Keto Maple Syrup
By Carine Claudepierre
Published on 11/13/2020 - Last updated on 10/08/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This Keto Maple Syrup is the best keto syrup recipe to make at home in 15 minutes and use top of your keto pancakes or crepes!
Bonus, this keto syrup recipe contains zero net carbs and zero calories.
I love syrup on my keto pancakes, and when I started the keto diet, I had so many questions about liquid sweeteners!
What syrup can I use on keto? Can you have maple syrup on keto? Is maple syrup keto-friendly?
Unfortunately, not. Maple syrup is pure sugar, so it’s out of the question to use this on keto.
And since most sugar-free syrups from the store are not keto-friendly either, I came up with my own keto syrup for pancakes to enjoy a safe, keto-friendly syrup.
But before sharing this keto simple syrup recipe, let me answer a few questions that you probably have about keto and syrup.
How To Make Keto Maple Syrup
Now that I’ve answered all your questions about keto and syrup, you probably want to know how to make your own keto syrup recipe in your kitchen.
Ingredients
The ingredients you need to make a keto-friendly syrup for pancakes at home are pretty simple:
- Xylitol – if it’s your first time making your own keto syrup, you must know that the 3 most common keto sweeteners have different properties, especially different melting points! Xylitol is the only keto sweetener that can melt below the water boiling temperature – it melts at 92°C/197°F. Therefore, it’s the best choice to make an easy, clear keto syrup without fancy kitchen tools like a thermometer.
- Unflavored beef gelatin powder – most recipes use xanthan gum in their syrups, but I don’t recommend this option. In fact, most of the time, xanthan gum coagulates and creates a jelly-like texture in your syrup. The best option for a keto syrup with no lumps is unflavored beef gelatin powder.
- Water
- Pure maple extract – this is the key ingredient to adding a maple flavor to your simple keto syrup.
- Vanilla extract
Heating The Sweetener
Making syrup is pure science and chemistry. It is not difficult to make keto syrup at home, but if you want to achieve a clear syrup with no crystals, you must use xylitol as a keto sweetener.
In fact, the first step in making a keto syrup is to melt the sugar alcohol, bringing it to its melting point.
There are three keto-friendly sweeteners that can be used in most keto recipes: erythritol, xylitol, and allulose.
However, these three sugar alternatives have very different melting points, as listed below.
Keto sweeteners melting point
- Allulose – 230°F (110°C)
- Xylitol – 197°F (92°C)
- Erythritol – 249°F (121°C)
Water boils at 212°F (100°C), so xylitol is the easiest sweetener to use in a keto syrup recipe.
It melts and dissolves fast, even before the water boils, and it ensures that the syrup won’t re-crystallize when cooling down.
Erythritol and allulose can be used too.
But if you want to avoid crystallization when the syrup cools down, you must control the melting process with a kitchen thermometer, making sure the syrup stays for 5 minutes at its melting point listed above.
Thickening the syrup
The next step consists of thickening your syrup.
There are two keto-friendly thickening agents possible for keto staples like keto condensed milk recipe or keto syrup.
- Unflavored gelatin powder – that’s the best thickener for keto syrup! It creates the best texture, clear slurry with no clumping. First, dissolve the gelatin in water before adding to the syrup, then bring back to medium heat, stir until your sugar-free maple syrup lightly thickens.
- Xanthan gum – it’s not my recommended option for a keto syrup because it’s very hard to prevent xanthan gum from clumping in liquids that don’t contain fat.
Flavoring the syrup
To make a sugar-free maple-flavored syrup, you must use pure maple flavor. It not only adds flavor but also a lovely brown color to your syrup.
Storage Instructions
You can store this keto syrup in a sealed glass mason jar in the pantry for up to 1 month.
Frequently Asked Questions
Are you struggling to make your own keto maple syrup? Get your answers below!
This happens if you didn’t reach the melting point of your sweetener in the first step of the recipe.
If you don’t have a kitchen thermometer, always use xylitol, it melts before the water boils, so it’s easy to know that you have passed the melting point without checking the temperature.
This happens if you used xanthan gum as a thickener or you didn’t pre-dissolve the beef gelatin powder in cold water before adding to the syrup.
If your keto syrup has crystallized when cooling down, don’t worry. Microwave the entire batch, or bring it back to a saucepan under medium heat.
Don’t stir at any point. Let the heat melt the crystal again, and use it immediately.
This homemade keto syrup has a strong maple flavor like any classic maple syrup.
It’s a bit runnier, less stick or thick than a store-bought version, but it coats keto pancakes or keto crepes to perfection.
Not all sugar-free syrups can be consumed on keto.
As mentioned above, sugar-free syrups made of artificial sweeteners like maltodextrin and sucralose can take you out of ketosis.
However, there are some safe keto-friendly maple syrups on the market from brands like:
– Choc zero – sweetened with Monk fruit extract.
– Lakanto – sweetened with safe keto sweeteners, including Monk fruit and erythritol.
No, on a keto diet, you shouldn’t ask for Starbucks’ Sugar-free syrup in your drinks.
The sugar-free syrup from your favorite coffee store contains a combination of artificial sweeteners that increase your blood sugar levels and can take you out of ketosis.
These are the sugar-free artificial sweeteners in sugar-free Starbucks syrup or most store-bought sugar-free syrup. It contains a combination of:
Sucralose – Sucralose is keto-friendly because it has no carbs and a glycemic index of 0. But this is only if used on its own and not mixed with a natural sugar like maltodextrin. Also, remember that sucralose is controversial, with suspected gut damage, etc.
