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Sugar Free Maple Syrup

3.4K shares
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This page may contain affiliate links. Please read my disclosure.

Enjoy sweet and smooth maple syrup without all the sugar or calories with this quick and easy to make homemade sugar free maple syrup!

Sugar Free Maple Syrup

The inspiration behind this recipe is a deep love for pancakes. That and a deep desire to save money. Before I developed this simple yet tasty recipe, I was using Nature’s Hollow’s Sugar Free Maple Syrup. And, yeah, I still keep a bottle or two of Nature’s Hollow syrup on hand for times when I am super busy and don’t have time to make my own. But mainly I just whip up a batch of this easy and equally delicious homemade maple syrup.

In this recipe, I made a point to use xanthan gum as the thickener. If you like glucomannan as a thickener, you can use that istead. I personally do not like either the flavor nor the consistency that glucomannan (or gluccie as we Trim Healthy Mamas call it) creates.

Sugar Free Maple Syrup

Oh and something neat about this recipe. Want raspberry syrup? Ok, just swap the maple flavoring with raspberry flavoring. Want banana syrup? Swap the maple flavoring with banana flavoring. You get the point, just swap the maple flavoring for whatever flavoring you like!

Sugar Free Maple Syrup

Sugar Free Maple Syrup

4.50 from 68 votes
Enjoy sweet and smooth maple syrup without all the sugar or calories with this quick and easy to make homemade sugar free maple syrup!
PRINT RECIPE PIN RECIPE SAVE RECIPE GO TO RECIPE BOX ADD TO LIST GO TO LIST
Diets
THM Fuel
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast • Condiment • Dessert
Cuisine American
Servings 1 cups
Calories 5

Ingredients
 
 

  • 1 cup cold filtered water, divided
  • ½ teaspoon xanthan gum or glucomannan
  • ⅓ cup Lakanto Classic or equivalent sweetener
  • ¼ teaspoon mineral salt
  • 1 tablespoon maple flavoring
  • ½ teaspoon pure vanilla extract
Prevent your screen from going dark while using this recipe.

Instructions
 

  • In a small bowl or liquid mesauring cup, mix ¼ cup cold water with xanthan gum or gluccie (sprinkle on the xanthan gum or gluccie to prevent clumping; if clumps happen anyway, smash them to smithereens with the back of a spoon). Set aside.
  • Whisk remaining water, sweetener, and salt together in a saucepan. Bring to a boil. Remove from heat.
  • While whisking, mix in the xanthan gum or gluccie water.
  • Stir constantly until it begins to thicken.
  • Whisk in maple flavoring and vanilla.
  • Mixture should thicken more as it cools. If you'd like it to be thicker, add more xanthan gum or gluccie a pinch at a time (remember to sprinkle it in and smash its clumps).
  • Store in an airtight container in the fridge.

Notes

If the syrup comes out lumpy from the xanthan gum, run it through a blender for a bit to break it up.

Nutrition

Serving: 2tablespoonsCalories: 5kcalCarbs: 3gProtein: 0gFat: 0gSugar: 0g

Nutrition & Diet Disclaimer


Hungry for more?Check out my filterable Recipe Index!
https://tjstaste.com/maple-syrup/

Sugar Free Maple Syrup

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3.4K shares

Tagged With: breakfast, comfort food, dessert, DIY, gluten free, healthful, healthy, homemade, how to, low carb, low fat, low glycemic, Neutraltastic, real food, recipe, sugar free, THM, THM FP, Trim Healthy Mama, Trim Healthy Man, weight loss

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Comments

  1. Sonia Sharp says

    at

    OMG! This was so good. I put it on my homemade Keto waffles and with Miyoko’s Vegan Butter, it was SO delicious. I’m am so glad I found your recipe. I was using Lakanto’s Maple Syrup before and it was expensive at $9 a bottle.

    Reply
  2. Vicki says

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    Used xylitol and it was delicious! I am playing with the extracts now, Including vanilla + butter extract as 1/3 of total extracts. It is SO yummy!!

    Reply
  3. Linda Coleman says

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    I mixed it exactly as your recipe and instructions state. Delicious, perfect thickness! My first time using xanthan gum, but no lumps and it came out beautifully maple syrup colored. Thank you!

    Reply
    • TJ says

      at

      Awesome! Glad you liked it, Linda. 🙂

      Reply
  4. Corrine says

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    Came together first try no problem using splenda! I might need to find that maple candy flavoring the other person was talking about, and I’ll cut back a bit on the sweetener next time for my own taste.

    Reply
    • TJ says

      at

      Hi, Corrine! I’m glad it worked for you. Just keep in mind that Splenda is off plan if you’re doing Trim Healthy Mama and most keto diets are against it as well. 🙂

      Reply
  5. Betty says

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    I just tried making this recipe this morning and I was very disappointed!! I don’t know if I did something wrong – I followed the directions to the T – but it tasted horrible!!! I hope that store bought sugar free syrup will taste better! I always made my own homemade maple syrup before my son was diagnosed with diabetes so this is a great disappointment!! I don’t know if it is the erythritol or if I could use Stevia instead.

    Reply
    • TJ says

      at

      Hi, Betty. So sad it didn’t work out for you! That is a risk with any recipe, but especially healthy ones it seems. Yes, it may be the erythritol as some people just don’t like it (though I do recommend trying it again in the future because as you get used to non-sugar sweeteners, you start acquiring a like for things like erythritol). One sweetener I’ve recently been loving a lot lately is monk fruit, so that might be a better option for this recipe.

