Lakanto Maple Syrup: How to Make a Pourable Sugar-Free Syrup

Lakanto maple syrup is a sugar-free, maple-flavored syrup made with monk fruit sweetener, and you can make a simple homemade version with water, Lakanto sweetener, maple extract, and a little thickener. It is handy for pancakes, waffles, and yogurt, though it will taste and behave somewhat differently from pure maple syrup.

Ingredients

1 cup (240 ml) water
¾ cup (150 g) granulated monk fruit sweetener, such as Lakanto Classic Monkfruit Sweetener
1 tablespoon (15 ml) pure maple extract
1 teaspoon (5 ml) vanilla extract
⅛ teaspoon fine salt
1 teaspoon (3 g) xanthan gum
1 tablespoon (15 ml) cool water, for blending the xanthan gum

Instructions

Measure the ingredients before you start. In a small bowl, whisk the xanthan gum into the tablespoon of cool water until smooth, then set it aside. This makes a slurry that is easier to incorporate than sprinkling the powder directly into hot syrup.
Combine the cup of water, monk fruit sweetener, and salt in a small saucepan. Set over medium heat and stir until the sweetener has dissolved, about 2 to 3 minutes. The mixture should be hot but does not need to boil.
Whisk in the xanthan slurry gradually. Keep whisking for 1 to 2 minutes, until the syrup looks evenly thickened. Avoid adding extra xanthan gum right away; it continues to thicken as it cools, and too much can make the texture gummy.
Take the pan off the heat. Stir in the maple extract and vanilla. Let the syrup cool for about 5 minutes, then check the consistency. It should coat a spoon but still pour easily; it will thicken further as it chills.
Pour into a clean, heat-safe container and cool uncovered until no longer steaming, then cover and refrigerate. Stir or shake gently before serving if the syrup has settled.

Tips

Use the right sweetener: Lakanto products vary. This recipe is designed for a granulated, cup-for-cup monk fruit and erythritol blend, not concentrated pure monk fruit extract. If using a different product, follow its package’s sweetness conversion rather than substituting the same amount automatically.
Choose maple extract, not pancake flavoring: Pure maple extract gives a cleaner maple aroma. Maple flavoring can also work, but it may contain added sweeteners or other flavorings, so taste before adding extra.
Adjust thickness after cooling: If it is too thick, whisk in water 1 teaspoon (5 ml) at a time. If it is too thin, return it to the pan and simmer gently for a minute or two, or blend in a very small amount of xanthan slurry.
Prevent lumps: Make a smooth slurry with cool water first and whisk continuously as you add it. Do not dump dry xanthan gum into the saucepan.

Serving Suggestions

Pour the syrup over pancakes, waffles, French toast, or oatmeal, using it as a topping rather than expecting it to caramelize like maple syrup. It also works in plain or unsweetened yogurt, cottage cheese, chia pudding, and warm drinks. Start with a small amount: monk fruit blends can taste sweeter than expected, and the maple flavor becomes more noticeable as the syrup sits.

For a breakfast spread, serve it alongside fresh berries, sliced bananas, toasted nuts, or a little butter. Drizzle it just before eating so the topping remains distinct and crisp foods do not turn soggy. The recipe makes about 1 cup (240 ml), roughly eight 2-tablespoon (30 ml) servings.

Variations

Deeper maple flavor: Increase the maple extract to 1½ teaspoons (7.5 ml). Add gradually and taste, since extract strength varies by brand.
Cinnamon syrup: Add ¼ teaspoon ground cinnamon with the salt. Whisk well before serving because cinnamon may settle.
Without xanthan gum: Omit it and simmer the sweetened water gently for 5 to 8 minutes to reduce it slightly. The result will be thinner and may crystallize more readily in the refrigerator.
With a different sweetener: Allulose can be used according to its package sweetness conversion; it often dissolves smoothly but may produce a thinner syrup. Granulated erythritol blends can become grainy as they cool, so check the sweetener’s ingredients and expect a texture difference.

Storage and Reheating

Cool the syrup promptly and refrigerate it in a clean, covered container within 2 hours of cooking. Use within 7 days for best quality; discard it sooner if its smell, appearance, or texture changes. This homemade syrup is not shelf-stable, so do not store it at room temperature or can it. Freeze in a freezer-safe container for up to 2 months, leaving room for expansion, then thaw overnight in the refrigerator.

Serve it cold, or warm only the amount needed in a small saucepan over low heat, stirring until pourable. You can also microwave a serving in a microwave-safe dish in short 10-second intervals, stirring between intervals. Avoid boiling, which can make the texture uneven or overly thick.

Frequently Asked Questions

Is this the same as bottled Lakanto maple-flavored syrup?
No. Bottled Lakanto syrup is a branded product with its own ingredient blend and texture. This homemade recipe uses monk fruit sweetener and maple extract to make a similar-style topping, but it will not be an exact copy.

Does Lakanto syrup taste exactly like real maple syrup?
No. Maple extract provides maple aroma, but pure maple syrup has a distinct flavor and natural sugars that this recipe does not reproduce exactly. Sweetener blends can also leave a cooling sensation or different aftertaste.

Can I make it without xanthan gum?
Yes. Simmer the water and sweetener gently to reduce the mixture, but expect a thinner syrup that may become grainy as it cools. Xanthan gum provides body without requiring a long reduction.

Why did my syrup turn cloudy or grainy?
Some monk fruit blends contain erythritol, which can crystallize as the syrup cools. Make sure the sweetener dissolves fully, avoid reducing the syrup too much, and warm it gently while stirring if crystals appear. A different sweetener blend may change the result.

Can I use this syrup in baking?
It is best as a finishing syrup. It does not behave like maple syrup in baking because it lacks the same sugar content and may not provide the same moisture, browning, or structure. Use a recipe written for the sweetener and liquid you have.

Can I use maple syrup instead of maple extract?
You can, but it changes the recipe by adding sugar and extra liquid, and the flavor will be less concentrated. For this batch, replace the water with an equal amount of real maple syrup only if you are comfortable with a sweeter, less sugar-free result; otherwise, keep the extract.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).