Sugar-Free "Maple" Syrup
A pourable, maple-flavored pancake syrup made with allulose — it tastes remarkably close to the real thing and stays smooth in the fridge.
Nutrition per serving
2 tbsp- Net carbs
- 0.1g
- Calories
- 8kcal
- Protein
- 0g
- Fat
- 0g
- Total carbs
- 16 g
- Fiber
- 0 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Berry syrup: Raspberries simmered into the syrup make a jammy, fruit-forward topping for pancakes and waffles. There’s no maple extract in this one.
- Simmer the berries with the water and allulose for 5–6 minutes, mashing them as they soften, until syrupy.
- Strain out the seeds if you like (you’ll lose a little volume), then stir in the lemon juice and salt.
Butter pecan: Pecans toasted in browned butter give the syrup a nutty, butterscotch-like flavor. Pour it over chaffles and French toast.
- Melt the butter in the saucepan over medium-low heat and toast the pecans in it for 3–4 minutes, until the butter smells nutty and turns golden brown.
- Add the water and allulose and continue as written. Stir before pouring, as the pecans settle.
- Nice to have (optional)
-
1 tsp maple extractleave out - Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $3.11 for 6 servings ($0.52 each) · how we estimate
Instructions
-
Combine the water and allulose in a small saucepan over medium heat and stir until the allulose dissolves completely.
-
Bring to a gentle simmer and cook 3–4 minutes without stirring, until slightly reduced. Keep the heat moderate — allulose browns faster than sugar.
-
For a thicker, more maple-like body, sprinkle in the xanthan gum while whisking vigorously and simmer 30 seconds more.
-
Off the heat, stir in the maple extract, salt and butter (if using). Let cool slightly — it thickens as it cools — then pour into a jar.
Tips for success
-
Allulose stays pourable when chilled, while erythritol recrystallizes into a gritty layer — it’s worth seeking out for syrups. - Maple extracts vary a lot in strength; stir in ¾ tsp first, then taste before adding the rest.
- Drizzle over almond flour pancakes, chaffles or keto French toast, or stir into “noatmeal”.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Doesn’t freeze well
Reheat: Warm 10–15 seconds in the microwave before pouring.
Prep tip: It keeps up to 3 weeks in a sealed jar in the fridge.
Refrigerate in a sealed jar up to 3 weeks. Warm for 10–15 seconds in the microwave before serving.
Variations
2 variations, each with its own ingredients and macrosBerry syrup
FlavorRaspberries simmered into the syrup make a jammy, fruit-forward topping for pancakes and waffles. There’s no maple extract in this one.
- + 1 cup raspberries or blackberries
- + 1 tsp lemon juice
- no maple extract
1.2 g net · 17 kcal · 0.3 g protein · 0.1 g fat · ≈$0.83 per serving (+1.1 g net carbs vs the original)
Butter pecan
FlavorPecans toasted in browned butter give the syrup a nutty, butterscotch-like flavor. Pour it over chaffles and French toast.
- butter → butter (more than the optional amount)
- + ¼ cup pecans
0.3 g net · 74 kcal · 0.5 g protein · 7.1 g fat · ≈$0.70 per serving (+0.2 g net carbs vs the original)
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