Last updated on March 31st, 2023

Sugar-Free Raspberry Purée

Sugar-free Raspberry Purée was born out of sheer desperation to satisfy my cravings for an after-dinner dessert. I’m a real sucker for raspberries, and I gravitate toward raspberry decadence, while most people opt for strawberry-flavoured goodies. I’ll never refuse a treat made with raspberries, even if it’s not low-carb, which doesn’t help me if I’m trying to maintain a weight-loss goal.

I’ve been doing low-carb for a couple of years, and ice cream was one of the first things I missed eating when I began my journey. As soon as I learned how to make a low-carb vanilla ice cream, I tried a raspberry-flavoured one to vary my options for low-carb frozen treats.

This raspberry purée recipe is used to make my Raspberry Ice Cream, which you have seen in my Instagram Reels.

What is Sugar-Free Raspberry Purée?

Raspberry purée, sometimes known as raspberry coulis (Koo-li), is a smooth blend of fresh (or frozen) raspberries, water and sugar, typically mashed cold in a blender or simmered on medium heat until the raspberries break down, forming a thick sauce. Sometimes, a further step is to strain or sieve the sauce to remove the seeds for a silky texture.

In this recipe for sugar-free raspberry purée, I am replacing white sugar with Monk fruit and adding xantham gum as a thickening agent since low-carb sweeteners do not react the same way as white sugar when dissolved in water.

Why you will like Sugar-Free Raspberry Purée

There are many uses for Sugar-free Raspberry Purée to keep your treat stash flowing.

• Drizzle homemade raspberry purée over other low-carb desserts.
• Stir it into ice cream and greek yogurt.
• Swirl it into your favourite cake batter for a marble effect.
• Make a delicious raspberry-flavoured filling for cupcakes.
• Create a sweet berry dip for cookies and fruit.
• Flavour smoothies if you run out of real raspberries.
• Jazz up your cocktails with Raspberry Purée ice cubes.

Are Raspberries Low-Carb?

Raspberries have much fewer carbs than stoned fruits like peaches and plums. They also have fewer carbs than apples and oranges, making them common fruits on a carb-conscious or keto lifestyle. 

One cup or 100 grams of raspberries contains 11.8g of carbs and 6.4 g of fibre, making them 5g of net carbs. They are also low in calories, just 51 calories per cup.

What makes this recipe Sugar-Free?

Raspberries are a low-carb fruit, so they bring down the carb amount in this recipe, and as they can be tart, I add sweetener to balance out the flavour.

Sweeteners such as Monk fruit and Erythritol replaces the white sugar typically used to make raspberry purée and will not raise blood sugar levels and help you stay in your low carb/keto macro portions.

Ingredients to make Raspberry Purée

Raspberries

Use either fresh or frozen to make this delicious purée.

Sweetener

Monk fruit or Erythritol makes a suitable sugar replacement.

Xanthan Gum

The puree will thicken with xantham gum, but it is optional, or you can use arrowroot starch instead.

Water

Only a few tablespoons of needed as the raspberries contain lots of water. Add less water if you use frozen raspberries.

How to make Sugar-free Raspberry Purée

Bring Ingredients to a boil.

In a saucepan, add raspberries, sweetener and water and bring them to a boil on medium heat.

Break up the raspberries

Break up the raspberries with a whisk or fork until they turn mushy and thick.

Simmer

Simmer the purée for 5 minutes, stirring continuously.

Strain the purée

Remove the saucepan from the heat, and strain the purée into another bowl. Use the back of a wooden or metal spoon to scrape the purée back and forth through the strainer mesh to collect as much purée as possible.

Thicken the purée

While the purée is still warm, sprinkle in xanthan gum and whisk vigorously until the purée thickens.

Cool

Let the purée cool in the bowl, then transfer it into a jar or container with a tight-fitting lid and refrigerate.

Storage, Freezing and FAQs

Storage: Store the purée in an airtight container or jar in the refrigerator for up to 2 weeks.

Freezing: Freeze the purée in ice cube trays, transfer them into a sealable ziplock bag and keep it in the freezer. Take out as many iced cubes of purée as required.

Can I replace raspberries with other fruits or vegetables?

This is a beginner-friendly recipe and template for making other fruit purée; chop the fruits into smaller pieces and heat them with water and sweetener. Follow the steps in this recipe to make the raspberry purée and replace the raspberries with other fruits like strawberries, apples, peaches, plums, and blueberries.

What is the difference between purée and other fruit sauces or jam types?

There are many comparisons to a fruit sauce on the internet, and they are called something else or mean the same thing. If a recipe calls for any of these, this is what it means:

Coulis (Pronounced Koo-li): Used interchangeably with purée. The fruits or vegetables are puréed and strained to form a much finer sauce.

Confit (Pronounced Con-fee): Contains mostly whole or trimmed fruits and vegetables, preserved in sweet syrup and stored in sterilized jars.

Confiture: Used interchangeably with fruit jam and preserves. Contains whole or slightly chopped fruits, stewed in a thick sugar syrup, maintaining lumps of fruit as it cools,

Jam: Most commonly known as the fruit preserve used to spread on toast. Jams contain puréed or mashed fruit in a thick spreadable syrup.

Compote: Contains fresh or dried fruits that are slow-cooked in a sweet syrup, with the fruits left whole to maintain their shape.

Syrup: A simple sugar and water mixture heated to form a pourable texture. Sometimes used as a sweetener in cooking but primarily used to sweeten cocktails.

Did you make this recipe?

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