Best Keto Maple Syrup (Sugar-Free Recipe) (2024)

Craving maple syrup on the keto diet? This sugar-free, low-carb maple syrup is made with real maple extract and tastes like the real thing - without the carbs! A gluten-free, keto maple syrup that is ready in 10 minutes goes great with so many breakfast recipes!

Glossy, sticky, and divinely sweet, our keto maple syrup is the answer when you need a dreamy partner for low-carb pancakes. This keto syrup can be used in any recipe, producing a hit of caramel sweetness without using sugar. Maple syrup is a classic partner for a wide variety of dishes, and being able to create a keto version of this storecupboard staple means you’ve got maple syrup to hand whenever you need it.

Our recipe makes around 1.5 cups of syrup, which can be cooled, transferred to a jar, and stored in the refrigerator, ready to go when you need a little extra sweetness. Containing 0.05g of net carbs per serving, this maple syrup qualifies as keto-friendly. Butter, maple extract, and brown sugar replacement all ensure you don’t miss out on any traditional maple flavors.

It takes just 5 minutes of preparation to bring the ingredients together, and they melt into one another on the stove for 10 minutes. The result is a thick, golden syrup that’s lusciously sticky and sweet - ideal for drizzling over keto ice cream or making an oozy low-carb caramel sauce.

Ingredients

• Brown Sugar Replacement: It’s arguably easier than ever to find keto-friendly substitutes for classic ingredients, and a brown sugar replacement is exactly what’s needed for our maple syrup recipe. Any brand, such as Swerve Brown, will do, but the most important aspect is that it’s a brown sugar replacement, as the syrup needs the wonderful caramel hit brown sugar brings to the table.
• Allulose: Allulose is a low-carb sweetener with a similar taste and texture to regular sugar, making it an ideal ingredient for our syrup. Once added to a pan on the stove and whisked thoroughly, allulose begins to break down, eventually dissolving. This makes for a silky smooth syrup free from bits and packed with delicious sweetness.
• Water: There are a few essential components to creating maple syrup, with water being a crucial one! Water is the perfect liquid to use as it thickens well after the other ingredients have been whisked into the pan, and it also has minimal flavor, so it doesn’t steal attention away from the rich butter or deep maple notes.
• Butter: When recipes call for richness and decadence, butter is usually the answer. With a light sandy color, smooth texture, and thickening qualities, butter has the power to transform the golden liquid into a dense, pourable syrup. Using unsalted butter is wise to avoid an over-salted syrup that’s not quite balanced in flavor. It also means you can add your own amount of salt, tailored to your preference.
• Maple Extract: Brown sugar replacement and allulose bring sweetness, but neither hit the spot for the ultimate maple syrup flavor. Adding a small amount of maple extract to the syrup transforms the flavors within, resulting in the deep, robust maple flavor the classic syrup is recognized for.
• Salt: A sprinkling of salt is always a good idea, especially in sweet recipes where sugar substitutes and sweeteners need balancing. Using a dash of salt in the syrup isn’t a must, but it does add a light contrast of flavors, slightly toning down the overall sweetness of the syrup.

How To Make Keto Maple Syrup

Our keto maple syrup is a star recipe, as it takes less than 20 minutes to make! As our recipe yields 1.5 cups of syrup, you can invest a little initial time in whipping it up and reap the benefits when you have a jar of golden, sticky syrup ready to go in the refrigerator. It’s best to stay by the stovetop for the duration of the recipe as there’s always a risk the sweetener could burn and leave you with a hot mess instead of honey-toned syrup.

1. Step one: Place a heavy-duty saucepan over medium heat. Add the brown sugar replacement, allulose, and water, whisking until dissolved. Bring the mixture to a boil before reducing the heat to medium-low. Simmer at the lower heat for 5 minutes, ensuring the mixture doesn't burn.
2. Step two: Add the stick butter, whisking thoroughly to melt any chunks. Continue simmering until the mixture thickens and darkens slightly which can take up to 2 minutes.

3. Step three: Remove the pan from the heat, whisk in the maple extract (or vanilla extract if you don’t have maple to hand), and add a pinch of salt. Allow the syrup to cool for 10-15 minutes before serving.
4. Step four: Transfer the cooled syrup to a glass jar and store it in the refrigerator.

Storage Tip

Keeping hold of glass jars is a great way of reusing materials, and it’s also the best way to store this syrup! Using an old glass syrup dispenser or spouted jar will make for easy storage in the refrigerator and also make pouring the syrup a breeze.

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