Zero Carb Golden Pancake Syrup

Easy to make Zero Carb Golden Pancake Syrup is the only pancake syrup recipe you will ever need for your low carb or keto diet.

The morning I first poured Zero Carb Golden Pancake Syrup on my pancakes I was so happy!  I mean dance-around-the-kitchen-with-the-jug-of-syrup-happy.

Last summer my SIL made Buttermilk syrup that was so good you mostly just wanted to forget the pancakes and get out a cup.  My quest has been to develop something like this nectar but without all the carbs.

Easy to make Zero Carb Golden Pancake Syrup is the only pancake syrup recipe you will ever need for your low carb or keto diet.

Imagine my surprise when after totaling up the nutrition facts on my latest new  recipe attemptI discovered that it was zero carbs.  (Well okay, if you drank about 3/4 of a cup it would add up to 1 carb.  But that's not in my plans. 🙂 )

The taste of this syrup is buttery, rich and sweet.  The texture is just the right balance between pour-able and thick.  It clung to my pancakes and smelled like syrup heaven.

You can get my low carb Success Pancake recipe here. Or try the low carb Waffle recipe, here.

Easy to make Zero Carb Golden Pancake Syrup is the only pancake syrup recipe you will ever need for your low carb or keto diet.

Cooking tip:

'Powder the Swerve even more in a bullet blender before adding to the ingredients. Swerve has a tendency to be somewhat granular in liquid.'

You serve the Zero Carb Golden Pancake Syrup warm and it re-warms well.  Just be certain that you keep it in between uses in the refrigerator in a microwavable container.

It lasts about 2 weeks in the fridge.  But it will disappear before then.  Enjoy! - Laura

5 from 2 votes

Zero Carb Golden Pancake Syrup

Easy to make Zero Carb Golden Pancake Syrup is the only pancake syrup recipe you will ever need for your low carb or keto diet.
Course Breakfast
Cuisine American
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 24 Tablespoons
Calories 43 kcal
Author Laura_Hickman


  • ½ cup butter
  • cup powdered swerve
  • ¼ cup cream
  • ¼ cup water
  • 1 tsp. cider vinegar
  • tsp. salt pinch
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • ¼ tsp. maple flavoring optional


  1. In a medium sauce pan, melt the butter.
  2. Add the Swerve, salt, cream, water and vinegar.
  3. Stir and bring mixture to a full boil.
  4. Allow it to boil 1 minute.
  5. Remove from the heat and stir in baking soda and vanilla and/or maple flavoring.
  6. It will foam up a lot when you add the soda and flavorings.
  7. Serve it warm over your favorite low carb pancakes or waffles.
  8. Keep syrup in a container that can be used in both the microwave and the refrigerator.
  9. Keep the syrup in the refrigerator between uses for up to 3 weeks. Stir and gently rewarm when needed before serving.
  10. Makes about 1 ½ cups or 24 – 1 tablespoon servings

Recipe Notes

Notes You may wish to further powder the swerve in a bullet blender before adding to the ingredients as Swerve has a tendency to remain granular in liquid. Nutrition Information Serving size: 1 T. Calories: 43 Fat: 4.8 Carbohydrates: 0.1


46 thoughts on “Zero Carb Golden Pancake Syrup

  1. This recipe was delicious, but when I went to reheat it, the butter had separated.

  2. Kat Brown says:

    Please tell me about the syrup container. It’s fantastic. Where can I get one? Thanks!

    • It’s from a set of pitchers I purchased years ago and sadly there is no branding on it. The one closest in size and style I found has a white lid and can be found here. Or — When I’m trying to find something that has a vintage style I go to thrift shops…so much there and you never know what great thing you’ll find. 🙂

  3. hodgepodgespv says:

    What is Swerve? If it is an artificial sugar, can I use beat sugar instead?

    • I hope I understand your question correctly. Here are my thoughts:
      Swerve is defined as: ‘Swerve sweetener is a good, zero calorie substitute for sugar. It is a reasonable alternative to sugar for use in coffee, tea, and even for some baking purposes. Swerve’s main ingredient is erythritol but also has a proprietary blend of ‘oligosaccharides and natural flavors.’ The carbs in it are sugar alcohols that are not used by the body and do not impact blood sugar.’
      Beet sugar is a type of table sugar with a high glycemic index and it does impact blood sugar levels. Will beet sugar work in this recipe? Probably. But it will no longer be low carb.