      Another thing that might be contributing to a bad flavor is maple flavoring. Some flavorings are not as high quality as others and can cause an unpleasant or chemically flavor.

      If you want to keep it healthy (like a syrup that does not have artificial sweeteners) for a manufacturer bought version, I recommend Nature’s Hollow’s maple syrup or ChocZero’s maple syrup.

      Thanks for your feedback, Betty!

      Reply
    • Yvette says

      at

      My was awful also

      Reply
      • TJ says

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        Sorry to hear. 🙁 Unfortunately recipes are hit or miss for each unique person. I’m sad it didn’t work for you.

        Reply
  6. Linda says

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    Hi….superb syrup recipe!!! would you be willing to share your pancake recipe as well? Your photo is to die for…lol

    Reply
    • TJ says

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      Hi, Linda! Thank you! This is one of the pancake recipes from the original Trim Healthy Mama cookbook I believe. It’s available on Amazon here. Keep in mind, I major babied them so the picture would be pretty so in real life I do NOT put forth the effort to make them that lovely usually lol. I also don’t eat that many. 😉

      Reply
  7. Lisa says

    at

    I’m loving this recipe!! Thank you SO much! I had been making a sugar free syrup recipe since starting THM last year, and it wasn’t that great. This syrup is the closest I’ve found to real maple syrup. SO good!! Thanks again, and blessings! 🙂

    Reply
  8. Dorothy Lawrence says

    at

    It is so nice to find a gooooooood syrup recipe. This has topped my pancakes with that good maple syrup taste at last. I added a little more then 1/8 of a teaspoon of xanthan gum and mixed it into Swerve Confectioners sweetener that I used. The only maple flavoring that I had was from a
    cake supply store. It is called maple oil, and is stronger than flavoring. I think this made it have a better maple flavor. This recipe was even better than store bought syrup! Thank you for sharing it with us.😊

    Reply
  9. Donna says

    at

    Are you sure 2 cups water and only ⅓ cup xylitol? And only ⅛ xanthum? I use xanthum all the time. All I have is lightly sweetened water…

    Reply
    • Donna says

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      And it is clear.

      Reply
      • TJ says

        at

        It should darken when you add the flavoring. If you add more flavoring, the darker it gets/stronger flavor. Some maple flavorings are lighter in color.

        Reply
    • TJ says

      at

      Yes. Some xanthum you might need more (it loses thickening ability as it gets older and some brands don’t thicken as well as others). If it’s not thickening, you can try adding a tiny bit as time till it get where you want it. It also thickens more as it cools. As for sweetener, if you like it sweeter go ahead and more of that until it’s just right for you.

      Reply
      • Chris says

        at

        Mine didn’t thicken, even after it cooled for quite some time. The taste isn’t bad…it’s almost like the store bought sugar free syrup, but it’s just still water-thin. Any suggestions?

        Reply
        • TJ says

          at

          Hi, Chris. Sometimes xanthan gum loses its thickening ability when it gets old and sometimes a certain batch or brand might not work well. Overcooking it can also cause it to lose its thickening power about as much as undercooking it. You could try adding a bit more to it or using gluccomannan instead. Reducing it might even help. Idk if any of that helps lol. It seems it’ll work for one person but not the next and I have no idea why.

          Reply
  10. Bri says

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    There’s isn’t a full nutritional list here.. I need a carb, fiber/ net carb for keto. So apparently I cannot even try to make this!

    Reply
    • TJ says

      at

      Hi, Bri. Most of the values are zero which is why the only things showing up are the calories and carbs. Net carbs would be zero since it’s using xylitol/erythritol (my recipe creator doesn’t yet have a slot for sugar alcohols, hence the reason that number isn’t shown). So basically, this recipe is pretty much a zero straight across the board. Hope this helps!

      Reply
      • Jodi says

        at

        what is the serving size for the nutritional value you have on the post? thanks!

        Reply
        • TJ says

          at

          2 tablespoons.

          Reply
    • Dee says

      at

      Thanks for posting, using fresh ingredients it’s a good sub for real Maple Syrup.
      I’m not keen on spending $9.99 on a bottle of the same thing.

      Reply
  11. Jodi says

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    How long will this last when it’s refrigerated?

    Reply
    • TJ says

      at

      Probably a couple weeks. I’d keep an eye on it, it will likely starting molding when it’s time is done.

      Reply
  12. Dee says

    at

    I have trouble working with xanthum gum (it never seems to work as it is supposed to) could I substitute gelatin?

    Reply
    • TJ says

      at

      Hi, Dee. Gelatin wouldn’t really make a good substitute. You can use gluccomannan instead or try a different brand of xanthan gum. Sometimes xanthan gum loses its thickening ability when it gets old and sometimes a certain batch or brand might not work well.

      Reply
  13. Charli says

    at

    Been stirring about five minutes and still thin and liquidy. Reread instructions several times. Any idea what could be going wrong?

    Reply
    • TJ says

      at

      Hi, Charli. Could be a bad batch or old batch of xanthan gum. You can try adding gluccomannan instead or try a different brand xanthan gum. Also, sometimes, if you overheat xanthan gum, it’s thickening power goes away.

      Reply
  14. Michelle says

    at

    Hi there. I’m just wondering about how long it should take to thicken once I add the xanthan gum mixture. Thanks.

    Reply
    • TJ says

      at

      A couple minutes. It thickens more as it cools too. Both xanthan gum and gluccie can be picky too, if you overheat them they can lose their thickening ability.

      Reply
      • Michelle says

        at

        Thanks!

        Reply

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