Keto Strawberry Sauce

Homemade Strawberry Sauce for Keto

Strawberries are one of the best berries for a low-carb diet – they’re packed with fiber, potassium, and Vitamin C. I love using them in sauces because they add nutrients to desserts and breakfast without spiking blood sugar.

Most store-bought strawberry syrups contain additives like soluble corn fiber or xanthan gum. This homemade version skips all of that. Just strawberries and sweetener – no thickeners needed. The natural pectin in the berries does the work.

Pour it over your favorite chaffle or cream cheese pancakes.

Make It Thinner Or Thicker

The texture is up to you. For a thinner syrup, add a splash of water while cooking – this works best for drizzling over pancakes or waffles.

For a thicker sauce, just keep cooking until the liquid evaporates. It also thickens as it cools in the fridge – perfect for glazing cheesecake.

What To Use This Syrup On?

This syrup is incredibly versatile. I use it as a dipping sauce, a pancake topping, or straight off the spoon (no judgment). It’s especially good on buttermilk pancakes, waffles, or French toast.

Beyond breakfast: swirl it into cheesecake batter, blend it into milkshakes, or spoon it over vanilla ice cream. It’s my go-to for sundaes when I want something fruity instead of chocolate.

Storage Suggestions

This sauce keeps in the fridge for up to five days in a sealed container. Freeze it for up to two months if you want to make a big batch. Note: it thickens as it chills, so stir before serving.