Take a look at the ingredients label. Is the sweetening agent maltilol? If so, then you can use it. Maltilol, like sugar, will respond to cooking by thickening, and that’s essential for this recipe. What I can’t tell you is how much you have to cook it to get the desired thickening effect. My educated guess is that it won’t be wildly different from maple syrup, since maltilol has about a 9:10 sweetness ratio with sucrose, so the solids content of the syrup should be similar to real maple syrup.

In short, I’m pretty sure it would work, but no promises.