Look, I know I'm the Southwestern gal on Food Network, and I know I should probably stay in my lane— but when a good thing comes along I have a hard time covering it with a blanket and pretending it doesn't exist.
My husband started Keto 2 months ago and has lost 30 POUNDS! (Update: 40 lbs! And he wasn't even that overweight to begin with.) And now that I have (basically) an underwear model walking around my house, I find it difficult not to share our secret life of Keto. 😀
So from here on out, I hope you'll enjoy some of the best recipes that I share on our Keto journey... starting today with this Keto Simple Syrup.
It seems that the internets have had a lot of trouble with this recipe.
So today, let me share with you my recipe and workaround for Keto Simple Syrup, since it's probably the first time I got to pull out my food science books since culinary school. And if you love your cocktails as much as I do and still want to be as Keto as possible, you're going to thank me for sharing my Homemade Strawberry Vodka Recipe with you!
(As an Amazon Associate I earn from qualifying purchases.)
First off, What is Simple Syrup?
Simple Syrup is a syrup made from boiling equal parts sugar and water, used by bartenders to make and sweeten cocktails. The tricky thing is it doesn't just add sweetness. Due to the sugar molecules being distributed densely in the water molecules, it provides a sensation called "mouth feel", which refers to the denseness and viscosity it contributes to cocktails.
Consider the margarita: The best recipe for margaritas is tequila, lime juice, orange liqueur, and simple syrup, shaken with ice. Why are good margaritas a little thick if those ingredients are all water based?
Answer: Simple Syrup
So put that in your pocket and hold on to it while we talk about erythritol...
Erythritol in the Keto Diet
In my opinion, one of the main reasons the Keto diet is so successful is it's promotion of the sugar alcohol, erythritol. Keto diet icons didn't invent erythritol, it's actually been around for over 100 years used mostly to sweeten protein drinks and fitness supplements. Erythritol is 70% as sweet as table sugar with virtually no caloric intake, and here's the thing... to most people it TASTES LIKE SUGAR.
This is coming from a family that despises Truvia, Splenda, Stevia— you name it, we hate it!
Before the Keto diet became wildly popular, erythritol was not widely available to home consumers. ..it wasn't stocked in grocery and nutrition stores, it was simply an additive for sugar-free gum and diet food makers. Keto cookbook authors and writers brought this ingredient to the forefront and consumers insisted erythritol be stocked in stores. Now it's virtually everywhere... and it's delicious. 🙂
But it does have one problem....erythritol will not dissolve into water in equal parts, without immediate crystallization upon cooling.
It's chemistry and there's no getting around it. (We tried... a lot!)
So there is our challenge folks... How can we simulate the mouthfeel of simple syrup, using the palatable sweetness of erythritol, while staying within the boundaries of the Keto diet?
Click here to get the Erythritol that my family and I swear by!
To the lab we go!
I visited a chemist to find out what would be the threshold for dissolving Erythritol in water, before crystallization would ultimately take place.
Answer: 50%!
They also recommended Distilled Water, which after being steamed (through the process of distillation) has no impurities which can trigger crystallization. (Urban Cowgirls know all about that anyway after learning to make bacon fat caramels.) 🙂
So, our recipe begins there...
With 50% Erythritol to Distilled Water we have the beginnings of our recipe..
1 C. Distilled Water : 1/2 C. Pure Erythritol
I boiled this and it's as thin as water, though still pretty sweet. Now we need to add additional sweetness and mouthfeel.
The usual thickeners of the kitchen are not keto friendly— cornstarch, flour, even arrowroot powder, are all "no-nos" on the Keto diet. So, I picked up a packet of Xanthan Gum (a thickening agent used in everything from toothpaste to salad dressing) and got to work experimenting with several different measurements.
Though all of these are featured on Instagram and Youtube in video form I suggest a 1/4 of a 1/4 teaspoon (aka 1/16 teaspoon).
1/4 t. of Xanthan Gum made a simple syrup with the consistency and thickness of dish soap... This would be useful in making a fully Keto Maple Syrup Alternative, with just a few drops of maple extract added...
Anything less than 1/4 of a 1/4 teaspoon was too thin to say it successfully solved the Keto Simple Syrup problem.
Click here to get your Xanthan Gum!
How to Bump the Sweetness
To bump the sweetness without adding additional Erythritol, I recommend alternative Keto sweeteners such as Truvia or Stevia brand, Sweet Drops. These are eyedropper drops of liquid Truvia or Stevia that allow you to add controlled doses into your simple syrup. And before you get all cray and say you hate the taste and tingly sensation of Stevia, just know... I DO TOO. You don't taste it because of all the Erythritol. Keto cookbook authors constantly recommend using a combination of several keto sweeteners in 1 recipe because together they create a more realistic alternative to sugar.
For me personally, I'll stick with a good brand of Erythritol for all my baking needs, but in this specific recipe, Sweet Drops can allow you to gradually bump the sweetness of your Keto Simple Syrup, without the overt taste of Stevia.
Click here to get the Sweet Drops that we use.
Here is the recipe for the Keto Simple Syrup
(Erythritol Simple Syrup)
If you make the recipe, post it to social media and tag Urban Cowgirl!
I’d love to see how it turns out!
If you enjoyed this recipe and you're looking for more tips on the Keto diet, check out my article, How to prepare for the Keto Diet!
And if you're already into the Keto diet and looking for some of my best Keto recipes, check out my Easy Keto Meatballs w/ Ricotta & Marinara as well as my Easy Keto Pizza WITHOUT a Cauliflower Crust!
Keto Simple Syrup (Erythritol Simple Syrup)
Ingredients
- 1 c. Distilled Water
- 1/2 c. Erythritol
- 1/4 OF A 1/4 Teaspoon Xanthan Gum powder
- 5-10 Sweet Drops Truvia or Stevia in eyedropper form
Instructions
- Place the distilled water into a saucepan, along with the erythritol.
- Take a 1/4 teaspoon measurer and fill it up on a 1/4 of the way with xanthan gum (this is a dry powder). Pour this into the saucepan and whisk well. NOTE: This is 1/16 of a teaspoon.
- The xanthan gum will want to clump up, but do your best to whisk it into the erythritol and water mixture. Heat the mixture over medium to high heat and continue to whisk now and then. (Note: Eventually when the simple syrup is made and cooled you can shake up the bottle and any little clumps of xanthan gum will be shaken into the mixture.)
- As it comes up to a boil, drop in 5 drops of sweet drops. In the final mixture, this will slightly increase the sweetness of the keto simple syrup without tasting like Truvia or Stevia, which many people do not think tastes as close to sugar as erythritol does.
- As it reaches boiling, the xanthan gum will cause the mixture to thicken to the consistency of simple syrup. Let it boil for 45 seconds and then pull off the heat and cool. You can taste it and add more sweet drops if you desire a super-sweet simple syrup.
- When cool, place in a mason jar and shake well to remove any specks of xanthan gum.
- This sugar-free erythritol simple syrup lasts indefinitely and will not crystalize. It can be added to all sorts of keto cocktails.
Susie says
Hi. I am not in the USA but in Spain so your measures are not familiar to me. Please, what is a 'c'? What does that correspond to in millilitres?
Oliver says
@Susie, 1 c would be 1 cup (250ml or 25 centilitres)
Sarah Penrod says
Correct
Hena says
Do you know if we can use glucomannan powder as a substitute for xanthan gum? I read somewhere that its the closest substitute but just wanted to be sure.
Sarah Penrod says
I am not familiar with that but I would be curious to know how it turns out if you try it!
Mitch says
Thank you for this!
Sarah Penrod says
You're very welcome Mitch!
TerryG says
Great video!!
Steve says
Before anyone uses Erythritol as a sugar substitute, they should be aware of the following, and if anyone knows of an updated, or more recent study, it should be posted here.
An American study from 2001 found that people who used erythritol as a sweetener had a three-year increased risk of major adverse cardiac events – defined as non-fatal heart attack or stroke. While this was an incidental finding – meaning that the erythritol did not necessarily cause or contribute to their cardiac issues – it highlighted the need for more research to determine if using it as a sugar substitute predisposes a person to higher heart attack or stroke rates.
A 2021 study examined people who consumed erythritol or a similar sugar alcohol, xylitol. The results found that ingesting erythritol as a sugar substitute caused a spike in blood levels and increased the stickiness of the volunteers’ platelets. Platelets help the blood to clot if we cut ourselves, but if they are sticky, the risk of blood clots in the body increases, raising our risk of heart attack, stroke or other vascular issues.
While the findings still do not definitely prove that erythritol directly increases the risk for cardiovascular issues, the results indicate it may be best to avoid it until we have more evidence to suggest that it is, or is not, safe.
Rebecca says
Hi, I used 1:1 ratio of keto sugar (Erythritol + mock fruit) to water and Xanthan Gum. The simple syrup looks fine when it's done and all sugar looked dissolved. But when it cools down, all sugar granulated at the bottom; did I use too much sugar and I can I fix this by adding more water and reheating it?
Please help. Thanks
Sarah Penrod says
Hi Rebecca, sorry for the delay we all had the flu. You can reheat it and fully melt all of those crystals again and try again. You may need to add 2 tablespoons of water due to evaporation. Hopefully this resets it the correct way. Every once in awhile we get a rogue simple syrup that doesn't want to cooperate but it's usually pretty rare!!
