This easy, smooth keto strawberry sauce is perfect on sugar free cheesecakes, ice cream, custard and low carb pancakes. You can also enjoy it over yoghurt for breakfast!
It's always the little things that take a dish to the next level, right? Well, this sugar free strawberry sauce recipe is one of them. I made it to accompany a low carb cheesecake, and it was the star of the show!
Ingredients for sugar free strawberry sauce
You only need 3 ingredients to make this extra fruity sauce:
- fresh strawberries
- lemon juice
Yes, that's it! The lemon juice gives it a nice lift. Bonus, it also helps to preserve the sauce. You can easily keep it in the fridge for a couple of weeks.
I used a powdered erythritol and monk fruit sweetener blend that is a 1:1 sugar replacement. Pure erythritol, allulose or xylitol will work just as well. If you only have granulated sweetener, powder it in a food processor before using.
Carbs in strawberries
Strawberries are a popular choice of fruit on a keto diet. 100 g of strawberries contain just 5.68 g of net carbs. This is the lowest net carbs count of all berries.
Of course, strawberries do contain some natural sugars. Therefore, there is no such thing as a 100% no sugar strawberry sauce. However, since I'm not adding additional sugars, I hope you don't mind that I'm calling this sauce sugar free!
I calculated 2 generous tablespoons per serving for this recipe. One serving is just 3.9g net carbs.
How to make keto strawberry sauce
Hull and slice the strawberries. Put them in a blender.
Blend to a smooth puree.
I decided to blend the berries before cooking because this means I didn't have to add additional water to the saucepan, thereby increasing the cooking time.
Heat the strawberry puree in a saucepan over a low-medium heat together with 1 tbsp lemon juice and 2 tbsp powdered sweetener. Leave it to bubble away gently.
Stir regularly, especially towards the end so the sauce does not stick to the bottom of the pan and burn. After 10-15 minutes the sauce should have reduced by more than half. I ended up with 170 ml sauce (roughly ⅔ cup).
Serve hot or cold - up to you!
No thickeners needed
I did not use any thickeners in this sauce. It is perfect when it's hot and thickens further as it cools.
If you want an extra thick sauce that's more like jam, you could add a pinch of xanthan gum or ½ tsp of ground chia seeds. However, I liked the texture without - thick but pourable.
Note - if you prefer a chunkier sauce, simply use the recipe for my sugar free strawberry jam.
Can I use frozen strawberries?
You could use frozen strawberries, however it would make more sense to blend the sauce AFTER you have cooked the berries. The cooking time would also increase by a few minutes.
How to serve strawberry sauce
I have quite a few gluten free low carb recipes on my website that would taste amazing with this homemade keto strawberry sauce.
Almond Cream Cheese Keto Pancakes - one of the most popular keto recipes on my website.
These coconut flour pancakes get raving reviews!
Keto cheesecake fluff is one of the easiest sugar free desserts ever!
A one minute keto mug cheesecake!
This "rice" pudding would be delicious with a fruity sauce.
My ultimate no bake cheesecake... perfect for low carb strawberry sauce!
The acidity in the lemon helps preserve the sauce. I've kept it in an airtight container the fridge for over 2 weeks without issues. Alternatively, you can also freeze it for up to 3 months.
Tried this recipe? Give it a star rating below!
Keto Strawberry Saucefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 14 oz / 400g strawberries
- 1 tbsp lemon juice
- 2 tbsp powdered sweetener
- Hull and slice the strawberries. Blend to a smooth puree.
- Heat the strawberry puree in a saucepan over a low heat together with 1 tbsp lemon juice and 2 tbsp powdered sweetener. Reduce by at least half.
- Stir regularly, especially towards the end so the sauce does not stick to the bottom of the pan and burn. After 10-15 minutes the sauce should have reduced sufficiently and thickened. I ended up with 170 ml sauce (roughly ⅔ cup).
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