Quick Keto Corn Syrup

Quick Keto Corn Syrup

Yield: ¾ cup

Net Carbs: 0g
Fat: 0g
Protein: 0g


  • ¾ cup water
  • ¾ cup Monksweet sweetener or equivalent natural sugar-free sweetener
  • ½ tsp butter extract
  • ½ tsp vanilla extract
  • ½ tsp maple extract (optional: add for darker ‘corn’ syrup)
  • 1 tsp xanthan gum


  1. Pour water into a medium-sized microwave-safe bowl and microwave on high for 2 minutes.
  2. Whisk in sweetener until completely dissolved.
  3. Microwave water and sweetener mixture for an additional 30 seconds.
  4. Whisk in extracts.
  5. Sprinkle xanthan gum over the top as you whisk mixture, ensuring that it dissolves completely.
  6. Allow to cool at room temperature for the mixture to develop into a thicker texture.


Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

    1. Hi Brian! The keto corn syrup can be stored in a glass jar or other airtight container in the refrigerator for several days, if not a couple of weeks.

  1. This is great!, I use to have corn syrup all the time when I was little, until I found out how really bad it was for your health.

  2. Do you think this recipe would work for caramel corn? I’d rather not use the high fructose corn syrup.

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