The Viking says
@Sarah Penrod. Definitely not rare. In fact, I continue to fail to get it to ever work. My recent attempt was making a 1 to 2.5 ratio using distilled water. Prepared the syrup before sleeping (looked just fine) and then next morning, when cooled (still fine), I added it to 2000ml of liquor to maker limoncello. It has just been sitting for a week before bottling but looking at the bottom of the jar, lots of crystallization at the bottom. This is the 3rd time I've tried making limoncello with a sugar free simple syrup and just can't get it to work. This is actually the first time it crystallized at room temperature. Previous attempts it at least waited until it was frozen. Wish someone could really figure it out for us that are struggling! Appreciate your efforts here Sarah!
hasna says
Hi, thanks for sharing this great recipe. I am not on a keto diet, but I am trying to cut down on sugar in my diet. I started using Monk fruit in all my baking lately and I am thankful for the availability of healthier alternatives to sugar!
My question is can I use this syrup for Middle Eastern desserts, like baklava?
Sarah Penrod says
I think that would turn out great! - Sarah
PhdPennmed says
Have you tried making gummy bears with it?
Most recipes suck and sugar free products are based on maltitol...
I am also avoiding keto fiber syrups as the disrupt usually digestion and are at best 'ketofriendly' as they still raise blutsugar somewhat.
E. Ingerson says
Hello, I don’t know if I’ll receive a response but I’m gonna ask anyway. I cannot use any of the traditional artificial sweeteners because they trigger migraines in me, the alcohol sugars don’t. What do you recommend I use in place of the stevia?
Sarah Penrod says
Well erythritol itself is a sugar alcohol. Does that give you migraines as well? If it does not, I would recommend going with pure erythritol and I also might look into monk fruit sugar. Hope this helps!
Lisa Wilson says
@E. Ingerson, BochaSweet, it's expensive but it tastes the closest to sugar of all the sweeteners I've tasted.
Erin says
Been using this recipe for years. Thank you! I solved the clumping issue by mixing the erithrytol and xanthan gum together dry before adding the water.
Lauren says
@Erin, That is so helpful! Thank you
Teresa W says
I have been looking through your comments but have yet to see this question....... Can this syrup be used in homemade ice cream in order to lessen the hardness once it is frozen? I have seen using 3 parts erythritol to 2 parts xylitol to keep it soft but wondered if the xanthum gum would keep the crystallization down, too? I hate having to leave my ice cream out for 10 minutes before I can eat it. When I want ice cream, I want ice cream. ????
Rob Durbois says
@Teresa W,
Curious what you found out about using the keto simple syrup in homemade ice cream, how it turned out and what proportions you used?
Juyuan Reyna says
Hi, did you add the vodka? This is such a great tip, I will begin adding it into this receipe. Talk about ice cream I'm having issues with it crystallizing do you recommend me adding vodka as well? That might help me
Rebecca says
@Juyuan Reyna, I know for sure that vodka will keep your ice cream softer because Alcohol doesn’t freeze. I have been making ice cream for years. I add like 2 to 3 Tablespoon right before churning and it helps to make it more scoop able.
Kathy Buxton says
Thank you so much for this recipe. It is the only one of it's sort I've seen.
I am trying to candy angelica while staying on keto. Do you know if this recipe would work?
Thanks!
Joan says
Thank you! This is going to change my cocktail life 🙂
Joan says
I am sure this appears somewhere in the comments, but how long will the syrup last out on the counter at room temperature?? Thanks!
Sarah Penrod says
Ours is usually gone quickly! I would say 2 weeks should be good.
Lisa says
I can't tell you how excited I was to find this because I am EXACTLY like you and your family - I have never once liked ANY sugar replacement. Seriously, no idea how people eat that stuff it's all so gross to me. I was THRILLED when a friend recently introduced me to monk fruit sweetener that tastes just like real sugar but totally 'healthy' - can we get an Amen for all of our guilt-free sweet treat replacements? So now I'm on a hunt for how to create soda with monk fruit because I'm addicted to Coke but its SO bad for you. Contemplating how to leverage this recipe with monkfruit and maybe a soda stream? Any thoughts on this cola recreation?
Sarah Penrod says
You can replace the monkfruit 1:1 ratio to start. Then fine-tune as needed. For my soda stream, I carbonate the water and then add the syrup to taste. Hope this helps! 🙂
Catherine says
The first batch I made crystallised; for the second, instead of having to deal with the Xanthan gum clumping, I dissolved the it separately in a tablespoon or so of the completed syrup. I suppose you could use water. It worked really well - I could control the density and there were no lumps and no crystals. I also made ginger syrup with success using the same method.
Sarah Penrod says
Thank you for sharing your research! I still haven't tracked down what causes it to crystallize occasionally for some and not for others. Thank you for helping with alternative approaches Catherine!!
vicky says
could you explain further what you're doing different in your method? i didn't follow... thank you...
Kim says
How do you make non-crystallizing chocolate syrup (like for ice cream)?
Sarah Penrod says
I might actually research this and get back to you and make a new recipe! What a fabulous idea!!
Jackie says
The print function is not working for me.
Sarah Penrod says
Thank you! I will let my webmaster know.
Kathy says
I have used your syrup in a few drinks and it was great. However, I found that the Erythritol gives a bit of a cooling sensation on the tongue and the stevia sort of only tastes sweet on the surface of your tongue after swallowing the actual drink.
I researched a bit and now think that "Allulose" is exactly what we are trying to achieve and you can buy it already done.
I haven't tried it yet as I've still got a large bag of Erythritol. Have you tried it or have got any recommendation? Trust your chemical skills are better than mine certainly 😉
Sarah Penrod says
I still make this recipe but I have used monkfruit sugar for taste as well. That's all very interesting, I will check it out. Thanks for stopping by!
George says
@Kathy, I LOVE Allulose! And the Allulose syrup! It tastes JUST LIKE SUGAR to me and is also 70% as sweet as sugar, like erythritol. I use it in everything and have also made condensed milk and caramel with it! I just have a ton of Erythritol ay hoke from before I discovered Allulose and want to find a way to use the disgusting cooling stuff instead of throwing it away! (It was so expensive!). I HATE the cooling effect Erythritol has, BUT I guess if you make a mint-flavoured syrup, it will go well! Gonna try it and see! 😉
ImFergy says
Thanks for this recipe-- I am going to try it in the next couple of days!!! If I add vanilla extract to it, do you think it will negatively alter the mouth feel or make crystallization more likely?
Sarah Penrod says
it should be fine!!
Stephanie peddy says
I want to infuse lavender in mine for cocktails. At what point do I do this and was is there process for infusion.
Sarah Penrod says
I would infuse the lavender into the water before making this and strain the buds out. Then I would go about the recipe exactly as written with your lavender water.
Todd Weiss says
As one reader noted, adding the gum to the sweetener is the best method. It prevents the gum from clumping. Trust me, I’ve had this happen on an industrial scale. Secondly, I wonder if a tablespoon of vodka or rum per cup might help prevent re-crystallization. It would certainly act as a preservative if the syrup is not refrigerated.
Niels Kuijper says
This is so good to know, thank you. But could I use this to make chocolate or cookies for example. I've been trying to make chocolate myself, but it all gets the minty fresh taste of erythritol. And I don't like that.
Jay says
I think you may have solved my problem with crystallisation. May I help with the xanthan gum.
Add the dry gum to the dry erythritol, add water slowly, keep whisking and whisk constantly up to boil and until cooled a little.
Don't know why it helps to add dry to dry, but it does
Mary says
@Jay, because the reason xanthan gum clumps up is that it's not dispersed well enough if added to liquid. Adding it to the sweetener at the dry stage and mixing it through disperses it through the mixture, so when the water hits, it has barriers between the granules that don't allow them to seek each other, so they don't clump up! 🙂
Sweettoothbaby says
Question... So I had a baking blend of ethyritol, stevia and monk fruit and after some refrigeration it crystallized quite a bit in the bottom of its container. I hadn’t used distilled water unfortunately, and the water here is well water. But I did however use the filter. My husband and I don’t do alcohol but we need to avoid sugar and can’t stop our sweet caffeinated Starbucks beverages. So I had made this simple syrup for his imitation matcha frappes and my lattes. Do you know if this blend work if I use distilled water next time instead of the filtered hard water? Thank you! ????????
Susie says
Okay, I’m a late bloomer who just discovered your blog. Realness: THANK YOU. You are so charming but when it comes to cooking, you will dig into the toughest chemistry and intellectual challenges to get answers.
So now that you figured out the keto simple syrup conundrum, how has it lent itself to other uses? Have you tried making eggnog with it, to avoid the same clumping issue? (Instead of dry-measure sweetners). I’m thinking your syrup might be the answer to a lot of things I’ve wanted to do that were frustrated by clumping.
I decided to be a princess and get a set of micro-measuring spoons, so I don’t blow the xantham gum critical-ness. I have like a 10 pound bag of the stuff, LOL!
Next up for your genius: What have you learned about using erythritol in baking? I’d like to make baked good that “work” and taste better, and RISE like real baking should. Have you invented a cookie or cake that does the trick?
In other words, when is your low-carb cookbook coming out? When, when, when? I see the effort you put in the blog and videos, but when it comes to getting down in the kitchen, I prefer a book in front of me. Thank you again for all your work!
