Raspberry Sauce

Click to enlarge

Click to enlarge

I made a cornbread recipe that came out tasting more like almond cake than cornbread!  Low-carb baking has a sneaky way of taking us down unexpected pathways.  So I decided to reincarnate it as a “coffeecake” of sorts the next day for my breakfast.  I did this by making a tasty fruit topping from raspberries to spoon over the top.  It was  DELICIOUS!  This sauce would be great as a pancake “syrup”, too!

VARIATIONS:  Substitute other berries like blackberries, blueberries, strawberries or mixed berries.

The moral of this story: “Don’t despair when a recipe comes out less than you expected.  Get creative and morph it into something totally new!” 🙂

This sauce is not suitable for Induction.  It is OK for Keto if you can fit the carbs into your day.  It is acceptable for Primal-Paleo if you use a plan-suitable sweetener.


1 ½ c. frozen mixed berries (blueberries, raspberries, blackberries)

½ c. water

15-24 drops liquid Splenda, to taste (or your preferred sweetener)

1 packet unflavored gelatin


Puree fruit in blender/processor with water until smooth.  Pour into small saucepan and heat over med-high heat.  When hot, add gelatin powder and stir to blend well.  Add Splenda slowly until you reach your desired sweetness level.  Continue heating until it begins to thicken.  Chill in fridge or over bowl of ice until starts to get thick.  Serve over ice cream, coffeecakes, or other fruit compotes.

NUTRITIONAL INFO: Makes about five 1/3 cup servings, each contains:

25.2 calories

17 g  fat

4.13 g  carbs

1.6 g  fiber


2.4 g  protein

6 mg sodium

For the cake/cornbread in the pic, I used the following recipe.  BTW I order my crude corn bran from Honeyvillegrain.com.  I just discovered this stuff and will be doing much experimenting with it in future!  It only has 8 NC per 1/2 cup, as it’s almost pure fiber!!  Unlike real cornmeal, which has 70 per 4 oz!!!!   Here’s the recipe:

CAKE/CORNBREAD:  1 c. softened butter, 5 beaten eggs, 1 c. almond flour, 1/2 c. hazelnut flour, 1/2 c. corn bran, 1 tsp. baking powder, 1 tsp. butter extract, 4 drops liquid Splenda or sweetener of choice.  Soften butter and slowly beat in the eggs.  Add dry ingredients and beat well.  Batter will be fairly thick.  Pour into greased 9″ round pan and pop into preheated 350º oven for 35-40 minutes (check early as ovens vary).   Makes 12 small servings, each has 231 calories, 23 fat, 6.9 carbs, 3.03 fiber, 3.87 net carbs, 4.86 protein, 61 mg sodium.

2 comments on “Raspberry Sauce

  1. Peggy, would taking out the corn bran lower the carb count on these? I remember you said this started as a cornbread & had a life-changing experience (lol) to become a coffeecake.

    If we omitted the corn bran, what else would we need to adjust for moisture?




    • Well if you’re wanting cornbread or corn muffins, if you drop the corn bran, you just won’t have cornbread. But the carb count on the cornbread is pretty low as is, because corn bran is mostly deductible fiber. If you want a plain cake for this raspberry sauce, I’d just do my plain Almond Cake recipe or my little Individual Vanilla Cake recipe on my site instead. 🙂 I wouldn’t use this one at all as my first choice for this coffeecake, actually.


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