Luscious Raspberry Sauce Recipe
A sweet and tangy raspberry sauce is perfect for adding extra pizzazz to keto cheesecake or ice cream. This easy recipe comes together in a snap.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 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.
Calories: 8kcal | Carbohydrates: 1.79g | Protein: 0.18g | Fat: 0.1g | Fiber: 0.9g | Sugar: 0.66g