Add the strawberries, lemon juice, and sweetener to a saucepan. Cook on medium until the strawberries defrost.
Add the Xanthan gum to the pan and continue to cook until a syrup forms. Xanthan gum serves as a thickener and cooks quickly so keep an eye on it. Remove the pan from the heat.
Allow the sauce to cool. You can use it to top the cheesecakes, waffles or pancakes.
Use any 1:1 sugar substitute: My strawberry topping or sauce is keto-friendly and low-carb. It is also gluten-free. I'm using a 1:1 substitute for sugar, but you can use any sugar substitute you prefer.
Swap strawberries for blueberries or raspberries: If you prefer a different berry, you can follow the same steps but substitute a different berry altogether. For example, you can make sugar-free blueberry sauce and keto raspberry sauce.
Mix the Xanthan Gum with a small amount of neutral-tasting oil like coconut oil to reduce clumping.