Jeremy says
I kind of wish I had found this recipe earlier. I made some Erythritol and stevia sweetened crystallized ginger a while back and saved the resulting syrup, thinking that it would make a good ginger soda or even top ice cream. Unfortunately I was going by the seat of my pants and obviously used too much of the sweetener as after a day or two in the fridge I had a jar of ginger water and a big rock. I rescued that today and added more water, let us see if that keeps it from crystallizing this time. Thank you for the hint.
P.S. the ginger was mostly intended for a pear ginger crisp that came out okay, but not spectacularly. but I have been baking gluten free sugar free treats with erythritol since this summer.
Willow Bird says
Hi (: I am wanting to make this for homemade lattes in different flavors! So excited. How much flavor extract, such as maple or vanilla, should I add? Should I add it after making the syrup? Or as I am boiling it?
I appreciate your time and help! Keto college girl with no cooking skills here. Lol!
Sarah Penrod says
I used a dram of the baking extracts from Hobby Lobby for my recipe. I think you would need to start with a dram and then figure out if you need a little more in your experiments-- but a dram should give good flavor to start with. Happy Cooking! - Chef Sarah
Michael says
This recipe and comments are pretty old but need a bump with this heat wave we are having. Holy jumping macaroni Sarah! This is the bomb, I just muddled some fresh mint and lime, and added a jigger of rum, okay maybe two, and 1/4 cup of the simple syrup. Shaken the strained over crushed ice.
Made my day, and bless you for figuring out what I've been trying to do for almost a year with so-so results.
I'm really looking forward to making a Southside and a good old fashioned. Bless you and thank you.
Michael
Sarah Penrod says
I'm so glad you found a new way to work with it! Sounds delish!
Carmen says
Thanks for the recipe. I would like to try this with chicory for my cold brew coffee. How would you suggest I add the chicory root? Should I just let it simmer with the other ingredients like I normally would have with regular sugar recipe?
Sarah Penrod says
I have never tried that but that seems like it would be a good starting experiment.
Jennifer Haden says
Would it be possible to not use the stevia drops or would it not be sweet enough? I can't use Stevia, as I have Addison's Disease and stevia, is a huge no no.
Sarah Penrod says
It would be fine!
LaVonda Wascom says
I made the syrup infused with fresh basil. It is delicious! I would like to use it to make watermelon-basil margaritas this coming Fall. Could I mix the simple syrup with the tequila and it keep longer in the refrigerator or even the freezer? I'm freezing watermelon juice for the ice since we plan on frozen and not on the rocks.
Thank you for a great recipe!
Bob A. says
Thank you. Made this recipe. The mouth feel is perfect. Sweetness seems way off. The classic recipe for simple syrup is 1 part water and one part sugar. Erythritol is 70% sweetness of sugar. Made a classic whiskey sour and it was not nearly sweet enough. Had to add another 10 drops of monk fruit to drink to balance. I'm thinking should be at least equal parts water and erythritol. I use Anthony's erythritol from Amazon. Why so little sweetener?
Sarah Penrod says
Yes, the classic ratio of 1:1 water to sugar will crystallize when replacing sugar with erythritol. We use as much erythritol as possible, supplement with sweet drops, and thicken with a keto-approved thickener to get some of that classic simple syrup mouth feel back. Hope this helps! 🙂 - Sarah
Maricruz says
Hi, thank you so much for this! I'm trying it today... Would this work to dampen cakes?
Sarah Penrod says
Yes it will! Add a bit of flavored extract if you like! - Sarah 🙂
Imajenn says
Thanks for this. I currently make Soda using Bubbly sparkling water and 3 soup spoons of Lakanto brand Erythritol with Monkfruit.
I add about 1/4 cup boiling water, swirl in my 20 oz Contigo, add ice and then Bubbly sparkling beverage.
Perfect!
I want to make popsicles so I think the simple syrup will be great. Also for adding flavoring to for cafe style flavored syrup.
I also want to figure out a cola substitute.
I Hate all non calorie sweeteners except Monkfruit mixed with Erythritol. (Haven't tried blending stevia)
Lakanto Erythritol with Monkfruit is great. Tastes EXACTLY like sugar and you can us 1:1 as a sugar replacement.
Monkfruit also comes in drops (300x sweeter than sugar), and is WAY better than any of the other super concentrated sweetener drops (or artificial sweeteners).
If you havent tried the Lakanto with Monkfruit, I Highly recommend. They also have it in powder sugar form
Thanks
Imajenn
Rowan says
Hi there! So I definitely deviated from your recipe because I didn't have stevia or xanthan gum. I also used tap water instead of distilled. My syrup completely crystallized in the cupboard (we're talking breaking bad-sized crystals). Is this because of the tap water? Or xanthan gum?
Sarah Penrod says
Melt it and try again. Add a bit more water and don't boil it for too long after it redissolves. Should do the trick. 🙂
Dalia says
Hi Sara,
Thank you for reply
Here are ingredients for ice cream which call for allulose
I read that even powdered Erythritol doesn’t fully dissolve in recipe and forms some ice crystals so when I came over your syrup recipe I thought maybe I can use this instead of Erythritol powder.
Below are ingredients for the ice cream
If you can suggest how much I can use syrup to substitute allulose I would be more than happy!
3 tbsp Butter
3 cups Heavy cream (divided into 2c and 1c - see notes)
1/3 cup Powdered allulose
1 tsp Vanilla extract
1/4 cup MCT Oil (or MCT oil powder; one of these is highly recommended if not using an ice cream maker)
Thank you so much
Dalia says
Hi Sarah,
Thank you for your recipe
I want to make keto ice cream but recipe calls for allulose sweetener (fully dissolves and doesn’t crystallize) which is not available in Canada at this time
I just wondering if I can use your syrup in ice cream recipe and what dosage
Thank you very much for your time answering
Sarah Penrod says
Hi Dalia! I don't know why they chose allulose sugar but I think this will work for you. Especially if you are adding it to heavy cream or half and half, which I assume would stabilize the solution even further. When we make keto ice cream we use heavy whipping cream, unsweetened almond milk, and cream cheese with swerve sugar. If you share the recipe you intend on using I can look at it further. Thanks! - Sarah
Tiffany Smith says
I just tried to substitute erythritol in a recipe for lime cordial, which is equal amounts of sugar and lime juice steeped in the fridge overnight with the lime zest. Sounds like next time I should cut the amount of erythritol in half (or switch to erythritol-monk fruit blend) and add the xanthan gum. Do you think it will fully dissolve in the lime juice without heating? Any idea if heating the lime juice will change the flavor?
John says
Easy way to divide 1/4 teaspoon. Dump out measured 1/4 tsp into small pile onto slick flat surface such as cutting board. Using knife divide pile into two halves. Rotate knife or board 90 degrees and divide one of the halves into half again. Voila! Easy quarter of tsp.
Note; dump initial pile near edge of board so it will be easy to scrape portion off into pot. Scrape remaining 3/4 tsp back into Xanthan gum container.
Thomas says
Bless youuuu!!!!! This is PRECISELY what I needed in my life! I need to figure out how to infuse lavender into it, but I’m sure the experimenting will be fun! Thanks for sharing 🙂 And, to your husband: GIT IT!!!!!! I celebrate anyone trying to reach their goals!! ❤️❤️❤️
Sarah Penrod says
🙂 Well if you are on Instagram, post a pic of your syrup! I want to see lavender syrup!!
Jason Delray says
Thanks for the recipe. The flavor of mine came out quite nice, and the xantham gum thickened the liquid to a syrup consistency. I did have some clumps of gum though (used NOW brand xantham gum). I had to strain the syrup through cheese cloth to eliminate the large particles. Also, after I let it cool on the counter I placed it in the fridge overnight. In the morning, there was heavy crystalization at the bottom. For reference I used Whole Earth brand erythritol. I'm hesitant to leave this at room temperature for long. Regular simple syrup only lasts 3-4 weeks in the fridge. Is this keto syrup truly safe to leave on the shelf?
Sarah Penrod says
I have found that depending on where you live, sometimes gets you slightly different results. I am wondering if it is because some people live in areas where the temperature of their home is cooler or warmer than mine. We live in Texas and our house is about 74-75 degrees. I have kept it out on the shelf, but we go through it quickly (within a week). One time I put it in our liquor cabinet, forgot about it, and after about 3 months it had a fuzzy growth on top... so I started keeping it in the fridge. We have no crystalization at all in our refrigerated syrup, and we can also go quite a long time keeping it on the shelf.
Next time, instead of straining through cheesecloth, you might put it into a mason jar, or a jar with a lid, and shake it! You can even use one of those little shaker balls that go in protein shake cups if you have one. It should save you a step. The little knobs of xanthan gum are soft and should dissolve if you shake it good! Regardless, my best advice to you is to try the recipe once more and try to fine-tune it for your climate. Like I said, keeping our house at 74, we haven't made it one time that crystallised, but I do believe that for some reason, some people are encountering this problem. Hope that helps. - Sarah
Milla says
I’ve been making this using Lakanto monk fruit sweetener. The ingredients are Erythritol and Mink fruit extract. It dies crystallize in the refrigerator even after I let it completely cool. Is it safe to not refrigerate it?
Sarah Penrod says
I have some monkfruit sweetener so I will have to try it today and see if I get crystallization. It might be that the additives provide enough particles for crystallization to occur. Gotta test it and let you know! Maybe try just the erythritol recipe until we can figure it out.
