Sunday, March 15, 2020

Maple Syrup Taste Test: 4 Home-Made vs. 4 Store-Bought, all Low-Carb

Following up on my French Toast post, I wanted to try find a good zero-carb maple syrup to go along with it. On Reddit, u/botrock22 recommended All-u-Lose; I also found several other brands on Amazon that looked pretty good. I also did a search for low-carb or keto maple syrup recipes and found a couple that looked promising.

To figure out which I liked best, I decided to do a taste test.


I assessed each syrup on the following factors:
  • Calories
  • Net carbs
  • Ingredients
  • Cost
  • Taste 
  • Texture

Here's the results:

Note: After I bought it, I noticed the Sweet-Like-Syrup brand uses isomaltose as the sweetener. Isomaltose is not low carb (GI = 35), so I didn't try it.

For me, homemade version #2 (24 wt% water) was the clear winner, probably because it was adjusted to my taste preference. It had a strong maple flavor, was thick enough to cling to the french toast while still spreading easily, and didn't have any unpleasant aftertaste. It was also extremely easy to make and cheaper to boot. I'm going to start keeping a batch around for French toast, pancakes, and other deserts.

I've included the recipe below if you want to make it yourself.

Hope you enjoy it!

- QD

Low Carb Maple Syrup

Yield: ~500 mL
prep time: 1 Mcook time: 35 Mtotal time: 36 M


  • 250 g allulose
  • 5 g molasses
  • 80 g water
  • 2 tsp. maple extract
  • 1/2 tsp. vanilla extract


How to cook Low Carb Maple Syrup

  1. Combine allulose, molasses, and water in a pot. Bring to a boil and reduce heat to a simmer.
  2. Cover and simmer for 15 min., then let cool for 20 min. and stir in the maple and vanilla extracts.
  3. Transfer to a sealable container and serve or store.
Net Carbs(grams)
Calculated per tablespoon.
Created using The Recipes Generator

No comments:

Post a Comment