Homemade Sugar-Free Strawberry Syrup

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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Step-by-step

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!

   

Recipe

Homemade Sugar-Free Strawberry Syrup

★★★★★4.7 (227 ratings)

Smooth and creamy sugar-free strawberry syrup made at home using just three ingredients. Ideal for homemade ...

Hands on

10m

Overall

30m

Servings

16

1.7 g

Net carbs

0.2 g

Protein

0.1 g

Fat

9

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings32 servings48 servings64 servings

US + metricMetricUS

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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!

Nutrition per serving, 2 tbsp/ 30 ml

Carbs 84%Protein 8%Fat 8% of calories

Net carbs

1.7 g

Total carbs

8.2 g

Fiber

0.5 g

Sugars

1.2 g

Protein

0.2 g

Fat

0.1 g

Saturated fat

0 g

Calories

9 kcal

Sodium

1 mg · 0.04% RDA

Magnesium

3 mg · 0.85% RDA

Potassium

38 mg · 1.91% EMR

Nutrition by ingredient

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

Serving size 2 tbsp/ 30 ml

• 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