Add raspberries and sweetener to a small stockpot. Smash a bit with a potato masher to get the juices flowing.
Cook over medium-low heat for 10 minutes or until softened. Smash until juicy with small pieces of raspberries. Strain out the seeds with a fine mesh strainer, if desired.
Add the other ingredients. Stir well and chill. This will thicken as it cools.
Notes
Nutrition: This makes about 1.5 - 2 cups of sauce and 8 servings. Depending on whether you strain out the seeds will vary the amount of sauce you get. There are 3.1 NET carbs per serving.Substitutions: Exchange the raspberries for strawberries, blueberries, or blackberries. To Store: Keep in the fridge until ready to serve. The sauce needs to be kept airtight. To Freeze: Store in an airtight container and freeze for up to 4 months. Thaw the sauce overnight in the fridge before serving.Notes on Sweeteners: