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How to make sugar free vanilla syrup

Updated July 20, 2017

Sugar free vanilla syrup is decadent over ice cream or adds a sweet taste to your coffee without extra calories and carbohydrates. It is easy to make yourself and is especially good if you start with homemade vanilla extract. For a great alternative to expensive store-bought flavourings, keep a supply of both homemade vanilla extract and sugar free vanilla syrup on hand for when you are entertaining or for a special treat for yourself.

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  1. Slice the vanilla bean lengthwise to reveal the seeds. Use one bean for every 227gr of extract you are making, or to taste. The seeds do not need to be scraped out of the bean; opening the bean will be enough to impart the vanilla flavour.

  2. Place the sliced vanilla bean into any container or jar with a tight-fitting lid. Mason jars work well, or choose something more decorative if you plan to give the vanilla extract as a gift.

  3. Fill the jar with vodka, replace the lid, and place in a cool, dark place for at least four weeks. The vanilla will slowly turn the vodka a warm brown colour, indicating it is ready for use.

  4. Combine the water and Splenda in a saucepan. Cook over high heat for 10 to 12 minutes until the mixture has reduced and thickened.

  5. Add 1 teaspoon of the vanilla extract, remove from heat, and allow to cool. The alcohol in the extract will evaporate as the syrup cools.

  6. Place cooled syrup in a jar and refrigerate it for up to one week.

  7. Use the syrup to flavour coffee, or drizzle it over ice cream, pancakes or fruit salad.

  8. Tip

    You can use the vanilla extract on its own in baking or to flavour coffee. As you use the vanilla extract, simply add more vodka to the bottle to maintain your supply. If you are making a large amount of extract, you can place several sliced vanilla beans into the bottle of vodka.


    Use only the Splenda granulated sweetener, not the Splenda for baking.

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Things You'll Need

  • Vanilla beans
  • Vodka
  • 1 cup water
  • 1 cup Splenda granulated sweetener

About the Author

Leann Patton

Le-ann Patton is a freelance writer and published author of several short stories through Wynterblue Publishing Canada Inc. Patton has has been writing poems and longer fiction since her early teens, and informative articles on topics such as animals, health and food since 2009. She holds a B.S. in integrated science studies from Carleton University, Ottawa.

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