A sweet, tangy raspberry sauce is perfect for adding extra pizzazz to low carb keto cheesecake or ice cream. This easy recipe comes together in a snap with minimal ingredients.
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I love to have little extras to add some flair to my low carb life. I like to dress up desserts and breakfast items to make them feel extra special. Restaurants love to garnish their desserts with a delicious sauce to add a pop of color and flavor! This easy raspberry sauce does just that- adds that extra color and flavor to your dessert or breakfast plate.
Use this Raspberry Sauce for Cheesecake, Ice Cream, and More!
You can use this raspberry sauce to garnish so many different things. For dessert, it’s amazing topper for my crustless cheesecake or my low carb chocolate pound cake. And with this lemon ricotta cake? Perfection.
But let’s think beyond dessert… This raspberry sauce makes any breakfast or brunch feel like a special treat. Drizzled over low carb almond flour pancakes or low carb crepes filled with whipped cream? Yes, please!
And you can do that and maintain your low carb lifestyle. Unlike the ready made raspberry sauce available in the dessert aisle at the store, this raspberry sauce is sugar-free, low carb, and keto friendly.
Raspberries, and other berries like blackberries and strawberries, are very low carb friendly when used in moderation. They have less sugar than other fruits with only 5 grams of sugar per cup. The low sugar content of raspberries makes them the perfect base for this fruity sauce. However, because all berries, including raspberries, do have some carbs they are best used as a garnish instead of the main meal component.
Instead of using sugar to sweeten the raspberries, I use three tablespoons of Sukrin – an erythritol based natural sugar alternative. Sukrin, won’t raise your blood sugar so its great for a ketogenic diet. If you don’t have Sukrin, you can sub Swerve or Lakanto sweeteners.
How to Make Raspberry Sauce
Worried that making this raspberry sauce may be difficult? Don’t worry- there’s minimal prep and no fancy blender required only a saucepan and a fine mesh strainer.
To make the raspberry sauce, simmer frozen raspberries in your saucepan along with lemon juice, Sukrin, and a little water. You can use fresh raspberries if you choose, but frozen work nicely in this recipe and generally are less expensive per ounce. Simmer the berries until they begin to break apart. As the mixture cooks, it will thicken to the point where it will coat the back of a spoon.
Once the raspberries have cooked, you’re almost done! Place a fine mesh strainer over a bowl and pour the mixture into the strainer. Press the mixture through the strainer with a spoon. This step will get rid of a lot of the seeds in the raspberry sauce, though some seeds will still remain.
The end result? A luscious, low carb raspberry sauce that’s the perfect topping to your favorite cheesecakes and so much more.
Luscious Raspberry Sauce Recipe
- 1 1/4 cups frozen or fresh raspberries (5oz/145 g)
- 1 tbsp lemon juice
- 2 tbsp water
- 3 tbsp low carb sugar (Swerve Granulated or Lakanto)
- Add all of the ingredients to a small to medium saucepan. Bring the raspberry mixture simmer over medium to medium-low heat. Don’t let it simmer too hard or it will produce a lot of foam.
- Cook the raspberry mixture until the raspberries break apart and the mixture thickens, coating the back of a spoon.
- Place a fine mesh strainer over a small bowl, and work the raspberry sauce through with a spoon or rubber spatula. Don’t forget to scrape the bottom of the strainer, too. Straining removes many seeds, but some will still remain.
- Stir and transfer to a clean, airtight container. Refrigerate up to 20 days; the lemon juice and erythritol in the sweetener will inhibit bacteria.
- Makes approximately 2/3 cups or 10 tablespoons with 0.89g net carbs per tablespoon.