Keto Raspberry Sauce

This is a sugar-free and keto raspberry sauce that is perfect for so many uses! You can serve it on pancakes or waffles, with yogurt, on cakes and so many more uses.

The recipe card at the bottom of the post has the full list of ingredients and instructions for your convenience. Before you scroll there, there is important information in the post!

Growing up, one of my summer tasks was to help pick raspberries off of our bushes and sell them by the road. We probably ate more than we sold, but I’ll always think of that chapter of life when I enjoy raspberries!

Is this raspberry sauce sweet?

Yes! Since raspberries are not super-sweet (but very low carb), a sauce like this needs some extra sweetness. Try Besti Monkfruit sweetener. This is an awesome zero-glycemic, zero carb sweetener that measures 1:1 with sugar! This makes this sauce nice and sweet (but with no aftertaste!).

Ingredients for this low carb raspberry sauce

This is such an easy sugar-free raspberry sauce! You only need 3 ingredients!

• Raspberries (fresh or frozen)
• Monk Fruit Sweetener (This measures 1:1 with sugar)
• Vanilla Extract

Tips for making this Keto Raspberry Sauce

Tools for making the sauce

This is such an easy sauce to make! You need a thick-bottomed saucepan (2 qt+) for cooking the sauce.

If you want a smoother sauce, you could use an immersion blender to blitz the sauce.

Steps for making the sauce

You can use fresh or frozen raspberries for this sauce.

Place the raspberries in your saucepan and cook on medium-low. The raspberries will begin to let their juices out after a few minutes of cooking.

Sprinkle the monkfruit sweetener over the raspberries and add the vanilla.

Depending on how thick you want your sauce, you could stop here or continue cooking it until it becomes thicker (this is called a reduction, allowing the moisture to evaporate).

If you want a smoother sauce, consider using an immersion blender. To prevent berry splatter, pour the sauce int a wide-mouth mason jar and blitz it a few times with the immersion blender.

How to store this Raspberry sauce

You can store this raspberry sauce in an air-tight container in the fridge for up to 5 days.

You can freeze it if you want to make it ahead of time (or if you have an abundance of berries that need to be used!). This will be good for up to 3 months in the freezer in a freezer-safe container or bag.

10 Ways to use this sugar-free raspberry sauce

1. On plain greek yogurt
2. As a topping for souffle pancakes
3. A topping for cheesecake
4. As an ingredient for low carb smoothies
5. Over keto-friendly waffles or chaffles
6. Enjoy with extra dark chocolate (or sugar-free chocolate like Lily’s)
7. As a jam for thumbprint cookies
8. Mix it in with whipped cream for a super-fast berry dessert
9. Serve it with a dutch baby or puff pancake
10. Use it when making low carb aebleskiver (pancake balls)

More Sugar-free and keto-friendly sauces and toppings to try

Sugar-free Caramel Sauce

Sugar-free Lemon Curd

Keto Blueberry Sauce

Easy Sugar-free Chocolate Sauce

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Print Recipe

Keto Raspberry Sauce

This sugar-free raspberry sauce is keto-friendly and requires only three ingredients! It is super easy and quick to make!

Prep Time1 minute min

Cook Time14 minutes mins

Total Time15 minutes mins

Breakfast, Pastry, Sauce

Cuisine: American, European

Blueberry, Easy Recipes, Jam, Keto, Monkfruit sweetener, Pasta sauce, Raspberry, Sugar Free, Trim Healthy Mama

Servings: 16 1 TBSP

Calories: 9kcal

Ingredients

• ⅓ cup Monkfruit Sweetener measures 1:1 with sugar
• 2 cups Raspberries fresh or frozen
• 1 tsp Vanilla extract

Instructions

• Place the raspberries in a small thick-bottomed saucepan and cook on medium-low.
• Allow the raspberries to break down slightly and their juices to start to run then sprinkle the sweetener over the top. Add the vanilla.
• Allow the sauce to cook until some of the liquid has cooked out of it to your preferred thickness.
• Optional: Immersion blender. You could simply cook the berries into a sauce OR you could blend the sauce. If you use an immersion blender, pour the sauce into a wide-mouth mason jar (1 qt) to protect your kitchen from berry sauce splatters. Blitz a few times, you don’t have to blend the entire amount. This will just make the sauce a bit smoother.
• If you want a thicker sauce (like a jam) return the sauce to the pan and continue to cook the sauce on medium-low to let the juices evaporate. Stir frequently and make sure the sauce doesn’t stick to the bottom of the pan.
• The sauce will thicken slightly as it cools.

Notes

-Store this in the fridge for up to 5 days

-The final sauce will yield about 1 cup of raspberry sauce. If when you chill if it is too thick, warm it up or add a little water to thin it to your preference.

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