How to Make Sugar-Free Vanilla Syrup (Step-by-Step)
Here’s the quick, no-fuss method I use to make a clean, tasty sugar‑free vanilla syrup. It's fast, consistent, and perfect for keto drinks.
Equipment
- Medium saucepan
- Whisk (silicone if you’ve got it)
- Measuring cups & spoons
- Fine‑mesh strainer (optional, for vanilla bean)
- Funnel + clean glass bottle/jar with lid
Ingredients
- Water: 1 cup (240 ml)
- Low‑carb sweetener:
- - Best texture: 1 cup allulose (200 g), or
- - Balanced: ¾ cup allulose + ¼ cup erythritol, or
- - Convenience: 1 cup monk fruit/erythritol blend
- (Stevia note: use a stevia baking blend; pure liquid stevia is too intense—add only drops to taste along with allulose for body.)
- Pure vanilla: 1–1½ Tbsp vanilla extract or 1 whole vanilla bean (split + scraped)
- Pinch of salt (about 1⁄16 tsp) to round the flavor
Instructions
- Step 1) Combine & dissolve: Add 1 cup water and your chosen sweetener to the saucepan. Next, set over medium heat and whisk until the sweetener fully dissolves and the mixture looks clear. You don't want gritty bits; this is your base for a smooth, sugar-free vanilla syrup.
- Step 2) Gentle simmer: Let it reach a soft simmer (tiny bubbles), then hold it there for 2–4 minutes to slightly concentrate. Also, don't let it hard-boil; we’re making vanilla syrup and not caramel.
- Step 3) Vanilla time: For vanilla extract, remove the pan from heat and stir in 1–1½ Tbsp; heat can dull aroma, so add off‑heat. For a vanilla bean: scrape seeds into the syrup, toss in the pod, cover, and steep 10–15 minutes for a café‑level punch.
- Step 4) Season & balance: Whisk in a small pinch of salt; it tames any sweetener edge and makes the vanilla pop. You want to taste and adjust to your liking.
- Step 5) Strain (if needed): If you used a vanilla bean, strain through a fine‑mesh sieve to catch the pod and any larger flecks (I leave tiny specks; they look fancy). Next, press the pod to grab every drop.
- Step 6) Cool & bottle: Let the syrup cool 20–30 minutes, then funnel it into a clean glass bottle or jar. You should label it for future reference.
- Step 7) Store smart: Refrigerate up to 2–3 weeks; shake before each use. If erythritol crystals show up (it happens), warm the bottle gently in hot water and stir in 1–2 Tbsp hot water, or next batch lean more toward allulose for a smoother low carb vanilla syrup.