Healthy Homemade Sugar Free Maple Syrup (+ Video!)
This Healthy Homemade Sugar Free Maple Syrup tastes just like maple syrup, except it’s sugar free, low carb, and only 2 calories per tablespoon!
Perfect for topping pancakes, waffles, oatmeal, yogurt, and more… the possibilities are endless!
I’m the kind of person who likes to have dessert on a daily basis. It’s all I think about, breakfast, lunch, and dinner. I just want dessert. PLEASE, GIVE ME DESSERT AND NO ONE GETS HURT!
Almost every night last week, I was struck with a serious craving for pancakes. And, as a true Canadian, the only way I can eat pancakes is with maple syrup (of course). I douse it alllll over my pancakes.
While I love pure maple syrup — it’s wholesome, all natural, and even good for you (in moderation) — it’s still sugar.
And, all that sugar before bedtime doesn’t sit well with me. Sugar makes me suuuper hyper (no one wants to see that…), so it makes it difficult for me to fall asleep.
So, I made a solution — Healthy Homemade Sugar Free Maple Syrup!
Yeah, I know this didn’t come pouring out of a maple tree, but just like pure maple syrup, this DIY version is all natural, fat free, gluten free, and vegan. It’s the perfect substitute for those who are also avoiding excess sugar, such as diabetics or those entering fitness competitions.
This Homemade Sugar Free Maple Syrup tastes like pure maple syrup, just without the excess calories, carbs, and sugar.
Soooo, what does that mean? PANCAKES FOR DINNER!!!
Let’s all indulge in those beloved pancakes that we crave so much.
Another reason why I love this Homemade Maple Syrup is because it’s great to pour over single-serving microwave cakes and ice cream. It’s even good when added to smoothies. This is a much better option than the sugar-free syrups on the market nowadays, which are filled with aspartame, artificial Splenda, artificial food coloring, artificial flavoring, and preservatives. No one wants that crap on their pancakes or in their body. Nope. I’d rather have my HEALTHY Homemade Sugar Free Maple Syrup which is sweetened with organic stevia extract instead of high-calorie white sugar or empty-calorie high-fructose corn syrup.
This Healthy Homemade Sugar Free Maple Syrup is something you can feel good about
chugging serving 😉
Healthy Homemade Sugar Free Maple Syrup
- 3 cups Water
- 2 tbs Natural Maple Flavor **
- 1¾ tsp Vanilla Creme-Flavored Stevia Extract
- 1 tsp Xanthan Gum
- ⅛ tsp Salt
- In a large blender (I used my Vitamix), add the water, maple flavor, and stevia. Blend on low speed.
- While the blender is running, remove the lid and slowly add the xanthan gum and salt. Once everything is incorporated and completely smooth, pour into pretty serving jars, tightly seal, and refrigerate overnight. Ready to use the next day! Refrigerate to store, and shake before using.
Technically, this recipe contains 8 calories per ¼ cup serving but the label maker rounds it up. But seriously, 2 calories per tablespoon??? That’s like nothing. BRING ON THE [enter meal here]!!
For me right now, that’s [PANCAKES]. Who knows, tomorrow it will probably be [OATMEAL] or [WAFFLES] or [SINGLE-SERVING CAKE].
Who wants to see this Healthy Homemade Sugar Free Maple Syrup in action?
Now where’s my fork?
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I have wanted to find a good sugar free syrup for a while. My kids love to eat pancakes and waffles in the mornings and I would love to try to make it a little more healthier if I could. Thank you for the recipe! It looks great and I will have to give it a try!
Do you know if you can use erythritol instead of stevia. My bunch are not fans.
I haven’t tried it so I can’t be sure… I would suggest using 1 cup of powdered erythritol + 3/4 tsp of stevia. The mix of the 2 sweeteners might be helpful. I scared that if there’s more than 1 cup of erythritol it’ll end up tasting gritty or have that cooling effect.
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How does this recipe hold up under heat? Can it be combined with something like Smart Balance Margarine for a butter and syrup warmed up combination?
