Are you ready for this? The absolutely, positively, most incredible berry sauce/jam we’ve ever tasted. With only three ingredients (and a pinch of salt), in 15 to 20 minutes you’ve got a berry sauce or jam for yogurt, cheesecake, chocolate cake, or crispy keto waffles. You’ll make it once, and never have to look up the recipe directions again. Because it’s just that easy.
INGREDIENTS
12 ounces of frozen berries (raspberries, blueberries, or berry blend).
1/2 cup granulated sugar substitute (Swerve, or truvia Sweet Complete work great).
1 tablespoon butter
a pinch of salt to ramp up sweetness
INSTRUCTIONS
Place frozen berries, sugar substitute, and salt into a saucepan and cook over medium heat, simmering for 15 -20 minutes, stirring occasionally. The mixture will reduce and thicken as it simmers.
Take off the heat and stir in butter. Refrigerate. That’s all folks! We always have a batch in our fridge for a delicious fruity jam on top of yogurt, or to drizzle on our favorite keto waffles or low carb desserts.
Berries are at the top of our list of favorite fruits, and lucky us, berries are a keto-friendly fruit! We’ve bought too many brands of sugar-free jams, and eventually they’ve all found their way into the trash. The flavor just isn’t there. We’ve tried making this sauce with fresh berries, but it’s not an easy task to find them at their peak of flavor. Using frozen berries gives us consistently great results, since they’re frozen at their peak flavors. However, if you happen to find fabulous fresh berries, then by all means, use them!
We use a zero-calorie granulated sweetener in this berry jam and sauce recipe (granulated Swerve or truvia Sweet Complete). Whatever you choose, this berry sauce has a good ratio of tart to sweet.
If you want to ramp up the sweet flavor, sprinkle in a bit of straight truvia from the 2 gram packet. It’s stevia and erythriol without the bulk. After making this sauce the first time using only frozen berries, truvia Sweet Complete, and salt, we decided it needed something to bring out the natural flavors of the berries. We thought about what ingredients are used in berry pies, and so we tried butter. Yep, that was it.
We use this sauce in the morning on full-fat Greek yogurt, or as a topping for keto desserts, waffles and pancakes. If you want a thicker, jamy texture, let it simmer a little longer. The jam thickens as it cools. Three ingredients, twenty minutes!
Storage
Keep the berry sauce/jam in sealed container in the refrigerator. Stays fresh for up to one month.
Keto Low Carb Jam and Berry Sauce
Simply the best berry sauce, jam, or topping we've ever tasted! Using only 3 ingredients and 15-20 minutes to make, slather on this keto low carb sauce over full-fat yogurt, cheesecake, chocolate torte, waffles, or anything that needs a fruity topping.
- Medium saucepan
- 12 oz frozen raspberries, blueberries, or berry blend
- ½ cup truvia Sweet Complete (or Swerve granular)
- pinch of salt
- 1 tablespoon butter (optional)
In medium saucepan, combine berries and truvia Sweet Complete or Swerve granulated sugar substitute. Stir over medium heat, breaking up any frozen chunks until berries begin to soften and produce juice, about 5 minutes.
Add a pinch of salt to ramp up flavors. Simmer for 15 - 20 minutes, stirring occasionally, until berries have broken down, the sugar substitute dissolves, and sauce thickens. Raspberries tend to break down more quickly. Blueberries or berry blend (blueberries, strawberries, and raspberries) take a little longer. The longer the simmer, the thicker it gets. Use a wooden spoon to help break the berries down as they cook. Depending on the sweetness of the berries and your personal taste, you can add a bit of truvia from the 2 gram packet.
Remove from heat and stir in butter until melted.
Place into a glass or plastic container. Cover and refrigerate until chilled. It will thicken as it cools. Stays fresh a solid 4 weeks in the fridge, but we promise, this jam/sauce will disappear much sooner.
12 - 4 tsp servings.Â
What is the serving size
(for example 1 TBSP) for this recipe?
Hi, Eileen! This recipe makes 1 cup of sauce/jam. Each serving is 4 teaspoons, (or a heaping tablespoon). I’m so glad you love this recipe. I make sure we never run out by doubling the recipe each time I make this. Thanks for visiting the site!
I made this recipe with rhubarb and strawberries. It was delicious. When available, I will make this with cranberries. Thanks for this amazing sauce!
Thank you, Cheryl, for taking the time to let me know you enjoyed the recipe. Now you’ve given me the idea to try adding rhubarb! Sounds delicious. Thanks for visiting us, too!