This is the best keto pancake syrup ever. I don’t ever say anything is the best of anything – but this syrup is SO good. Perfect on top of low carb pancakes or chaffles!
- It’s sticky, has about the same thickness as pancake syrup.
- It will not crystalize when cold.
- It has ZERO carbs! Perfect for keto dieters and diabetics.
- Gluten-Free, keto & Low Carb
- 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.
Sugar-Free Pancake syrup – Ingredients required
- Allulose – Use granular and any brand will do.
- Maple extract – The one I like best is Lorann’s Maple Extract it’s very concentrated
- Vanilla – Any vanilla will do.
What sweeteners work best in this Keto Recipe?
Make this syrup with allulose! No other sweetener will work the same as allulose in this recipe
Allulose has almost no aftertaste at all; it cooks like sugar and thickens up naturally. It also takes on that burnt sugar taste when cooked, and no 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.
Tips for Creating a sticky zero carb pancake 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 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 vanilla and maple syrup 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 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.
More Recipes Like this
If you’re looking for more recipes that create sticky gooey sauces we have a few very popular posts for you to check out:
- 2 cups of granular allulose
- 3/4 cup water
- 1 tbs unsalted butter
- pinch of salt
- 1/2 tsp vanilla
- 1 tsp maple extract
- 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 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 slightly before serving.
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Nutrition Information:Yield: 10 Serving Size: 1/4 cup
Amount 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.