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Low sugar strawberry sauce recipe

Low sugar strawberry sauce recipe

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  • Recipes
  • Dish type
  • Dessert
  • Dessert sauces
  • Fruit coulis

If you make your own strawberry sauce or coulis, you determine the amount of sugar and you get the full strawberry taste.

1 person made this

IngredientsServes: 6

  • 300g ripe strawberries, hulled
  • 3 tablespoons icing sugar
  • 1 tablespoon lemon juice
  • 2 tablespoon vanilla extract (optional)

MethodPrep:15min ›Ready in:15min

  1. Puree strawberries and pass through a fine sieve/ Add icing sugar, lemon juice and vanilla extract to taste.

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Reviews & ratingsAverage global rating:(2)

Sugar Free Strawberry Sauce | Easy, THM FP

While strawberries are available year round, the very best strawberries are freshly picked from a local source. They&rsquore sweeter, juicier, and burst with the strawberry goodness that just says summer.

Farm stands and U-Pick berry farms are a great place to get your in-season berries. Unless, of course, you happen to have them growing in your garden.

I&rsquove been busy creating recipes this summer with two of my favorite summer produce items &ndash strawberry and rhubarb. If you like rhubarb be sure and check out my Low Carb Strawberry Rhubarb Sauce.

Since some people can&rsquot have rhubarb, or don&rsquot like it, I decided a strawberry version should go on the blog.

It&rsquos super easy to make and only takes a few simple ingredients. No thickeners needed, either.

How to Make Low Carb Strawberry Sauce

Hull the strawberries and place in a saucepan with lemon juice and sweetener. There are three options I can suggest here:

  • Make some homemade simple syrup
  • Buy a sugar free sweetener like Da Vinci
  • Use a combination of granular sweetener like Lakanto with water (20% off everything in the Lakanto store if you use coupon code SAFTC!)

I've tried all options and like them – what actually makes more of a difference is the variety in sweetness of the strawberries, so you may need to adjust as necessary.

Cook over a low-medium heat, stirring regularly.

The strawberries will start to break down and form the sauce. I like my sauce quite thick, so I usually add a little xanthan gum. This thickens up the liquid and makes it pleasingly gloopy!

Leave to cool slightly and serve warm, or leave to cool fully, cover, and store in the fridge until required.

If you'd like some more ideas for low carb ice cream toppings, check out this HUGE list! Shown below over my no carb ice cream!

Recipe Summary

  • 1 ⅓ cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher)
  • ⅓ cup unsweetened fruit juice, thawed fruit juice concentrate, or water
  • 1 ½ tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
  • ½ cup granulated sugar, sugar substitute, or honey (or less, depending on taste)
  • 2 each Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.

Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit&trade Low or No-Sugar Needed Pectin

Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.

Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.

Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.

Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.

*Increase processing time: 5 minutes for 1,001 to 3,000 ft 10 minutes for 3,001 to 6,000 ft 15 minutes for 6,001 to 8,000 ft 20 minutes for 8,001 to 10,000 ft.

© 2011 Hearthmark, LLC. All Rights Reserved. Ball logo and Ball®, TMs Ball Corporation, used under license. Kerr logo and Kerr®, TMs Kerr Group Inc., used under license.

Fresh lemon juice is amazingly flavorful, but it&rsquos not meant to be used in canning. The acidity of individual lemons can vary, but bottled lemon juice is consistent.

The natural pectin in the strawberries and the Pomona&rsquos react to the citric acid in lemon juice and create an amazingly fresh tasting jam. The lemon flavor is not overwhelming in the jam, but it brightens the strawberry and improves the overall flavor without needing extra sugar.

I used four cups of strawberries, one cup of water, one half cup sugar. Or, you can use one half cup swerve if you want to keep this low-carb and sugar free.

You can make strawberry sauce thicker by reducing it a bit more or using less water. you can take this and press it through a mesh colander and make strawberry simple syrup. Simple syrup makes great cocktails and in case you missed it, my previous post was a strawberry martini.

