An easy to make, classic simple syrup that’s low carb and keto friendly. This recipe is a versatile sweetener that can be used for cocktails, mixers, drinks, and homemade syrups without the carbs!
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This simple keto syrup has been a serious culinary game changer for me. I especially love it for all the keto cocktails you will find that I make for the Bon Appeteach “Book Club” cocktail series (if you’re new here, it’s the only book club where we don’t actually read the book… we just make a cocktail named after one).
Many cocktails contain sweeteners and mixers that usually have a higher sugar content and thus in turn higher total carbs as well. It’s safe to say this keto diet based syrup has transformed several of my favorite libations to make them sugar free, and ultimately much lower in carbs. Read more about the keto lifestyle and alcoholic consumption to help you navigate this topic better too.
The fun part about this recipe is really how versatile it is and how you can make so many different flavored syrups too that can be used in a Keto Peppermint Mocha or maybe even use some pure maple flavoring to make a sugar free pancake syrup too! I even used this simple syrup idea to make Keto caramel in my Keto Samoa Girl Scout Cookies too. Like I said, GAME CHANGER!
The possibilities are endless, so scroll through and read more about how you can recreate these syrups at home and find the full recipe below!
- Measuring Cups/ Spoons
- Whisk Storage Container/ Glass Jars
- Optional – Vanilla Extract, Maple Extract, Herbs, Fruit, Cinnamon Sticks, or Ginger
What is simple syrup?
The idea behind simple syrup isn’t complicated, it’s just equal parts water to sugar (or in this case a low carb sweetener) that’s dissolved over heat and cooled.What you do need to know about making a keto simple syrup however, is that not all low carb sweeteners will work for this process.
What sweeteners can I use to make simple syrup?
The properties of sugar alcohols (aka low carb sweeteners) are not the same as regular sugar. Many will melt and dissolve perfectly well in water (or other liquids), but will recrystallize once they cool. Obviously this is not ideal for a syrup if this happens.
As I continue to experiment with different sweeteners in my kitchen, I have I have found that the properties of Allulose. This low carb sweetener acts a lot more like actual sugar, therefore it melts and doesn’t recrystallize.
In fact, I even made the most delicious caramel sauce for my Keto Samoa Girl Scout Cookies (as mentioned above) and was blown away that it create a chewy, gooey caramel color sauce that was so good I could eat it with a spoon.
Additionally, I find I prefer allulose because (to me at least) it truly has zero after taste when added to cocktails, coffees, and other drinks etc.
I’m pretty picky too and often feel erythritol for example, doesn’t work that well for this syrup for that reason (has a much stronger chemical like taste that I find very off putting).
The downside to this, is that Allulose can be a bit more expensive, so another option is xylitol. Xylitol is about half the price and easier to find in bulk. It is a plant based low carb sweetener, but it can be very deadly to animals (so I choose not to keep it in the house… I’m a messy cook and not looking to take the risk).I’ve opted to not use this sweetener but that doesn’t mean it won’t work for you!
How do I make keto syrup?
Once you have chosen your sweetener of choice, add equal parts water to sweetener into a pot, stir to dissolve, and bring to a simmer. Once it is simmering, simply (pun intended) remove it from the heat and allow it to cool. This is where the fun comes in!
You can do so much more than make just a basic simple syrup. I’ve made herb based syrups, fruit based syrups, and spiced syrups. I even made ginger syrup (hello Moscow mules) and a sugar free maple syrup with maple extract too, to pair with these keto pancakes. Flavoring your syrups is so easy and really only takes a few extra steps that make it well worth the wait!
How can I make flavored simple syrup?
The usual rule of thumb, is to (usually) add your flavor profile after you remove the syrup from the heat. This works best especially with herbs like mint and fresh berries. I will allow the cinnamon sticks or whole ginger root to simmer in the mixture however, to help draw out the flavors.
It really comes down to how strong you want your syrup flavor to be (the longer you steep the stronger the flavor).
I’ve gotten creative with flavor profiles and even made smoke infused keto simple syrup, this keto pumpkin spice syrup for my coffee lovers out there, and a spicier hatch chili syrup for this low carb hatch chili margarita!
Fruit syrups are a little different. The blackberry syrup pictured throughout this post, was made by adding berries to the hot syrup (off the heat). I used a potato masher to break the berries up and allowed it to steep. Once it hit room temperature, I strained it into a jar and discarded the pulp and seeds.
How do I store keto friendly syrups?
Store the syrups in the fridge. They should last a fairly long time (I haven’t tested the shelf life fully but as long as there is no mold, you’re good) if stored properly. Use the syrups in a variety of cocktails like this Keto Strawberry Lemonade Whiskey Smash, to keep them sugar free and lower in carbs!
Pro Tip- Add a splash of high proof vodka to your syrups. This helps preserve them for much longer in the fridge!
I hope you give this keto syrup recipe a try! Have fun with it and make it your own. The keto diet doesn’t have to be a difficult way of eating or drinking. Save this recipe now over on Pinterest or bookmark it for later too!
- 1 cup Allulose or Xylitol low carb sweeteners (see notes in regards to what sweeteners to use above).
- 1 cup Water
- 1/8 tsp Xanthan Gum (optional)
- In a pot, combine the water and the low carb sweetener. Stir with a whisk to dissolve and allow it come to a simmer. Once simmering, add the optional xanthan gum (slightly thickens the syrup but isn't necessary), then remove from the heat and allow it to come to room temperature.
- To add flavors (like herbs, fruits, and spices), steep them in the hot syrup until the syrup is cool. Remove the items and place the syrup in a container or jar. Store in the fridge. Preserve your syrups for longer by adding a splash of higher proof vodka to the mixture!
If making a fruit based syrup, allow the fruit to sit in the hot simple syrup for a few minutes. Then use a potato masher to macerate the fruit and allow it to sit in the syrup until it reaches room temperatures. Strain the pulp and fruit chunks from the syrup before storing.
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Serving Size:1 oz.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g