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Low Carb Keto Pancake Syrup made with just a few ingredients. Need syrup to put on your low carb pancakes? This keto maple syrup is exactly what you need and can be made in just 10 minutes.
We’ve had quite a few questions about sugar-free pancake syrups since our Keto Pancakes recipe was posted. Well here in this post we are clearing up all the questions! Be excited guys, as in just 10 minutes after reading this post you could have a big stack of pancakes with ooey gooey low carb pancake syrup.
Lets get started…
How to Make Low Carb Pancake Syrup
It’s actually WAY easier than you might think. Years ago I made a full-on sugar version as I ran out of maple syrup and did not feel like going to the store. Ever since then it is something I actually prefer to make, all you need is 4 ingredients.
- Water (can this be counted as an ingredient?)
- Powdered Monkfruit -this is my favorite personally but you can actually use any of your favorite granular sweeteners and turn them into a powdered version. (See note below)
- Maple Extract – Our maple extract is a deep brown color and using that is what made the syrup that golden brown. If your extract is clear in color and you’d like the golden brown color I’d recommend using golden monkfruit and turning it into a powder using the instructions below. Sukrin gold is another good brown sweetener alternative – the photo below is when we used sukrin gold.
- Xanthan Gum OR BUTTER – (totally optional in my opinion) But update that I actually think the butter works even better! It thickens the syrup andddd adds this delicious buttery flavor. Added about 3 Tablespoons of butter.
You can buy Keto Pancake Syrup but some don’t have that option and some like me like to control a little bit more of what I put into my body. Which leads us into the next question.
What type of low carb sweetener to use in our Keto Pancake Syrup??
My personal favorite is the powdered monkfruit that I listed above. I found that using powdered vs. the granular sweetener made a huge difference. Especially since granular erythritol in general tends to have a difficult time melting into things at times. You can turn any of your favorite granular sweeteners into a powdered sweetener though.
How to Turn a Granular Sweetener into a Powdered Sweetener
- Make sure your blender is VERY VERY DRY. Any residual moisture in the blender and this will not work.
- Add your granular sweetener of your choice (erythritol, xylitol, etc.)Â Pulse in the blender for 8-10 times, or until the sweetener turns into a powder.
That is pretty darn simple isn’t it? I find myself buying granular more often and making my own powdered sweetener often these days. If you are using a different sweetener for this recipe be sure to check out our Low Carb Sweetener Conversion chart to make sure you use the right amount. I’d personally stick with xylitol, erythritol, swerve, or monkfruit.
HOW MANY NET CARBS FOR OUR Low Carb Keto Pancake syrup
0 Net Carbs per serving.ÂÂThere are 144 grams of sugar alcohols in this recipe. The Net Carbs per serving is by subtracting the sugar alcohol from the carbs. If you’d like to use another form of sugar alcohol be sure to check out ourÂlow carb sweetener conversion chart.
My family does subtract the sugar alcohols and I’ll continue toÂprovide that sugar alcohol grams above the nutrition cardÂbelow and you can decide for yourself if you want to follow that.
If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free toÂread up more on Net Carbs and why people do or don’t subtract sugar alcohols.
Now bake yourself a big batch of our Keto Pancakes or our Keto Pancake Casserole for when cooking for a crowd. Pour a hefty bit of keto syrup and a slab of butter to perfect that Sunday morning breakfast. 🙂
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- Low Carb Pancakes Recipe
- Low Carb Waffles Recipe
- Low Carb Turkey Breakfast Sausages Patties
Low Carb Keto Pancake Syrup
Low Carb Keto Pancake Syrup made with just a few ingredients. Need syrup to put on your low carb pancakes? This keto maple syrup is exactly what you need and can be made in just 10 minutes.
4.11 from 19 votes
Print Pin Rate
Course: Condiments
Cuisine: Keto, Low Carb, sugar-free
Keyword: keto pancake syrup, keto syrup, low carb pancake syrup
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 2 cups
Calories: 154kcal
Author: Bailey
Recipe Video
Ingredients
- 1 cup water
- 1 cup powdered monkfruit (see notes above for sweetener options)
- 3 Tablespoons butter
- 1/2 Tablespoon maple extract
- 1/4 - 1/2 teaspoon xanthan gum (optional)
Instructions
In a small saucepan over medium heat whisk together water, powdered sweetener, butter and maple extract.
Bring syrup to rolling boil. Boil for 4-6 minutes, whisking frequently.
If the syrup is not as thick as you would like you can add a tiny bit of xanthan gum slowly into your syrup.
Notes
Please note that there are 144 grams of sugar alcohol in the entire recipe and should be subtracted to get your net carbs. So if you calculate net carbs this entire recipe is 0 net carbs.
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.
Nutrition Info
Nutrition Facts
Low Carb Keto Pancake Syrup
Amount Per Serving (1 cup)
Calories 154 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 45mg15%
Sodium 189mg8%
Potassium 1mg0%
Carbohydrates 73g24%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Sugar Alcohol 72g
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thatslowcarb or tag #thatslowcarbrecipe!
