Begin by adding chopped strawberries and water to a small or medium saucepan over high heat.

Bring the saucepan to a boil, lower it to a simmer, and simmer it over medium heat for 20 minutes.

Turn the heat off.

With a slotted spoon, remove the strawberry chunks, taking care not to squeeze them.

Measure the amount of strawberry liquid left. It should be about 1 cup.

Measure how much liquid you have left and then measure half of the volume of xylitol or erythritol.

Mix the sweetener with xanthan gum.

Carefully add it to the saucepan with the strawberry water.

Bring it up to a simmer. Do not mix.

When the sweetener has dissolved, place the lid on top and boil the keto strawberry syrup for 1 minute.

Remove it from the heat and allow it to cool completely to room temperature before using or storing it.

Add a few drops of liquid stevia and a squeeze of lemon juice to taste, if desired.