Learn how to make Raspberry Sauce that is a fresh and tasty addition to cake, cheesecake, ice-cream, or yogurt. This easy raspberry sauce recipe needs 6 ingredients, and it’s quick to make at home. The best dessert sauce recipe ever!
Do you want to know what the fancy name for this easy sauce is? It’s Raspberry Coulis (pronounced koo-LEE), and that’s how French call a thick sauce. You’ll love its vibrant color and intense raspberry taste that pairs perfectly with anything chocolate.
Making homemade raspberry sauce is not just easy to make but an addictive treat. I have this strong filling that you’ll serve the sugar-free fresh raspberry sauce with all your desserts this summer.
It’s perfect for vanilla or chocolate ice-cream, keto cheesecake or almond flour brownies. The options are unlimited for the best fresh berry sauce. It’s delicious on top of unsweetened whipped cream too, what a treat!
Take a minute to imagine… a creamy slice of the best keto cheesecake topped with a few spoonsful of this thick raspberry sauce. Sounds heavenly? Yes, it’s a combo that will impress anyone and yell summer all over the place.
If you get a chance to buy fresh raspberries from some local farmers that are ripe and juicy that would be fantastic.
I love eating tons of fresh raspberries in the summer not only because they are a low carb fruit, but because they taste amazing and are very versatile. I can make a delicious sugar-free chia seeds jam too enjoy with toasted 90-seconds bread.
How to Make Raspberry Sauce With Fresh or Frozen Berries
Did I mention how easy it’s to make this berry sauce either with fresh or with frozen fruits? Well, it’s incredibly easy, and I’ll show you how to make it in less than 20 minutes, fuss-free!
Start by measuring 2 cups and a half cups of fresh or frozen raspberries and heat them in a saucepan with sweetener, water, and lemon juice to release their liquids. Stir the mixture constantly over medium heat and bring to a boil.
Reduce the heat and let them simmer for about 3-4 minutes until it starts to thicken naturally.
Remove from heat and stir in vanilla extract, butter and a pinch of salt. Butter enhances the taste and gives a delicious rich touch along with that pinch of salt that makes a huge difference in taste.
It’s time to taste test and adjust the sweetness. Although I find this sauce sweet enough for my taste buds, this can vary from a person to another. If you find it too tangy, stir in some extra sweetener. It really depends on how ripe the raspberries are, some may be sweeter than others, so it’s always best to taste. Remember that you can always add more sweetener, but you can never take it out.
Let the berry sauce cool for about 15-20 minutes before serving.
Expert tip: If you want perfectly smooth raspberry sauce, strain raspberries to remove the seeds. I don’t mind the seeds.
How Many Carbs Are in Sugar-Free Raspberry Sauce?
We used a sugar-substitute in this cheesecake raspberry sauce, so there are just 2g net carbs per serving. You can Find the detailed nutrition facts in the recipe card below. Per serving:
- 19 calories
- 2 grams net carbs
- 1 gram fiber
- 1 gram fat
How To Store Easy Raspberry Coulis
It’ best to store this sauce in an airtight container in the refrigerator and consume within 5-7 days for best depth of flavor. It’s also a freezer friendly recipe that can be thawed just in time and drizzle over any desserts (find more suggestions in the post above)
Other Raspberry Recipes You Might Like
- Raspberry Chia Jam? Keto & Low Carb
- Keto Panna Cotta with Raspberries Gelée
- Easy Keto Raspberry Vanilla Chia Pudding
Easy Raspberry Sauce
- 12 oz fresh or frozen raspberries about 2 1/2 cups
- 1/2 cup sweetener
- 1/3 cup Water
- 1 tbsp Lemon Juice
- 2 tsp Vanilla Extract
- 1 tbsp butter
- Pinch of salt
- In a saucepan over medium heat, add the fresh or frozen raspberries, sweetener, water, and lemon juice.
- Bring the mixture to a boil, stirring constantly. Reduce the heat and let it simmer for 4-5 minutes or until desired thickness.
- Remove the saucepan from the heat and add in the vanilla, butter and a pinch of salt. Mix well until the butter has melted.
- Let the sauce cool for at least 15 minutes and Serve with your favorite dessert.
- Store the leftovers in an airtight container in the refrigerator.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
1. Can strawberries or blueberries be substituted in the low carb raspberry sauce recipe?
2. Can the sauce be canned with water bath canning processing?