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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
Marie
0Hi. I’m wondering if I could use Stevia as a sweetener, it’s all I’ve got. Thank you!
Wholesome Yum M
0Hi 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
0Can I replace xanthum gum for guar gum?
Wholesome Yum M
0Hi Janavieve, Yes that will work fine.
Jill C
0Thank 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
0Hi can I ask if you used salted or unsalted butter? I really want to try this.
Ann
0Can I use anything else to thicken the maple syrup, other than xanthine gum?
Wholesome Yum M
0Hi Ann, Xanthan gum is the best choice, as it won’t harden or gelatinize in the fridge.
Megan
0Hey there! What’s the best way to store this? In the fridge or at room temperature?
Wholesome Yum M
0Hi Megan, Store this in the fridge. If it crystalizes when it gets cold, no worries, just reheat before using and it will dissolve.
Micki
0Thank 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
0Hi Micki, Either method is fine. The trick is for the maple syrup mixture to be hot when adding the xanthan gum.
Micki
0Ok thanks very much!
Chi
0What are the measurements? I don’t see them here
Wholesome Yum M
0Hi Chi, You may need to turn off your browser’s reader mode to be able to see the recipe card.
Gail Stultz
0what is sukrin fiber syrup? and where do you but it? or can you make it?
Wholesome Yum M
0Hi Gail, You can find it here.
Angie
0It 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.
Karen
0I 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.
Wholesome Yum M
0Hi 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.
Sandi
0I 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
0Thank you for this! I’m never buying syrup from the store again. It was so easy! 🙂
GG
0Very 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
0Can the maple extract and Erythritol be added directly to the waffle batter for a shortcut? Maple flavored waffles. Just a thought.
Wholesome Yum M
0Hi Debby, I think that should work. Please let us know how it turns out!
Kris Oveson
0This recipe on your low carb almond flour pancakes, YUMMY. And so easy to make. Delicious.
Holly
0SO easy and very good! Thank you!
Elisa Julia
0I’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!
Wendy
0Wow! This recipe WAS easy and delicious!
Thank you!
Janice Brown
0Could this recipe be used to replace corn syrup in a pecan pie?
Wholesome Yum A
0Hi Janice, I haven’t tried that so I’m not certain… however, I do have my own pecan pie recipe you might want to try instead!
Michelle Petty
0I followed the recipe to a tee! After blending, it just turned into a frothy mess! It has a only a hint of maple taste, actually tasted like sugar water! Please help!
Wholesome Yum M
0Hi Michelle, Sounds like your maple flavoring isn’t a strong as mine! You can add more maple to taste.
Eboni
0Hi!!! I’m new to Keto and would like to try this recipe this weekend, but I only have xylitol – is that a 1:1 substitute with the erythritol?
Wholesome Yum A
0Hi Eboni, yes, you can do that. Check the conversion chart here for an accurate measurement. 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.
Judy
0Here’s a tip—MAKE DURE YOU HAVE THAT BLENDER READY TO GO when you add your xanthan gum!
My first batch was good. My second batch was sludge. I didn’t even put it down the drain. I threw it out in a coffee can.
I wanted to use my new immersion blender and ran to get it. I don’t think it works as well. My Ninja doesn’t have blades at the very bottom.
The plastic small smoothie cups they provide would work. But can I let the mixture cool a bit? I’m afraid to put liquid that hot in it.
Or maybe I can make a slurry with the xanathan gum and some of the hot liquid in a bowl, like with cornstarch?
I really want to get consistent results I want to make the dried cranberries. I don’t want to toss those!
And this syrup was great on chaffles!
Wholesome Yum A
0Hi Judy, a blender is really the best option here, but one commenter mentioned something you could try: “instead of sprinkling the xantham gum I dissolved it in about 2 tsp of softened (but not melted) butter and whisked this in to the simmering liquid with great results.” You could also start with less xanthan gum next time and add more as needed.
Judy
0Hi Maya, Thank you very much for your prompt answer! I also did a search of how to mix xanthan gum into liquid. I found a soap maker blog who tested many ways. Apparently, adding xanthan gum to fat or glycerin is the best way. That’s proven by the other reader.
Diane
0I made this but used brown sugar Swerve in place of powdered sugar and it came out great, much more like maple syrup.
Anne
0I am excited to try this with Chaffles! I tried them this morning with unhealthy store bought sugar free syrup…. and they were truly amazing! Looking forward to trying this healthier version when I get back home where my xanthan gum is.
Heather
0Can you substitue xanthan gum for anything?
Wholesome Yum
0Hi Heather, you might be able to use cornstarch or glucomannan, but I haven’t tested the amounts and I’m not sure they would work as well. Cornstarch would increase the net carbs.
