This low carb simple syrup is the perfect sugar free sweetener! It’s ideal for adding to cocktails, sauces, and more – and it’s zero carb and keto friendly!
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The reason for making this recipe is simple (ha!). For years I have used sugar free sweetening syrups like Da Vinci – either their plain or chocolate flavors – for adding sweetness to drinks, sauces, and other sweet treats. I’m a huge fan of it – but it’s sweetened with Splenda (sucralose), which I know doesn’t work for a lot of you, and it’s yet another thing that I have to order online.
The latter issue isn’t really a problem, in truth. In fact I rather like shopping for low carb goodies online! But it suddenly occurred to me one day that it wouldn’t take much effort to make my own low carb simple syrup. And here it is!
My first decision was which sweetener to use. I confess that I’m going off stevia these days. And although I regularly use Swerve and xylitol, I thought I would ring the changes and use Lakanto. It’s a blend of monkfruit and erythritol, and I think it’s a really excellent product. They also sell syrups, chocolate spread, liquid extracts, chocolate bars, and more – so do check them out!
By the way, Lakanto is really great for baking and has an equal sweetness and volume ratio to sugar – so substitutions are easy! Oh and of course, it is zero carb! But don’t miss this great offer! Use coupon code “SAFTC” to get 20% off everything in the Lakanto store!!! There are syrups, chocolate, pancake mix, bundle deals and even a chocolate spread! You’re going to LOVE it!
My first attempt to make this syrup ended in the sweetener crystallizing as it cooled. All I needed to do was to warm it through again – but that’s hardly convenient. With a little help from some science-minded friends and this article, I remade the recipe but with a pinch of xanthan gum.
Xanthan gum is a substance that I frequently use for thickening sauces. It’s zero carb, and has no color, odor, or flavor. It’s technically a stabilizer – so guess what – it stops the sweetener from recrystallizing!
How to Make Low Carb Simple Syrup
Add water and classic Lakanto to a small saucepan and bring to the boil. Reduce to a simmer and make sure that all the sweetener is fully dissolved.
Sprinkle a pinch (no more than eighth of a teaspoon) of xanthan gum over the mixture, and quickly whisk it in until it too is dissolved.
Let the syrup cool and then transfer it to a flip top glass bottle or similar.
Low Carb Simple Syrup
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- Add the water and sweetener to a small saucepan and bring to the boil. Reduce to a simmer and make sure that all the sweetener is fully dissolved.
- Sprinkle a pinch (no more than eighth of a teaspoon) of xanthan gum over the mixture, and quickly whisk until it too has dissolved.
- Let the syrup cool and then transfer it to a flip top glass bottle or similar.
If you’re thinking of skipping the xanthan gum, you could either just warm the syrup up each time you need it as mentioned above, or you could let the crystals form, and then just use the liquid as your sweetener – as long as it is sweet enough for your tastes.
Oh and a quick note about the sweetness – I’ve made the syrup quite “long” – it’s not an intense mixture where you only need a few drops. It’s intended to add volume to drinks as well as sweetness, and be a direct replacement for all those recipes I made using the Splenda syrup!
Here are some recipes that you can find right here on the blog that use this syrup! It’s not just for cocktails!
- Low Carb Margarita and also a Sparkling Margarita
- Low Carb Strawberry Cheesecake Ice Cream
- Low Carb Chocolate Cream Pie Martini
- Low Carb Lemon Mug Cake
- Frozen Blueberry Yogurt Skewers
- Low Carb BBQ Party Sausages
- Low Carb Caipirinha
- Low Carb Sweet and Sour Sauce
- Low Carb Faux Danish Muffins
- Low Carb Chocolate Chia Dessert
- Low Carb Blueberry Cooler
- Low Carb Strawberry Sauce
- Low Carb Chocolate Breakfast Shake
Check out my Low Carb Cocktails Recipes Ebook!
If you want more low carb cocktail recipes, check out my mini ebook!