Keto Raspberry Monk Fruit Syrup (Cupcake Drizzle) Recipe
Keto raspberry syrup made with monk fruit. Smooth, glossy, and bright. Built for cupcake drizzle on Halloween, but great on cheesecake, waffles, or yogurt too. Low carb, seedless, and ready in about 25 minutes.
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes
- Total Time: 25 minutes
- Yield: About 1 1/4 cups (≈ 20 tablespoons); enough for 18–24 cupcakes 1x
- Category: Dessert Sauce, Topping
- Method: Stovetop
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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2 cups raspberries (fresh or frozen)
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1/2 cup water
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1/3 cup monk fruit sweetener with allulose
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1 tablespoon lemon juice
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1/2 teaspoon vanilla extract
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1/8 teaspoon fine sea salt
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Optional thickener: 1/8 teaspoon xanthan gum or 3/4 teaspoon glucomannan (konjac)
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Optional color: 1–2 drops black gel food color for darker red (Halloween look)
Instructions
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Add raspberries and water to a small saucepan. Bring to a light simmer over medium heat.
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Lower to medium-low and cook 6–8 minutes, stirring. Berries should collapse and look saucy.
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Stir in monk fruit sweetener, lemon juice, vanilla, and salt. Simmer 3 minutes more. Taste and adjust lemon or sweetener if you like.
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Pour through a fine mesh strainer into a bowl, pressing to remove seeds. Discard seeds/pulp.
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Return the smooth liquid to the saucepan on low heat.
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If using a thickener, sprinkle xanthan very lightly while whisking (or whisk in glucomannan). Cook 1–2 minutes until glossy and it coats a spoon.
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Take off heat. Cool 5 minutes. Pour into a clean jar. Let it cool to room temp with lid set on loosely, then seal.
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Drizzle over frosted cupcakes. For “blood drip” edges, pipe a thin line along the rim and let it run down.
Notes
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Texture: for thicker drizzle, reduce 1–2 minutes longer. If too thick, whisk in 1–2 teaspoons hot water.
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Sweetener: blends with allulose stay smooth in the fridge. Erythritol blends can get gritty; warm the jar in hot water before using, or add 1/4 teaspoon vegetable glycerin during step 3.
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Color tricks: add 1 drop black gel to deepen red, or 1/4 teaspoon beet powder for brighter crimson.
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Storage: fridge up to 10 days. Freeze in silicone mini-cubes up to 2 months; thaw in fridge or warm water cup.
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Seedless tip: if you see small thickener clumps, hit it with a stick blender 5–10 seconds.
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Yield use: about 18–24 cupcakes for drizzle lines and web designs.
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Safety: not for canning (low sugar). Keep chilled.
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Variations: add 1/2 teaspoon orange zest in step 1; or a tiny pinch cayenne for a warm finish (great on chocolate cupcakes).
Nutrition
- Serving Size: 1 tablespoon
- Calories: 8 Sugar 0 g (added sugar 0 g) Sodium ~20 mg Fat 0 g Saturated Fat 0 g Unsaturated Fat 0 g Trans Fat 0 g Carbohydrates ~1.2 g Fiber ~0.6 g Protein 0 g Cholesterol 0 mg