Josh says
@Sarah Penrod, @Milla,
I used a Splenda Naturals product with erythritol and monk fruit and the same thing for me. In the fridge I had some really big crystals. Since I'm using this simple syrup for a limoncello and arancello that is meant to be frozen, this is a no go. Perusing comments here to see if I can find some solutions but wanted to add my experience here for others.
Sarah Penrod says
Do you know Lankanto makes monk fruit simple syrup now?? That may be your answer. I wrote this blog long before products caught up to our sugar free needs!
Claire S. says
I can't wait to try this! I made an erythritol simple syrup a couple of months ago and 1/3 of it crystallized in the container I transferred it to once I refrigerated it. Obviously, the chemistry was off. I was still left with a good amount of syrup I was able to add to my coffee for a while, albeit it was VERY sweet. Thank you so much for sharing this! Tip: a 1/16th tsp measure is the same as the little tiny scooper that comes in the container of Pyure stevia sweetener. It's teensy weensy. So, if you happen to buy that sweetener in the store, you'll have your own 1/16th tsp measuring spoon to tuck away with your measuring utensils.
Sarah Penrod says
Thanks Claire! That's a great tip, I will be on the lookout for the little spoon!
Amy says
I would Like to infuse this simple syrup with jalapeños for margaritas. Would I add the jalapeños while it’s on the stove or when it is cooled? Not sure how it will affect the consistency! Thanks!
Sarah Penrod says
Hi Amy! I would simmer the jalapeno in the water that you will use to make the simple syrup. Strain it before you add the erythritol and watch out for your hands and eyes! I touched my face the other day while making something similar and I did not have a very good time. 🙂
Elizabeth Horner says
Okay folks, I'm about to try this with mint from the yard...because even though there is no Derby, it is still Derby Day and I need a julep!
Sarah Penrod says
Good luck Elizabeth! I grow mint int the back yard too, but it's for Mai Tais 😀 Hope it is tasty!
Will says
I'm interested in what appears to be the result of simple syrup batches gone awry--keto rock candy. Several commenters here report encountering problems with unwanted crystals readily forming...and that seems exactly what we want! Any tips to mess up a batch of simple syrup enough to get rock candy? It doesn't seem to be commercially available...
Lys says
Hi!
I made candied orange peel with erythritol and it came out pretty hard, more like candy than something soft and chewy. So trying to find a way to solve this problem, I found your recipe! 🙂 Which confirmed my suspicion that it was the erythritol, that crystallised more than sugar...
Do you think if I try the process again with 1 cup of water and 1/2 cup of erythritol, as you suggest to avoid crystallisation, I will avoid the crystallisation problem and my orange peel won't be like hard candy? I'm making this for using in baking (decorating cakes, etc.).
Thanks a lot in advance for your help!
Sarah Penrod says
I think that's worth trying out. Erythritol WANTS to crystallize in high ratios but you also have to remember that it tastes sweeter than sugar so it's ok to decrease your amount in the recipe. For example, I made homemade french dressing last night and used erythritol and forgot to use less than the recipe states for sugar and it was way to sweet. So I would go down and see if you still get the brittle nature of erythritol. You might also use a combination of erythritol and monk fruit "sugar". Let us know what you come up with! I love candied ruby red grapefruit peel. 😀
Violeta says
Hi ! 🙂 I love this recipe. I don’t have Xanthan Gum at home at the moment. Could I make it without? Is there any substitute?
Thank you very much 🙂
Sarah Penrod says
Hi Violeta, the Xanthan Gum is critical for thickening the simple syrup without adding carbs. You can make the syrup and it will be thin if you don't care about the thickness of the syrup. It will still make liquid erythritol.
Violeta says
Hi Sarah!
Thank you so much for answering aaall our questions!
I just tried the recipe and I had to let you know that came out great!! I am so happy I want to thank you for taking all the time to explain so well.
I want to try more of your recipes!
Kisses from Spain 🙂
Sarah Penrod says
🙂 Spain! That makes me very happy. Kisses back!
Sashanna Hart says
So if you get a combination of monk fruit and erythritol it brings up the sweetness naturally. I love golden monk fruit sweetener! Also, put the erythritol and xanthum gum in a little bowl and whisk them together dry and then add slowly to the heated water, whisking the whole time. I had no problem with clumps at all! Consistency was perfect! Thanks for the science behind this recipe. We flavored ours with sweet olive blossoms and orange zest. Made a completely subtle and delicious Italian cream soda syrup!
Sarah Penrod says
OMG that sounds delicious! Glad to hear your tips. 🙂 Happy cooking, Sarah
Tish says
Hi! Does the Vanilla Creme sweet drops give this a vanilla flavor or just a sweet flavor?
Sarah Penrod says
You can us the unflavored sweetener as well. I just had the vanilla cream on hand. It just gives a light vanilla flavor which is fine with me. 🙂
Fred says
I had problems with clumps trying this recipe. Otherwise it's pretty nice!
Acording to some comments, it looks like pre-mixing the Xantham with a bit of water first and let it cool down works better for avoiding clumps..
Do have to boil the pre-mix water/xantham solution?
Sarah Penrod says
Yes, to get the xanthan gum to activate, you need to bring it up to a boil. You don't have to boil it continuously. You just need the water to raise to 212 degrees and the xanthan gum will activate and thicken. I have never had a problem with clumps and I wonder if its because everyone uses different brands of xanthan gum. Usually if i get a clump I can pour it into a mason jar, put on the lid and shake it out. Hope that helps!
Randy says
I am trying to find a keto substitute for snow cone syrup. Do you think your syrup would work if I used it with a packet of unsweetened kool-aid to make the snow cone syrup? Seems very close to other recipes I have seen, but hopefully would avoid the crystalization effect.
Sarah Penrod says
Hi Randy! I think this recipe will take you in the right direction but it still might require some experimentation. I would use kool-aid like you said, or maybe even try the highly concentrated extracts online and in the spice section of the supermarket. This is going to be items like coconut extract, root beer extract, lemon, etc. that are meant to be used in baking or soda pop making. (I know because I use the root beer extract to make my own soda pop and it's delicious.) You will find even more extracts online than you will in the grocery store, if you get sick of those flavors. Here is a link to LorAnn Extracts which show some of their fun flavors. These are sold by the dram and highly concentrated. https://amzn.to/2wxECfM Let us know how it goes for you!
Joelle says
Awesome recipe! Could you add vanilla extract and use it to make vanilla vodka?
Sarah Penrod says
Yes!I also have a post on infusing strawberries into vodka. You can use them same method with fresh vanilla bean. RIGHT HERE: https://urbancowgirllife.com/homemade-strawberry-vodka/
Susy King says
Hi. I enjoy your blog so much and I have a question for you. I’m making Limoncello and would like to make it with your syrup. Do I have to use the Xanthan Gum? I don’t want it to be thick. Thank you. Keep up your good work.
Sarah Penrod says
Hi Susy,
The xanthan gum only makes it a little bit thick. I have made limoncello from scratch before and the high amount of sugar gives the lemoncello body and mouthfeel. I would desire those same things in a keto limoncello so I would leave the xanthan gum in. It won't be thick like the maple syrup in the video, it will just give it a little body!
Christiane says
I don’t have liquid Stevia. Do I need it to make this recipe work?
Sarah Penrod says
Not really, it just won't be quite as sweet.
Julie Berg says
I want to find out if I could use the simple syrup, with erythritol , as a replacement for honey. I have some recipes that I would like to turn into Keto, but they call for honey or maple syrup.
Sarah Penrod says
I bet this will work. For some recipes where the honey or maple syrup is acting as a sweetener, this will surely work. If you encounter recipes where the sugar adds to the body of a recipe (like the lemonello above), than your recipe will be less thick. Certainly this recipe could be used, it just might take a few tries to make it perfect. Please let us know how that goes for you! 🙂 - Sarah
Chris says
Can you use Guar Gum as a substitute for Xanthan Gum?
Sarah Penrod says
Hi Chris! I don't have much experience with guar gum. I'd love to know how that works out for you if you try it. 🙂 Happy Cooking!
Margret says
This is great! Thank you! I made it with xylitol; which I use with no problem, as opposed to erythritol that is derived from corn (and to which my mom is allergic. Likewise, stevia causes inflamation in the bladder for my mother; and since she mentioned it, I noticed that it does for me also.
(If it didn't help so much to know, I'd be annoyed to lose these alternative sweeteners; so, yay!)
I can use my xss quite easily for anything. Thanks again!
Sarah Penrod says
Happy to hear it Margret! 🙂
Jeanine says
I have a 1/4 measuring spoon...
Where does one find a 1/16 measure?
Thanks!!
Sarah Penrod says
Hi! You just want to use your 1/4 measuring spoon and only fill it up 1/4 of the way full. That's about all you need for the viscosity of simple syrup. The video demonstrates different amounts of xanthan gum that will get your more thick if you prefer that for your creation.
Jason says
Thank for the wonderful recipe! I did have some issues with crystallization, sometimes days after, but I think after some trial and error I’ve figured out the problem. I would recommend using an extra tablespoon of water or a touch less sweetener because if too much water evaporates it can effect the ratio and cause the crystallization (because science). Thanks again!
Sarah Penrod says
That's a great point Jason. Thanks for the tip! Glad you liked it!
