These roasted strawberries are so tasty! They're sugar-free, low carb, and there are so many ways to use them!

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This recipe was inspired by a really old Jamie Oliver book where he discusses roasting fruit like peaches, apricots, nectarines, and plums. They're all too high carb, of course, but he DID mention strawberries. There wasn't a specific recipe or even suggested cooking methods, but it wasn't too hard to figure out!

Roasting the fruit gives it a wonderful depth of flavor, enhanced by a splash of vanilla after they have cooked. The result is actually quite like a jam - so it has many uses!

How to Make Low Carb Roasted Strawberries

Use a strawberry huller to remove the hull from a pound of fresh strawberries, then quarter or half the fruit, depending on size.

Sprinkle some granular sweetener over the strawberries (I use classic Lakanto) and mix well.

Transfer to a small baking dish.

Roast in a preheated oven for thirty minutes, stirring half way through the cooking time.

The berries will break down and release a lot of juice. Stir in some vanilla extract, then let cool so that they become "jammy".

Let cool completely then store in the fridge.

Ways to Use Roasted Strawberries

Serve warm or cold with low carb vanilla ice cream
As a base for my low carb berry cream dessert
Mix into a breakfast parfait with Greek yogurt and toasted nuts
Spread onto low carb bread
Serve with a dollop of mascarpone
Spoon it over almond or vanilla cakes, muffins, or cupcakes
Use in place of stewed rhubarb in a crumble

📖 Recipe

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