The Keto diet list of approved foods does not include many fruits because of the natural sugars in them. Berries are an exception, so I stock up on berries when I see a sale on them. Raspberries, blackberries, strawberries and blueberries store well in the freezer, so I buy a whole lot of them to flash freeze and keep in quart-size resealable bags. This way, I can use them in recipes throughout the year without feeling like I have spent a fortune. This recipe hack elevates Keto or low-carb pancakes, waffles and French toast to the next level.
Ingredients
1 cup Birchbender’s Maple Syrup or other monk fruit sweetened maple syrup
1 cup fresh raspberries
1/4 cup Swerve granulated sweetener
1 Tbsp. lemon juice
1/2 cup water
Instructions
Place the raspberries in a medium size saucepan with the Swerve, lemon juice and water. Bring to a slight bowl; then, turn down the heat.
Using a potato masher or other tool, slightly mash the raspberries while still hot.
Strain the raspberry mixture into a bowl using a fine mesh strainer. Push the liquid through the strainer to help the liquid to drain into the bowl. When you think you have gotten as much liquid out as possible, discard the solids left in the strainer.
Pour the liquid back into the saucepan and add the maple syrup. Stir for a few minutes.
Serve the raspberry syrup over pancakes or waffles. You can serve it on whatever you like actually. It is quite delicious!
Keto Raspberry Maple Syrup
Equipment
- measuring cup
- Measuring spoons
- 1 medium saucepan
- 1 potato masher
- 1 fine mesh strainer
- 1 rubber spatula
- 1 medium spoon
Ingredients
- 1 cup Birchbender's Maple Syrup or other monk fruit-sweetened maple syrup
- 1 cup fresh raspberries
- 1/3 cup Swerve granulated sweetener or monk fruit sweetener
- 1 Tbsp. lemon juice
- 1/2 cup water
Instructions
- Place the raspberries in a medium size saucepan with the Swerve, lemon juice and water. Bring to a slight bowl; then, turn down the heat.
- Using a potato masher or other tool, slightly mash the raspberries while still hot.
- Strain the raspberry mixture into a bowl using a fine mesh strainer. Push the liquid through the strainer to help the liquid to drain into the bowl.
- Discard the solids left in the strainer when you think you have gotten as much liquid out as possible.
- Pour the liquid back into the saucepan and add the maple syrup.
- Stir for a few minutes.
- Serve the raspberry syrup over pancakes or waffles.
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