This easy ‘sugar-free’ raspberry syrup recipe is a great addition to many desserts or as a topping on pancakes, waffles, etc. It also is the crucial ingredient in a Clover Club, which is a delectable prohibition era cocktail. Yum! I selected Allulose as my sweetener of choice because erythritol, which I also love as a sweetener, would crystallize when stored in the fridge, and needs to be stored in the fridge.
Two pounds of raspberries is a lot of raspberries but so worth it. If they are not in season, rather than putting a second mortgage on my home, I buy a good quality frozen. Our Will you, your family, or your guests notice? I don’t think so. I made some glorious blintzes last winter (recipe coming soon), with raspberry syrup of course, and my wonderful mother, who is also a berry aficionado did not notice. She even commented on how lovely the syrup was and how I must have used fresh berries. I said nothing. I smiled and nodded. What? I’m not a horrible daughter, I simply did not want to disappoint her. Bottom line, is the syrup is amazing, will last for weeks in the back of your fridge, making even my simple keto brownies like works of art when you plate them with some syrup using a squirt bottle, just how they do it in restaurants.
The key with making this syrup as it is with making almost any syrup actually, is to use a wide bottom saucepan, as it allows the fluid to heat and thicken faster since the volume of fluid is spread out across the bottom of the pot and close to the heat source. Watch carefully and skim the cloudy foam off the top. This gives clarity to your syrup.
Besides timing the process, you know your sugar-free raspberry syrup is ready to strain when the berries have lost their colour and the liquid has turn a brilliant ruby red. If the berries still seem red, keep simmering for another few minutes until they are pale. So long as they are red, they still have juice and flavour to give your syrup. Once they are pale, their job is done.
The next crucial part of this process is to not crush the berries into the fine mesh strainer when straining the syrup. I know how that seems like the logical thing to do, to squeeze every last drop from your berries, but that will make your syrup cloudy, adding back the same foam that you skimmed off earlier on in the process.
Once done, let your ‘sugar-free’ raspberry syrup cool and begin to use. It’s terribly handy for cocktails, garnish, and more.
Hope you enjoy it as much as I do,
Nutritional Information and portions are estimated from the USDA Food Database. Net carbs exclude fiber, sugar alcohols, and products like allulose, because they do not generally affect blood sugar. I try to be accurate, but feel free to make your own calculations.
Yup, that’s me with my eyes closed while my hubby takes the picture. Totally me. I’m in my happy place doing one of my favourite things: on a hike in the Cape Breton Highlands.
I started my low-carb journey three years ago, for health reasons, determined to make a Low Carb, High Fat, Keto diet work for me as a lifestyle, without the exercise in deprivation with constant calls to the fun police.
I thought, as someone with a severe peanut/tree nut allergy, I am already a pro at adapting recipes to my nut-free existence, so adapting Keto to also be nut-free is something I can master. Truly, I love both the experimentation and the glee when I hit upon something fabulous and all with no sugar! It’s here where the idea was born for lafemmenikketo.com. I feel like a superhero baker and cook with a whisk in hand, whipping the carbs gone to make fabulous nut-free treats without the sugar. This, to me, is simply joyous. I hope you think so too!
This Keto Milk Chocolate Bar recipe is super easy. And when you need chocolate this is key. I love working with chocolate but it’s extremely fussy, so I wanted a fail safe recipe, that is kind of a cheat. Meaning, I’m not actually making the milk chocolate from scratch, I’m just putting it together so that it seems miraculously awesome.