This sugar-free keto raspberry sauce is fresh and tangy without being overly sweet and perfect to serve with all your favorite desserts and even breakfast! Plus, it only requires 3 simple ingredients, one saucepan, and 15 minutes!
This sugar-free raspberry sauce is perfect to finish many recipes, such as this keto new-york style cheesecake, paleo cheesecake bites, trifles, fudgy keto brownies, coconut flour pancakes, sweet chaffles, no-oats oatmeal, and more!
Or these paleo vegan brownies from Tessa Domestic Diva would go great with this too!
❤️ Why You'll Love This Low-Carb Raspberry Sauce 1) It only requires 3 easy ingredients. 2) Has a quick cooking time. 3) Like keto salted caramel and keto chocolate syrup, it's versatile and can be used with a number of recipes. 4) Fresh & tangy but not overly sweet. 5) It is naturally gluten-free and is also sugar-free, paleo, and low-carb.
Ingredients
Here are the super simple ingredients to make keto raspberry sauce:
- Raspberries - Use fresh or frozen raspberries. Replace with other low-carb berries if desired.
- Allulose - Sugar-free sweetener that dissolves beautifully and has NO aftertaste!
- Lemon Juice - Brightens up the flavor and balances out the sweetness. Do not leave the lemon juice out, or the sauce will taste very flat and bland.
Easy instructions
Step #1: Add all of the ingredients into a medium-sized saucepan. Cook on medium-low heat for 2 to 3 minutes, or until the raspberries start to soften.
Step #2: Adjust the heat to a gentle simmer. Cook for 5 to 8 minutes, mashing the berries with the back of a wooden spoon, until thickened. The sauce will continue to thicken as it cools.
Make-ahead and storage
- Store And Make-Ahead: Store covered in the fridge for up to 1 week. I love to keep my sauce in either a small Mason jar or in a plastic squeeze bottle to easily and beautifully dispense the sauce.
- Freeze: Allow to cool completely, then freeze in a freezer-safe container for 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.
Substitutions
- If desired, feel free to replace the raspberries with any kind of berries you like. Keep in mind, though, that raspberries and blackberries are the lowest in carbs and you may need to adjust the cooking times if you use another type of berry.
- For strawberry sauce, hull the strawberries and chop them in half before adding them to the saucepan. Also, strawberries will need to be simmered a bit longer and may require less smashing.
- While you can use an erythritol-based sweetener, it may lend a slight cooling-like aftertaste and may not completely dissolve. If you choose an erythritol-based sweetener, use ¼ cup of the powdered variety.
- The allulose can be replaced with ¼ cup of xylitol. Be aware, though, that xylitol is toxic to dogs!
Variations
- For a flavor twist, try adding ½ teaspoon of pure vanilla (or vanilla extract) or some orange zest.
- For a smoother sauce, you could try pureeing it in a blender, however, I have not tried this myself.
Serving suggestions
My favorite way to serve this sauce is garnished with fresh mint and berries with the following recipes:
- Coconut Flour Pancakes
- Sugar-Free Vanilla Ice Cream Maker Recipe
- Paleo Cheesecake Bites
- Keto New-York Style Cheesecake
- Best Keto Brownies
- No-Oats Keto Oatmeal
- Keto Fruit Dip With Cream Cheese
Top tips
- The longer the sugar-free sauce cooks, the more moisture evaporates, so it will reduce more in volume. Because of this, the exact amount of sauce you end up with will depend on how long you cook it.
- The sauce will thicken more as it cools.
Have you tried this sugar-free raspberry sauce? If so, let me know what you think in the comments below 👇
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📖 Recipe
Sugar-Free Keto Raspberry Sauce
Ingredients
- 12 Ounces Raspberries - fresh or frozen
- 5 Tablespoons Allulose
- 2 Tablespoons Lemon Juice - fresh is best!
Instructions
- Add all of the ingredients into a medium-sized saucepan. Cook on medium-low heat for 2 to 3 minutes, or until the raspberries start to soften.
- Adjust the heat to a gentle simmer. Cook for 5 to 8 minutes, mashing the berries with the back of a wooden spoon, until thickened. The sauce will continue to thicken as it cools.
- Store covered in the fridge for up to 1 week or freeze in a freezer-safe container for 3-6 months. Thaw on the countertop or in the fridge. Reheat in the microwave or on the stove, if desired.
Add Your Own Notes
Notes
- If desired, feel free to replace the raspberries with any kind of berries you like. Keep in mind, though, that raspberries and blackberries are the lowest in carbs and you may need to adjust the cooking times if you use another type of berry.
- For strawberry sauce, hull the strawberries and chop them in half before adding to the saucepan. Also, strawberries will need to be simmered a bit longer and may require less smashing.
- While you can use an erythritol-based sweetener, it may lend a slight cooling-like aftertaste and may not completely dissolve. If you choose an erythritol-based sweetener, use ¼ cup of the powdered variety.
- The allulose can be replaced with ¼ cup of xylitol. Be aware, though, that xylitol is toxic to dogs!
- For a smoother sauce, you could try pureeing it in a blender, however, I have not tried this myself.
- This recipe goes great with this Keto New York Style Cheesecake (Patreon recipe) and Keto Fruit Dip With Cream Cheese (AKA Cheesecake Fluff)!
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
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