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Reader Interactions
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Comments
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Beverly says Great keto syrup recipe. I added the butter and not xantham gum since I don’t have it. I also used vanilla extract in place of maple flavoring. It tastes so good. Thank you for this recipe.
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- diane says
i made delicious .i made mine first with Mccormick maple extract. Weird flavor.i ordered Watkins. What a difference amazing. Tastes like mrs.buttersworth.vanilla extract will turn it lite golden brown. Best recipe yet.
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- Lindsay says
So happy you enjoyed it Dianne.
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- paul says
you can add food coloring red, green and yellow make golden brown.
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- Paula says
I thought you got the net carbs from subtracting the fiber??
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- Lindsay says
Net Carbs is subtracting fiber AND sugar alcohols. If you need a bit more of a explanation our ‘What Are Net Carbs‘ post goes in further explanation.
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- Tina says
Do you have to make sweetener into powder
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- Lindsay says
I’ve found that depending on the sweetener you use it can be extremely gritty even after having over heat. So the powder just helps with that issue. You don’t HAVE to have it into a powder – just be aware that it can change the results a bit.
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- Heather Evans says
I didn’t. Its a little gritty. But i have been doing keto for awhile and the “gritty” doesn’t bother me unless its in candy you make. Good luck. This recipe is great.
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- Hannah says
Great recipe! Thank you for posting. I didn’t have any xanthan gum or maple extract, so I used butter and added a splash of vanilla extract. The vanilla gave it a nice flavour and the lovely golden-brown hue it was missing without the maple.
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- Janina Villarrea says
I did the same thing. It’s really good. It got a little thick but trying to see if it will thicken further.
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- April says
So I made this and cooked it for several minutes until it was thick and it came out kind of gritty. Will that dissipate as it sits?
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- Lindsay says
What type of sweetener did you use?
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- Leah says
Mine also was gritty as it cooled but I used swerve …but the taste was still great
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- Alicia says
Can I use sugar free pancake syrup?
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- Lindsay says
yes 100% that is what we use ourselves. We are a little picky though and prefer to make it ourselves so we can choose the sugar alcohol ourselves. Check out our Pancake Syrup recipe if you’d like to give it a go.
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- Susan says
HI, tastes great but it’s clear – I used erithrytol sweetner – is that why, do you know a trick tomake it brown? thanks!
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- Lindsay says
Our maple extract we have is actually a deep brown but we’ve also been using brown monkfruit and then turned that into a powdered blend ourselves. So I think between those two tricks you’ll definitely have brown syrup. I feel like the pictures made the syrup look really dark brown though but in real life it’s definitely more of a golden brown like a light colored syrup. Hope this helps!
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- Heather Evans says
My pure maple extract is a nice brown therefore with the extract and the butter it comes out a nice creamy brown. It is truly delicious.
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- Ana says
Hello I made that today but my come out white , not that colors of you
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- Lindsay says
Mmm did your maple syrup extract have a caramel color to it? Ours does and wondering if that is why the difference. Didn’t think about it until now lol but yeah without that it and not using a brown swerve sweetener it would probably have no color to it!
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- Judy says
I’m not following how you can have 72g of carbs and no net carbs. I guess u don’t know what sugar alcohol is?
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- Lindsay says
Sugar alcohol is subtracted from your carbs to calculate your net carbs. Now not everyone does this for a few reasons. We personally can’t list sugar alcohol grams in our nutrition label due to recipe card limitations but we list the sugar alcohol grams above every nutrition label if the recipe has them. In this case there are 72g of sugar alcohols. We link the the explanation to what sugar alcohol is and net carbs in the post but here is it again for a longer explanation.
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- Holly says
Did you not read above? She clearly explains the sugar alcohols in this.
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- Rachad says
Hello,
Could you please let me know how it is only 2 kcal in one cup, since 1 tbsp butter is around 102 kcal. Where did the calories of the butter go in the formula? Thanks
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- Lindsay says
You are 100% correct. Not sure how but our recipe card didn’t account for the butter calories.. but it did for the fat.. lol no clue. Thank you for helping us catch that! It is now correct in the nutrition info.
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- Lynate says
So glad I found your website!
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- Lindsay says
Welcome! 🙂
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- Chris says
72 carbs?!
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- Lindsay says
That is the carbs NOT the net carbs.. We mention the 72g sugar alcohols above in the recipe SO if you calculate net carbs it is 0 Net Carbs. We provide the total carbs so everyone can calculate accordingly as not everyone reacts to sugar alcohols the same way.
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- PW says
But you don’t REALLY use an entire cup of syrup on your pancakes, do you?
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- Joanne says
I made this today and it turned out delicious.
We still have lots of syrup left over.
How long does this syrup keep in the fridge?Reply
- Lindsay says
Up to about two weeks I’d say.
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- Liz says
Hi! How long will this keep?
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- Lindsay says
I’ve kept it in my fridge since it has butter in it for up to 2-3 weeks. Quickly zap in the microwave for 10-15 seconds to heat up when using. Enjoy!
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