Are you on a keto or low-carb journey and searching for a way to sweeten your favorite cocktails or beverages without sugar? I am thrilled to share my sugar free keto simple syrup recipe with you, offering a fantastic solution for your drinks and keeping your carb intake in check. This sugar-free simple syrup is straightforward, homemade, low carb and perfect as an addition to your desserts.
Sugar-Free Simple Syrup. Photo credit: Low Carb – No Carb.
This no-sugar simple syrup that tastes just like the standard simple syrup you are used to is an excellent addition to pancakes or crêpes.
Great flavoring for your coffee. If you read below, I am also giving you a suggestion of what flavors you can add to this fantastic homemade simple syrup.
No more buying expensive sugar-free flavored syrups, Starbucks might offer and trying to replicate coffee drinks.
How Much Sugar and Carbs Are in Low Carb Simple Syrup?
As most of the servings are just a few teaspoons, all your nutritional facts come to a complete 0.
Zero sugar, 0 carbohydrates, 0 calories, 0 everything. How awesome is that?
I have calculated the nutrition of the entire recipe, which is approximately ¾ of a cup.
In a whole recipe, you still get only 5 grams of calories and 1 gram of carbohydrates.
There is no worry about adding anything to your daily values.
Watch out for sugar alcohol in some sweeteners, as some might still spike blood sugar.
Keto Syrup.
What Is Sugar-Free Simple Syrup Made Of?
Making a simple syrup is the best keto idea with just two ingredients. It is a sweetener with added water, compared to the classic simple syrup, like sugar and water.
This recipe cannot be more straightforward.
Compared to the expensive store-bought sugar-free syrups, it costs a fraction of the price and making simple syrup takes less than a few minutes.
All you need is one of the sweeteners you already have at home and an optional pinch of keto thickeners such as xanthan gum or guar gum, depending on your desired syrup consistency. That is it.
What Sugar Substitute Can I Use Instead of Sugar in Simple Syrup?
As this simple syrup recipe is sugar-free and keto, it is not made with regular sugar. But there are a few options and suggestions you can use.
There is a wide variety of keto sweeteners on the market, and I am sure you have a few of them already at home.
For keto simple syrup, I suggest using low-carb sugar such as allulose, monk fruit sweetener, or xylitol.
Allulose: This is my preferred sweetener, as it gives that additional smoothness to the clear syrup and is super easy to dissolve.
Monk fruit: Is is also a great choice, even though some brands might get a tiny crystallization once cooled.
Xylitol: Is is my 3rd choice, and even though it has a tiny bit of carbs, it is an excellent sweetener with a perfect taste and 0 aftertastes you might experience with other sugar-free sugars.
Coffee Sugar Free Syrup.
Can You Use Erythritol to Make the Sugar-Free Simple Syrup Recipe?
If you can, I would avoid using pure erythritol, as it crystallizes back once cooled.
But if erythritol is the only sweetener you have in the house, I recommend a few essential points.
It is best to use powdered erythritol, which can easily be achieved by simply blending your crystallized version in your blender.
Use distilled water, which can lessen the crystallization afterward.
Do not store it in the fridge, as it will recrystallize much easier.
But if it does recrystallize, it’s not a problem. All you have to do is warm up the syrup in the microwave for a few seconds, and you are back to beautiful, sugar-free, clear syrup.
How to Thicken Simple Syrup Made With Sweetener?
While cooking the mixture, this low-carb simple syrup will start to thicken. Depending on how long you let it cook, more water will evaporate and reduce the syrup further.
Once cooled, the thickness increases as well.
But if that is not enough for you, a few pinches of xanthan gum help dearly.
While using xanthan gum, you must cook the syrup again, as the xanthan starts its thickening process only when cooked.
If you do not have xanthan gum in the house, guar gum is a great replacement.
How to Make Keto Simple Syrup Recipe?
This keto sugar-free simple syrup is made with two ingredients only and has a perfectly thick consistency. It is an excellent addition to not only your keto drinks, cocktails, or smoothies but also pancakes, crêpes, granola, and any keto dessert recipe you are about to make. This entirely gluten-free, diabetic-friendly, low carb and sugar free liquid sweetener needs to be in your low-carb pantry from now on.
*Exact measurements are listed in the recipe card below.
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STEP-BY-STEP INSTRUCTIONS ON HOW TO PREPARE A SUGAR FREE SIMPLE SYRUP RECIPE
First Step: Ingredients for Keto Simple Syrup
First, prepare your ingredients.
For a sweetener, I suggest allulose, monk fruit, or xylitol.
It is best to have either in a powdered version as it will dissolve much easier. If you only have a crystallized version, blend it in your blender, or coffee grainer.