Miriam Kearney says
I share your excitement at finding something that works. I do Keto because I am diabetic and I too have found that I don't like stevia or any of the other 'sweeteners'. But I have just discovered a brand of Monk Fruit that is mixed with Erythritol and it is excellent. I don't drink so simple syrup is unnecessary for me as a cocktail mix although my daughter makes and excellent non-alch drink that uses simple syrup and basil (it's delicious). I was just looking at a recipe that started with a simple syrup and wondered if I could use the monk fruit mix. I'm delighted to read your blog and will be coming back many times.
Sarah Penrod says
Hi Miriam, you can use the monkfruit sugar and thicken it using the xanthan gum if you like! You can also use that combo to make sweet tea, lemonade, and sweeten spritzers. I'm glad you found us! Make sure to check out our low carb bread recipe. You will LOVE IT! Nice to meet you! - Sarah
milena says
Amazing! I used a little less than half cup swerve (didn’t realize I ran out of Anthony’s Erythritol and added about half a cup of allulose (trying to use that more now) and it came out perfect! Only thing is it’s murkey- not clear like yours. It’s still cooling down but if it does thicken more than what it is now, would it be easily fixed by reheating and adding a little more water and sweetener?? Also, distilled water vs spring water... I couldn’t find any distilled so I used my spring water...
YOURE AWESOME!
Sarah Penrod says
Hi Milena! You don't have to use distilled, I was just told that it cuts down on crystallization to have pure water when making a solution that seems to crystalize for most people. The allulose is definitely what is making it murkey. But that's ok for your first batch. It will taste the same and give you some ideas about how you can use future recipes. You don't have to reheat it to add more water and make it thinner. The gentle heating of the erythritol is what dissolves it into the water, otherwise it stays granular. 🙂 Happy cooking and nice to meet you! - Sarah
Ree says
So now I know why my sugar free cranberry sauce was crunchy!
Sarah Penrod says
Wait, what happened?! 😀 - Sarah
Farzana Firoz says
I just made this and then threw in some maple extract ! Thanks for sharing. It clumped up soooo much (the xanthum gum). Despite me whisking it like crazy in the beginning). But it became smooth right before boiling. I used half 1/4 cup monk and 1/4 cup Erythritol. And vanilla Stevia ????.
Sarah Penrod says
That sounds so good Farzana! I gotta try that!
Syboo says
Thanks for the recipe, I will try that today. I am wondering if you could use inulin powder instead of xanthan gum? As it thickens liquids too it should work, right?
Sarah Penrod says
Hi there, I'm not sure about the inulin powder because I have never come across that ingredient. This is mostly for followers of the keto diet who would be concerned with a thickener that contains carbs or raises their blood sugar levels. Because I am not familiar with that ingredient I could see how it would work but it might not be zero carb. Hope this helps. - Sarah
Jelena says
Hi. Can this erythritol syrup (hot) be used to make an Italian meringue or is it too watery for that? Has anyone tried?
Sarah Penrod says
Did you ever try this? I know we have had a lot of people asking about if it could make meringue or marshmallows but I have yet to seen anyone let us know how it went for them. - Sarah
Patricia says
Hi! If I add just a touch more Xanthan gum will it be more like a pancake syrup? I’m highly allergic to Splenda.
Samantha b lane says
I mixed the powdered Xanthan gum with the my Lakanto monk fruit sugar before adding them both to the water, and did not have any clumping. Turned out perfect!
Sarah Penrod says
I'm glad it turned out for you Samantha. It's a complete mystery to me how every once in awhile it doesn't work for someone because we make it literally every Friday for the weekend ahead. Maybe one day we will figure it out! Happy Cooking!
Darrin Ritter says
thanks for the recipe I will be making home made triplesec for margaritas this could just be a start
Sarah Penrod says
Excited for you Darrin! We found a sugar free triple sec on amazon but I bet yours is better! 🙂
Gator Pam says
Hello!
Have you applied this concept to making a keto kahluah recipe? I currently use the recipe from All Day I Dream About Food, using mostly Xylitol and a half a cup of Lakanto Monkfruit/Erythritol blend, since I don't have the pure monkfruit extract. I love the flavor, but would like to try using your method to thicken. I figure I can use instant espresso coffee, such as instant Cafe Bustello so I won't have to strain, but I'm uncertain of the timing with the xantham gum.
However, if you have your own recipe for kwto kahluah already figured out, I would love to give it a try!
Sarah Penrod says
I have not looked researched this because we don't often crave Kahlua but the holidays are here and I'm interested now! Did it turn out for you? I really like the concentrated flavors they make for pastry chefs which come in all sorts of flavors. They are sold by the dram at hobby lobby but you can visit their website and see every flavor you could ever think of. I bet that would work for the coffee flavor as well. Happy Cooking Pam!
Takiyah says
This is an awesome recipe! I made it and turned out sooooo good. I was looking for a syrup to use in my homemade pumpkin spice lattes!
Instead of using xanthan, I used agar agar. There was a commenter who mentioned she was allergic to xanthan gum and asked if there was an alternative. Yes, replace xanthan gum with agar agar POWDER (not flakes).
It's a neutral tasting seaweed powder that is used for Asian jellos, puddings, desserts, etc. So, the easiest (and cheapest) place to buy agar agar powder from any Asian market. It is typically found in their baking section and retails for a dollar or less.
Like with the suggestion of pre mixing the xanthan gum in a separate bowl, it's best to do the same with the agar agar.
For this recipe, I just put 1/8 teaspoon of agar agar powder in a pot and added 1/8 cup of water to it. I stirred the mixture first and then brought the mixture to a boil. Once the mixture was boiling, I turned off the heat and continuously stirred for ten or so seconds. Then I removed the pot from the heating element and poured the mixture into a 4 oz glass container to let it cool and gelatinize.
I washed the pot to make the erythritol syrup as the agar agar mixture was cooling. I followed the Urban Cowgirl recipe by combining and stirring 1/2 cup erythritol with 1 cup water. Once I brought it to a boil, turned off the heat and continued stirring for ten or so seconds. I removed the pot with the erythritol mixture from the heating element.
Immediately after I removed the pot with the erythritol mixture from the heating element, I combined the gelatinized agar agar mixture and stirred.
This means that the gelatinized agar agar mixture went into the erythritol mixture while it was still hot. As it cools down, it thickens up to a syrup-like consistency.
I bottled it in a glass Tessa Mae dressing bottle that I saved, removed the label from, and washed. Put it in the refrigerator. It literally has the same exact consistency as the Lakanto Monkfruit Coffee Syrup I used to buy for $8, but it tastes sooooooo much better!
I know this was a pretty detailed comment, but I just wanted to help the commenter who was allergic to xanthan. I know how it is to want to try something so badly, but you have restrictions and reactions.
Next on my list, is infusing this with the strawberry vodka recipe... Which sounds much more appealing than pumpkin spice lattes! Lol!
Sarah Penrod says
Hahaha! I am so glad to learn agar agar is a substitute! I will start putting that as a note in any future recipes!! Well did you get to try the strawberry vodka? It's been popular so I was thinking of doing a holiday version, maybe with cranberry? or pear? I have to check the sugar content in pears but I bet it would be tasty! Well Happy Cooking Takiyah! 🙂
Bobby McGovern says
My erythritol & xanthan gum just arrived. I already have bags of Monk Fruit & Stevia powder.Can I use that instead of the drops? (1/2 cup?)
Sarah Penrod says
YES! You can combine different "sugars" to get the flavor you want. Someone even said about you could use agar agar instead of xanthan gum if you're allergic but if you're into keto baking you probably already have xanthan gum in the pantry. Happy Cooking Bobby!
Sam says
Hi, thanks for this recipe, I can't wait to try it - there's an amazing lime soda drink I buy when I'm on holiday and I'd love to have it without the sugary syrup. I also wonder: do you think this syrup could be replaced in a muffin recipe that calls for maple syrup? If so, do you think it would be 1:1 (like if it calls for 1/3 cup of maple syrup could I use 1/3 cup of your simple syrup?)?
Sarah Penrod says
There is a great zero carb maple syrup we use, it's called Maple Grove Farms Sugar Free Syrup and it is right here on amazon I think that would give you both the flavor of maple syrup in the muffins, and accomplish your sugar free / low carb goal!
Sam says
Thanks for that, Sarah! I think, though, I'd rather make my own. I was hoping this syrup would be the answer (perhaps with a bit of maple extract added). The maple taste is less important to me than the consistency of the ingredient the recipe called for. What would you think of the ratio if I tried it?
Vicky L Jones says
I think people need to be very careful with erythrinol. They need to try it a little at a time. I ate some ice cream with it in it twice. It is good bc it tastes so much like it is sugar I was so exited. Bit, it really started giving me doarrhea, gas and stomach cramps
So unfortunately, I have layed off of it!
Sarah Penrod says
Yes, this is a known issue. In the beginning, erythritol can make you more regular. You can cut it half and half with another keto sweetener like monkfruit sugar, stevia, etc. Eventually the erythritol won't do that to you. It never happened for me because erythritol is in pre-workout drinks which I have been enjoying for about 6 years daily. It did happen to my husband for about 2 weeks though. OH! And going into ketosis can create some tummy troubles as well as your body loses water weight. Drink lots of water and you'll be good.
Monica says
Hmmm.... something is amiss here. I replicated all the ratios and the boiling specs but when I put the cooled product in the fridge (in glass), crystallization happened and no amount of shaking the jar helped nor did letting it sit out on the counter to warm back up. It was like I'd made erythritol rock candy. I decided to re-heat to dissolve the crystals which seemed to go just fine, but when I put that back in the fridge it separated like oil and vinegar - one layer is a white cloud, the other is water.
