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.
Servings 15 (2 tablespoons each)
- 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
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.
Serving: 2g | Calories: 9kcal | Carbohydrates: 2.1g | Protein: 0.2g | Fat: 0.1g | Sodium: 0.3mg | Fiber: 0.5g | Sugar: 1.3g | Vitamin C: 15.2mg | Iron: 0.1mg