This sugar-free keto raspberry sauce is perfect to serve with your desserts and breakfast! It only requires 3 simple ingredients, one saucepan, and 15 minutes!
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.
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.