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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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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Homemade Sugar-Free Keto Maple Syrup Recipe
308 Comments
Steve Sager
0This recipe is fantastic. I’ve been using it for a year or so almost every morning. Additionally I use this in other recipes when they call for maple syrup. (Like my AIP waffles w/ celery pulp.) I make about six cups of this Maple Syrup at a time so that I am not making a new small batch every other day, Virtually everything I eat is organic so I’ve made these changes: Olive Nation “Organic Pure Maple Flavor” (same brand as the extract recommended by ‘Our Lady of the Wholesome Yum’, Besti Erythritol – blended with Trader Joe’s Organic Stevia Extract to make the sweetener’s strength 5x and reduce the volume accordingly, and for my taste I only use 1/2 the amount of non-GMO Xanthan gum. One time I accidentally made Sugar Free maple syrup using another recipe. It was weak. It took me awhile to figure out my mistake. Sorry about my false alarm Maya and a very big thank you to you.
I’m a Paleo/AIP guy, any chance you’ll branch into more Paleo/AIP recipes?
Jennifer Berry
0Steve, how much trader Joe’s stevia extract do you use? This is our go to sweetner also. Thank you!
Maya | Wholesome Yum
0Thank you so much for sharing, Steve! I do have a paleo recipe index here – it’s technically called “Paleo Option” because some recipes in there have a substitution given to make it paleo.
Mel
0I used 1/2 cup of swerve powder sugar, the full amount of xanthan gum. I used mccormick maple extract and the color is light tan. the taste is good. I forgot to simmer, and the texture is thinner than I would like. I am hoping the texture might thicken once it completely cools off.
Wholesome Yum M
0Hi Mel, Xanthan gum thickens with heat. You will need to simmer your syrup to thicken it.
Kayla Strandness
0Hi Maya, I am sorry if I missed it somewhere, but does this need to be refrigerated and how long is it good for? TIA
Wholesome Yum M
0Hi Kayla, Yes, please store this syrup in the fridge. It will keep in the fridge for a couple of weeks. Enjoy!
Sherina Warstler
0Just tried this recipe and absolutely love it! I almost didn’t try it because it was “too simple”. I am glad I did. It was perfect on my keto pancakes. Thanks for this recipe!
Maddie
0That was so gross! Nothing like maple syrup and the smell was horrible! I love most of your recipes but this is not one of them!!
Wholesome Yum M
0Hi Maddie, I am sorry this recipe didn’t turn out as expected. This recipe really highlights the maple extract, so it likely won’t smell or taste good if you are using a lower quality maple extract.
Bonny H
0Can you use Wholesome Yum Powdered Allulose? And if so, how much?
Wholesome Yum M
0Hi Bonny, Yes, Wholesome Yum Powdered Allulose will work. Please use the same amount as written in the recipe.
Susan
0Thank you Maya first for including the information about the sugar crystals as knowing this I was less concerned (disappointed) in the liquid transformation during storage. The tip about grinding the sugar was excellent. I will never buy Swerve Icing Sugar again and instead purchase bulk Erythritol. Of course, I will continue to purchase liquid monk fruit and stevia. I always cut the sweeteners in Keto/Lowcarb recipes and only used a third of the recommendation and enjoyed the syrup. Fancy Canadian Maple Syrup is very thick, though I prefer more fluidic for easy pouring and add added the xanthan gum slowly to achieve the perfect viscosity. Please to have found your recipe.
Xeiran
0I found adding 1/4 or so cup oil (margarine or butter) adds greatly to the taste and smooths out the consistency to be more syrup-like (though it’s no longer calorie-free). I also found this recipe a bit on the sweet-side, but another 1/2 tbsp maple extract balanced the flavor nicely for me.
zee zee
0OMG, this was so unbelivably sweet to me. I needed a little more xanthan gum for the right texture. The xanthan gum and the maple extract were good ingredients to learn about. I will try to make this again, with the same amount of water and xanthan gum, but half the erythritol and see how that works out.
MG
0Yes when I made this I used half the sweetener and it was perfect. 1 cup was also way too sweet – I also used gracular monkfruit sweetener with erithritol/lakanto and it worked just fine. Be aware – some maple flavorings may have MSG – they won’t necessarily divulge this, but my friend who does NAET work muscle tested a store brand and it tested “positive” for MSG. I also added the xanthan gum a tiny bit at a time while cooking on very low heat and it worked great without clumping. I bought organic maple flavoring online just to be safe for any more batches.
Elena
0Hi I have tried this recipe and it tastes really good but I feel like no matter what I do it won’t thicken enough and always has a water like consistency with only the bit at the very bottom feeling like syrup. Do you have any tips or tricks to help make it thicker? I also use guar gum instead of Xanthan gum because I have a severe corn allergy, does that make it less thick? Other than that I love this recipe
Karen D.
0You could try finely grinding up some chia seeds into a powder and adding some of that to your syrup mixture. I do that when I want to thicken my sugar-free jam, and it adds nutrients and fiber. Chia seeds have that gelatinous quality that makes them a good thickener for some applications.
Elena
0Thank you so much I will definitely try that
Laverne
0Hi there. All I have is a mix of erythritol and Stevia. Do you know how much I should use? Thanks
Wholesome Yum M
0Hi Laverne, I have a great resource for you. Use this Keto Sweetener Calculator to find out how much of your preferred sweetener to use in recipes. With that said, I don’t think that sweetener will work in the maple syrup recipe because it isn’t powdered sweetener.
Wholesome Yum M
0Hi Elena, Guar gum doesn’t require heat to activate, but it does require a good bit of agitation. Also, with guar gum you will need to use more than the listed amount for xanthan gum. Increase to 3/4 – 1 tsp of guar gum and place in a blender with the rest of the ingredients. It may not appear to have thickened up much right away but will continue to thicken as it gets colder in the fridge.
Kathleen
0Can I make this with Stevia instead of Erythritol? If so how much Stevia should I use?
Wholesome Yum M
0Hi Kathleen, Yes, but I cannot tell you exactly how much. Check with the manufacturer of your stevia. Each brand usually has it’s own proprietary blend, so the level of sweetness will vary.
Carmon
0Cool! Going to try once I run out of the real tapped from tree maple syrup. Need to cut these carbs down. Thanks so much!!! Been doing coconut flour whipped egg white waffles, so this we make them even better. 🙂
Barbara
0Thank you for another great recipe. Made it today and it tastes great. Maybe I’ll use a bit less sweetener next time. Will it stay good in the pantry or does it have to be refrigerated?
Wholesome Yum M
0Hi Barbara, This syrup needs to be refrigerated.
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.