Made with just 3 simple ingredients and ready in only 10 minutes, this sugar-free sauce for cheesecake is a must-have topping for all your low-carb desserts. Whether you’re drizzling it over your favorite keto cheesecake, spooning it on fluffy pancakes, or swirling it into low-carb ice cream, this easy fruit sauce brings a burst of flavor—without the sugar crash.
It’s naturally sweetened, super versatile, and perfect for anyone following a low-carb, keto, or diabetic-friendly lifestyle. Plus, it stores well, so you can make a batch ahead and enjoy it throughout the week.
For me and my family, cheesecake is our go-to dessert whenever a sweet craving hits. And honestly, there’s nothing better than topping a slice of rich, creamy cheesecake with a homemade sugar-free raspberry sauce that ties all the flavors together beautifully.
So today, I’m excited to share with you one of the easiest and most delicious low-carb raspberry sauces we make on repeat—especially for cheesecake. Trust me, this quick fruit sauce takes any dessert to the next level.
The recipe is incredibly simple and comes together in under 15 minutes. The hardest part? Waiting for it to cool before digging in! This versatile keto raspberry sauce also pairs perfectly with cheesecake, chocolate desserts, cakes, waffles, or pancakes—basically, anything that needs a bright, fruity finish.
- 1 Why You’re Going to Love This Sugar-Free Raspberry Sauce
- 2 Ingredients for This Easy Sugar-Free Cheesecake Sauce
- 3 How to Make This Sugar-Free Raspberry Sauce
- 4 Add-Ins and Variations
- 5 How To Use This Sugar-Free Sauce
- 6 Storing Leftovers Ideas
- 7 Frequently Asked Questions
- 8 Sugar-Free Sauce For Cheesecake
Why You’re Going to Love This Sugar-Free Raspberry Sauce
- Super Quick & Easy: This recipe comes together in just 10 minutes with minimal prep—perfect for when you need a last-minute dessert topping.
- Only 3 Simple Ingredients: No complicated steps or hard-to-find items. Just basic, wholesome ingredients you probably already have on hand.
- Naturally Sugar-Free & Keto-Friendly: Sweetened without refined sugar, this raspberry sauce is ideal for low-carb, diabetic-friendly, and keto dessert lovers.
- Perfect for Meal Prep: Make it ahead of time and store it in the fridge for up to a week—ready to spoon over your favorite sweets anytime.
- Versatile & Crowd-Pleasing: Use it as a topping for cheesecakes, low-carb pancakes, waffles, yogurt bowls, chia pudding, or even ice cream.
- Bursting with Real Fruit Flavor: Made with fresh or frozen raspberries, this sauce delivers a bold, tangy-sweet flavor that enhances any dessert.
- Customizable to Taste: Adjust the sweetness, add a splash of lemon juice for brightness, or blend it for a smoother texture—it’s easy to tweak based on your preferences.
- Perfect for Special Occasions or Everyday Treats: Whether you’re entertaining or just enjoying a slice of cheesecake on a quiet night, this sauce makes every bite feel special.
Ingredients for This Easy Sugar-Free Cheesecake Sauce
You’ll need just three simple ingredients to make this vibrant and delicious raspberry sauce that pairs perfectly with cheesecakes, pancakes, or any low-carb dessert.
- Raspberries – You can use either fresh or frozen raspberries for this recipe. Both options work beautifully, giving you that sweet-tart flavor and gorgeous deep red color. No need to thaw frozen berries—just toss them in the pan and cook!
- Lemon Juice – A small splash of fresh lemon juice helps brighten up the raspberry flavor and adds a subtle tang that balances the sweetness. It also helps preserve the freshness of the sauce.
- Powdered Sweetener – Use your favorite keto powdered sweetener (such as erythritol, monk fruit blend, or allulose). Powdered sweeteners dissolve more easily and create a smooth, silky texture without any grittiness.