Maltodextrin – it’s an artificial sweetener made from starchy plants like rice, corn, etc., and it contains the same amount of carbs and calories as sugar.
To learn more about sweeteners, read my article on the top 4 keto-friendly sweeteners.
Starbucks’ sugar-free syrup combines sucralose with maltodextrin. When both ingredients are combined, the glycemic index goes up to 80 – and the sugar is 65!
So, next time you order a drink from your favorite coffee store, think about these extra pumps of sugar-free syrup!
Is it worth adding this sugar-free syrup when you can order a keto-friendly drink asking for safer ingredients like a touch of:
– Unsweetened heavy whipped cream
– Almond milk – most stores have an almond steaming milk option.
– Stevia packet
– Sprinkle cinnamon for flavoring.
Remember that even if consumed in small amounts, the sugar-free syrup from Starbucks will impact your blood sugar level and can kick you out of ketosis.
Or, simply order a black coffee or brewed coffee with no additives! This is the safest option.
More Keto Pantry Staples
If you love to make your own keto pantry staples, I have plenty of other recipes for you to try below:
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Keto Maple Syrup
Ingredients
Simple syrup
- ½ cup Xylitol no rythritol or allulose!
- ½ cup Water
Flavors and thickening agents
- 1 teaspoon Vanilla Extract
- 2 teaspoons Pure Maple Extract
- 2 teaspoons Gelatin Powder
- 1 tablespoon Water
Instructions
- Before you start, remember that this syrup is to serve with your favorite food like keto pancakes, keto crepes, or chaffles. It can't be used as a maple syrup replacer in keto baking recipes!
- In a non-stick saucepan, whisk in the xylitol and water.
- Bring the non-stick saucepan over medium heat and bring to a boil. You want to melt the sweetener to avoid crystallization when the syrup cools down. To do so, the syrup should reach the melting point of the sweetener (92°C/198°F) for xylitol, meaning if the water boils, you are good!) Read my post above to learn about the melting point of other keto sweeteners like erythritol or allulose to understand why I don't recommend these if you don't have a kitchen thermometer!
- Cook the syrup on a light boil for 5 minutes, often stirring to prevent the syrup from sticking to the sides of the saucepan.
- Meanwhile, prepare the thickener and flavors. In a small mixing bowl, whisk unflavored beef gelatin powder with water, vanilla extract, and pure maple extract.
- Reduce the heat to low and gently stir in the gelatin mixture. Cook for 1 minute to dissolve, then remove the saucepan from the heat and let it cool for 10 minutes in the saucepan. Don't transfer it to a cold glass jar yet, or it could crystallize the syrup!
- Serve lukewarm syrup onto pancakes or transfer into a glass mason jar to cool.
How to fix a crystalized syrup?
- Microwave the entire batch for 60 seconds or rewarm in a saucepan over medium heat but don't stir or blend.
- Wait for the sweetener to melt and return into a syrup. The crystallized syrup is harmless, and you can rewarm this syrup every time you want to use it without affecting the syrup's properties. It can simply lose some of its maple flavors with time.
Notes
Want My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Why can’t you use in baking. I have a recipe for baked pecans. Would it work for that purpose?
Store bought sugar free syrup are made of fiber which hold baked goods very well. This recipe is like adding water to your baked goods, and it never turns out good. It a syrup to drizzle on desserts and pancakes not to bake with
Hello,
Could one use agar agar powder instead of the beef gelatin?
Thank you!
I didn’t try agar agar yet, it might work indeed
Same issues as most here….tastes great but 2 Tablesppons of Great Lakes gelatin becomes a Jello/Jelly. Bit scooped some out and 20 secs in the microwave returns it to liquid.
Tastes great….going to try 2 teaspoons next batch 😊
Just wanted to say how much we appreciate your hard work and awesome recipes… it definitely takes effort and diligence. Also a very selfless personality to buy expensive products and experiment and then share these gems. Just a note gelatin measurement is most likely wrong if you can test out this recipe and share with us again. I tried a very expensive brand of grass fed beef gelatin and at 2 tablespoons it totally clumped up and then experimented starting with all the liquids as in extracts and 1 tablespoon of water with 1/4tsp of gelatin and by 1tsp I had a nice gelatinous mix so maybe your recipe should call for 2tsp maybe?
Thanks for the lovely comment! I really needed 2 tablespoons of my beef gelatin, probably a different brand so I am glad you pointed that some brand need much less it will help lots of other readers make this recipe. Enjoy the recipe around here, XOXO Carine
This works great and the taste is amazing on pancakes. I have made many homemade syrup before and that’s my fav recipe, it doesn’t firm up if store in the pantry, simply get thicker and I microwave it few sec to get a runner texture
The color and taste was spot on butI had the same issue as Ross. As soon as it cooled, it became a very firm maple jello.
Is the gelatin measurement really 2 tablespoons?
That’s what I used and never had an issue with the syrup firming up. You can microwave it to liquify the syrup I guess or decrease gelatin
Can I use Pyure instead of zilitol? I do not buy that. Thanks
I have never tried Pyure so I am not sure how it will come out, feel free to experiment
hi, followed recipe exactly. tastes great ….. but, stored in the cupboard overnight and next day it was completely solid!!!!
what went wrong?
thx, Ross Campbell
Read the most above in the section How to fix a crystalised syrup?
I didn’t get this issue using 2 tbsp which sweetener did you used?