‘Sugar-free’ Keto Low Carb Raspberry Syrup

''Sugar-Free' Raspberry Syrup
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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.

‘Sugar-free’ Keto Low Carb Raspberry Syrup

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.

Keto Friendly Raspberry Syrup

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.

Cooking down raspberries for 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.

Straining raspberry syrup

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,

''Sugar-Free' Raspberry Syrup
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An easy syrup that is good for cocktails, a fantastic topping for ice creams, desserts, pancakes, or waffles.
Prep Time: 2 minutes
Cook Time: 20 minutes
Straining: 5 minutes
Total Time: 27 minutes
Course: Cocktails, Dessert
Cuisine: American, bar
Servings: 16
Calories: 28.5kcal


  • 2 lbs Fresh Raspberries
  • 4 qts Water
  • 2 1/2 cups Allulose


  • Rinse raspberries with water using a mesh strainer.
  • Place the raspberries in a wide bottom saucepan.
  • Add water and bring to a boil.
  • Reduce to a medium simmer and let raspberries cook for about 20 minutes.
  • Skim any foam that rises to the top.
  • After about 20 minutes, the raspberries will have lost most of their color and the water should be deep pink/red in color (if frozen, add an additional five minutes). Remove from heat.
  • Strain the raspberry syrup through a fine mesh strainer into a medium sauce pan and let it sit in the strainer for several minutes so as much liquid strains through without pressing the berries down.
  • DO NOT press on the raspberries attempting to extract more juice; this will make your raspberry syrup cloudy and you feeling dejected.
  • If you prefer a thicker syrup for use on pancakes or waffles, you can simmer the strained liquid, for several minutes longer till the liquid reduces and thickens more.
  • Remove from heat and allow to cool completely. Pour into a glass container, seal, and refrigerate. The syrup lasts several weeks.


Serving: 1oz | Calories: 28.5kcal | Carbohydrates: 19.3g | Protein: 0.7g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 12.4mg | Potassium: 85.6mg | Fiber: 3.7g | Sugar: 15g | Vitamin A: 18.7µg | Vitamin C: 14.9mg | Calcium: 21.3mg | Iron: 0.4mg | Net Carbs: 3g | Allulose: 12.5g


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.

Tried this recipe?Mention @LaFemmeNikketo or tag #lafemmenikketo!

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Nikkey Elizabeth | La Femme Nikketo

Welcome! I'm Nikkey Elizabeth.

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!


Our preferred source
for resistant starch flour!

Netrition is a great source for resistant starch flour like Cabalose, which I use in my
Super Flaky No-Fail Keto Pie Pastry

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