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.
I left it chunky to use over my Mini Cheesecakes, but I pureed it in a food processor, to use in my No-Bake Chocolate Raspberry Tart. Depending on what you choose serve it with, you can decide if you prefer it chunky or smooth.