Sugar-Free Keto Maple Syrup is made with only a few ingredients making it taste just like the real thing. Ready in less than 10 minutes, this sugar-free maple syrup doesn’t have all the carbs or calories like regular syrup, but it is the perfect complement to your low carb breakfast.
- 2 cups of water
- 1 ⅓ cups golden monk fruit
- ½ tsp xanthan gum
- ½ tsp salt
- ½ tsp vanilla
- ½ tsp maple extract
- In a small bowl add the golden monk fruit, xanthan gum, and salt. Stir together and set aside.
- Pour 2 cups of water into a saucepan and turn on low heat, bring it to a simmer. You do NOT want it to boil at any point.
- Add the sweetener to the water. I recommend adding it one tablespoon at a time. It dissolves better and prevents any clumping. Continuing stirring for about 3-4 minutes. You don’t want it to thicken too much. You still want it to be liquidity enough to pour.
- Take off the heat, then add the vanilla and maple extract. Stir again.
- Let cool then transfer to your jar of choice.
0.1 NET CARBS PER 2 TABLESPOONS.
DO NOT BOIL THE MAPLE SYRUP….COOK ON A LOW SIMMER.
Mix the xanthan gum with the sweetener before adding it to the water. By doing it this way will help it from getting gummy when it comes in contact with the liquid on the stove.
Just use a spoon to stir the syrup on the stove, it doesn’t need to be whisked or even mixed with a blender. It can change the consistency.
Store in the fridge for 2 weeks.
If you add lemon juice or citric acid it will help preserve the sugar-free maple syrup for up to 4 weeks instead of 2 weeks.
You can add 1 tsp of Glucomannan Powder instead of the Xanthan Gum.
You can repurpose an old glass maple syrup bottle or you can buy cute syrup bottles on Amazon.
- Category: Sauce/Dip
- Cuisine: American
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