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‘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

Ingredients

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

Instructions

  • 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.

Nutrition

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

Disclaimer

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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ABOUT NIKKEY

Nikkey Elizabeth | La Femme Nikketo

Welcome! I'm Nikkey Elizabeth.

Two years ago, for health reasons, I was 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. Hi! My name is Nikkey Elizabeth and this is totally me, in my happy place doing one of my favourite things: hiking in the Cape Breton Highlands…
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Our farm is located in Glenville, Nova Scotia. It’s a little hamlet between Mabou and Inverness on the island of Cape Breton.

 

My Jam looks separated, what do I do?

Our sugar-free jams are natural products. Because we are sugar-free and use all-natural products, from time to time ‘fruit float’ can happen to fruit like strawberry or rhubarb during the canning process leaving pulp at the top and jelly on the bottom. If this occurred with your jam, don’t worry, it’s just as delicious as all our other jams. When this happens, we encourage our customers to dig in and mix it up!!!

 

What does it mean you’re sold out for the season?

We are a farm-to-table business, where we believe strongly in growing a large proportion of what we make. Sometimes, if there are other local growers that have supplies beyond our own, we may top-up our fruit or berry inventory (this is especially true with Blueberries as our bushes are young and our neighbour has acres of stunning wild blueberries!). However, for the most part, we grow what we make and when we run out, that’s it until next year. Every year our capacity grows so we hope to run out a little later each year.

 

I just bought from you at a market, will those items be on your website?

For the most part, yes, but not yet, or soon. If you are reading this and we are still in a growing season, I usually am so busy farming, making, and selling at my local farmer’s markets that I don’t have a chance to update my website. However, once the farmers markets at the end of Thanksgiving Weekend (That’s the second weekend of October here in Canada), I usually put aside time to update the website with all the current products. If you follow me on Instagram or Facebook, I post when that happens.

 

Why don’t you use the same sweetener in all your products?

Sometimes I feel that by producing sugar-free goods, you have to be part magician, chemist, and explorer. There are so many sugar-free sweeteners out there and not one of them behaves exactly like sugar. Each of them has its positive and negative qualities depending on the application. For instance, I use a lot of allulose, not never in meringue, because it loves water too much, so you could back that meringue for hours and it would still be sticky.

 

Are there sweeteners you don’t use in your products?

Yes, there are a few. I don’t use artificial sweeteners at all. Next, I’m not a fan of stevia because of the after taste so I don’t use that either. Also, I don’t use xylitol as it’s toxic to dogs. I love dogs and have an adorable retired racing greyhound myself who is an expert at catching what falls on the floor before anyone can get to it first — he’s that fast. As such, if I wouldn’t have any food with xylitol in my house, just in case it could fall on the floor and could be consumed by my super-fast houndie, I won’t put in my products just in case for your puppies too. Finally, I don’t use products like maltitol or mannitol, as they are notorious for upsetting the stomach.

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