Dairy Free,  Gluten Free,  Nut Free,  Recipes,  Sugar Free

Xylitol Sugar-Free Simple Syrup

Xylitol Sugar-Free Simple Syrup
Xylitol Sugar-Free Simple Syrup

I love Xylitol. You’ll notice, we don’t really use any other sugar-free substitute around these parts. I just can’t get behind the taste of most sugar replacements. Xylitol, on the other hand, passes the test. Most people I’ve baked for can’t taste the difference between it and regular white sugar.

It does have 2 problems. The first is it’s dangerous for pets, especially dogs. So be sure to keep anything containing Xylitol far out of reach of pets and well labeled. If your pet does accidentally get into xylitol, it’s best to take them to the vet immediately. You can also visit this site for more information, we are not affiliated with them, but I have found it very helpful in the past.

The second problem is the real reason for today’s recipe. Xylitol does not dissolve easily.

This fact makes it hard to use when sweetening anything, and if it’s not going to get nice and hot for at least a few minutes, forget about it. The solution? Make it into a nice smooth syrup! It’s crazy easy!!

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For this recipe, we are using a 2:1 ratio of Xylitol and water. This will give you a very sweet, concentrated syrup so use it sparingly. At this ratio, when the syrup is kept in the fridge, it will be about the same consistency as honey at room temperature. If you are looking for a less concentrated simple syrup, like what you typically use in cocktails, use a 1:1 ratio.

Now that you have this great simple syrup, you can use Xylitol in lots of ways. Sweeten tea and coffee, or use it in lots of recipes. Check back later for lots of recipes that use this syrup, like “honey” mustard dressing, granola, and even chocolate.

Please note that while Xylitol is a sugar-free sweetener, it IS NOT carb free and therefore, not helpful for Keto dieters, and diabetics should still watch how it affects blood sugar levels and discuss the use of this sweetener with your own physician. 

Once this syrup is made, it will only keep for a few weeks and then it crystallizes.  You can heat it again to melt it, but at this point, it will just crystallize again when it cools.  I suggest making what you need shortly before you plan to use it.

*Again, DO NOT ALLOW PETS TO CONSUME XYLITOL – After posting this recipe, I learned that xylitol is extremely toxic to pets so PLEASE keep it away from the fur babies!  Don’t even let them have foods that contain xylitol, or any artificial sweetener. 

4 from 1 vote

Xylitol Sugar-Free Simple Syrup

An easy to make, sugar-free simple syrup to use in recipes that call for simple syrup, AND it really tastes like sugar!

Course Dessert, Drinks
Cuisine American
Keyword sugar free simple syrup, xylitol simple syrup, xylitol syrup
Prep Time 3 minutes
Cook Time 9 minutes
Total Time 12 minutes
Servings 12
Author Parsley & Thread


  • 2 cups Xylitol
  • 1 cup Water


  1. Place your 2:1 ratio of Xylitol and water into a pot. Heat on med-high stirring frequently until it comes to a boil. Reduce your heat to medium, simmer for 5 minutes.

  2. Set aside to cool completely before transferring to a container of your choice. If the Xylitol separates while cooling, return to a boil and simmer for 1-3 minutes. 


  • Susan

    How much simple syrup instead of xylitol crystals? Since xylitol doesn’t dissolve, I want to use the simple syrup version if it in recipes. Also, what do you do when it starts to re-crystallize after a few weeks? I tried letting the jar sit in hot water, but it just goes back to crystals when it cools. I had to make a new batch and toss the old batch. Thank you for this wonderful recipe!

    • admin

      Susan, thanks for your post and good questions. Yes, this syrup does re-crystallize after a while and reheating it will melt it again, but it does crystallize again when it cools. It’s best to make the amount you need shortly before you need it. Sorry about that. I wish I could fix that part. I would like to point out that Xylitol is available in granulated, like regular white table sugar, and powdered, like confectioner’s sugar. If the granulated doesn’t perform well in some recipes, you might try the powdered form. PS: try using an electric coffee grinder or Magic Bullet blender to powderize the granulated product already in your pantry. Happy cooking/baking!

  • Sid Briscoe

    I tried the xylitol and water pancake syrup and you are right. It tastes just like sugar. This syrup and some butter made my keto pancake taste great. Thx.

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