Nicole
0Hello, Maya! First I would like to say that I love your blog, it is the first keto recipe go-to for me! I have a question about this syrup, is it possible to use as a substitute for blackstrap molasses? I tried using the regular blackstrap molasses but it spiked my blood sugar! I’ve been searching for alternatives but got really stuck. Thank you so much for sharing!
Maya | Wholesome Yum
0Thank you so much, Nicole! I would say that it depends on the usage. Is the molasses used for sweetening, or flavor, or both? Occasionally I do use blackstrap molasses in very small amounts in recipes (such as 1 tsp in an entire large batch of cookies), and in that manner it doesn’t spike my blood sugar, but it definitely will if you use more of it for sweetness and not just flavor. If even a tiny amount like that is an issue for you, you could try just using maple extract (the same kind used in this maple syrup) in other recipes. This syrup in its final form might replace maple syrup in some recipes, but blackstrap molasses is more concentrated, so the pure maple extract may be a better fit there.
Hiba
0Hello there, is there any maple extract with water?
Baker Judy
0Hi Maya, I might try the softened butter. That amount shouldn’t make the syrup greasy.
I’m making half batches, so measuring out less that 1/8 teaspoon is pretty hard.
I returned my McCormick maple extract because it has lots of other flavorings. Also, yours looked so much darker and nicer.
Thank you very much for responding.
Wholesome Yum
0Hi Hiba, there are glycerine based maple extracts available. Check your labels to know for sure.
Judy
0Really good, Maya! Really made my keto french toast so much better.
How do I get it to be darker brown?
Maya | Wholesome Yum
0Thank you, Judy! It just depends on which maple extract you use. Mine turned out like the pictures, using the maple extract linked on the recipe card above.
Judy
0Thank you so much for your maple syrup recipe! I found that Monkfruit syrup spiked my blood sugar. And I really love maple syrup on pancakes!
Today, I had french toast on keto bread. The syrup really made it fabulous!
Thanks again. I am a newbie and miss my daily high fiber cereal. but this has me branching out into new areas. I just bought a mini waffle maker today. Hoping I can use your keto recipe to make a waffle soon.
Liz
0Made this today and just made 2 changes. I added a pinch of salt and instead of sprinkling the xantham gum I dissolved it in about 2 tsp of softened ( but not melted) butter and whisked this in to the simmering liquid with great results.
Judy
0Thank you so much for this recipe, Maya!
Since my first try, I stocked my pantry with low carb ingredients like a Xanathan gum.
Monkfruit syrup spiked my blood sugar, so I decided to try a half recipe again. I used 1/3 cup Swerve. It’s great! A bit thick, but I can adjust.
Thank you for making my pancakes so much better. HUGS!
Connie
0This looks and sounds great!
Whenever I pull up the recipe the measurements for the ingredients is not there?? If you don’t mind, I would love to get them!
Maya | Wholesome Yum
0Hi Connie, Turn off your browser Reading Mode and the ingredient amounts will show. Thanks!
Velda
0I like that it goes in the fridge because that means it’s fresh, but how long can I keep it?
Maya | Wholesome Yum
0Hi Velda, It keeps for a while, at least a week or even longer. However, the chances of crystallizing increase, the longer you store it.
Tweety
0I just have one little thing that people don’t seem to realize…Xanthan gum is just another word for sugar. It’s a polysaccharide. I will never use it… if you’re doing keto, this is not good! Sorry, but I feel it’s important for people to know it’s a saccharine-based sugar!
Wholesome Yum
0Hi Tweety, you are correct that xanthan gum is derived from a fermentation process with sugar and bacteria. However, it is a common ingredient in keto recipes and used in such small amounts that it does not dramatically affect the final net carb count. Feel free to experiment with different thickeners, though!
Della farris
0Wondering if powdered plain gelatin can be used in place of X -gum
Maya | Wholesome Yum
0Hi Della, I haven’t tried that yet but it might work. Let me know how it goes if you try it.
Julia
0I’m going to try this recipe today. Is it possible to use butter to thicken the syrup instead of the Gum?
Maya | Wholesome Yum
0Hi Julia, I haven’t tried it with butter. I don’t think it will thicken to the extent that the xanthan gum does. Let me know how it goes if you try it, though.
Nell
0Will it be ok to store this syrup in the cupboard or should it be refrigerated?
Betsy
0The shipping is ridiculous almost as much as the product no way that bottle weighs that much
Maya | Wholesome Yum
0Hi Nell, It’s best to refrigerate it.
Joanne Milani
0Can I use ground chia seeds instead of Xanthan gum to thicken syrup?
Maya | Wholesome Yum
0Hi Joanne, I haven’t tried that, but think it would not be smooth. Let me know how it goes for you if you try it.
Judy
0Can I use cornstarch to thicken? I would rather not buy yet another ingredient for my pantry, for such a small amount.
