Keto Raspberry Sauce Recipe
A keto, low-carb raspberry sauce recipe that is perfect for topping a wide array of breakfasts and desserts, from pancakes to cheesecake! With just four ingredients, this sauce is sweet and scrumptious.
Servings: 16
Calories: 9kcal
Equipment
Ingredients
- 2 cup Raspberries I used frozen
- 1/4 cup Granular Sweetener or Swerve, Granular
- 2 tbsp Lemon Juice
- 1/2 tsp Xanthan Gum
Instructions
- Add all of the ingredients for the raspberry compote topping to a saucepan
- Cook on medium heat until it thickens (~10 minutes)
- Optional: You can use a muddler to mash the berries if you choose. For a more liquidy sauce, you can use a fine-mesh strainer after muddling.
- You can use the raspberry sauce to top cheesecakes, pancakes & waffles once it's cool.
Video
Nutrition
Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 1mg