It’s also a great dessert when served all by itself or topped with whipped cream. I normally prefer to enjoy fruit in its raw state, with a few notable exceptions, such as stewed prunes, baked apple slices, baked pears, grilled peaches, and fried bananas. However, sometimes, cooking greatly enhances the flavor of fruits and transforms their texture - in a good way. This is certainly the case with this delicious strawberry compote, which is also very easy to make.
Ingredients
Instructions
Recipe Card
Fresh strawberries: Try to pick red, ripe strawberries. You know those big, pale strawberries with the white center? Those are not very flavorful, so try to avoid them if you can. Sweetener: As mentioned above, I use stevia, but any sweetener will work in this recipe. Fresh lemon juice: Freshly squeezed is best. I don’t recommend using bottled lemon juice. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Add all the ingredients to a medium saucepan. Heat the mixture over medium heat until it starts to simmer. Resist the temptation to increase the heat - keep it to medium. The pale ones are no good, and I’m also not a fan of the really large strawberries that are completely white in the center. They’re often not very sweet or flavorful. Here are a few more ideas:
It’s excellent on top of this simple ricotta dessert and as a filling in this keto strawberry shortcake. Use it as a topping for keto ice cream, homemade frozen yogurt, almond flour pancakes, keto waffles, or chaffles. It makes an excellent filling for keto crepes and pannenkoeken. Or you can simply serve this compote in pretty dessert bowls with spoons, possibly topped with a dollop of keto whipped cream. After cooling it, you can use it as a topping for keto cheesecake (as shown in the photo below), ricotta cheesecake, or keto mini cheesecakes.
