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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
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.