Low-Carb Cherry Amarenata Sauce

Step 1Wash the cherries and remove the pits. Add them to a non-reactive pan.

Step 2Add the Erythritol and ³/₄ cup of water.

Step 3Add the cinnamon and vanilla extract and mix in well. If using vanilla bean, cut the vanilla bean lengthwise and scrape the seeds out.

Step 4Place on a stove and cook over low-medium heat. Slowly bring to a boil and mix frequently until the juices slightly thicken. This may take 20-30 minutes.

Step 5Optionally, you can add 2 to 4 gelatin sheets directly into the hot sauce. Let them soften for a minute and then stir to combine. Three gelatin sheets will result in a soft set.

Step 6When done, let it cool down. The sauce will thicken even more when chilled in the fridge.

Step 7You can store Amarenata in the fridge for up to 2 weeks or use the canning method to preserve for longer storage.

Step 8Enjoy with full-fat yogurt, coconut cream or use to make some Keto Cherry Ice-Cream, Low-Carb Cherry Garcia Ice Cream, Low-Carb Black Forest Chocolate Cake or No Bake Keto Cherry Cheesecake.