Xanthan gum is optional, but it gives you a more significant volume of this fantastic low-carb simple syrup.
For whisking, please use a metal whisk, as a plastic spatula might melt while sugar is thickening (my own experience).
Sugar-Free Syrup Ingredients.
Second Step: Water and Sweetener
Start by switching your stovetop on.
Add water and sweetener into a cooking pot and whisk until all melts.
Low Carb Syrup.
Third Step: Cook
Let the whole mixture cook for approximately 15 minutes total time.
The minutes depend on how thick you wish your simple sugar to be.
If you want to add xanthan gum to thicken a bit and have a more clear liquid, 15 minutes is about the time.
At this stage, a part of the water evaporates, still leaving at least ¾ of a cup of a whole mixture.
If you do not wish to add xanthan gum, keep cooking on a lower heat until most of the water dissolves, and you will be left with a beautiful, thicker consistency.
Sugar Free Simple Syrup.
Fourth Step: Xanthan Gum and Whisk
Once your 15 minutes are over, and you see the sugar mixture slightly reducing in volume, add pinch by pinch xanthan gum.
At this stage, you must keep whisking vigorously for xanthan gum to dissolve. Otherwise, you might have a few lumps left. It is not a problem, and in my tips and tricks below, I have mentioned the solution.
Pour into a glass jar or any of your glass containers and enjoy.
Sugar Free Syrup.
TIPS AND TRICKS
Only crystallized sweetener – blend it in your blender, or coffee grainer.
Metal whisk – please do not use a plastic spatula, as this might melt while sugar is thickening (my own experience).
Not sweet enough – add a few drops of stevia.
Only erythritol at home – use powdered erythritol, which can easily be achieved by simply blending it in your magic bullet. Use distilled water, which can lessen the crystallization afterward, and do not store it in the fridge, as it will recrystallize much easier.
No xanthan gum – use guar gum as a replacement.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Where Can I Add Simple Syrup?
As mentioned above, this keto syrup is something you need to have in your pantry.
Once you make it, you will realize it has been missing in your kitchen, even without knowing it, as I did before.
Use for any recipe that calls for simple syrup, such as:
There is much, much more, but for that, I need a separate page.
What if I Get Lumps in My Syrup?
Using xanthan gum to thicken this sugar-free syrup, you have to whisk it vigorously.
You might come to the stage where you would still see some lumps from xanthan, which are not dissolving.
In this case, place the whole mixture into your blender and blend for a few seconds.
Afterward, run it through the filter, leaving you with a beautiful clear keto sugar-free simple syrup to use on any of the cocktails or suggestions I have mentioned above.
How Can I Store Sugar Free Keto Simple Syrup?
This sugar-free sweetener is ideally stored in your pantry or a kitchen counter. If you want to give it a bit longer shelf life, store it in your refrigerator.
How Long Can I Keep Sugar-Free Simple Syrup?
Our low-carb syrup can stay on your kitchen counter easily for approximately two months.
If you want to store it for longer, I suggest placing it in your fridge, which should last at least six months.
More Keto Recipes
Enjoy more delicious keto treats with these additional recipes.
Start with our mini cheesecake bites, a small, delightful cheesecake option perfect for your keto lifestyle.
If you’re a fan of chocolate, you will love our chocolate zucchini cake, which combines rich chocolate flavor with the goodness of zucchini.
For a sweet and tangy twist, try our meringue lemon curd cupcakes, featuring light and fluffy meringue paired with zesty lemon curd.
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Sugar free simple syrup.
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Are you on a keto or low-carb journey and searching for a way to sweeten your favorite cocktails or beverages without sugar? I am thrilled to share my sugar free keto simple syrup recipe with you, offering a fantastic solution for your drinks and keeping your carb intake in check. This sugar-free simple syrup is straightforward, homemade, low carb and perfect as an addition to your desserts.
First, prepare your ingredients. For a sweetener, I suggest allulose, monk fruit, or xylitol. It is best to have either in a powdered version as it will dissolve much easier. If you only have a crystallized version, blend it in your blender, or coffee grainer. Xanthan gum is optional, but it gives you a more significant volume of this fantastic low-carb simple syrup.
Start by switching your stovetop on. Add water and sweetener into a cooking pot and whisk until all melts.
Let the whole mixture cook for approximately 15 minutes total time. The minutes depend on how thick you wish your simple sugar to be. If you want to add xanthan gum to thicken a bit and have a more clear liquid, 15 minutes is about the time. If you do not wish to add xanthan gum, keep cooking on a lower heat until most of the water dissolves, and you will be left with a beautiful, thicker consistency.
