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5.0 from 3 votes

Keto Raspberry Sauce

A sweet and very easy to make raspberry sauce to pour over pancakes, ice cream or cheesecake! 

Cook Time
mins
Total Time
10 mins
Servings: 8
Calories: 22 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 12 ounces frozen raspberries thawed with the juice
  • ¼ cup Swerve confectioners
  • 1 tablespoon fresh lemon juice
  • ¼ cup water

Instructions

    Cup of Yum
  1. Add the raspberries, swerve, lemon juice and water to a sauce pan and cook over medium heat for 8-10 minutes.  The berries will break down and the sauce will thicken as it cooks.  At this point, you can either strain the seeds out, puree in the food processor or leave it chunky. 
  2. Allow to cool before serving.  If you prefer a smooth sauce, you can blend it in a food processor, until you get your desired consistency.  Serve over ice cream, pancakes or cheesecake.

Notes

  • *Makes 1 cup, serving size 2 tablespoons
  • I left it chunky to use over my Mini Cheesecakes, but I pureed it in a food processor, to use in my No-Bake Chocolate Raspberry Tart.  Depending on what you choose serve it with, you can decide if you prefer it chunky or smooth.

Nutrition Information

Calories 22kcal (1%) Carbohydrates 5g (2%) Protein 1g (2%) Fiber 3g (12%) Sugar 2g (4%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 22

% Daily Value*

Calories 22kcal 1%
Carbohydrates 5g 2%
Protein 1g 2%
Fiber 3g 12%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.