Sugar free strawberry sauce and and sugar free simple syrup are super easy and versatile.
In this recipe, I stewed strawberries, Lakanato Golden, and water. It’s incredible and you get two recipes in one, as you pour off the juice and you have sugar free strawberry simple syrup.
Use the simple syrup in your favorite strawberry cocktail like this strawberry martini.
Sweetener for Sugar Free Strawberry Sauce
I like what the Lakanto Golden did for the sauce, but you can also use Lankanto regular (a combination of monkfruit and powdered erythritol) or you can use Swerve. I’m a fan of all of them.
Sometimes a spoon of sugar free sauce is all I need when I crave something sweet.
Try this sugar free strawberry sauce with our Keto Dutch Baby
If you love easy oven-baked pancakes you’ll love the dutch baby.
I use it for these keto friendly grain free biscuits when I need a little jam in my life. These are the number one grain free biscuit on google for a reason. They are great!
Sugar Free Strawberry Sauce is perfect with my keto pancakes.
I know some friends who make these pancakes every single saturday and their kids love them too.
I use frozen strawberries but you can use fresh organic strawberries too.
Strawberries have pectin and naturally thicken when stewed with some water. Thus, strawberry sauce is easy to make. You can use this as jam, dessert topping or more.
I wouldn’t limit strawberry sauce to just sweet desserts. You can try it on roast pork or even chicken. Just a little bit could brighten a dish.
Use this with keto Angel Food Cake.
Try this strawberry sauce on Sugar Free Lemon Budino.
Do you want to hear something fun? I used this sauce with my new peanut butter and jelly mini cakes that I feature in my keto home bakery.
More Strawberry Recipes from Spinach Tiger
Strawberry Simple Syrup (Substitute Powdered Erythritol for Sugar Free Option)
Sugar Free Strawberry Sauce
- Mason Jar
- 2 cups frozen or fresh strawberries
- 1 cup water
- 1 cup golden lakanato Or Swerve
- Place all in sauce pan on low heat and cook until you get the consistency you want. I usually do this for about 15 to 20 minutes.
- You can keep this in fridge for up to two weeks.
- To freeze: Leave an inch at top; freeze up to three months.
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