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This keto raspberry sauce is sweet, tart, and thick enough to spoon over cheesecake, pancakes, waffles, and other desserts. The raspberries cook down into a bright, fruity sauce with just four ingredients.
This sugar-free raspberry sauce is especially good on keto lemon cheesecake, almond flour waffles, or keto pancakes. You can use fresh or frozen raspberries and adjust the sweetness to taste.
Ingredients Needed
- Raspberries: Fresh or frozen raspberries both work well.
- Sugar substitute: I use a granular monk fruit erythritol blend. You can use another sugar substitute that measures similarly to sugar or adjust the sweetness to taste.
- Lemon juice: Brightens the raspberry flavor and balances the sweetness.
- Xanthan gum: Thickens the sauce without regular sugar or starch.
Scroll down to the recipe card for the exact ingredient amounts.
How to Make Keto Raspberry Sauce
Warm the Raspberries
Add the raspberries, sugar substitute, lemon juice, and xanthan gum to a small saucepan. Cook over medium heat until the berries soften and release their juices. If you’re using frozen raspberries, you can add them straight to the pan without thawing.
Mash and Thicken
Mash the softened berries until the sauce has the texture you prefer. Continue cooking until the juices become syrupy and lightly coat a spoon.
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Cool the Sauce
Remove the saucepan from the heat while the sauce is still slightly looser than you want it. It will continue to thicken as it cools.
Tips for the Best Raspberry Sauce
- For a seedless sauce, press the warm mixture through a fine-mesh strainer before cooling.
- Don’t overcook the sauce while trying to reach its final consistency. It gets thicker as it cools.
- Taste and adjust the sweetener as needed since raspberries can vary in sweetness.
Ways to Use Sugar-Free Raspberry Sauce
One of my favorite ways to use this sauce is on cheesecake. You can swap it in for the strawberry topping on my keto strawberry cheesecake when you’re in the mood for raspberry instead. Let the sauce cool before adding it so it stays thick on top.
You can also spoon it over pancakes, waffles, or ice cream, or drizzle it over cheesecake brownies and coconut flour brownies.
Storage
- Refrigerate: Keep the cooled raspberry sauce in an airtight container in the refrigerator.
- Before serving: Give it a quick stir and serve it cold, or gently warm it for a looser sauce.
More Sugar-Free Dessert Sauces
Try one of these other easy toppings:
Keto Raspberry Sauce Recipe
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Recommended Equipment
Ingredients
- 2 cup Raspberries, I used frozen
- ¼ cup Granular Sweetener, or Swerve, Granular
- 2 tbsp Lemon Juice
- ½ tsp Xanthan Gum
Instructions
- Add the raspberries, sugar substitute, lemon juice, and xanthan gum to a small saucepan.
- Cook over medium heat for about 10 minutes, stirring occasionally, until the berries soften and the sauce is syrupy enough to lightly coat a spoon. Mash the berries as they cook to your preferred texture.
- Remove from the heat and allow the sauce to cool. It will continue to thicken as it cools.
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Recipe Notes
- Frozen raspberries can go straight into the saucepan without thawing.
- For a seedless sauce, press it through a fine-mesh strainer while warm.
- The sauce continues to thicken as it cools, so don’t overcook it while hot.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