I haven’t tried heating this syrup before so I’m not sure, but feel free to test it out! Butter and maple syrup sounds delicious 🙂
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Okay – Maybe I’m super late to the party, but just to be clear, the new version of this recipe doesn’t have lemon in it right? I see all these comments about lemon so just wanted to make sure I wasn’t missing anything. Thanks!
Yup, the new recipe doesn’t have any lemon 🙂
I am allergic to Stevia. Could I use Swerve and what about the vanilla creme flavor? Pure vanilla extract ? How much? Thank you
I suppose it would work! I’m just afraid that if there’s more than 1 cup of powdered swerve it’ll end up being gritty or have that cooling effect? You’ll have to add the swerve and vanilla to taste because I’ve never tried that substitution, so I don’t know how much you’ll need.
I have two questions. (1) Did you change the recipe? Because everyone keeps talking about the lemon, but I don’t see any lemon in the recipe! (2) Is this syrup sticky like maple syrup? I’m looking for something to use in making low-carb granola. Thanks!
Yes, this a revamped recipe so that I could omit the lemon flavor 🙂
I’ve never used this syrup in granola but another reader said it worked in her granola well!
Thank you for posting this recipe! I was buying Walden Farms pancake syrup and hating them because they use sucralose but are the only sugar-free maple syrup I can find in the stores. Pretty expensive, too. So I thought about making my own, but didn’t know how much xanthan gum to use. 1 tsp worked perfectly! Thank you! Also, I don’t have liquid stevia, so I did a test of half of the recipe with granulated stevia and it was good. It had a lot of bubbles and foamy-ness, though, so I said after I finished off the test bottle and made it with a full 3 cups of water, I was going to combine the stevia and water first before putting it in the blender. So I did that, got it all mixed up and in my blender, added the maple extract and some vanilla extract for color (the first batch was clear), turned on the blender, and it foamed up and went all over my counter like a shaken up soda bottle. Haha! I got it into a mixing bowl in enough time to salvage almost all of it and decided I would try whisking the xanthan gum in after it had de-fizzed. That worked well enough. I had bits of clumped xanthan gum that I just strained out as I put it into my bottles (Walden Farms bottles I’d cleaned and saved – ha!).
Anyway, I went through the comments. Has no one else had this foaming problem when using granulated Stevia? It would be nice to be able to use the blender, although I did think I got in a good arm workout using a whisk. 😀
Oh, forgot to mention I’d used 1 cup of granulated stevia and 1 tbsp of imitation/no alcohol vanilla extract when it foamed over.
Whoa, that was basically a science experiment in your blender! I have never experienced that before! I wonder if it was the imitation vanilla extract, and what was in it so that it caused that type of reaction. I looked up imitation vanilla and what ingredients it generally has and wonder if it could be any of these: ethyl vanillin, potassium sorbate, propylene glycol, citric acid, phosphoric acid, BHT?
Do you have natural vanilla extract? I’d try that instead of imitation.
Thank you for replying and researching that for me! I did a bit of googling, too and I could only find one crazy youtube video where a man puts stevia and water in a blender and it foams up. I think the answer is our water. I already knew it was hard water, but I didn’t think it would affect my cooking. It leaves white residue all over my pots and coffee maker and I think that must be what reacted with the stevia. My syrup also tastes slightly metallic. I’m going to make my next batch with bottled water. *fingers crossed*
Anyway, many, many thanks!!
So, for posterity’s sake in case anyone else has the same issue, I made another batch last night with bottled drinking water and it still foamed up in the blender. Just water and stevia and it foamed like a shaken soda. I’m guessing the issue is with granulated stevia and the speed of my blender. In any case, it’s just as easy to make it by hand with a whisk (which I actually prefer since I hate washing my blender). I just tapped the xanthan gum in very, very slowly in tiny sprinkles and there wasn’t even any clumping. Using bottled water did eliminate the metallic taste, though. I’m happy! 😀 One day I’ll get liquid stevia, but this works for now.