Sarah Penrod says
Hi Monica, I am not really sure what happened except that very few of us are refrigerating the syrup. Especially immediately. My husband makes it every week and I see that eventually he puts it in the refrigerator so that it is cold for his margaritas. What is the brand of erythritol you are using? I didn't have anyone who had problems until I told people they could refrigerate it, so I am considering taking that out of the storage instructions. Its perfectly fine shelf stable. We just like it cold for cocktails.
Camera Accessories says
I don't even know how I ended up right here, but I
believed this submit was good. I do not recognize who you might be but certainly you're going to
a famous blogger if you happen to are not already.
Cheers!
Dereck Penrod says
Turned out perfect. I've made this all summer for margaritas. Thanks for a great recipe!
Nicole says
Would the xantha gum help with the gritty texture in my buttercream? I use powdered erythritol.
Thank you!
Sarah Penrod says
Hi Nicole! The xanthan gum is for thickening, it wont change the smoothness. If you're already using powdered erythritol for your buttercream, the only thing I can think of would be to try a combination of other keto/low carb sugars. We really like xylitol, but I have never tried to powder it. You know you can powder them yourself in a coffee grinder? That may give you some options for things to explore in your own kitchen. If you figure it out I would love to hear about it!!
Anne Edwards says
Awesome! Thank you. I have had ten failed attempts at Keto simple syrup. Steeped mint in mine at the end. Just awesome!
Sarah Penrod says
YAY! Thats awesome!
morgan says
because this is so scientifically precise, i was wondering if there’s a way to make this into a pumpkin version?
Sarah Penrod says
You can get pumpkin flavoring at cake shops and online by the dram. It is highly concentrated and would make this pumpkin flavored. Thanks for stopping by!
Conor says
Sounds like a cool recipe. I have a very specific question though.
I don't drink pop but I'm an avid sugar-free redbull drinker, but I just discovered Dunkin's Cold Brew coffee is cheap as hell and actually tastes good with sugar. But I hate adding sugar to anything, and I especially hate adding it to cold drinks since it just sits undissolved at the bottom.
Is this recipe (and simple syrup in general) okay for iced coffee? I've only heard of it being used in alcoholic drinks.
Wendy says
Yes, I am a bartender and make people iced/cold brew coffee and simple syrup is the only things that will properly mix in! I make a version of this and used it daily for all cold drinks! Enjoy!
John Hesser says
Thsibwas reallygoody Mine seemed to separate after I had it in the fridge for a few days. Is that normal? I used Anthony's erythritol as well.
Sarah Penrod says
Hi John, we've never had that happen. The only time I see people say they get crystals is if it is in the refrigerator. We keep it in the refrigerator out of convenience so it is cold for cocktails. You don't have to. We keep it out on the counter as well.
Inhrid says
Hi from the Netherlands. This recipe turns out great! I used Sukrin. I will check in regulary to check in on your other great recipes with zero sugars. Big thank you!
Josh Carlin says
Does this need to be refrigerated?
Sarah Penrod says
Yes, after making it more times eventually it will mold. I'd just stick it in the fridge. I will ammend the recipe. Thanks for stopping by!
- Sarah
Illume Eltanin says
Do you have a recipe for keto kahluah? I have one where I'm happy with the flavor, but the mouth feel is completely wrong. And I suspect aging it already thickened before straining out the coffee grounds will lead to problems down the road.
Any suggestions?
Dereck Penrod says
Let me see if I can find a good coffee flavored extract. I would think hobby lobby or any baking store would have a coffee flavored baking extract that would give you better results. Boom! Here is a good one on amazon... https://amzn.to/2QblcGC
Amie says
So, some of us have an issue with what is known as the "cooling effect" of erithrytol. Have you ever had an issue with that with any brand of erithrytol and does it seem less with Anthony's brand???
Steph says
I tried this recipe and it recrystalized after it cooled at room temperature.
Aziza says
This happened to me too. I wonder if I need more of the Xantham gum and also if I boiled the water too long- so that the ratio was off. I will have to try again.
Sarah Penrod says
Thanks Inhrid! We're so happy you liked it! 🙂 - Sarah
Tonya Alexander says
FINALLY, a great recipe for a "sugar free" Simple Syrup, THANK YOU! I do have one tip others may appreciate when working with Xanthun gum. I would get so frustrated with trying to control the clumps created by the Xanthun gum that I had to figure out a way to lessen the clumps so I take a small prep dish and the measured amount of Xanthun gum and add just enough water (Distilled water in this case), then using my tiny whisk, I whisk the Xanthun gum & water until the clumps are dissolved and the consistency is smooth, then using a rubber spatula, I pour this into whatever I'm creating at the time and whisk until blended well. Have Fun!!
Mm says
Howong does it keep for?
Sarah Penrod says
Keep it in the fridge and it will keep indefinitely. 🙂
Melanie says
Thanks for this video! I made erythritol simple syrup using a similar recipe but couldn’t figure out why mine turned brown. It’s Swerve! (Which I appreciate having recently started keto).
Nice job, will be checking out more of your videos!
Hety Skyler says
Hi - You're getting the pronunciation of erythritol wrong. It's not a long eeee as in ereethritol. It's a short i like in or visit. Keto is pronounced like Beto O'Rourke's name - Keto, not Keeto.
Tonya Alexander says
FINALLY, a great recipe for a "sugar free" Simple Syrup, THANK YOU! I'd be h happy to give a one tip that others may appreciate when working with Xanthun gum. I would always get so frustrated when trying to control the clumps created by the Xanthun gum that I had to figure out a way to lessen the clumps so I take a small prep dish and the measured amount of Xanthun gum and add just enough water (Distilled water in this case), then using my tiny whisk, I whisk the Xanthun gum & water together until the clumps are dissolved and the consistency is smooth, then using a rubber spatula, I pour this into whatever I'm creating at the time and whisk until blended well. Have Fun!!
Sarah Penrod says
I used to pronounce it Keto, like Beto, and was correcting by every living human on Youtube. 🙂 I pretty sure its keeeeeyto because its short for the word ketosis, which is pronounced with the "key" sound. But please use whatever your comfortable with.
Hugs, Sarah
Taren Keller says
I'm confused. Images of the jars above show quarter teaspoon of erythritol. I thought the thinness or thickness was due to how much xanthan gum? I would really like to try this but I just want to make sure everything is accurate. I make a lemon basil simple syrup for making lemonade. But it has so much sugar content that I want to try an alternative
Sarah Penrod says
I messed up on the pictures and now I can't change them. LOL. You're like 2 of a million people who have noticed that so you must have an eye for detail Taren! That should say xanthan gum, not erythritol. As you can see, it works great so please give it a try and let us know how your lemon basil version turns out!
CJ says
I did not watch the video so I don't know how Urban Cowgirl is saying these words and I am also not sure where you are getting your pronunciation information but Keto is short for Ketosis which (according to multiple medical dictionaries) is pronounced kē-tō'sis. It does not rhyme with Beto (which rhymes with meadow). Erythritol is i-ˈrith-rə-ˌtȯl (according to the Merriam-Webster Medical Dictionary.
As for this recipe - Urban Cowgirl! Can you recommend an alternative to Xantham Gum - I am allergic to it. 🙁
Deborah Aspuria says
Thank you for this! After months of only gin-and-sodas, it'll be nice to make other cocktails and still be keto 🙂 Love that you consulted a chemist... hooray for science!
Jody Prestine says
This may already have been addressed but there are too many comments to sift thru them all (not a bad problem to have really), but I found that if I whisked the erythritol and xanthan together BEFORE adding the water that I had absolutely no problem getting it all to dissolve without clumps. Love the recipe! Thanks!
Cindy Riley says
Made this today to add to our Sunday Afternoon Cocktail. Wow! *Really* did the trick. It's amazing what the addition of that much vaunted "mouthfeel" will do to a beverage or food. I did use just filtered tap water rather than distilled since I don't keep it around, but I seriously doubt it made all that much difference it was still good to me!
Sherri says
I find Brown Swerve has a better overall taste and lack of aftertaste compared to regular Swerve. Do you think it would work using the Brown Swerve? Can't wait to try this!! I love making cocktails, but have stopped because I can't find a way to make them taste good anymore. My fave is a good margarita. Thank you in advance!!
McKenzi says
Hi Sherri...I agree about the brown sugar swerve. I personally don’t care for the taste of the brand Swerve, but have found other erythritol that doesn’t leave quite a distinct after taste. I like Now Real Foods, Anthony’s, and So Nourished in both granular and confectioner varieties. I am not really sure why the brand affects the flavor...others may not notice a difference, but it might be worth trying another brand if you haven’t already. Just an idea 🙂
Scott says
I just discovered your site, and can't wait to explore it some more! I'm also anxious to make your simple syrup! This article answers a lot of questions for me. I've been successfully making ice cream with xylitol, but when I switched to erythritol my ice cream became way too hard. Thanks to you I know why! Do you think xanthan gum would help bring my ice cream back to a real ice cream consistency, or do you have another suggestion? Thanks so much!
Kay says
You can add about 1 T of MCT oil or liquor (vodka) to keep your ice cream from getting rock hard.
Sarah Penrod says
That's such a good tip Kay! Thanks for stopping by! 🙂 Sarah
Sheryl says
food grade vegetable glycerin!! I add two tsp to my ice cream recipes and its soft as can be!!
