I learned to make sugar free syrup and think it takes great. Syrup is a breakfast staple, at least around my house! We pour syrup over pancakes, waffles, crepes, and even the occasional sweet potato. There is just something so satisfying about the rich flavor and how it complements pretty much everything.
Even though we buy pure maple syrup, not the imitations with all the chemicals, it is loaded with sugar. If you are trying to cut carbs or lower your sugar intake, a couple of tablespoons of maple syrup can derail you in no time. Not so with this sugar free syrup recipe.
It is simple, fast, and tastes just like the real thing. This sugar-reduced version is so good you won’t even miss the real stuff.
Sugar Free Syrup
Table of Contents
It’s easy to make a batch and keep it in a sealed glass jar to use it when you need it. This recipes makes one cup of syrup. You’ll find yourself adding it to bowls of cauliflower oatmeal, regular oatmeal and more. Use it like you would maple syrup or honey. I drizzle it over sliced frozen bananas for a delectable treat. My kids love it over fluffy pancakes.
Use these ingredients and follow these steps to make sugar free syrup. It takes just one minute to prep and 10 minutes to cook.
What You Need to Make This Recipe
- Xanthan gum
- Granulated monk fruit
- Sea salt
- Pure maple extract
- Pure vanilla extract
How to Make Sugar Free Syrup
- In a small bowl, combine the xanthan gum with ¼ cup of the water. Allow it to sit so it can thicken.
In a small saucepan over low heat, bring the rest of the water, monk fruit sweetener, and salt to a simmer. When it begins to simmer, remove it from the heat.
Incorporate the xanthan gum into the heated mixture and whisk together. Add the maple extract and the vanilla extract, whisking constantly.
The syrup will thicken as it cools.
It makes serves 32 (1 tablespoon per serving).
Sugar free syrups are delicious to add to coffee as well as many breakfast foods. As much as I love pure maple syrup, I don’t enjoy the carb crash that sometimes comes with it.
Sometimes I’ll mix this sugar-reduced version with half pure maple syrup when serving it for extended family for breakfast or brunch.
We avoid palm oil in my house because my son has a palm oil allergy and palm oil intolerance. I cook and bake most of our meals from scratch.
I do buy and regularly use pure maple syrup — never the imitation ones.
We buy honey, agave, pure maple syrup, and real fruit preserves. While they are all natural in the truest sense of the word, they all have a lot of sugar. I usually add these to breakfast foods and smoothies but sometimes they make me carb crash. Having less sugar keeps my moods more stable.
I love this sugar free syrup recipe because I can make it and store it in the refrigerator. It’s rich and thick. I put it in a mason jar or other glass jar with an airtight seal. Using monk fruit makes it low calorie and sugar free. If you don’t have monk fruit, you can substitute stevia. Avoid liquid stevia because of the vegetable glycerin which is typically sourced from palm oil.
When you make homemade syrup, you can be sure of the ingredients. This sugar-free syrup recipe is easy to make at home. If you want to learn about other foods we make at home, check out breakfast without palm oil and some of the palm oil free desserts I make. I also learned to make orange marmalade when a neighbor gave me lots of fruit.
If you make this easy recipe, please let me know how it turned out in the Comments below. Thanks for your interest in making foods from scratch.
Sugar Free Syrup
- 2 cups water
- 1 tsp xanthan gum
- ⅔ cup granulated monk fruit or stevia
- ¼ tsp sea salt
- 1 tbsp maple extract
- 1 tsp vanilla extract
- In a small bowl, combine xanthan gum with ¼ cup of the water. Allow it to sit so it can thicken.
- In a small saucepan over low heat, bring the rest of the water, sweetener, and salt to a simmer. When it begins to simmer, remove from the heat.
- Incorporate the xanthan gum into the heated mixture and whisk together. Add the maple extract and the vanilla extract. Whisking continuously.
- The syrup will thicken as it cools.