A sweet and very easy to make raspberry sauce to pour over pancakes, ice cream or cheesecake!
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If you’re 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!
There is nothing more beautiful than fresh berries when they are in season, but if you’re like me, I love raspberries throughout the year.
So, I chose to use frozen raspberries in this recipe. Plus, I just love the consistency and the lovely juice that they produce when you thaw them out.
What’s in Keto Raspberry Sauce
- Swerve confectioners
- Lemon juice
*Exact measurements are listed in the recipe card below.
How to Make Low Carb Raspberry Sauce
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.
Allow to cool before serving.
At this point, you can either strain the seeds out, puree in the food processor or leave it chunky.
Depending on what you’re using it with, you might prefer a less chunky sauce. You can puree it in a food processor for an even smoother consistency.
Enjoy this raspberry sauce chunky style, over my Mini Cheesecakes!
Or puree it to use in my No-Bake Chocolate Raspberry Tart.
More Keto and Low Carb Sauces…
- Easy Salted Caramel Sauce
- Sugar-Free Nutella
- Lemon Curd
- Homemade Strawberry Sauce
- Blueberry Sauce
- Sugar-Free Sweetened Condensed Milk
Raspberry Sauce – Keto and Low Carb
- 12 ounces frozen raspberries thawed with the juice
- 1/4 cup swerve confectioners
- 1 tablespoon fresh lemon juice
- 1/4 cup water
- 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. At this point, you can either strain the seeds out, puree in the food processor or leave it chunky.
- 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. Serve over ice cream, pancakes or cheesecake.