Here’s how to make strawberry sauce for cheesecake. This simple sugar free strawberry syrup can also be used for topping pancakes.
One of my favorite morning snacks is a cup of fruit yogurt. I usually mix in a few blueberries and sweetener, but saw some Florida strawberries on sale at the grocery store and thought they’d be great in yogurt.
Instead of slicing the strawberries for each serving of yogurt, I thought it’d be easier to slice all the strawberries ahead of time and mix them with sweetener. That way, when it was time for my yogurt snack, I could just grab a big spoonful and stir it into the plain yogurt.
So, here’s how to make strawberry sauce for cheesecake and pancakes. And, this simple strawberry syrup is also perfect for mixing into plain whole fat yogurt.
This weekend, I’m gonna make some coconut flour waffles and top it with this strawberry sauce and a little whipped cream. Yum, I can’t wait!
If you want to know how to make strawberry sauce for cheesecake, look no further! This easy recipe is great for much more, too.
There are just so many potential uses for this quick and easy strawberry sauce.
As with most fruit, even low carb strawberries, there is still sugar that can impact your insulin levels. If your goal is to maintain a state of ketosis, particularly for weight loss, you probably want to use a zero carb strawberry sauce like Walden Farms Strawberry Syrup.
If you don’t like strawberries or simply want to change it up, you can use any low carb fruit in this quick and easy strawberry sauce recipe. Blueberries, raspberries, and blackberries are all great low carb fruits. You may even want to try a mixed berry sauce!
How to Make Strawberry Sauce for Cheesecake and Pancakes
Strawberry Sauce for Cheesecake and Pancakes
- 1 pound fresh strawberries washed, hulled and sliced
- 1/4 cup low carb sugar substitute can be adjusted to taste
- 1/2 cup water
- Place the strawberries in a medium pot. Sprinkle on sweetener and pour in water.
- Heat over medium heat for 10 to 15 minutes to soften strawberries.
- Remove from heat and allow to cool. Store covered in the refrigerator for up to a week.
- Use to flavor plain yogurt, or as a topping for ice cream and waffles.
- Net Carbs 3.3g
- % Carbs: 79.5%
- % Protein: 9.6%
- % Fat: 10.8%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.