Tools needed
- Medium-sized pot for your stove
- Potato/fruit smasher (or anything you can smash food with)
- A jar (a canning jar if you want to keep this for a long time)
- (Wooden) spoon
Ingredients
- 16 oz of frozen strawberries (which is around 3 cups). You can also substitute with the keto-friendly fruits listed below. If you have fresh fruit instead of frozen, even better!
- ½ cup of your favorite low-carb sweetener (I’ve experimented with several and they all taste yummy)
- 2 tablespoons of lemon juice
- Pinch of salt
Directions
- If you’re starting with frozen fruit, leave it out on the counter for a bit (or overnight) so it can thaw.
- You can cut up the fruit into halves or quarters before you start, but I just put the fruit, low-carb sweetener, lemon juice, and pinch of salt all together in a pan the way it is.
- Smash up this fruit mixture in the pan as it’s heating and then start stirring occasionally, bringing the mixture to a boil.
- Once at a boil, turn down the heat so the fruit mixture is on a low boil. Continue stirring regularly for at least 20 minutes until it starts to thicken up.
- Once it’s thick enough for your liking (either for a cheesecake topping or thicker, like for jam.
You can use any of these keto-friendly berries
- 1 cup of strawberries has 8 grams of net carbs
- 1 cup of raspberries has 7 grams of net carbs
- 1 cup of blackberries has 6 grams of net carbs
- 1 cup of blueberries has 17 grams of net carbs
Now you can have keto cheesecake with strawberry topping and keto jam!
