Try this zero carb homemade keto maple syrup on our keto coconut flour waffles, drizzled on salmon or brushed onto almost done bacon. It's the perfect way to add a little pizzaz to your plate.
The idea for this keto recipe came from my husband on a sunny Sunday morning. We were sitting together at our kitchen table, enjoying a keto breakfast of piping hot espresso and a pile of keto waffles lightly drizzled with Lakanto Maple Syrup (which is quite delicious and our go-to when we don't have this on hand).
My husband looked at me and said "You used to make homemade syrup...it made the house smell so amazing...could you make the same type of thing in a Keto version?"
Well, why not? There's nothing like a bit of inspiration on a Sunday morning ?
Your New Favorite KETO Maple Syrup
It took me quite a bit of trial and error to get this keto maple syrup just right. Early versions refused to come together into a syrup -- resulting in a weirdly layered sauce. Other attempts turned out gummy and then firmed up too much in the fridge.
The final version of my maple syrup has ZERO carbs, doubles as a "fat bomb", won't harden in the refrigerator and has the perfect maple flavor to pair with keto waffles, pancakes and is even great brushed on salmon.
If it's too runny, add just a pinch of additional xanthan gum to thicken it up. If the xanthan gum clumps, use an immersion blender or kitchen blender to emulsify it through the liquid. Just a little bit of xanthan gum goes a long way, so literally use just a pinch ??
More Than A Keto Pancake Syrup!
This Keto Maple Syrup is so much more than a pancake syrup.
Try it on salmon to make a Keto Maple Glazed Salmon.
It's also great on pork chops, chicken breasts and kabobs!
We've even recently been experimenting with making keto maple glazed bacon! Oh yeah!
Scroll down and get the recipe on the printable recipe card.
Ingredients for Homemade Keto Maple Syrup
Here's a few things you'll need to make this keto maple syrup...
- Sugar Substitute such as Bocha Sweet, Lakanto Monk Fruit Blend, Erytheritol or Allulose (see notes below recipe if using allulose)
- Maple Extract
- Pure Vanilla Extract
- Xanthan Gum
- Glass Syrup Container or something else to store your finished syrup in
- Butter, Ghee or Coconut Oil
- Heavy whipping cream (should have only cream on the label)
- Water
Tutorial Video: Homemade Keto Maple Syrup
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Homemade Keto Maple Syrup
It's not just for pancakes! Use it as a baste for keto maple-glazed salmon, pork chops or bacon!
Ingredients
- 1/2 cup Water
- 3/4 cup Bocha Sweet
- 1/2 cup Heavy Whipping Cream
- 2 Tbsp Butter
- 1 tsp Maple Extract
- 1/2 tsp Pure Vanilla Extract
- 1/8 tsp xanthan gum
Instructions
- In a small saucepan over medium heat, combine 1/2 cup water and ¾ cup Bocha Sweet.
- Stir until Bocha Sweet is completely dissolved and the mixture looks clear. Gently bring mixture to a boil.
- Add ½ cup heavy whipping cream.
- Bring mixture back to a boil and simmer for one minute.
- Add 2 Tablespoons of real butter. Bring back to a boil and simmer for 1 minute.
- Whisk in ⅛ tsp xanthan gum (this will thicken the syrup and prevent separation
- Remove from heat and add maple and vanilla extracts
- Allow to cool and store in a tightly sealed container in the fridge for up to 2 weeks!
Notes
Nutrition
Substitution Guide
This recipe works with a variety of keto friendly sweetener substitutions. If you choose to use allulose, you'll want to modify the instructions and not boil the mixture. Allulose will quickly brown and burn if you aren't careful. Treat it like you would cook with real sugar and stir constantly.
By comparison, Bocha Sweet will not burn or brown so we use the boiling action in the instructions above to thicken up the mixture.
All other sugar substitutes should work according to the instructions above.
You can also substitute other thickening agents for the xanthan gum. Readers have shared that guar gum works just as well when substituted for the xanthan gum.
