Our favorite Low Carb Strawberry Sauce is quick, versatile and deliciously fresh. Use it over pancakes, as a spread or even to make ice cream!
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5 from 1 vote

Low Carb Strawberry Sauce

A quick, versatile and delicious fresh sauce using strawberries, lemon juice and erythritol. Use it over pancakes and ice cream or even as a spread.

Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 (2 tablespoons each)
Calories 9kcal
Author Christine Mello
Cost $7

Ingredients

  • 1 pound strawberries, leaves removed fresh or frozen (thawed)
  • 1/4 cup granulated erythritol or other low carb sweetener
  • 1-1/2 tbsp fresh lemon juice
  • 1 tbsp water
  • 1/4 tsp vanilla extract

Instructions

  • Place strawberries in a medium saucepan. Add sweetener, lemon juice and water.
  • Cook covered over low heat until simmering. Simmer covered for 20 minutes.
  • Transfer strawberries to a blender or food processor and pulse on low until smooth. Leave a few large chunks remaining if you prefer.
  • Add vanilla and pulse a few times to combine.
  • Use immediately or pour sauce into storage container with tight fitting lid. Refrigerate up to 1 week.

Nutrition

Serving: 2g | Calories: 9kcal | Carbohydrates: 2.1g | Protein: 0.2g | Fat: 0.1g | Cholesterol: 0mg | Sodium: 0.3mg | Fiber: 0.5g | Sugar: 1.3g | Vitamin C: 15.2mg | Iron: 0.1mg