How to Make Sugar-Free Hazelnut Syrup (Step-by-Step)
Here's an easy method I use to make a smooth, sugar-free hazelnut syrup that works well in hot and iced drinks.
Equipment
- Small heavy-bottom saucepan (1–2 qt)
- Heatproof whisk or silicone spatula
- Measuring cups & spoons
- Kitchen thermometer (optional, helpful)
- Fine‑mesh strainer + funnel
- Clean glass bottle or jar with tight lid (a pump bottle is great)
Ingredients
- Water – 1 cup (240 ml)
- Sugar-free sweetener – 1 cup (about 200–220 g): allulose, erythritol, or a monk fruit blend
- Hazelnut extract or hazelnut flavoring – 1 to 2 teaspoons
- Optional: vanilla extract – ½ teaspoon for warmth
- Pinch of salt – 1⁄16 to 1⁄8 teaspoon to round the flavor
Instructions
- Step 1) Measure & choose your sweetener: Allulose gives the silkiest keto hazelnut syrup (minimal re‑crystallizing in the fridge). Erythritol works, too. But expect some crystals unless we add a small helper later.
- Step 2) Combine water and sweetener: Add 1 cup of water and 1 cup sweetener to the saucepan off heat. Next, whisk until there are no dry pockets; this prevents gritty spots later.
- Step 3) Heat gently to dissolve: Set to medium heat and stir until completely clear, about 3–5 minutes. You want steam and tiny bubbles around the edge. So, no rolling boil, or the flavor can turn harsh.
- Step 4) Brief simmer for stability: Let it simmer 2–4 minutes (thermometer target 185–200°F / 85–93°C). You’re not caramelizing; you’re forming a stable syrup base that won’t separate as easily.
- Step 5) Flavor it off heat: Turn off the burner. Afterward, stir in 1 tsp hazelnut extract, taste, then bump up to 2 tsp if you want a bolder, roasted‑nut punch. You can add ½ tsp vanilla (optional) and a pinch of salt to round the sweetness.
- Step 6) Reduce crystallization (if needed): Using mostly erythritol? Whisk in 1–2 Tbsp allulose (if you have it) or 1 tsp vegetable glycerin. This small tweak keeps the low‑carb hazelnut syrup more pourable after chilling.
- Step 7) Cool, strain, and bottle: Cool 15–20 minutes. Next, strain through a fine‑mesh sieve into your bottle using a funnel. You should label the date; it looks small, but it saves you guesswork later.
- Step 8) Store correctly: Refrigerate up to 2–3 weeks. And remember to shake before each use. Some flavor compounds settle; that’s normal.
- Step 9) Dial in strength: Test ½–1 oz (15–30 ml) in a latte or cold brew. If the taste is too subtle, add ¼ tsp more extract to the next batch. If too bold, cut the extract by ¼ tsp and lean on the vanilla for softness.