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Keto 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.
Free Printable: Low Carb & Keto Food List
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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 HERE
Sugar Free Keto Maple Syrup
By
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.
Instructions
[ See step photos ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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!