Completely Keto Strawberry & ”Apple” Sauce

In a small, vibrant town known for its lush gardens and fresh produce, a creative chef named Lily embarked on a culinary experiment. Lily, who had embraced the keto lifestyle, was passionate about crafting desserts that not only satisfied the sweet tooth but also aligned with health-conscious eating. With the arrival of spring and its bounty of strawberries, she was inspired to create a novel dessert that would capture the essence of the season while adhering to keto principles.

Drawing upon her culinary skills and love for innovation, Lily conceived the Completely Keto Strawberry & “Apple” Sauce. Instead of traditional apples, which were high in carbs, Lily opted for zucchini, a versatile vegetable that, when cooked, could mimic the texture and sweetness of apples, especially when combined with the right ingredients. She peeled and chopped the zucchini into small triangles, then mixed them with fresh, ripe strawberries, creating a harmonious blend of flavors.

To this mixture, Lily added Swerve Granular for a natural sweetness without the carbs, water to achieve the perfect consistency, a pinch of Pink Himalayan Salt to enhance the flavors, and a teaspoon of cinnamon for a warm, comforting aroma. The result was a delightful, keto-friendly Strawberry & “Apple” Sauce that was both innovative and delicious.

Lily’s creation quickly became a favorite among her friends and family, celebrated for its creativity and the way it perfectly captured the joy of springtime. It was more than just a dessert; it was a testament to Lily’s inventive spirit and her commitment to blending tradition with healthful eating, proving that with a little creativity, even classic treats could be reinvented for the modern palate.

Harlan Kilstein’s Completely Keto Strawberry & ”Apple” Sauce

Course: Dessert
Cuisine: American
Servings: 4
Calories: 71 kcal


  • 4 Zucchini peeled and chopped into very small triangles
  • 16 Ounces strawberries chopped small
  • 4 Tbs Swerve Granular
  • 1 1/2 Cups water
  • 1 Pinch Pink Himalayan Salt
  • 1 Tsp cinnamon


  1. In a medium sauce pot bring water to a boil
  2. Add chopped zucchini and strawberries and mix together
  3. Add Swerve, pinch of salt and cinnamon and stir
  4. Cook for 15 minutes on low
  5. Serve in mini bowls

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