Our Sugar-Free Vanilla Syrup is an easy recipe with ZERO CARBS. The syrup is ideal for flavoring, smoothies, coffee, lattes, and milkshakes, just add 1-2 tablespoons.
This sugar-free vanilla syrup recipe is a great base to make other flavors; want strawberry, just swap out the vanilla for strawberry essence. It’s that easy!!
Note: xylitol is toxic to dogs, Fifi Fluffypants does not need this syrup in their life.
Can you substitute the xylitol for erythritol/swerve/natvia? Short answer, no. Erythritol-based sweeteners will crystallize when cooled and the syrup won’t be syrup.
This Sugar-Free Vanilla Syrup recipe makes approximately 1 ½ cups which is 24 serves. 1 serving is 1 tablespoon with zero carbs!
Store your Sugar-Free Vanilla Syrup on the counter for up to 2 weeks.
Sugar-Free Vanilla Syrup Ingredients
- ¾ cup of Xylitol
- 2 teaspoons of Vanilla Essence
- ⅛ teaspoon of Xanthan Gum
- 1 cup of Water
How to Make Sugar-Free Vanilla Syrup
- Place the xylitol, vanilla essence, and xanthan gum into a small saucepan and whisk. Add the water.
- Bring to a boil and simmer for 2-3 minutes until it starts to thicken.
- Set aside to cool before storing in an airtight container
Sugar-Free Vanilla Syrup (1 Calorie & Zero Carbs)
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Ingredients
- ¾ cup Xylitol
- 2 teaspoons Vanilla Essence
- ⅛ teaspoon Xanthan Gum
- 1 cup Water
Instructions
- Place the xylitol, vanilla essence and xanthan gum into a small saucepan and whisk. Add the water.
- Bring to a boil and simmer for 2-3 minutes until it starts to thicken.
- Set aside to cool before storing in an airtight container
Nutrition
Where to use this tasty syrup?! Try adding to some of these Keto recipes;
To make a larger batch of this Sugar-Free Vanilla Syrup recipe adjust the servings above.
Can i use stevia in place of xylitol?
Hi Kacey, stevia has a funny taste that won’t suit the recipe. Sorry.
Hi there, could psyllium be substituted for the xanthan gum?
Hi Joann, no, sorry, that won’t work, psyllium doesn’t dissolve like xanthan gum does. Sorry.
Is the vanilla flavor strong? And is it overly sweet?
Hello Bently, the vanilla syrup strength depends on the amount you use, it is quite sweet if you use a lot but if you just use a little it is not at all.
Nice recipe! I like mine a little sweeter too, so added 15 stevia drops.
Hi Crista,
Thank you so glad you like it.
Delicious! Makes my morning matcha latte so much yummier without the guilt, and I love knowing exactly what I am putting into my body, unlike with store bought syrups.
Though for those with a bit more of a sweet tooth like me, I personally recommend using 1 Cup of Xylitol instead of 3/4 Cup, as the sweetness is a bit more subtle in the recipe given than most syrups.
Though, it’s really just down to preference, nothing wrong with the recipe by any means!
Reccomending this recipe to all my friends! 🙂
Thank you for your kind words, James. I am also a fan of adding vanilla to my matcha latte, or almost any drink for that matter!
Why the xantham gum? What does it do?
Hi Ryan,
The xanthan gum is a thickener which makes the syrup less like water and more like syrup – without it, you’ll just have sweet water.
I never left a comment on a food blog before but I just made this and it was PERFECT. Such a nice flavor, perfect consistency, simpler recipe than others I’ve seen, just great all around. Thank you so much for this recipe and saving me from buying some $25 bottle of who knows what on Amazon. Xo
Thank you Tammy, your comment really made my day!
I’m so glad that you are enjoying the syrup 🙂
Can you change the Vanilla Essence to other flavors, like Lemon, for tea, peppermint for coffee, or others?? Thanks!!
Hi Brenna,
Of course you can! We also have a recipe for Pumpkin Spice Syrup if you are missing those lattes!
Can you substitute the xanthen gum for any different thickeners and achieve the same result?
Hi Erica,
I have not tried other thickeners so I can’t be of much help there. Guar gum should work well, but I would not recommend using gelatine. If you try something out, I’d love to know how it goes!
Hi,
What is the purpose of the xanthan gum? Is it used to thicken this into a consistency similar to honey? Or does it have a different purpose? I am interested in a syrup recipe for my coffee, so ide prefer a thinner syrup (something more like the consistency of water or store-bought coffee syrups). Do you think I could leave the xanthan gum out?
Thanks!!
Hi Elizabeth,
The xanthan gum thickens it to the consistency of store-bought syrups, without it, it will be just like water. If that’s what you prefer, you can leave it out.