Roasted Strawberries | THM: FP, Keto, GF, DF

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I used to think that one had never really lived until they had tried a sun-riped, organic Ontario strawberry, but I recently discovered that you can improve on perfection: oven roasted strawberries are out of this world delicious!!

Roasting them in the oven with a little sweetener and vanilla extract sprinkled on top, helps release their sweet and sticky syrup to create at strawberry topping that’s fit for a King! 

Roasted strawberries are truly incredible served with low-carb ice cream, stirred into yogurt, stuffed into a low-carb French Toast Wrap, poured over cheesecake, or on top of dairy-free chocolate pudding

What’s more, this sweet treat is naturally sugar-free, gluten-free, dairy-free, egg-free, nut-free, pure and simple goodness that works with virtually every diet! You’ll want to pair it with protein (any one of the above serving suggestions will work as a protein source), but it’s a great source of fiber and low in carbs, so you can indulge in it often, guilt-free.

Pair it with 0% fat Greek yogurt or cottage cheese for a Fuel Pull (blended into a shake with either one of these is amazing!), serve over oatmeal or on sprouted bread for an E meal, or with low-carb ice cream, whipped cream, or cheesecake for an S! 

Here’s how easy it is to make Roasted Strawberries:

First, wash, dry and cut up the berries.

Line a rimmed cookie sheet with parchment paper, then arrange the sliced berries in a single layer on top.

Sprinkle berries with a low-carb, on-plan sweetener and a little vanilla extract. I sprinkled Lakanto’s Classic 1:1 Monkfruit Sugar Substitute over top of my strawberries. I love the taste and the fine granular consistency of this sweetener. You can also use xylitol in the same amount, Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount. 

Roast in the oven for up to an hour (the longer you roast them, the more syrup you get, go it really depends on what ratio of chunky berry to syrup you want…I like syrupy!

Yield: 1 lb strawberry topping

Roasted Strawberries | THM: FP, Keto, GF, DF

Roasted Strawberries | THM: FP, Keto, GF, DF

Oven roasted strawberries are out of this world delicious!! Roasting them with a little sweetener and vanilla helps release their sweet and sticky syrup to create at strawberry topping that's fit for a King! A THM FP, suitable for topping on any dessert!

Prep Time 2 minutes
Cook Time 40 minutes
Total Time 42 minutes

Ingredients

  • 1 lb fresh strawberries, washed and sliced
  • 1 tbsp Lakanto Classic 1:1 Monkfruit Sugar substitute, or xylitol (OR use Gentle Sweet in half the amount)
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F. Line rimmed baking sheet with parchment paper.
  2. Arrange berries in a single layer on prepared baking sheet. Sprinkle on sweetener and extract. Stir to coat. Roast in preheated oven for 40 min - 1 hr (depending on how much syrup you want).
  3. Enjoy hot or cold! (Refrigerate leftovers in an air tight container in the fridge).

 

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10 thoughts on “Roasted Strawberries | THM: FP, Keto, GF, DF”

  1. Thanks! I made them tonight for dessert. I mixed the roasted strawberries with ricotta cheese flavored with a little almond extract and sweetener. My husband raved about it for 30 minutes. The strawberries have an intense flavor!

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  2. I was cleaning out the fridge today and found 2 packages of bland, week-old, strawberries. I remembered seeing this recipe yesterday so instead of throwing them out I decided to give it a try. I used 1/2 tbsp pyure and baked them for 50 min. Took one bite and .. wow! These. Are. Phenomenal!!! I absolutely love in-season strawberries but I’m often disappointed when I buy them out of season. I still do because they are great for a FP but this recipe has forever changed how I will eat those out-of-season berries. They are so sweet, juicy, and full of intense strawberry flavor,
    Thank you Jacinda, for such an amazing recipe/idea! I found your blog only a few months ago but you’ve quickly become tied with Briana Thomas (Burkholder) as my favorite THM blogger! I can’t even tell you how many of your recipes are now favorite go-tos but just to name a few standouts: your (Lemon) Yogurt Cake, Peanut Flour Chocolate Cake, Banana Muffin in a Mug, and Meatza! All absolutely delicious recipes! ☺

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  3. Just curious…could you freeze them? I try freezing strawberries but they are just soggy if I don’t use them in smoothies, etc.

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  4. Oh My Goodness! I am making these right now to put over the top of your Lemon Yogurt (Costco) cake! I can’t wait to taste it! Thank you sooooo much for all your recipes!

    Reply
  5. Jacinda, what do you think about thawed, drained frozen strawberries? We don’t get very good fresh ones here, even in the summer, but I can get good frozen ones!
    This looks so delicious, and I was thinking about making some vanilla ice cream to put this on!

    Reply
    • Hi Laurel,
      Obviously I’m not Jacinda but I used this recipe on some pretty blah tasting berries and it turned out amazing! So even if the fresh berries aren’t that good this will make them super flavorful. As for frozen berries I can’t really say since I’ve never done it but I’d say it’s worth a try! If you do try it that way I’d dab the berries with a paper towel after they thaw to dry them a bit. They might also need to cook less since they are already sort of broken down. Hope this helps.

      Reply

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