A keto, low-carb raspberry sauce recipe that is perfect for topping a wide array of breakfasts and desserts, from pancakes to cheesecake! With just four ingredients, this sauce …
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Add raspberries to a small bowl with some sweetener and a little lemon juice. I use and recommend Lakanto monkfruit sweetener. It tastes like sugar, bakes like sugar, and it has no impact on blood glucose making it 0 net carbs. Use code THATLOWCARBLIFE for 20% off your order at Lakanto!
Brush tops of dough with egg. Sprinkle with half of berry sugar and cut into wedges 2" wide at the base and ½" wide at the point. Make each cut on a diagonal, changing direction each time so that short and wide ends alternate. Divide rugelach between 2 parchment-lined baking sheets.
Use a pastry brush to brush rugelach with milk. Sprinkle with cinnamon sugar. Bake rugelach in the preheated oven on 2 racks until golden, 30 to 35 minutes; rotate cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool.
Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later. Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden.