Keto Raspberry Sauce Recipe
A sweet and tart keto raspberry sauce for cheesecake, pancakes, waffles, and more. Make it with fresh or frozen raspberries in about 15 minutes.
Servings: 16
Calories: 9kcal
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.
Video
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
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
