Raspberry Sauce – Keto and Low Carb

Raspberry Sauce - Keto and Low Carb

If you are looking for a very quick and easy raspberry sauce to make, you will love this one!  I use frozen raspberries, a little lemon juice, water and swerve, that’s it!  You don’t need any gelatin or Xanthan Gum to thicken it.  It’s perfect to pour over pancakes, cheesecake or ice cream!

Raspberry Sauce - Keto and Low Carb

I did find these beautiful raspberries at my grocery store and they were even on sale, score!!  So now, of course I need to put them to good use!  I chose to use frozen raspberries in this recipe because I love the consistency and the lovely juice that they produce when you thaw them out.

Ingredients

12 ounces frozen raspberries, thawed with the juice

1/4 cup swerve confectioners (or powdered erythritol)

1 tablespoon fresh lemon juice

1/4 cup water

Preparation

Add the raspberries, swerve, lemon juice and water to a sauce pan and cook over medium heat for 8-10 minutes. 

Raspberry Sauce - Keto and Low Carb

The berries will break down and the sauce will thicken as it cooks.

Allow to cool before serving.  

Raspberry Sauce - Keto and Low Carb

If you prefer a smooth sauce, you can blend it in a food processor, until you get your desired consistency.  You can also strain out the seeds if you’d like, but I prefer it just as is, with seeds and little chunks of raspberries.  Serve over pancakes, cheesecake or ice cream!

Raspberry Sauce - Keto and Low Carb

Raspberry Sauce - Keto and Low Carb

Raspberry Sauce - Keto and Low Carb

Raspberry Sauce - Keto and Low Carb

Enjoy this raspberry sauce over my Mini Cheesecakes!

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Raspberry Sauce - Keto and Low Carb

Makes 8 Servings

Macros: Fat 0 grams – Protein 1 gram – Carbs (net) 2 grams


Raspberry Sauce - Keto and Low Carb
Cook Time
10 mins
Total Time
10 mins
 
If you are looking for a very quick and easy raspberry sauce to make, you will love this one!  I use frozen raspberries, a little lemon juice, water and swerve, that's it!  You don't need any gelatin or Xanthan Gum to thicken it.  It's perfect to pour over pancakes, cheesecake or ice cream!
Course: sauce
Servings: 8
Ingredients
  • 12 ounces frozen raspberries thawed with the juice
  • 1/4 cup swerve confectioners
  • 1 tablespoon fresh lemon juice
  • 1/4 cup water
Preparation
  1. Add the raspberries, swerve, lemon juice and water to a sauce pan and cook over medium heat for 8-10 minutes.  The berries will break down and the sauce will thicken as it cooks.

  2. Allow to cool before serving.  If you prefer a smooth sauce, you can blend it in a food processor, until you get your desired consistency.  I prefer it just as is, with seeds and little chunks of raspberries.  Swerve over ice cream, pancakes or cheesecake.

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Bethany

Could you make this into jelly/jam to go on 90 sec Keto bread?