If you are anything like me, when the first trays of summer berries appear in the store, you’re on them like bugs round a bug light. While my favorite way to eat fresh berries will always be with whipped (or unwhipped, I don’t care) heavy cream, it’s lovely to have a keto option that tastes just as decadent and magical, but is more nutrient-dense and bursting with bright, lemony flavor. So I made you Lemon Sauce.
You can whip this luscious Lemon Sauce up in a New York minute – as long as you have some Keto Lemon Curd stashed in your ‘fridge. It’s worth keeping some of that lemon curd goodness on hand just for this sauce.
This sauce can be tipped with abandon over any dessert that needs a sauce. Or even one that doesn’t need a sauce, but you just want to pour sauce on, anyway.
It’s light, delicate and as thin and pourable as unwhipped heavy cream. It would even make a wonderful alternative to syrup on your keto Vanilla Blueberry Pancakes. Try it over a bowl of fresh, ripe, sliced peaches. Mmmm, mmm, mmm, mmm, mmm. My infamous Chocolate Fudge Mug Cake? It would be fabulous drizzled over that. Start with some berries and take it from there – where the amount of berries depends on where you are in your journey and what your goals are. If you are early in the journey and have a long way to go then you might want to forego the berries and focus on those keto pancakes and that Chocolate Fudge Mug Cake.
But really, the world is your keto Lemon Sauce receptacle!
Lemon Sauce
Author: Carrie Brown | Prep time: 5 mins | Cook time: 0 mins | Total time: 5 mins | Serves: 1 ½ cups
What You Need
- 1 cup / 8 fl oz. Greek yogurt
- ½ cup / 4 fl oz. Keto Lemon Curd (<— click or see recipe link above)
- ¼ tsp sea salt
- ½ TBSP allulose OR xylitol OR erythritol
What You Do
- In a bowl whisk all the ingredients together until completely combined and smooth.
- Pour into a serving jug to serve or spoon directly over your dessert.
- If storing, cover the jug with plastic wrap or pour sauce into a glass, lidded container and place in the ‘fridge.
Top Recipe Tips
- You can use any sweetener you like for this, and also adjust the amount of sweetener to taste.
- Greek yogurt is thicker. You can also use regular yogurt but the sauce will be thinner.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More sauce recipes
- Come laugh and learn with us over at The Kitchen Podcast
- Come hang out in The Keto Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!
- Check out the categories and tags at the bottom of the post to help you find more recipes using certain ingredients or from certain categories.
Podcast Episodes and You Tube Videos
- How and Why to Measure Food
- Where Are The Macros and Nutritional Info?
- Keto / Low Carb Treats: should you eat them? Hear what Dr. Ken Berry and I have to say about it!
Substitutions
- Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
- Xylitol or allulose or erythritol are the sweeteners I recommend because they work very well. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results.
Share the love!
martyn - Prithee, why do choose non-fat Greek (strained) yoghurt in your lemon sauce?
carrie - Martyn – NF Greek Yogurt has the most protein in, so it makes the sauce SANEr. Hope that helps!