This is the best keto maple syrup recipe ever. I don’t ever say anything is the best of anything – but this syrup is SO good. It’s Perfect on top of low carb pancakes or chaffles!
Recipe Features
If you’ve gone to all the trouble of making keto pancakes, you’re going to want to have a good quality maple syrup substitute to put on them. This sugar-free pancake syrup has everything you want from a real maple syrup:
- It’s sticky, has about the same thick consistency as pancake syrup.
- It will not crystalize when cold.
- It has ZERO net carbs! Perfect for keto dieters and diabetics.
- Gluten-Free, keto & Low Carb diet friendly
- It can be adapted to be dairy-free; simply omit the butter.
- Only five ingredients. You will be surprised at the simplicity of this recipe.
- The syrup has notes of maple, burnt sugar, and vanilla.
If you’re on a ketogenic diet, regular maple syrup is definitely off the list of safe foods. In 100 grams of regular syrup, there are 67 grams of carbs – definitely not safe for a low-carb diet. That’s exactly why I created this recipe!
Keto Maple syrup – Ingredients required
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You might think that a sugar-free maple syrup recipe is going to be complicated, but it’s really not! With just 5 ingredients this is one of the simplest keto recipes I’ve created. You’ll need:
- Allulose – Use granular, and any brand will do.
- Water
- Maple extract – The one I like best is LorAnn’s Maple Extract it’s very concentrated
- Vanilla – Any vanilla extract will do.
- Salt
That’s it! Depending on where you live it may be tough to get the allulose or the maple extract at the grocery store, but there are tons of on-line retailers for both out there, so with a bit of planning ahead it shouldn’t be a problem. Flavor extracts are so important to low carb baking that they’ve made my list of low carb pantry staples.
What sweeteners work best in this Keto Recipe?
The trick to this keto maple syrup recipe is allulose! No other sweetener will work the same as allulose in this recipe.
Allulose has almost no aftertaste at all; it cooks like real sugar and thickens up naturally. It also takes on that burnt sugar taste when cooked, and no other sweetener does that quite as well.
If you make this recipe with any other sweeteners, you will not have the consistency or stickiness. Other sweeteners will impart too much of their aftertaste to this recipe, and will not keep the consistency long term.
If you’d like to learn more about baking with artificial sweeteners and other keto ingredients, check out the info below.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
For more detailed information about must-have baking tools and answers about sugar replacements, you can check out these FAQ pages.
We also have a handy sweetener replacement chart you can download for free!
Our FAQ Pages have answers to your biggest low carb baking questions including:
Tips for Baking With Almond Flour
Tips for Baking with Coconut Flour
Guides for Allulose, Monk Fruit, and Erythritol.
Substitutes for Xanthan Gum.
Tips for Creating a sticky Keto Maple syrup
A few tips will ensure that your keto pancake syrup turns out amazing every single time.
- Allulose can over brown quickly, so be sure to boil the sweetener slowly on med-low heat.
- Only stir the ingredients just enough to blend the sweetener and water. Whisking too much will splash the sweetener up the sides of the pan. Those bits burn and fall back into your syrup. These burnt bits will impart a very bitter flavor to the recipe.
- Once the syrup cooks down enough to coat the back of a cold spoon, it’s ready. Simply whisk in your maple and vanilla extracts and butter and carefully pour it into a serving dish.
Serving & storage Suggestions
Don’t serve this directly from the pan, it will be too hot. Allow the syrup to cool.
You can store this keto maple syrup in a glass jar or airtight container in the fridge for up to a week. The syrup will thicken up a bit more in the fridge. You can also warm this syrup up in the microwave in 10-second intervals.
If you want to know what else you can put maple syrup on, just ask a Canadian! As a Canuck I can attest that this sugar-free syrup tastes like the real thing, and it goes great on:
- Pancakes: This low-carb maple syrup is the perfect topping for keto pancakes.
- French Toast: Use your favorite keto bread and make French toast!
- Bacon: There’s nothing better than salty, crispy bacon with that traditional maple syrup flavor! This is the best way to eat bacon.