Once your 15 minutes are over, and you see the sugar mixture slightly reducing in volume, add pinch by pinch xanthan gum. At this stage, you must keep whisking vigorously for xanthan gum to dissolve. Otherwise, you might have a few lumps left. It is not a problem, and in my tips and tricks below, I have mentioned the solution. Pour into a glass jar or any of your glass containers and enjoy.
Video
Notes
Only crystallized sweetener – blend it in your blender, or coffee grainer.
Metal whisk – please do not use a plastic spatula, as this might melt while sugar is thickening (my own experience).
Not sweet enough – add a few drops of stevia.
Only erythritol at home – use powdered erythritol, which can easily be achieved by simply blending it in your magic bullet. Use distilled water, which can lessen the crystallization afterward, and do not store it in the fridge, as it will recrystallize much easier.
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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I’m going to have to give this a try, there are definitely times when I miss flavored coffee syrup and I think it might work with a touch of real maple syrup + maple flavoring. I adapt “regular” recipes to be low carb and replacing simple syrup has stumped me in the past.
“Just in case you do not have Xylitol in the house, Guar Gum is a great replacement. ” In just this one spot you used the “other” X word where you meant xanthan gum 🙂
Thank you for the great recipe! Just wanted to clarify the cup/grams measurements. How large is your cup? The ingredients list indicates 1/2 cup (200 g) water. Usually 1/2 cup of water is less than 200 g . The same refers to the sweetener as well😊
I have used a measurement cup, but this does not really matters as whatever cup you pick, the same one goes with 1/2 of the water. So at the end you will have the same measurements
I used half Monkfruit Erythritol and half allulose plus added 2 Tbl. more allulose to get it a bit sweeter. Only problem I had was the xanthan gum. I maybe used a bit less than half in the recipe adding it bit by bit. All of a sudden it turned into jelly and when it cooled it turned into a block. I was able to microwave it into a jelly again and used it in a walnut pie recipe. So far so good. Mixing in other ingredients helped to make the right consistency. Hope the pie turns out. lol
Hello Zuzana,
where do you buy allulose or monk fruit in Europe? (I live in Italy). Since they are not yet approved for human consumption in Europe, they cannot be sold or produced. I’ve been trying to buy them for a long time, but I can’t find them, only in UK or US online shops (and I was told that, if I buy from those sites and the package is opened for inspection by the customs, it can be withheld because it’s not yet approved). Sigh!
Yes, Annalisa, that is one negative side for us living in Europe. I get it directly from US. Every time I or my relatives visit, I make sure to buy few packets.
I for one cannot wait to try this! Thank you so much for your culinary wizardry and epic tenacity 🙂 xo
I am so happy I got exactly what you are looking for. You will not be disappointed for sure.
I’m going to have to give this a try, there are definitely times when I miss flavored coffee syrup and I think it might work with a touch of real maple syrup + maple flavoring. I adapt “regular” recipes to be low carb and replacing simple syrup has stumped me in the past.
“Just in case you do not have Xylitol in the house, Guar Gum is a great replacement. ” In just this one spot you used the “other” X word where you meant xanthan gum 🙂
Well spotted April,
Thanks a lot. Already repaired. 🙂
Thank you for the great recipe! Just wanted to clarify the cup/grams measurements. How large is your cup? The ingredients list indicates 1/2 cup (200 g) water. Usually 1/2 cup of water is less than 200 g . The same refers to the sweetener as well😊
I have used a measurement cup, but this does not really matters as whatever cup you pick, the same one goes with 1/2 of the water. So at the end you will have the same measurements
I used half Monkfruit Erythritol and half allulose plus added 2 Tbl. more allulose to get it a bit sweeter. Only problem I had was the xanthan gum. I maybe used a bit less than half in the recipe adding it bit by bit. All of a sudden it turned into jelly and when it cooled it turned into a block. I was able to microwave it into a jelly again and used it in a walnut pie recipe. So far so good. Mixing in other ingredients helped to make the right consistency. Hope the pie turns out. lol
Hope it all worked out great
Hello Zuzana,
where do you buy allulose or monk fruit in Europe? (I live in Italy). Since they are not yet approved for human consumption in Europe, they cannot be sold or produced. I’ve been trying to buy them for a long time, but I can’t find them, only in UK or US online shops (and I was told that, if I buy from those sites and the package is opened for inspection by the customs, it can be withheld because it’s not yet approved). Sigh!
Yes, Annalisa, that is one negative side for us living in Europe. I get it directly from US. Every time I or my relatives visit, I make sure to buy few packets.
Great to have an alternative to regular syrup. Can you please let me know the setting of the stove, should it be a high, medium or low flame?
I use medium making sure it does not burn or overcooks.