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Low Carb Maple Syrup

Buttery and delicious without all the carbs.

Per Serving: 58 calories, 5.5 g fat, .5 g protein, .5 g carbohydrates, 15.5 mg cholesterol, 52 mg sodium
Low Carb Maple Syrup Photo
Yield: Serves 8


  • 1/2 cup water
  • ¼ cup (1/2 stick)unsalted butter
  • 1 packet (about 1 Tbsp) unflavored gelatin
  • 1/2. tsp vanilla extract
  • 1 tsp. maple extract
  • 6 packets artificial sweetener


  1. Bring water and butter to a boil in a small saucepan
  2. Add gelatin and stir until dissolved
  3. Remove from heat
  4. Add extracts and sweetener
  5. Let cool until slightly thickened

NOTE: If chilled syrup becomes too thick, heat in microwave for a few seconds.

Try this syrup with Low Carb Pancakes or Low Carb Waffles.

Recipe edited by Terry Grieco Kenny for DietsInReview.com

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(Page 1 of 1, 2 total comments)



As the above poster mentioned, it is way too buttery and bland. The gelatin is too unstable, too watery, attempt to cool--becomes solid. As in instructions, i microwaved but 30 s was too long and it became runny again. :(

But the recipe is giving me an idea for a caramel sauce. So ty for the recipe. Even ones that aren't perfect can inspire new) dishes;

posted Jun 25th, 2012 10:24 am



I think probably way too much butter. Very bland. We used Truvia and it was fine for sweetness, just not enough flavor, all you can taste is butter.

posted Jun 14th, 2009 12:22 pm


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