Chantel Brownlee says
I am dying to try this but have no distilled water. Seems like quite an extra process to make my own. Do you think filtered tap water or bottled water would work?
Sarah Penrod says
Chantel, it will work fine with bottled water too!! 🙂 - Sarah
Alison says
I just have to say... I came across this while looking for ideas for fun drinks to make with my new Aarke carbonator and I’m impressed by your thought process and implementation! I’m not keto but cutting down on sugar is always good so I’ll give it a try. Question: as far as mouthfeel goes, can I make concentrated liquids that aren’t sweet (I’m thinking about the hibiscus flower concentrate I made yesterday) and then add more or less of the simple syrup so it will be sweet according to different people’s tastes? Or does that not work with the erythritol for some reason?
Sarah Penrod says
You can use this to sweeten your own infusions if that's what you mean. Sounds like you're brewing a strong "tea" of hibiscus. You can add this simple syrup to sweeten and then carbonate, or carbonate first and then use the simple syrup. I would be curious to know which one works best, because I too have a carbonator! That's a great idea!
Lorel Butler says
Your photos say “1/4 t. erythritol” pretty sure you mean xanthan gum-just thought you may want to fix them!
Mary says
I just watched the binging with babish Frappuccino video on you tube where he uses more xanthan gum to make a thicker simple syrup to bind coffee and milk. Could that also be used here or will it possibly cause crystallization
Sarah Penrod says
That's a tough one! I haven't seen that episode. The only thing that is going to cause crystallization in the erythritol solution is going above 50% erythritol to water. I can't say for certain that this is a substitute for the simple syrup in his recipe because I would have to look at the culinary science behind what he's trying to do. I'd say its worth a shot though if you really like frappuccinos!
CHYRA M LYNCH says
The thicker version of the syrup you made could probably work as a sugar free frappacino base. Babish mixed his 2 cups boiled water and sugar in a blender/vitamix with 2 TBS of xathan gum (yes tablespoons). It was really creamy and thick. I'm going to reheat the syrup I made from your recipe and mix in more xathan gum in my vitamix and see if I can duplicate it. Included here is the link for his video. His frap syrup starts at about 54 seconds in: https://youtu.be/exe_I-tnxpU. Going to make some cold brew coffee and mix some up with the sugar free syrup, some heavy cream and ice in my blender and see what happens. Wish me luck!
Kathy K says
Great recipe, can't wait to try it, now, make that bacon fat caramel recipe keto for me please. That sounds devine!!!
Sarah Penrod says
HA HA! I can make a keto caramel sauce but candies are a different issue. Sugar is a very special ingredient that has the ability to change its structure when it undergoes heat! That's how candy is made. Would you settle for a keto bacon fat caramel sauce?
Josée says
Hello, thank you for this receipe, because... MOJITOS! : ) I mixed the xanthane gum with the dry erythritol befre adding it to water, so there are no clumps!
Sarah Penrod says
That sounds awesome! ???????????????????????? I’m going to give that a try!
Jody Prestine says
I did that too, worked perfectly!
Lyn says
Thank you for this! I have been trying to make a sweet chili sauce and this just might do the trick!
BTW why do you say 1/4 of a 1/4 instead of 1/16?
🙂
Sarah Penrod says
???????? I say 1/4 of a 1/4 teaspoon because I’m afraid it isn’t immediately clear (to everyone) how to measuring 1/16. But most people have a 1/4 teaspoon measurer and it feels like more people would know what to do with that to get the amount I need them to achieve for the recipe to work. Just trying to get people from point a to point b, with as little confusion as possible!
Faith says
Thanks for this great recipe! I love making craft cocktails and this keto recipe is a game changer!
The Urban Cowgirl says
Glad to hear that Faith!! 🙂
Brenda Brown says
Thanks for a very useful recipe. Since we on the issue of crystallization, is it possible to use erythritol to make crystals using peppermint essence? My attempts to make mint-cacao choc chip ice cream are failing because the flavours blend together, not quite the same. I would like to get the peppermint crunch separate from the cacao flavour. Much appreciated.
The Urban Cowgirl says
Hi Brenda, you can certainly force crystallization by taking the erythritol to above 50%. Equal parts erythritol and water will certainly crystalize... now whether that will be the time of crunch you are going for I have no idea. It will be brittle and candy-like if that is what you want. Let us know if it works for you. 🙂 - Sarah
Aloe says
hi, I just replaced erythritol in my swiss meringue, but it didn't melt probably in the egg white with double boil method. I thought it should be ready but when my meringue is whisked, it tastes crystallised. Do you have any idea how to safe the meringue with undissolved erythritol? or have you tried to use the erythritol syrup into baking?
The Urban Cowgirl says
Have you tried powdered erythritol? They sell it but you can make it with granular erythritol in a coffee grinder. It looks just like powdered sugar. I see more and more keto bakers using it in their recipes. I would give that a try and then maybe try the erythritol simple syrup. Erythritol isn't quite as sweet as sugar, so your meringue (if it worked) would be less sweet than you are used to. Let us know what you decide! 🙂 - Sarah
Joshua says
I'm looking for a way to make keto soda pop, I don't much care about "mouth feel". Just looking for some syrup to mix with some flavors. Have you tried no thickener syrup? So eryth and water?
The Urban Cowgirl says
Hi Joshua,
So, they sell the soda extracts (dr.pepper, coca cola) at beer and wine making stores and online. I have a demo of how to make regular soda in my cookbook, Urban Cowgirl. I think it would be easiest to use this erythritol simple syrup and your favorite soda pop extracts blended together, and poured into carbonated water.
Joe B says
FYI - love this suggestion, and will be making it tomorrow...however side note: your comparison thickness photo is saying “Erythritol” when you meant to say “xanthan gum”. 😉
The Urban Cowgirl says
😛 Thanks Joe! Blogging is hard. 😀 - Sarah
Linda S. says
I followed the recipe but my syrup crystallized when I put it in the fridge...what happened?
The Urban Cowgirl says
Hi Linda! If you're certain you measured correctly then the only other factor I can think of would be evaporating too much water during the boiling process. All you need is to simmer for just a few minutes until the erythritol is fully dissolved into the water. If your batch boiled for awhile, too much water might have evaporated disrupting the formula of 1:2 erythritol to water ratio. That is the only thing I can think of since its such a simple recipe. Please try again and come back and let us know how that worked out for you. Thanks! - Sarah 🙂
Krista Jablonski says
I steeped butterfly pea flowers while making so I can have pretty cocktails all spring!! I can't wait to add this with a touch of lemon juice to see the color changes!
The Urban Cowgirl says
Did you do it? We wanna see! Tag us on social media @UrbanCowgirl 🙂
CarbZealot says
I am considering making an even thicker version to use as a binder in homemade Keto snack bars. I've been buying the Atkins bars but Whole Carb numbers on those are high so I want to try making my own.
Have you ever tried extra extra thick?
The Urban Cowgirl says
The first one I made was very thick! I didn't know how much xanthan gum to use so my first batch was THICK!! I wanted a thinner syrup for cocktails but you can def make it thick. I dont know if it will hold a bar together because erythritol syrup isnt really sticky like sugar, but its worth a shot!! 🙂 Sarah
Michelle says
Yay, sugar-free lemonade made with this simple syrup and lemons! I wondered how it could be done without sugar. Thanks!
Jessica Pilat says
I'm gonna use it to make homemade limoncello!
Sheri H Tomlinson says
Interested if you made the limoncello with this simple syrup? If so, can you share your recipe, please? TY
Sarah Penrod says
Yes, I second this!! Sounds delish! I miss limoncello so much.
Carol J Klos says
Just made this. I'm a bit of a "risk taker" so I added some chocolate extract after I took it off the heat. Iced coffee, splash of cream, this syrup, and zero carb iced mocha !!!!!!!
The Urban Cowgirl says
That sounds divine! I've never tried chocolate extract but I love a good iced mocha!
Karis says
Can you add flavorings or extracts? Like mint or vanilla? How much?
The Urban Cowgirl says
Hi Karis,
There is a video above where I show how I made coffee syrup. You just make the simple syrup first and then add a little vial of extract. The ones i buy are sold by the dram and are highly concentrated. You can find them at Hobby Lobby or on amazon. I linked them in the Youtube description. Happy Cooking!
Lory says
Hi! Also wondering if the syrup will work in fat bombs? It's the whole oil and water don't mix thing. My fat bombs were coconut oil, peanut butter and cocoa.
The Urban Cowgirl says
I think you could just use powdered erythritol for that. Its really easy to make your own in a coffee grinder, or they sell it now. I prefer to just make my own though.
Scot says
Going to try this recipe for mint juleps! How would incorporate the mint and how much? Thanks!!
The Urban Cowgirl says
Hi Scot! I would add ounce for ounce the same as your favorite recipe and go from there. I believe the mint is muddled into the bottom of the glass in the beginning, so you don't have to put it in the erythritol simple syrup.
Alicia says
I'd love to make this and put in some ground culinary lavender. Any suggestions for how to incorporate the lavender?
The Urban Cowgirl says
Hey Alicia! You need to boil the lavender buds in the syrup for 2-3 minutes, steep for 4-5 minutes, and then strain the buds out. I would start with 2-3 T. of fresh lavender buds. Let us know how it turns out! Cool idea!!!!
