This delicious 4 ingredient Low Carb Blueberry Sauce is a quick and simple way to make for pies, cheesecakes, waffles or to top on to your favourite low carb ice cream and desserts. I used this recipe for my Low Carb Blueberry Cheesecake Delight recipe.
This blueberry sauce is a much healthier option than the store bought versions that will often spike my blood sugars. A healthier alternative if you are keto, low carb, diabetic or if you are simply trying to cut down on sugar.
Table of Contents:
📺 Watch instructional video
🥘 Ingredient notes
Made with frozen blueberries, erythritol and fresh lemon juice this low carb blueberry sauce adds a nice touch to so many sugar free desserts.
- Blueberries: I used frozen blueberries as that is what I always have in my freezer year round but fresh blueberries are optional for this recipe.
- Erythritol: this is my favourite sweetener as I find it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars.
- Lemon juice: for that refreshing yet slightly tart flavour blanched almonds were used for this recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
- Xanthan gum: effective thickening agent and stabilizer to prevent the ingredients from separating
👨🏻🍳 Steps by step instructions
How to make the Low Carb Blueberry Sauce
STEP 1: add the blueberries, erythritol and lemon juice to a heavy bottom pot or sauce pan
STEP 2: stir on medium/high heat until erythritol has dissolved
STEP 3: add in the xanthan gum and allow to simmer for 10-15 minutes, stirring often, remove from heat and allow to cool.
STEP 4: Store in an airtight mason jar in the fridge.
⏲️ Tips and serving suggestions
- Cooling: The sauce will continue to thicken as it cools and therefore only 10-15 minutes of simmering is all it requires. Make sure sauce is completely cooled before topping on desserts.
- Storage: store in an airtight container in the fridge for up to 4 weeks
- Berries: this sauce can also be made with other berries like strawberries or raspberries
- Serving: this blueberry sauce goes well over low carb ice creams, fillings for pies, on top of cheesecakes or on top of low carb waffles.
💭 Frequently asked questions
A serving of 2 tablespoons of this blueberry sauce is roughly 6g net carbs.
No, you can omit the xanthan gum if you prefer. It won't be as thick but the lemon does act as a thickener so it will continue to hold it's consistency.
Yes, fresh blueberries can be used in the same quantity.
I used an old heavy bottom Le Creuset Enameled Cast Iron Saucepan but any medium heavy bottom sauce pan will work.
Please comment, rate or review my recipe below!
Low Carb Blueberry Sauce
- In a heavy bottom medium saucepan on medium/high heat combine blueberries, erythritol and lemon juice.
- Once erythritol is dissolved stir in the xanthan gum and simmer for 10-15 minutes, stirring often
- Remove from heat and allow to cool completely.
- Store in an airtight container in the fridge.
- For best results use a heavy bottom sauce pan
- For most desserts the sauce should be at a cool temperature before using
- Store in the fridge for up to 4 weeks.