Wholesome Yum
0Hi Judy, I don’t believe cornstarch would work as well but you could still give it a try — a 1:1 conversion with a slurry would be a good starting point. Let me know if you give it a go!
Shannon
0Just tried the syrup on top of Krusteaz protein pancakes. Delicious. I used McCormick and it turned out great. Maybe a little less xanthan gum, but the taste is spot on. Thank you for a great recipe.
Judy
0Thank you for replying! I went and bought the x gum. I appreciate your reply.
I will try again.
Therese
0Thanks for the recipe, but why dirty a sauce pan? Do everything in the blender, using boiling water from kettle. (You can first powder granulated erythritol in the blender if needed.)
Karen
0I’ve found that simmering this syrup mixture until all of the light brown froth disappears makes for less crystallizing in the finished product. The pan cleans up easily with a quick rinse.
DAVID AUBIN
0Holy Crap!!! Thank you so much! This totally hit home!
Tonia Johnsen
0This was amazing! I used McCormick maple extract and swerve confectioners blend. It was perfect! I tried the day before with liquid stevia and it was grossss!
I’m glad I tried again. I’ve read all the comments and all of your responses and you are so sweet! Thank you for the yummy recipes!!!
Ajay
0I used a Caramel Extract cause I couldn’t find Maple (Weird since I live in Canada LOL) but nonetheless, I absolutely love it!! Also, a huge Caramel Fan so win-win for me!
Rob
0Just tried this for the first time with the almond flour pancake recipe. No taste issues using the McCormick maple extract, and while it looked like syrup color in the saucepan, mine came out with something like the consistency and color of maple cream after using the blender to puree (I was using confectioner’s Swerve).
Taste wise this was great, the syrup was just a bit too thick. Did I boil/simmer it too much or should I cut back the amount of xantham gum?
Maya | Wholesome Yum
0Hi Rob, Yes, it’s either simmering too much or too much xanthan gum if it’s too thick. You can just thin it out with a bit more water if needed.
Maria
0Can I use an immersion blender?
Julie Osborne
0I did use an immersion blender. Worked perfectly but I did double the recipe for less splashing of hot liquid- be careful!!!!!
Used only 2 teaspoons extract per recipe. (Afraid to try the 1.5 Tbsp!)
Maya | Wholesome Yum
0Hi Maria, I haven’t tried that, but it should work.
Lori
0I made this with swerve powdered sugar, and McCormick maple extract and it is some of the most god awful smelling goop. So my question is, is the extract or the powdered sugar? Did I boil it too long? The smell is a cross between burnt and chemical. Its just bad bad bad. I only cooked it until under five minutes and was only slightly boiling. From the reviews, it seems that this is a good recipe for me not so much. I even put a bit of vanilla in it to mask the smell but that didn’t work either. Back to the drawing board and in the trash more keto food.
Karen
0I’ve been making this syrup with McCormick maple extract and had no issues such as you described. Maybe lower the heat to a simmer or try a different no-calorie sweetener.
Maya | Wholesome Yum
0Hi Lori, Sorry to hear that. I’ve made this with Swerve before, so it’s probably the extract. I haven’t tried it with McCormick (and usually do like their products), but since that’s the only thing you changed in the recipe, it’s likely that was the issue. I recommend the brand of maple extract linked on the recipe card above.
Lisa
0I like to mix a Tablespoon of this syrup with a Tablespoon of heavy whipping cream for a delicious pancake topping!
Radphord Leon Howard
0Nowhere in the article does it tell you how much of each ingredient to put into the recipe; it’s difficult to double or triple the recipe if you don’t know how much to start with
Maya | Wholesome Yum
0Hi there, The amounts of each ingredient are right on the recipe card above. You can change the number of servings on there as well if you want to double or triple it.
Mikayla McDonald
0I tried this today with powdered Lakanto, and maybe it was my blender, but I ended up with a white frothy liquid. Even after several hours in the fridge, it’s still just a white foam. It tastes just fine, but the consistency is really off. Do you know if it will return to a normal, smooth liquid?
Maya | Wholesome Yum
0Hi Mikayla, That’s really odd. I’m not sure if it’s the Lakanto or something else. Did you use the same maple extract linked on the recipe card?
Paige Mills
0Where do you find maple extract?
Maya | Wholesome Yum
0Hi Paige, Just tap the link to the maple extract on the recipe card above!
Jon E.
0Mine did not look like the picture shown. I followed the recipe exactly. It came out looking cloudy and unappetizing.
Maya | Wholesome Yum
0Hi Jon, Did you use the same maple extract linked on the recipe card? If you use a clear one, it will look cloudy and clear.
Marianne
0I need a keto sticky sweetener for my pb cookies. Will this work?
Maya | Wholesome Yum
0Hi Marianne, I haven’t tried that, but think it would. I do have a peanut butter cookies recipe here.