- Pecans: Maple roasted pecans make a great topping for salads. Coat the pecans with this syrup and toast ’em in the oven! (careful not to burn the allulose)
- Chaffles: What are chaffles, you ask? They’re keto waffles made from egg and cheese!
- Snow! What?! I haven’t tried it with this recipe yet, but pure maple syrup poured onto snow (or shaved ice) makes a wonderful sweet popsicle!
- Keto Icecream: Ice cream with delicious syrup is a great cold treat for a hot day! Or a cold day. Or a Monday. Or… hold on, lemme go raid the freezer…
More Recipes Like this
If you liked this keto pancake syrup, you’ll love these recipes that create sticky gooey sauces that are safe for your keto diet:
Editorial Note: This recipe was originally published on August 22, 2020, and was upated on February 25, 2022.
~This post may contain affiliate links. If you click one and make a purchase, I may receive a commission at no additional cost to you. I only ever recommend the ingredients or tools I use for my recipes. You can read more about our disclosure policy here ~
Keto Maple Syrup Recipe
Sticky gooey keto maple syrup you can make at home! This syrup tastes like maple with hints of vanilla and burnt sugar, it's amazing on chaffles!
Ingredients
- 2 cups of granular allulose
- 3/4 cup water
- 1 tbs unsalted butter
- pinch of salt
- 1/2 tsp vanilla
- 1 tsp maple extract
Instructions
- Add the allulose, salt, and water to a heavy bottom pot. Whisk until well combined.
- Place the pot on a burner set to medium heat and boil until the syrup thickens, turns a nice light caramel color, and can coat the back of a spoon.
- Add the butter, vanilla, and maple flavoring and whisk until the butter is melted and combined into the syrup.
- Carefully pour the syrup into a serving dish and cool to room temperature before serving.
Notes
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Nutrition Information:
Yield: 10 Serving Size: 1/4 cupAmount Per Serving: Calories: 11Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 14mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.
To cook the allulose mixture “until the syrup thickens, turns a nice light caramel color, …” is, based upon my experience, bad advice. I followed the directions and kept watching for a color change, and, because it was taking so long, I inserted a candy thermometer. By the time there was any discernable color change, it was over 300 degrees, and, when the mixture began to cool, it also began to solidify, so I had to add back water twice. So I question the need to “cook” it at all and believe that the only thing we should expect from the allulose is to be sweet. The flavor will come from the maple flavoring … and vanilla, if necessary. So next time, I will just melt the allulose with maybe 1/2 cup of water, adding a bit more, if necessary, and that plus the flavoring is all. I also question the need for butter. I mean, real maple syrup has no butter, or it couldn’t be labeled as “real”, so why should our substitute? I do appreciate the recipe, as it at least got me started, but for my second try, I will go another way.
The butter is to add a depth of flavor. I’m Canadian, my husband taps our maple trees and makes maple syrup, he takes it very personally and is offended I even call this maple syrup because it’s simply sweet with a fake maple flavor nd real maple syrup is much more complex. After lots of testing, we found the small bit of butter added that extra depth to syrup, but it’s optional, it’s just butter. As far as cooking, I’m not exactly sure why your allulose didn’t caramelize even a little bit at 300, I carmelize allulose often and it does turn color before it even reaches 160 F, but it could be because of the brand, or additives, or even humidity. Sorry the recipe didn’t work for you though, that’s a bummer.
I need the recipe but did not have any maple extract. I put some cinnamon in and it was great!
Hi Tami, that’s a GREAT tip, thanks for leaving it for our readers!
Hi Laura, just wanted to tell you how much I love this syrup! It did take a long time to get it to caramelize but I just kept cooking it down till it did. It came out quite thick and sticky and the taste is amazing! I did not add the butter since I already liked the taste as is but the next time I make it I will give it a try. Is it possible to leave this syrup out rather than refrigerated? I just prefer not having to warm it in the microwave. I will go ahead and put it in the fridge but it would be nice if I didn’t have to. Thanks again for this recipe. It was perfect and your instructions were spot on!
Hi Lisa, I am so glad you enjoyed the syrup. I tend to lean on the ultra safe food storage methods. Because we add water, and allulose is not a preservative like sugar, I’d keep it refrigerated to prevent molding. Hope that helps!