Homemade Sugar-Free Strawberry Syrup

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The strawberry season is in full spin and I've been working on a ton of new recipes featuring berries so you'll have plenty to try.

A few days ago I shared this Keto Fluffy Strawberry Cream — have you tried it? It's the most viral recipe I shared this month and for a very good reason. This keto dessert is so easy, quick and oh so fluffy. It's divine!

This simple Low-Carb Strawberry Syrup is adapted from a recipe I originally created for my Beginner's KetoDiet Cookbook back in 2017. I used this homemade sugar-free syrup to make a keto-approved Strawberry Cream Soda recipe which was a hit!

How To Make Sugar-Free Strawberry Syrup

Making strawberry syrup with no sugar is easy. You need strawberries — fresh pr frozen, water and granulated low-carb sweetener.

I used allulose as it doesn't crystallise once refrigerated but you can use other options including Erythritol, Swerve or granulated sweetener mix that uses stevia or monk fruit. I don't like my syrup too sweet so I used just half cup. Feel free to add more sweetener, up to about a cup.

I found that strawberries work best as they make the syrup nice and thick. Any other berries will work so you can try this with raspberries, blueberries or blackberries.

How To Use Strawberry Syrup

This low-carb strawberry syrup is perfect for making quick sugar-free beverages and summer low-carb cocktails. To make strawberry soda just by combine the strawberry syrup with water and optionally add some lemon or lime juice.

You can also use it to make strawberry cream coda just by adding a dash of whipping cream of coconut cream, or drizzle over some ice cream such as my Smooth & Creamy Vanilla Keto Ice Cream, low-carb pancakes or chaffles!

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Nutritional values (per serving, 2 tbsp/ 30 ml)

Ingredients (makes about 2 cups, 480 ml/ 16 fl oz)

• 400 g fresh or frozen and thawed strawberries (14.1 oz)
• 1 cup water (240 ml/ 8 fl oz)
• ¹/₂ cup granulated low-carb sweetener such as Allulose, Erythritol or Swerve (100 g/ 3.5 oz)

Instructions

1. Hull the strawberries. Place them in a blender or in a bowl with water and use an immersion blender to process until smooth.
2. Place a fine mesh sieve over a saucepan and line it with a nut milk bag or a piece of cheesecloth.
3. Strain the puree through the milk bag into the sauce pan. You should have just the seeds and a bit of the pulp left. You will need to squeeze it through as the puree will be thick.
4. Add the sweetener and bring to a gentle boil over a medium-low heat. Stirring occasionally, cook until reduced slightly and thickened. This will take 15 to 20 minutes. You should get about 2 cups (480 ml) of strawberry syrup.
5. Allow to cool and pour into a storage glass. Refrigerate and keep sealed in the fridge for up to 10 days.
6. Once cooled, the syrup should have a smooth and creamy consistency.
7. To serve, pour 2 tablespoons (30 ml) or more into a serving glass filled with ice.
8. Top with sparkling water or still water.
9. Stir to combine and serve!

Ingredient nutritional breakdown (per serving, 2 tbsp/ 30 ml)

Net carbs	Protein	Fat	Calories
Strawberries, fresh
1.4 g	0.2 g	0.1 g	8 kcal
Water, still
0 g	0 g	0 g	0 kcal
Allulose, natural low-carb sweetener
0.3 g	0 g	0 g	1 kcal
Total per serving, 2 tbsp/ 30 ml
1.7 g	0.2 g	0.1 g	9 kcal

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