How to Make This Sugar-Free Raspberry Sauce
This keto-friendly raspberry sauce is one of the easiest recipes you’ll ever make—and it tastes absolutely amazing on cheesecake, pancakes, or even keto ice cream. Here’s how to make it step-by-step:
- Add the ingredients to a saucepan. In a medium saucepan over medium heat, combine the raspberries, powdered sweetener, and lemon juice.
- Simmer and mash. Reduce the heat to low and gently mash the raspberries with the back of a spoon or a silicone spatula. Let the mixture simmer for about 8–10 minutes, stirring occasionally, until it thickens slightly and the berries break down into a smooth sauce.
- Cool and store. Remove from heat and transfer the sauce to a clean glass jar or airtight container. Let it cool completely at room temperature, then store it in the fridge until ready to use.
Add-Ins and Variations
This sugar-free raspberry sauce is incredibly versatile and easy to customize based on your flavor preferences. Here are some delicious add-in ideas to take it to the next level:
- Vanilla Extract – Add ½ teaspoon of pure vanilla extract at the end of cooking for a smooth, mellow flavor that pairs beautifully with the tart raspberries.
- Chia Seeds – Stir in 1 tablespoon of chia seeds after cooking for added fiber and thickness. As the sauce cools, the chia seeds will naturally help it gel while boosting its nutritional value.
- Cinnamon or Nutmeg – A pinch of cinnamon or nutmeg adds warmth and a cozy twist, especially delicious when serving with fall-inspired desserts.
- Lemon Zest – For a brighter citrus punch, add a bit of fresh lemon zest along with the lemon juice.
- Other Berries – Mix in some blueberries, blackberries, or strawberries with the raspberries for a mixed berry sauce variation.
- Mint Leaves – Add a few fresh mint leaves while the sauce simmers for a refreshing, herbal note.
- Almond Extract – For a deeper, nutty flavor, try adding just ¼ teaspoon of almond extract. A little goes a long way!
How To Use This Sugar-Free Sauce
Once I tried this recipe, it became my favorite, and I always choose to use it when I prepare my Keto Pavlova, Cheesecake, No-Bake Keto Cheesecake, and Keto Pancakes with Coconut Flour.
Storing Leftovers Ideas
- Fridge: It can be kept in the fridge for two or three days, and it is recommended to leave it for at least an hour before serving.
- Freezer: You can also freeze this sugar-free sauce. Put it in a freezer-safe container and store it for up to one month.
Place in the refrigerator overnight to defrost.
Frequently Asked Questions
Are Raspberries Keto-Friendly?
Yes, this fruit is keto-friendly. The carb content of raspberries is low enough that you can eat them frequently when following a ketogenic diet.
Can I Make This Sauce With Different Berries?
Sure, you can make this sauce using blueberries, cranberries, strawberries, or even a mix of them.
What Should I Do If My Sauce Contains Too Many Seeds?
You’ll need to strain the raspberry sauce to make it seedless. You can strain it through a sieve by pushing the raspberry mixture around with the back of a spoon until the seeds are fully gone from the sauce.
How To Make A Thicker Sauce?
You can simply add additional cornstarch or Xanthan gum to make a thicker raspberry sauce.
Is It Better To Serve The Sauce Hot Or Cold?
This sugar-free sauce can be served warm, at room temperature, or chilled. I think that it’s great served warm on waffles and cold on cheesecake and other cakes.
How To Check If The Sauce Is Ready?
The raspberry sauce is done when it is thick and coats the back of a spoon. It will continue to thicken as it cools.
Sugar-Free Sauce For Cheesecake
Description
Ingredients
- 1 Cup raspberries fresh or frozen
- 1/4 cup sweetener
- 2 tsp lemon juice
- 2 tbsp water
Instructions
- Add the raspberries, sweetener, lemon juice, and water to a medium saucepan.
- Bring everything to a boil and stir occasionally.
- Simmer the sauce for about 8-10 minutes.
- Remove the saucepan from heat and enjoy on top of your favorite dessert!
- Store any leftover sauce in an airtight container in the fridge.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.