Ingredients
Scale
- 1 lb Strawberries, rinsed, hulled and thickly sliced
- 1/3 cup allulose (or another sweetener)
- 1 Tbsp lemon juice, from 1/2 Lemon
- 1/4 tsp xantham gum
Instructions
- In a medium saucepan, combine sliced strawberries, 1/3 cup allulose and 1 Tbsp lemon juice. Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required.
- Reduce the heat and simmer for about 5-10 minutes or until the strawberries begin to break down. Whisk in xantham gum and boil for 1 minute. Keep in mind sauce will thicken up slightly as it cools and even more with refrigeration.
Notes
- use an immersion blender for a smoother strawberry topping
- you can add 1-2 tbsp of unsalted butter or 1-2 tbsp of balsamic vinegar if you want at the end
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert, Breakfast, Snack
- Method: Stove-top
- Cuisine: American, Spring, Summer
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tbps
- Calories: 9
- Sugar: 1
- Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 0