You could also use the syrup to make a great strawberry balsamic ice cream.

Stop and enjoy the strawberries! Taste the sweet of life and find new ways to eat strawberry sauce.

This is so much better than sauce you buy in a jar, which will be too sweet and too artificial tasting.

This can be eaten on toast or a bagel with cream cheese. Try making strawberry sauce and banana toast.

I like to make my own strawberry yogurt with plain yogurt and strawberry sauce.

Or top it on ice cream, make a sundae, adding in a few fresh berries (or not). Top on lemon pound cake, or cheesecake. The possibilities are endless.

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Step By Step Instructions

1. Wash and Hull the Strawberries

Strawberries go bad faster once they are washed, so it is always best to wash strawberries right before using them. Wash them in a colander under cold running water and then pat them dry.

Hulling or coring the berries is removing the green stem part. Use a sharp knife to cut around the stem cap and move it from the berry.

You can also buy an strawberry huller, which is designed to remove the cap quickly and easily. That might be worth getting if you love strawberries and eat them frequently!

Once the berries are hulled slice them into smaller pieces.

2. Cook the Berries

Put the berries into a sauce pan along with the sugar, water and lemon juice. Put the sauce pan on medium heat and bring it to a boil, stirring it to melt the sugar.

Once the strawberry mixture is boiling reduce the heat to low. At this point I like to mash the berries up a little bit.

How much you mash the berries will determine the final consistency of the strawberry sauce. I like my sauce to still have noticeable pieces of berry in it.

I use a potato masher to gently squish the berries. This releases a lot of juice, but also leaves recognizable strawberry pieces in the sauce.

Once the berries have reached the consistency you prefer let them boil on low heat for about 5 minutes while stirring.

3. Thicken the Sauce

Strawberries have a lot of natural pectin, which means they will thicken some as they cook. Adding cornstarch will thicken the sauce even more and allow you to get consistent, repeatable results.

Combine the cornstarch with the cold water in small bowl before adding it to the berries. If you put cornstarch directly in the boiling sauce it will clump and leave lumps.

Pour the cornstarch/water mixture into the strawberry sauce, stirring as it is poured in. Then continue to let the sauce boil as you stir for another 1-2 minutes to thicken the sauce.

Then remove the sauce pan from the heat and pour the filling into a mason jar or bowl. Let it cool for about 15 minutes before using or storing.

Healthy Homemade Sugar Free Strawberry Syrup

This low-calorie syrup contains no high fructose corn syrup, granulated sugar, or artificial food coloring… just pure strawberry goodness. Perfect in oatmeal, yogurt, ice cream, smoothies, and more!

Instead of sweetening this syrup with high fructose corn syrup, bleached white sugar, artificial sweeteners or aspartame, I used all-natural stevia.

Instead of sodium benzoate (a preservative) I used… oh wait, this recipe doesn’t have any preservatives! WOOHOO!

Instead of artificial food dyes (that may be linked to hyperactivity, ADHD, tumors, cancer, etc etc etc) I used all-natural, plant-based food coloring.

Unlike regular syrups, this Healthy Homemade Sugar Free Strawberry Syrup doesn’t require any cooking (so you don’t need a candy thermometer). Just gather the ingredients, whisk it all together and refrigerate. Then it’s time to pour pour pour away!

Easy sugar-free BBQ sauce


  • ¾ cup 180 ml sugar-free tomato sauce
  • 2 tbsp 2 tbsp light olive oil
  • ½ tsp ½ tsp liquid smoke
  • ½ tsp ½ tsp smoked paprika powder
  • 1 tsp 1 tsp onion powder
  • ½ tsp ½ tsp garlic powder
  • salt and ground black pepper

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


Instead of liquid smoke you can use more smoked paprika powder.

Make it keto by replacing half of the tomato sauce with mayonnaise.

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What's the point of creating sauce based on a ready-made sauce?
Not only may the available products vary wildly between different regions of the world, but most readers won't be able to make the sauce with either fresh tomatoes or tomato purree (which vary less between different regions) after having read this recipe.

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