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. Watch the video tutorial!
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
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!
Here's a recipe video to show you how to make this erythritol and monkfruit simple syrup – or keep reading for more details and a printable recipe card:
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. Store at room temperature.
You'll use this erythritol and monkfruit syrup for so many things – keep reading for recipe ideas!
Low Carb Simple Syrup
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!
Ingredients
- 1 cup water
- ½ cup classic Lakanto sweetener
- pinch xanthan gum
Instructions
- 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.
- Store at room temperature.
Notes
Zero carbs per serving of two tablespoons
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 8 Serving Size 2 tablespoonsAmount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 0gFiber 0gProtein 0g
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!
Check out my Everything Zero Carb Ebook!
Here's everything you need to know about eating carb free!
Stephanie says
awesome tip! I hate that crunchy feel in my lemonade 😆 Thanks for all you do to help in the fight to be healthy!! I appreciate YOU!!
Leslie says
Hello, can Erythritol be used instead of the Lakanto for the simple syrup? I hate buying something when I have other products I can possibly use. Thank you for taking the time to answer.
Georgina says
I haven’t tried it but I think you might get same issues with it crystallizing if you don’t also use the xanthan gum. I totally understand not wanting to buy another thing – so let me know how you get on!
Carolyn says
Thank you for sharing this tip! I recently made simple syrup because I was attempting to make my own sugar free blackberry soda syrup, but ran into the problem with the Monkfruit Sweetener crystallizing. Can’t wait to try it with xanthan gum! Where is the best place to buy it?
Georgina says
You can buy it on Amazon! Also some supermarkets have it too, usually around the aisle where they sell all the different kinds of flours.
Aaron says
Hi Carolyn. I’m wanting to make a blackberry syrup, as well. Any update on yours? Thanks!
Sarah says
Just thought I’d share that i subbed in Cream of tartar in place of the xanthan gum — similar tiny amount. And it worked GREAT. So if anybody has that on hand and doesn’t want to use the gum, it is a great alternative. 🙂
Georgina says
That’s great to know! Thanks for sharing!
Susan Sackrison says
Thanks great tip. The xanthan work for me but I’ll try cream of tartar next time.
Tammy says
I just tried the cream of tartar because I didn’t have xanthum gum , I used 1/4 t. for 1 1/2 c. equal parts water and monk fruit. I brought it to a boil, strained it through a coffee filter, leaving it sit for an hour when I came back I had a small amount of liquid and the strainer looked like wet cornstarch. I mix everything back together again and reboiled it for about 10 minutes, strained again, this time there’s no cornstarch looking remnants, but I have crystals. Can you give me any advice?
Msneed says
Follow the recipe and use xanthan gum.
Stacy Kolle says
Can you infuse the syrup with different flavors?
Georgina says
I can’t see why not! Sounds fun!
Anthony says
How long does the syrup last before you need to discard it? Typical simple syrups at 2:1 ratio can last 3 months if stored properly.
Cheers
Georgina says
It is less stable than regular simple syrup. I think you need to use it within the month. Which I find pretty easy because I add to to everything from cocktails to homemade barbecue sauce!
Michele P Elliott says
Hi and thank you for this recipe 😀. How do I use this simple syrup in a cheesecake recipe that calls for powdered monk fruit? Will the added liquid, in the simple syrup, mess up the recipe?
Georgina says
I’m not sure that this would be a good alternative, because it has very different properties. There’s a chance it might work, of course – but I couldn’t suggest quantities. Sorry!
Melissa Nieves says
Could I use Swerve interchangeably in this recipe?
Georgina says
I haven’t tried it but I think it should work!
Cheryl Sayer says
Can I use the powder monkfruit from Lakanto instead of the classic? The monkfruit is hard to find here in the UK and very expensive, so if I can use the package I have instead of buying another bag of monkfruit that would be good.
Georgina says
I haven’t tried the recipe with powdered sweetener I’m afraid. I’m sure you’d get the right sweetness, but I couldn’t say how stable it would be, I’m afraid. And having started my low carb journey while living in the UK – I know how hard it is to get ingredients there. It was even harder ten years ago LOL!
Sherrt says
How should this be stored pantry or refrigerator?
Georgina says
I find that this syrup is best stored in the pantry.
Gini says
Every time I add xanthan gum, to either hot or cold liquids it goes in little lumps which no amount of whisking will get rid of – is there a trick to it or should I not give up so easily? 😉
Georgina says
My gut reaction is that the xanthan gum might be out of date. If that isn’t the case, all I can suggest is to find a way to sprinkle it over the liquid, rather than dump it all in at once. It might take a few seconds longer, but hopefully will resolve the problem!
Sandy says
Can this be stored in a plastic bottle rather than glass? I save salad dressing and other flip top bottles. Just wondered….
Georgina says
Yes, that shouldn’t be a problem.
Yoli says
Hello, if it’s not sweet enough, can we add some stevia drops to it? Thanks
Georgina says
I haven’t tried it but I imagine it would work fine!
Debbie says
I have made this several times using the xanthan gum but it always crystallizes, is there any other way of making this which I don’t get crystallization on the bottom of my bottle?
Georgina says
That’s strange! Can I ask what brand of sweetener you are using?
Linda says
Can you use this simple syrup to can fruit?
Georgina says
No, I don’t think it would be suitable.
Helen says
Have made this several times and it always crystallizes :/ Bummer because Lakanto is not cheap!
Would love to hear how others rectified!
Georgina says
And you used the xanthan gum? I tested this recipe a ton and it always worked out for me.
Heather Davis says
Have you tried adding a flavor to it? Specifically Vanilla ?
Georgina says
No I haven’t – but sounds like a great idea!