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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!

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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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Hands-on Overall

Serving size 2 tbsp/ 30 ml

Allergy information for Homemade Sugar-Free Strawberry Syrup

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian
Vegan
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Nutritional values (per serving, 2 tbsp/ 30 ml)

Net carbs2 grams
Protein0.2 grams
Fat0.1 grams
Calories11 kcal

Calories from carbs 86%, protein 7%, fat 7%

Total carbs2.5 gramsFiber0.5 gramsSugars1.2 gramsSaturated fat0 gramsSodium1 mg(0% RDA)Magnesium3 mg(1% RDA)Potassium38 mg(2% EMR)

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. Homemade Sugar-Free Strawberry Syrup
  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. Homemade Sugar-Free Strawberry Syrup
  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. Homemade Sugar-Free Strawberry Syrup
  5. Allow to cool and pour into a storage glass. Refrigerate and keep sealed in the fridge for up to 10 days. Homemade Sugar-Free Strawberry Syrup
  6. Once cooled, the syrup should have a smooth and creamy consistency. Homemade Sugar-Free Strawberry Syrup
  7. To serve, pour 2 tablespoons (30 ml) or more into a serving glass filled with ice. Homemade Sugar-Free Strawberry Syrup
  8. Top with sparkling water or still water. Homemade Sugar-Free Strawberry Syrup
  9. Stir to combine and serve! Homemade Sugar-Free Strawberry Syrup

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

Net carbsProteinFatCalories
Strawberries, fresh
1.4 g0.2 g0.1 g8 kcal
Water, still
0 g0 g0 g0 kcal
Allulose, natural low-carb sweetener
0.6 g0 g0 g3 kcal
Total per serving, 2 tbsp/ 30 ml
2 g0.2 g0.1 g11 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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