You can make this dairy free by using coconut cream instead of the heavy whipping cream. On a can of real coconut milk, skim off the top "creamy" part and use this in place of the heavy whipping cream in the recipe.
You can substitute coconut oil or ghee for the butter called for in the recipe.
With these adjustments, you may need to increase the amount of xanthan gum you've used to get just the right thickness. It will thicken up a bit when you store in the fridge.
How Long Will It Keep?
The syrup will keep in a tightly sealed container in the fridge up to one week. Check the expiration date on your ingredients as well. If you're using ingredients closer to the sell by date, it may not last as long. Or, it may last longer!
Keto Recipes To Use With Your Maple Syrup:
Now, how about a few delicious keto recipes to drizzle your homemade zero carb maple syrup over? Here's a few of our tried and true favorites.
More Keto Sauce Recipes
Now that you've been inspired to create keto friendly sauces, the sky is the limit! We've created a number of different sauces in Tara's Keto Kitchen that we think you might want to try out next:
patti says
Hello! Could you freeze this syrup? It is just hubby and myself and I couldn't go through that much syrup before it expires!!
Tara Wright, CHC, MBA says
That's a great idea!! I haven't tried it so I'm not 100% certain. However, I do think it would work. You'd have to give it a try.
You can use it on chicken or salmon to make a maple glaze.
You could also reduce the recipe by half. The recipe card is interactive 🙂
Enjoy!
Shelby says
My boyfriend is lactose intolerant, would coconut cream work in place of the heavy cream?
Tara Wright, CHC, MBA says
Yes, i think it would work!
Deb says
Hi, I'm in canada so no bocha sweet but i do have allulose,, do you know if it would work? It's very expensive so i would hate to waste it
Tara Wright, CHC, MBA says
Yes, it will work 🙂 Just don't cook it as much. as soon as it starts to brown, take it off 🙂
Tamora says
Thank you for this recipe. This is my go to maple syrup. I’ve tried the sugar-free Log Cabin and Lakanto syrups and I cannot make myself enjoy the taste. Your recipe is so close to the syrup I grew up with. I love Bocha Sweet and use it to make Sugar-free ice cream, cookies and cakes. I
Tara Wright, CHC, MBA says
Your welcome!! We love Bocha 🙂
Tracey H says
How’s many servings does this recipe make? I’m trying to figure out the macros per serving. 25 calories per 1 tablespoon? Thank you
Tara Wright, CHC, MBA says
Servings are on the recipe card 🙂
kristy says
how much Monk Fruit could I use in place of the Bocha Sweet? Great recipe Thanks!
Tara Wright, CHC, MBA says
Is it the Monk Fruit that's blended with erythritol?? If so, that's a 1:1 replacement. If not, there should be instructions on the bag. I know there's a few companies that sell pure monk fruit which you use less for. But.... when doing the conversion you can pretend Bocha Sweet is "sugar" and replace it according to the instructions.
I hope that was helpful 🙂
Susan-Rae Bell says
How about a Bocha Sweet Simple syrup? Would you use the same proportions minus the cream and maple extract? And would it only hold a couple weeks in the fridge?
Sherry Smith says
Do you know how long this last in the refrigerator? Also what is a serving size?
Dee says
5 stars with reduction with the sweetener I had on hand
Forgot to mention I used only 1/2 cup Swerve, otherwise this would have been too sweet for us.
Tara Wright, CHC, MBA says
I'm so glad to hear that Swerve worked!
Dee says
I just made this as a surprise for my husbands birthday. We're three weeks into keto, but he's missing his whole wheat pancakes.
This recipe should cover the real Maple syrup he's been used to as an occasional breakfast.
I read recipes thru, before I start cooking, but for other's I suggest you list the xanthan gum in the list of ingredients.
It's frustrating to have to did out an ingredient when one is in the middle of food prep.
My first time here, this recipe is a winner.
Tara Wright, CHC, MBA says
Yes, i totally agree with you. It takes awhile to fully stock your kitchen for Grain-Free baking 🙂 Xantham gum is a pretty common one. Here, I'm using it to thicken the syrup and so it doesn't separate as much when it's stored 🙂