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This is a simple and basic low-carb/keto strawberry sauce that is so versatile. You can use it on out crepes, pancakes, fluffy cheesecake, strawberry matcha latte, or even chia pudding. Really, the ideas are endless! When strawberries are in season, you can make a big batch and freeze it in ice cube trays for individual servings. When ready to use, just pop one out and add it to milk to make strawberry milk for your kids! Even better, add it to our strawberry matcha latte recipe for a quick and delicious beverage. So, next time you’re at the market buy some extra strawberries and make this sauce!
Amazingly enough, this sauce/jam tastes like regular strawberry jam but only contains 1 net carb per serving/tbsp, so definitely a great condiment to keep on hand for your low-carb/keto snacks!
For this one, you will only need Swerve/Monkfruit as the special ingredient, which can be purchased on Amazon or a local specialty supermarket.
Now, let’s get started!
Prepping Time 5M
Cooking Time 10M
Total Time 15M
Net Carb/Tbsp ~1g
Servings 1 1/2 Cups
Ingredients
Strawberry Sauce
Directions
1) Gather all the ingredients.
2) De-stem strawberries and chop loosely.
3) In a small saucepan, add strawberries, Swerve/Monkfruit, and 2 tbsp of water.
4) Cook on medium heat until boiling, then turn down to low, stirring often until a nice syrupy sauce forms. Roughly 10 minutes.
5) Once done, pulse in a food processor or blender until smooth. Set aside to cool. Tip- Freeze in ice cube trays and keep in ziplock for easy single portion use. It will also hold in the fridge for up to 5 days.
Hope you enjoy this very easy Keto Strawberry Sauce! If you are looking for other low-carb/keto recipes, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Keto Strawberry Sauce
Ingredients
- 2 Cup Strawberries
- 2 tbsp Monkfruit, Swerve or Sweetener of Choice
- 2 tbsp Water
Instructions
- Gather all the ingredients.
- De-stem strawberries and chop loosely.
- In a small saucepan, add strawberries, Swerve/Monkfruit, and 2 tbsp of water.
- Cook on medium heat until boiling, then turn down to low, stirring often until a nice syrupy sauce forms. Roughly 10 minutes.
- Once done, pulse in a food processor or blender until smooth. Set aside to cool.
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