Sugar Free Pancake Syrup

This is a game changer for low carb and keto pancake lovers! Especially if you pair it with pancakes made with Protein Powered Baking Mix!

What you will need:

Part 1:

1 tsp xanthan gum

1 Tbsp powdered erythritol

½ cups hot water

Step 1: Boil 2 cups water.

Step 2: Mix the powders together and then stir in 1/2 cup of the hot water whisking quickly.

Step 3: Set aside.

Part 2:

1 ½ cups hot water

1/2 - 3/4 cup powdered erythritol (depending on your sweetness preference)

2 Tbsp unrefined monk fruit powder (you can omit this and instead add more erythritol to taste)

1/4 tsp salt

1- 2 tbsp maple extract (or vanilla, cherry, orange extract etc.) to taste.

How to Do It:

Step 1: Put powdered erythritol, sweetener, and salt in a small pot and then add the remaining hot water and bring to a rolling boil.

Step 2: Remove the pan from the heat and then add your flavour extract. Next whisk in the xanthan gum/erythritol powder water mix in while the syrup is still hot.

Step 3: Stir until the xanthan gum/water mix has completed dissolved.

Step 4: Pour the syrup into a glass jar or container with a lid (pour through as strainer if there are any clumps).

Step 5: Let the syrup cool uncovered on the counter, then add the lid and store it in the refrigerator.

Notes:
1. If you don’t have xantham gum, you can use gaur gum (but no need to heat the water to initially dissolve it).

2. You can also replace the erythritol with allulose, which is totally fine, but not readily available in Canada.

3. Using monk fruit powder adds the rich colour and cuts down on the ‘coolness’ of erythritol which in large amounts can be irritating to the gut.

4. You could also try switching in drops of stevia instead of monk fruit (to taste) to lower the erythritol content.

Jan 29, 2026 10:25am

By Sherry Rothwell

Under Recipes & Sauces, Dressings & Syrups

2 min read

Sugar Free Pancake Syrup

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