Homemade Sugar Free Syrup

GF V DF VG NF SF Mar 8, 2025

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Sugar free syrup is an easy and convenient sweetener that can replace honey, maple syrup, and granulated sugar in recipes for practically zero calories. Most products on the market have a ton of junk that you don't want in your body though: artificial sweeteners, gums, preservatives, and artificial colors. Instead here, I'm making a simple syrup with a granular zero calorie sweetener and water, and thickening it with everyday cornstarch. Nothing you can't pronounce or wouldn't normally be eating

SYRUP
- 1 cup (240 g) Water
- 1 cup (192 g) Granulated monk fruit
- Tiny pinch (0.15 g) Salt

THICKEN
- 1 tbsp (8 g) Cornstarch
- 2 tbsp (30 g) Water

FLAVOR
- 1 tsp (5 g) Vanilla extract

1. I'll be using this granulated monk fruit, but any low calorie granulated sweetener should work, like allulose, erythritol, or stevia

2. In a small pot, whisk together water, sweetener, and a tiny pinch of salt until dissolved. Bring to a simmer over medium to medium high heat

3. When simmering (about 215F), let simmer for 5 minutes with occasional stirring

4. Meanwhile, prepare a cornstarch slurry with water and cornstarch in a small glass, and set aside

5. After the 5 minute simmer, slowly add the slurry into the syrup under constant stirring. You need to add it slowly as you stir to prevent the cornstarch from clumping

6. The temperature will now drop from the cold water, so bring it back up to a simmer. When simmering again, let it simmer for an additional 5 minutes to thicken. Remember, the syrup will thicken as it cools, so cook until just a little runnier than you would like

7. Remove from the heat and mix in any extracts you want. I'll be using vanilla today, but other good options are maple and butter extract

8. Transfer to a mason jar, and let cool at room temperature uncovered for an hour. Put the lid on the jar, and store at room temperature for up to a week. Wait at least 1 day before using so it can thicken

9. This recipe yields about 18 tbsp (360 g) of syrup, or a little over a cup (1 cup = 320 g). You can use this as a substitution for maple syrup or honey at a 1:1 ratio by both weight and volume

https://www.poormanprotein.com/recipes/sugar-free-syrup

Description

 Sugar free syrup is an easy and convenient sweetener that can replace honey, maple syrup, and granulated sugar in recipes for practically zero calories. Most products on the market have a ton of junk that you don't want in your body though: artificial sweeteners, gums, preservatives, and artificial colors. Instead here, I'm making a simple syrup with a granular zero calorie sweetener and water, and thickening it with everyday cornstarch. Nothing you can't pronounce or wouldn't normally be eating

Time

Prep Time:

5 minutes

Cook Time:

20 minutes

Total Time:

25 minutes

Cost

Total Cost:

Cost per Serving:

$0.18

Ingredients

Serving(s)

Syrup

1 cup Water
1 cup Granulated monk fruit
Tiny pinch Salt

Thicken

1 tbsp Cornstarch
2 tbsp Water

Flavor

1 tsp Vanilla extract

Instructions

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1. I'll be using this granulated monk fruit, but any low calorie granulated sweetener should work, like allulose, erythritol, or stevia


2. In a small pot, whisk together water, sweetener, and a tiny pinch of salt until dissolved. Bring to a simmer over medium to medium high heat


3. When simmering (about 215F), let simmer for 5 minutes with occasional stirring


4. Meanwhile, prepare a cornstarch slurry with water and cornstarch in a small glass, and set aside



5. After the 5 minute simmer, slowly add the slurry into the syrup under constant stirring. You need to add it slowly as you stir to prevent the cornstarch from clumping


6. The temperature will now drop from the cold water, so bring it back up to a simmer. When simmering again, let it simmer for an additional 5 minutes to thicken. Remember, the syrup will thicken as it cools, so cook until just a little runnier than you would like


7. Remove from the heat and mix in any extracts you want. I'll be using vanilla today, but other good options are maple and butter extract


8. Transfer to a mason jar, and let cool at room temperature uncovered for an hour. Put the lid on the jar, and store at room temperature for up to a week. Wait at least 1 day before using so it can thicken


9. This recipe yields about 18 tbsp (360 g) of syrup, or a little over a cup (1 cup = 320 g). You can use this as a substitution for maple syrup or honey at a 1:1 ratio by both weight and volume

Note 1: If you're cutting the recipe down to make half the syrup, you need to simmer for less time. Cooking for the same amount of time with half the water will boil off too much liquid, making the syrup too thick (I leaned this lesson the hard way)

Note 2: If your syrup crystalizes, just microwave the jar for about 30 seconds to melt it before using

Nutrition Facts

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Servings: 18

Serving Size: 1 tbsp (20 g)
Calories: 3

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Total Fat: 0.0g (0 %)
Sodium: 8mg (0 %)
Total Carbohydrate: 11.1g (4 %)
 Fiber: 0.0g (0 %)
 Net Carbs: 0.4g
 Total Sugar: 0.0g
 Sugar Alcohol: 10.7g
Protein: 0.0g (0 %)

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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 1mg (0 %)
Iron: 0.0mg (0 %)
Magnesium: 0mg (0 %)
Potassium: 0mg (0 %)

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Glycemic Index:

2.5

Glycemic Load:

0.2