Easy Peasy Maple Syrup


I don’t know about you, but store bought sugar free maple syrup isn’t exactly my favorite thing in the world. It is often way too thin and lacks flavor. In some brands, I notice a distinct alcohol-like aftertaste as well. Yuck! Oh, and not to mention that most commercial brands are sweetened with aspartame. No more! Make your own sugar free maple syrup right at home with just a few simple ingredients.

This delicious syrup takes about 15 minutes to make, but most of it is spent boiling it, so it pretty much babysits itself. It’s thick and gooey just like real maple syrup, too– and the flavor is bold and delicious. Try the syrup with my great pancake recipe!
I used granulated xylitol to make this. You could use erythritol, but I have better luck with xylitol because it doesn’t tend to recrystallize like erythritol does. If you use erythritol, you may need to microwave your finished syrup to re-boil it to get rid of the crystals.
I recommend using ghee if you’ve got it–only because the milk solids from the butter will float to the top. If you use butter, you can either leave the milk solids in or scoop them off the top of the boiling syrup while it reduces. They’ll float right up to the top.
Other sweetener options include Ideal, coconut sugar (if you use it), Swerve, Truvia or Nectresse. Basically, any sweetener will do (although I’m not sure if Splenda would work).

Keto Ingredients

Easy Peasy Maple Syrup


0 net carbs per serving.


  • 1 1/2 C sweetener (Granulated xylitol or Swerve works well)
  • 2 T butter or ghee
  • 3/4 C water
  • 1 1/2 T maple extract
  • 1/2 tsp. xanthan gum
  • Pinch of salt (if necessary--taste first)


  1. Melt butter in a saucepan over medium heat until it's completely melted and bubbling.
  2. Add in water, sweetener and maple extract and stir well. Allow mixture to boil over medium heat for about 15 minutes until it started to thicken. If you used butter, you have the option of removing the milk solids (they'll look like little brown specks) with a spoon if you want. They float right up to the top of the bubbling liquid and you can simply scoop them off.
  3. Sprinkle (do not dump) the xanthan gum over the top of the liquid as it boils and then use a whisk to integrate the xanthan into the liquid. Continue to whisk until no lumps remain. Remove the pan from heat.
  4. Let the syrup rest and thicken for a couple of minutes, then pour the syrup through a filter (I used a mesh strainer) and into a container from which you'll pour it. (You don't have to strain it, but there may be a few lumps of xanthan left in it--so it's a good way to ensure it's smooth.)
  5. Serve. Store at room temperature in a covered container. Microwave if desired before serving.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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