Fresh strawberries made into a sweet sauce to pour over cheesecake, pancakes or ice cream!
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases, through links in this post. See my Disclosure.
This strawberry sauce is a great recipe to have in your back pocket! You can add some to plain yogurt, waffles, french toast, make a protein shake with it, drizzle it over ice cream, my homemade cheesecake, or my fluffy pancakes, just to name a few.
This sauce tastes so fresh and sweet, and could not be easier to make.
Give this delicious sauce a try and I’m betting you’ll come up with many more uses for it! It also freeze beautifully, so you can have extra on hand anytime you need it!
How to Make Low Carb Strawberry Sauce
Ingredients
- Fresh strawberries
- Swerve confectioners
- Lemon juice
- Beef gelatin powder
- Salt
*Exact measurements are listed in the recipe card below.
Preparation
Add the strawberries, Swerve, lemon juice and salt to a pot and cook over medium heat for 10 minutes or until they break down a bit.
Add the strawberries to the bowl of a food processor and sprinkle the gelatin over the top.
Process until smooth.
Pour into a bowl and allow to come to room temperature.
Transfer to jars and store in the fridge and freezer.
I would store all the jars in the freezer, except for one. When you get low, take another one from the freezer and store in the fridge. This will last for months in the freezer and about a week or so in the fridge, once thawed.
You can serve over my vanilla ice cream (shown below), just omit the chocolate chips. Or over my Fluffy Pancakes!
Notes: Add a little less gelatin for a thinner sauce and add a little more for a jam-like consistency.
This sauce thickens as it chills. If you’d like it looser, you can either take it out 15 minutes before you use it or set the jar in some hot water and it will loosen up again.
You can also use this strawberry sauce with my homemade cheesecake, click here for the recipe.
Or pour over my Fluffy Pancakes, click here for the recipe.
More Keto and Low Carb sauces…
Raspberry Sauce
Lemon Curd
Sugar-Free Sweetened Condensed Milk
Easy Salted Caramel Sauce
Sugar-Free Nutella
Shop my favorite products on Amazon and check out my Keto Pantry List!
Homemade Strawberry Sauce – Keto and Low Carb
Recipe Video
INGREDIENTS
- 2 pounds of fresh strawberries diced
- 2 tablespoons swerve confectioners
- 2 tablespoons fresh lemon juice
- 1 tablespoon beef gelatin powder
- Pinch of salt
PREPARATION
- Add the strawberries, Swerve, lemon juice and salt to a pot and cook over medium heat for 10 minutes or until they break down a bit.
- Add the strawberries to the bowl of a food processor and sprinkle the gelatin over the top. Process until smooth. Pour into a bowl and allow to come to room temperature. Transfer to jars and store in the fridge and freezer.
- I would store all the jars in the freezer, except for one. When you get low, take another one from the freezer and store in the fridge. This will last for months in the freezer and about a week or so in the fridge, once thawed.
- You can serve over my vanilla ice cream (shown in recipe), just omit the chocolate chips. Or over my Fluffy Pancakes, see link in recipe.
NOTES
When does the lemon juice go in?
You would add it in the beginning, along with the strawberries, swerve and salt.
I am I reading that this is approx 1 or 2 net carbs per tablespoon? I’d love this on pancakes and cheesecake. Thank you.
Also do you have a loaf sandwich bread recipe?
Hi Joyce,
Would be approx. 1 net carb per tablespoon, since the entire recipes yields 50 tablespoons @ 2 net carbs per serving (25 servings). I don’t have a loaf bread recipe at this time, but you can try this recipe from Gnom-Gnom, it looks like a great one!
Could use I the strawberry sauce on crumb cake instead of cranberries?
Hi Cheryl,
If you’re referring to my recipe for the Cranberry Walnut Crumble Bars, I’m afraid the strawberry sauce might be too thin. It may work if you can thicken up some.
Can you use Xanthum gum in place of beef gelatin?
I haven’t tried using Xanthan Gum in this recipe, but it might work. You’d definitely want to use much less, so it won’t be a 1:1 substitution. I would start with 1/4 teaspoon and check the consistency. I hope that helps!