Craving pancakes but staying keto? Whip up this easy, sugar-free maple syrup in minutes!

This homemade syrup is low-carb, delicious, and costs pennies compared to store-bought options. Plus, it’s thick, glossy, and packed with rich maple flavor. Your taste buds won’t believe it’s sugar-free!

Why make your own keto maple syrup?

  • Save money:¬†Ditch the overpriced store-bought stuff and make your own for a fraction of the cost.
  • Control ingredients:¬†Choose your preferred sweetener and adjust the flavor to your liking.
  • Enjoy the satisfaction of homemade:¬†There’s nothing quite like whipping up something delicious from scratch!

Ready to get started? Here’s what you’ll need:

  • Simple ingredients:¬†Just water,¬†xanthan gum,¬†sweetener (monk fruit,¬†erythritol,¬†or keto brown sugar),¬†salt,¬†maple extract,¬†and optional butter extract.
  • 5 minutes prep and 10 minutes cook time:¬†That’s all it takes to enjoy homemade goodness!

Tips for success:

  • Measure xanthan gum carefully:¬†Too much can make your syrup thick and gloopy,¬†while too little will leave it thin.
  • Use a whisk:¬†This ensures smooth,¬†lump-free syrup.
  • Let it cool completely:¬†The syrup thickens more as it cools,¬†so be patient!

Can I use this syrup in other keto recipes?

This version is perfect for drizzling over pancakes, waffles, or even yogurt. However, it’s not suitable for baking due to its viscosity. But don’t worry! You can still use it to sweeten smoothies, coffee, or low-carb oatmeal.

Store your syrup like a pro:


  • Room temperature:¬†Keep it in a sealed container for up to 4 weeks.
  • Refrigerator:¬†Extend shelf life to 6 months.
  • Freezer:¬†Store for up to 6 months,¬†but remember to thaw and mix well before enjoying.

Low-Carb Keto Maple Syrup Recipe

Indulge in the rich flavor of maple syrup without the carbs! This homemade keto-friendly maple syrup recipe is sugar-free, simple to make, and a fantastic alternative to store-bought syrups. It pairs perfectly with pancakes and adds a touch of sweetness to your low-carb breakfasts.
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 32
Calories 1 kcal


  • 2 cups water divided
  • 1 teaspoon xanthan gum for thickening
  • 2/3 cup granulated sweetener of choice See notes for suggestions
  • 1/4 teaspoon salt to enhance flavor
  • 1 tablespoon maple extract for that classic maple taste
  • 1 teaspoon butter extract or vanilla extract for added depth


  • In a small bowl, combine 1/4 cup water with the xanthan gum. Whisk well and let it sit for a few minutes to thicken.
  • In a saucepan, mix the remaining water, salt, and granulated sweetener. Heat over low until it simmers, then remove from heat.
  • Stir the xanthan gum mixture into the saucepan, mixing thoroughly. Add the maple and butter (or vanilla) extracts and blend well.
  • Allow the syrup to cool completely; it will thicken as it cools.


  • Sweetener options: Monk fruit sweetener, erythritol, or keto brown sugar are excellent choices. The keto brown sugar will give the syrup a beautiful amber hue.
Storage Tips:
  • Room Temperature: Store in a sealed bottle or container for up to 4 weeks, away from direct light.
  • Refrigerator: Keeps for up to 6 months when refrigerated.
  • Freezer: Freeze in a suitable container for up to 6 months. Thaw completely and stir well before using.
Nutritional Information (per tablespoon):
  • Calories: 1kcal
  • Carbohydrates: 1g
  • Protein: 1g
  • Sodium: 22mg
  • Fiber: 1g
  • Calcium: 1mg
Enjoy this delicious and health-conscious syrup with your favorite keto pancakes or waffles for a guilt-free treat!

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