Jessica Sobania says
I would like to make my own Keto (non-splenda) syrups...like Torani. How much flavored extract should I add to this recipe for that?
The Urban Cowgirl says
Hi Jessica,
I did that in the Youtube video and it depends on the extract. The little ones I got at hobby lobby are HIGHLY CONCENTRATED. I got a butterscotch flavor and used 1 vial. The grocery store extracts are not as concentrated so you would need to use more in theory. In the youtube video there is a link to the extracts I used and I would try that brand. It can be purchased on amazon and they have many flavors. Happy Cooking! - Sarah
Tammy says
I added fresh ginger and a dash of cayenne pepper boiling made the best ginger syrup for my bourbon penicillin recipe. Can't wait to try lavender, mint and basil.
The Urban Cowgirl says
Oh my goodness that sounds amazing!
Kirsty Bonner says
Just made this. So happy to have a liquid alternative without Stevia. (I don't like the taste either. )
Just made some choc and had heaps of trouble getting the erythritol to dissolve. Will try again with this. Might make a thick one (as I really don't want much liquid added if that makes sense.
Have just made the simple sugar syrup and look forward to seeing it NOT crystallise and allow me to have a whisky sour again too.
I made strawberry jam the other day and it's completely crystallised (although it tastes and looks amazing when done) - so I wonder if somehow I could use a thick syrup for that? Hmmm the mind boggles. Haha. Experimenting experimenting!!!!
The Urban Cowgirl says
WOW!!! That is a lot of experimenting! Happy Cooking Kirsty!!
Sam says
Just wanted to say....this is genius! Thanks so much! Is 2pm to early for a keto whiskey sour?! ????
The Urban Cowgirl says
NO WAY!!! 🙂 Got to taste the final product!!! FOR SCIENCE!
Christine Phillips says
Hi there. Super excited about this recipe for monitor and other cocktails. But when I made it mine turned a brownish color. Any thoughts?
Sarah Penrod says
Hey girl, I know exactly what happened because I making a YouTube video for this recipe right now and mine turned brown. The brand of a erythritol called swerve turns a tan color when you make this recipe. An Amazon brand of erythritol called Anthony’s erythritol turns out completely clear. I have no idea why but it happened to me too!!
Ricki says
You didn't write how to store the syrup. Mine went bad on the shelf. Ideas?
The Urban Cowgirl says
Swerve brand erythritol turns tan. Anthony's Erythritol stays clear.
Swoutie says
A quarter of a quarter of a teaspoon?! For real?! Surely you could leave it out? It is a piddling amount and I think this is a load of nonsense.
Sarah Penrod says
???? Have you made it? No, you can not leave out the xanthan gum bc that is what thickens it. All you need is a quarter of a quarter teaspoon. Please read the blog again if you don’t understand why.
☹️ Please don’t leave negative reviews for recipes that you haven’t made. It’s rude and it only prohibits people who need the recipe from finding it.
Atalanta says
You’d be surprised how little xanthan gum is needed! I thickened some sugar free coffee syrups to use as topping syrups and, if I recall correctly, the ratio was 2g xanthan gum to 200g syrup.
The Urban Cowgirl says
Yes, only a little bit is needed because this recipe is relatively small. I mean were only making about 2 c. of simple syrup. I'm glad it worked for you Atalanta! 🙂
LeAnn says
Hi! Did you warm up the syrups prior to thickening them? I came to this thread bc I was wanting to figure out how to thicken sf syrups. Thanks for any help you can provide! 🙂
The Urban Cowgirl says
Leann,
Absolutely. Add the xanthan gum first and whisk well. You then need to heat it until the erythritol dissolves fully into the water. Boil for 1 min and then let it cool. Any xanthan gum that doesnt dissolve can easily be shaken up into the simple syrup. I use a mason jar and a lid to shake it. Use more xanthan gum for thicker syrups and make sure to check out the video above. Thanks for dropping by! - Sarah
JP says
So I want this to work so much, and it does, if it stays at room temp. It seems to re-crystalize if it gets chilled and then brought back to room temp, and it seems to also never crystallize if it stays at room temp, and eventually does (I assume because of normal refrigeration temperature fluctuations inside the "fridge") when refrigerated... does anyone have a safe idea on how to make this something that wont crystallize after temperature cycles of refrigeration and room temp or just time stored at refrigeration?
I've used several erythritol brands, fwiw.
Great though thank you!
Veronica says
Hi! Thanks so much for sharing this recipe. I’ll definitely be trying it soon. I’m new to using Erythritol in cooking and baking. I like the idea of grinding my own Erythritol to make powdered, as it’s cheaper than buying the already-powdered version and is more versatile for recipes without the grainy texture. I wondered if you could tell me how much of my powdered Erythritol I would use if a recipe called for 1c granulated? Thanks!!
Cecily Reading says
Swoutie, I'm really appalled that you would give a 1-star rating for a recipe that has been tested and the author feels it's an important ingredient for thickening the syrup to the correct consistency ! You have not even made it! I have no respect for this comment and I wish that you could somehow revise it. I'm not an official blogger but I create keto recipes a lot and I know how much work goes into them and also how much work goes into sharing them. Please show your appreciation and focus on gratitude!
Veronica Torres says
Do you have to refrigerate?
Sarah Penrod says
No but you can!
Susan says
Thanks for the great idea. I’ve been looking for a way to sweeten raspberry white chocolate fat bombs, since the powdered erythritol crystalizes as they harden, creating a nasty mouth feel. Do you think this syrup could work in fat bombs?
Julia LeeAnne Maupin says
Thank you so much for this, I plan on adding bee pollen for a honey alternative. Looking forward to experimenting with this and your hard work as my base.
The Urban Cowgirl says
Thanks for stopping by Julia! 🙂
IRIS LEWIS says
Thanks so much for sharing your knowledge. I'm going to try this recipe to make pancake syrup.
God bless you and your family
iris lewis
Sarah Penrod says
Thank you Iris! Hope this recipe really helps with your keto/ no sugar lifestyle. ????????
Kristin says
Can I make this without the sweet drops? Is it sweet enough? When I first read it I thought they were optional and upon rereading I’m thinking they’re not.
Sarah Penrod says
It will work but it will be less sweet. You can add an alternative keto/low carb sweetener if you want. Just don’t go over 50 % erythritol and use the xanthan gum to thicken to your desired viscosity. ????????
Recina Kudebeh says
Do you refrigerate this?
The Urban Cowgirl says
Yes maam!
Catherine Ross Co says
I really miss brown sugar milk tea (one of those asian milk tea brands in particular, Tiger Sugar) and I'd be really happy if I can come close enough to creating a keto alternative. I also miss eating Filipino Taho (silken tofu with brown sugar). I miss the taste of brown sugar in general! Have you ever tried making "brown sugar syrup" using brown eryhritol granules?
Farinaz says
This is amazing, I'm going to try making it now. Thanks so much!
Nicole says
How is this stored? Refrigerated?
Nicole says
Do you refrigerate the final product? How is it stored?
Sarah Penrod says
You don’t have to but I would. For example, I used mine for months on the counter top and then one day I stored it under my liquor cabinet in the dark. I found it 2 months later and there was a little fuzz on top of it. But I made a bunch yesterday for the YouTube channel and it’s sitting out on the shelf and I’m not worried about it. I will refrigerate it if I find I’m not using it often. Also, I use it for margaritas so I just prefer it cold.
Lynnsy says
Trying this with an erythritol Monk fruit blend! Have you experimented at all with them?
Sarah Penrod says
Hey! I think you”ll be fine. In fact, you might be able to go equal parts sweetener to water. Erythritol can’t do that bc it will crystallize. Let us know how it turns out. ????????
Connie says
I make simple syrup for coffee syrups and was having a heck of a time making it with erythritol! Thanks for the advice, I’ll try again.
The Urban Cowgirl says
I'd love to see a photo of what you're doing. That might be something I can share with readers. Do you have a social media account where you share photos of your creations? - S
Randolph Barr says
You're syrup recipe is the BOMB!! I used Pyure as a sweetener, added maple, vanilla extract., and Bam!! It was amazing!! I also added some Kerry Gold Pure Irish butter. You now have a new sub, to your site, and tube channel.
The Urban Cowgirl says
YAY! I am so excited to hear that it worked and now I am going to try your recipe! 🙂
Barb says
This sounds awesome.
Can you add a maple flavouring (l8e maple pine) to convert it to pancake syrup?
The Urban Cowgirl says
Yes you can! I use the maple syrup flavoring in the baking aisle. 🙂
Kita says
Hi, thanks for this recipe! I plan to use it soon.
Do you think your too thick version can be used as a substitute for HFCS ( high fructose corn syrup), b/c of it's thickness? I would like to make some Keto friendly gummie bears.
Sarah Penrod says
Wow. Great Question! I think it would work fine because the corn syrup in the original recipe doesn’t serve a chemical reaction need (like it does in making caramels). My fave erythritol simple syrup ratio that comes out just like normal SS is 1/16 xanthan gum. So I’d start there and bump it up a little, but not much. Please let us know if that works for you! Such an interesting request!! ????
Vicky L Jones says
I think people need to be very careful with erythrinol. They need to try it a little at a time. I ate some ice cream with it in it twice. It is good bc it tastes so much like it is sugar I was so exited. Bit, it really started giving me doarrhea, gas and stomach cramps
So unfortunately, I have layed off of it!