And to whomever was asking about the color, my maple extract is pretty clear (it’s Watkins brand), so I’ve been adding a tablespoon of vanilla extract purely for color’s sake.
Thanks for the awesome recipe! I have a question. instead of the vanilla flavored stevia extract, I have pure stevia extract powder and some naturally flavored sugar free vanilla syrup. In what ratio and what amount do you recommend using the pure stevia extract powder and the vanilla syrup in replacement of the vanilla flavored stevia? In case you are curious, in using choczero’s honest vanilla syrup. I also have choczero’s pecan maple flavored version I can use instead!
I appreciate your input!
I’m using granulated stevia as well. Id love to know how using bottled water etc goes in your next batch! I’ll post an update on how my recipe goes. We can learn from each other, haha!
By the way, the only reason I won’t just use chocozero’s maple pecan syrup is bc it is pretty expensive, one small serving size already has a lot of carbs and I like using it in other things just for extra flavor
I don’t have any experience with stevia powder and that syrup, so you’ll have to test it out on your own. Every brand of stevia should provide a conversion chart, so you can know how much to use. And for the syrup, add it to taste 🙂
What gives it the golden color? Mine turned out white (I haven’t tasted it yet. I just put it in the refrigerator as directed).
The maple flavor turns it brown. Did you use a different brand than linked to in the recipe?
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Hello, I had save this recipe from a while back and now it looks totally different from the paper copy I have. Did you update it? I read the whole post and didn’t see any comments about it being updated. Please let me know. The first recipe was delicious so I’m sure this one it is delicious as well
Yes, I updated the recipe and photography. Everyone was complaining about the lemon flavor and asking for substitutes so I just made the recipe without it 🙂
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WHY DIDN’T I SEE THIS SOONER!!! I have your site bookmarked since before I joined Weight Watchers (I’ve been low sugar for years). I’d been looking for a syrup base that used xanthan gum and here it is!
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Where can I buy Olive Marion maple flavoring? Never heard of it and I can’t find it in Springfield Illinois.
I buy mine on Amazon, which is where the link goes to. Amazon ships to Illinois so you should be able to get it just fine!
I believe Mccormick also sells a maple flavoring but I haven’t tried it and I don’t know how it tastes, but you can try that brand too 🙂
Made a mess and kitchen smelled like maple syrup for weeks but was worth it. Did you ever find a replacement for the maple flavoring???
I haven’t found a replacement but I still have my bottle of Olive Nation’s maple flavoring and still like it 🙂
Is it 2 carbs per tablespoon or 2 carbs per 1/4 cup? On the label it says a serving size is 1/4 cup. 10 calories and 2 carbs. But in your post you say 1 tablespoon is 2 carbs. I’m a macro counter and I just want to make sure I count correctly. Just let me know. Thanks!
I said it’s 2 calories per tablespoon, not 2g carbs per tbs. I made the nutrition label for ¼ cup because that’s the standard serving size, which has 8 calories (labeling rounds up to 10) and 2g carbs 🙂
I tried this and used the Olive Nation maple you suggested and the recipe to a T, and the three cups of water is just too much. I kept having to add more maple flavoring and definitely was not sweet enough. Maybe it would work better with less water. I thickened up nicely though, just watery.
I am new to all of this. With that said, I have a wicked sweet tooth and have found it to be the most challenging change in my bad habits to kick. I have found many recipes like your that I really want to try, however, I am unable to find a maple extract without caramel coloring. I really don’t want any coloring added to my foods! The effect on a woman’s hormones and reproductive system is especially bad. Have you been able to find a maple extract without coloring? I’m exhausted looking!! I signed up for your news letter since so many people reached out to you with such positive results! You give me Hope! Thanks!
I have bought the ingredients and will be making the syrup soon. I have estevia that looks like sugar. How much of that would I need?
I haven’t tried that here, but as long as it measures like sugar and replaces sugar at a 1:1 ratio, you’ll likely need 1-1¾ cups, depending on your taste 🙂
What is the BEST maple flavoring?