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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
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!