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+ servings
Low Carb Blueberry Sauce in a mason jar
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5 from 20 votes

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.
Cook Time15 mins
Total Time15 mins
Course: Condiment
Cuisine: American
Diet: Diabetic
Servings: 15 people
Calories: 27kcal
Author: Oscar
Cost: $8


  • 5 cups frozen or fresh blueberries
  • ¾ cup erythritol granular
  • 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.
Top tips:
  • 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