Sweet strawberry dessert sauce drizzled over ice cream is a sugar-laden treat usually reserved for carb-eaters, but this quick and easy recipe can be whipped up for an impromptu sundae when paired with my keto ice cream recipe. Give it a shot, lickety-split!
Keto Strawberry Dessert Sauce Recipe
Ingredients:
- 1lb strawberries, leaves removed, fresh or frozen
- 3 tablespoons granulated erithrytol, or other low carb sweetener
- 10 drops liquid stevia
- 1½ tablespoon fresh lemon juice
- 1 tablespoon water (*if using fresh strawberries or want a thinner consistency)
- ¼ teaspoon pure vanilla extract Directions:
Place strawberries in a medium saucepan. Add erithrytol, lemon juice and water.
Bring to a simmer over medium-low heat then reduce heat to low. Simmer covered for 20 minutes. Remove from heat.Transfer strawberries to a blender or food processor, or use a stick blender directly in the pot, and pulse on low until smooth. Leave a few large chunks remaining if you prefer. Add vanilla and liquid stevia and pulse a few times to combine. Use immediately or pour into a storage container with tight fitting lid. Store in the fridge for up to 1 week.
Did you try this keto strawberry dessert sauce recipe? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy! :)