  4. […] borrowed this recipe from Laura Hickman, but used granulated Swerve and left out the maple […]

  5. , I made this today and the flavor is amazing! However the texture came out really grainy instead of smooth like regular syrup. Is that what it supposed to be like? If not what do you think I did wrong? I’m wondering if I left it on the heat too long

    • Did you use regular Swerve? Regular Swerve can be tricky in liquid. But the powedered version usually turns out smooth. You may wish to consider putting it in a bullet blender dry and powdering further before cooking. 😉

  6. I made this recipe and LOVED it, only my nutritional information was quite far off. I used powdered swerve, which has 3 carbs per tsp. 2/3 cup is 32 tsp, which works out to 96 carbs for the recipe or 4 per serving. My calories work out to the same as what is shown in your recipe. Is there something else I’m not taking into account in this calculation? I’d love to be able to use this recipe as more than the occasional weekend treat!

    • The only ‘carbs’ in Swerve are from erythritol. These are not used by the body and do not impact blood sugar. Here’s a quote from an article: … However, if erythritol is the only sugar alcohol listed, subtract all of the grams of sugar alcohol….” If you’d like to read the whole article: Diabetes Forcast.

  7. Will cream cheese or almond milk be okay as a subsitute for the heavy whipping cream?

  8. I might add that I did use a sweetener comparison/conversion for amounts.
    It was rather handy.

    Hope posting the link was ok 😉

  9. Just made this.
    Sub’d Erythritol for swerve (had to powder it myself 😉
    Used salted butter (I like savory and sweet)
    Didn’t have the maple extract, so I made half a recipe just in case, but I like it, so I see more in my future ;-).
    Thank you for this.

  10. I have Stevia raw, would work instead of the swerve how much should I use?

    • With this recipe, it’s a chemistry thing. I know that the swerve will thicken up somewhat after cooking, but I’m not at all certain stevia would work.

  11. CHANTAL ANNETT says:

    How long does it keep in the fridge would you say?

  12. This would be good except it strongly tastes like baking soda! It was so good until I added that to it. Am I alone?

  13. Janey Gomez says:

    I used xylitol as I use that in baking low carb and it works great and I never have aftertaste, but wow in this I could really taste it. I think I will try it again and reduce the amount and naybe combine with a few drops of a liquid stevia. Do you ever cook with xylitol? I am new to low carb baking but have had a lit of success.

  14. AnneMarie Battis says:

    Cider vinegar… Is that like Bragg’s Apple Cider Vinegar?

  15. I just wanted to let you know that his recipe rocks!
    I had family visiting & my SIL made a double batch of LC waffles & I made your syrup. We both did a happy dance around the dining room table! We froze the extra waffles & today I had the best leftover lunch ever! I almost licked my plate!!

  16. Add the water at the same time as the cream?

  17. What kind of cream?

  18. Jennifer Smith says:

    Hi, I was looking into maple flavoring and wanted to know what brand you use? All the options I’m finding have carbs in them. Since the recipe says optional for maple flavoring, does that mean it’s not included in your zero carb calculations? Thanks so much!

  19. Would ghee work instead of butter?

  20. Do you know how long this will keep in the refrigerator?

  21. Hi Laura, I am new to low-carbing and found you through Pinterest. I made your yummy pancakes this morning and they were so much better than the egg/cream cheese Atkins recipe. I also made this syrup and it was delicious. I haven’t been able to find powdered Swerve (and didn’t want to wait on Amazon), so I used Splenda today. I’ve been trying to do some research and it seems the Splenda may have more carbs/ net carbs than the Swerve. Do you know? I can’t figure it out & I’m trying to learn. Thanks!

  22. Do you think this could be frozen?

  23. Laura, I just made the syrup with Splenda. Because I don’t have the Swerve to compare, I am not sure if it tastes just like yours. But I think it tastes pretty good, and I will happily use it on my french toast. Thanks so much for the recipe!

  24. How necessary is the maple flavoring? I can’t find it at my local whole foods (honestly I have no idea what I’m looking for. I would assume it would be with vanilla extract.) I really want to make the syrup but worried if the taste will be as good.

  25. I do not have access to Swerve. Will Truvia, or the like do?

  26. Tyke Daniels says:

    Interesting, why the baking soda?

    • Thanks for asking! Surprisingly, baking soda is often used in candy-making (and syrup) recipes. The reason being is that it adds a certain amount of air that helps to ‘lighten up’ the overall structure (as in peanut brittle) and helps the ingredients to stay emulsified. You could possibly leave it out, but it would definitely change the texture.