipe I’m making today and figured maybe 2 birds one stone…
Maya | Wholesome Yum
0Hi Jenn, It might work but I haven’t tried it. Let me know if you do!
Steven
0I used stevia instead of erythritol and it turned out bitter. I used 4 packets of Stevia, was that too many packets or does stevia just simply not work with this recipe?
Maya | Wholesome Yum
0Hi Steven,
Sorry to hear the stevia version turned out bitter for you. There are a couple of factors that could affect this.
First of all, what brand of stevia did you use? Anything in packets is not pure stevia and has a bulking agent in it, so it’s hard to say if 4 packets was too much or not since I don’t know how concentrated it was. This could be good or bad depending on what the bulking agent is (erythritol is good, maltodextrin is actually just another name for sugar and not so good). I have a low carb sweetener guide and conversion chart here for reference. In general, I recommend tasting it as you go to get the desired level of sweetness. Everyone’s taste buds are different when it comes to sweetness. Too much stevia will definitely result in bitterness.
It also depends on the stevia used. Sweetener extracted from young leaves tends to be less bitter. I like this brand of liquid stevia, which has less aftertaste than others I’ve tried. It will also avoid any grainy texture you may get from packets.
Do you use stevia on a regular basis? I’ve found that it takes some time to get used to it. The bitter aftertaste is less noticeable, the longer you use it.
You can try the recipe with powdered erythritol, which has a lot less aftertaste than stevia, or even none at all. Or, you could use a combination of powdered erythritol and stevia (to taste), which tends to yield a better result than stevia alone.
Phyllis Hunt
0Wonder if glucomannan powder could be used as the thickener?
Maya | Wholesome Yum
0Hi Phyllis, I haven’t tried but think it could work. Let me know if you give it a try!
Coko
0This maple syrup was amazing! Thank you!!!!!
Maya | Wholesome Yum
0You’re welcome, Coko! I’m so glad you liked it.