Dark 'corn' Syrup

8 Servings


2 cups –water

1/4 tsp –xanthan gum

5 tsp –lemon juice

1 cup (divided) –sukrin gold

(use your favorite

sugar substitute –

change the macros)


  1. In a small pot add 1/2 cup and 2 Tbsp of water. Stir until well combined.
  2. Heat over medium-high until sugar is dissolved. 
  3. Meanwhile, in a separate pot, bring the remainder of the water to a boil then add it to the dissolved sugar mixture, slowly. If you pour too quickly, it will bubble over. You must go a bit at a time.
  4. Now you can add the remaining ingredients: sugar, lemon juice and xanthan gum. Be sure to stir until well combined. ***TIP*** When adding the xanthan gum, add it a bit at a time so that it does not clump up. 
  5. Reduce heat to low heat and simmer for 45 minutes.
  6. Allow to cool 5 minutes then strain syrup into an airtight container. Do not put the lid on your container until the syrup has completely cooled (approximately 1 hour).

Tips / Suggestions:
I prefer to make the syrup a day or two ahead since it does take a while to make.


Keto With Lee


Dark ‘corn’ Syrup


Nutrition Facts


** Please note: These Macros are estimates according to the ingredients I used. ***