Sugar Free Raspberry Compote

three glass jars on a pink backdrop. two have raspberry compote, one has fresh raspberries.

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Quick, easy, and delicious, this sugar free raspberry compote is a recipe you'll want to keep on hand. It's great on pancakes, oatmeal, or even as a cake filling!


Units Scale
  • 2 cups Frozen Raspberries
  • 2 tablespoons monk fruit
  • 1/4 cup Water
  • 2 Tablespoons Orange Juice (fresh squeezed if possible)


  1. In a medium saucepan combine frozen raspberries, monk fruit, water, and orange juice. Set the pot on the stove and turn to medium heat.
  2. Gently begin to stir everything around with a wooden spoon and bring to a boil
  3. Once boiling, let it cook for 10-15 minutes, stirring occasionally so the bottom doesn't burn
  4. You want the liquid to coat the back of a spoon, but be careful not to boil too much or you'll end up with more of a jam
  5. Once your desired texture is achieved, turn off the heat, take the pot off the stove, and let it cool completely. The compote will thicken as it cools.


  • Frozen raspberries are more convenient and cost effective
  • Use fresh squeezed orange juice if possible
  • Substitute lemon or lime juice if desired
  • Add 1/2 teaspoon of vanilla extract
  • Compote will thicken as it cools so don't over cook
  • Store any leftovers in an airtight container in the fridge