Low Carb Blueberry Sauce
This delicious 4 ingredient Low Carb Blueberry Sauce is a quick and simple way to make this for pies, cheesecakes, waffles or to top on to your favourite low carb ice creams and desserts.
Servings: 15 people
- 5 cups frozen or fresh blueberries
- ¾ cup erythritol granular
- ⅛ teaspoon xanthan gum
- 1 juice of a lemon
- pinch of salt
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.
6 net carbs per serving.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
- 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.
Serving: 2tablespoon | Calories: 27kcal | Carbohydrates: 7g | Protein: 0g | Fat: 0g | Fiber: 1g | Sugar: 5g