We love going blueberry picking in summer and bringing home kilos of fresh-picked juicy blueberries. We then usually freeze them for use over the next few months as they are such a great low carb fruit option.
This time I decided to use some of our precious haul to make a delicious keto blueberry sauce to have with some low carb cheesecakes we had in the fridge. If you don’t have a blueberry farm nearby, frozen blueberries work just as well in this sauce.
Keto Blueberry Sauce
For us, keto blueberry sauce is a treat in the summer. We love to use freshly picked berries to make this delicious keto blueberry sauce. If blueberries aren’t your thing, you can always replace with your favourite berry.
This blueberry sauce is really quick and easy to make and stores well in the fridge for about a week or in freezer. It’s great to have on hand to add some sweetness to your desserts or breakfast.
Blueberries come under the superfood category. They are packed full of antioxidants. Not only are they a superfood and full of antioxidants, they are one of the fruits with the lowest carbs. Blueberries are also loaded with vitamin C and E.
We love to top our chia pudding or some double cream with a handful of blueberries for natural sweetness and delicious flavour.
This keto blueberry sauce is perfect to use as a topping on a our delicious White Chocolate Cheesecake. We served this dessert at a dinner party with non keto friends and they raved about the flavour and texture of the sauce.
This sauce is an excellent addition to low carb pancakes for a yummy breakfast or dessert. We used it as a topping on Anna’s Low Carb Pancakes with some fresh whipped cream.
Whip up a quick and easy mousse by mixing some keto blueberry sauce with double cream, whipped cream or heavy whipping cream for a delicious dessert.
We love to top our Chia Pudding with a spoonful of blueberry sauce and some granola for a tasty breakfast when we don’t feel like eggs.
Are you a blueberry fan? Let us know your favourite way to eat them or cook with them in the comments below.
Check out our other delicious keto sauces
- Honey Teriyaki Sauce
- Avocado lime dressing
- Baked feta with olives
- Everything but the bagel dip
- Keto bread & butter pickles
- Keto Nut Butter
- Roasted Capsicum Dip
- Keto Reuben Dip
- Keto Cream Cheese Dip – Pesto
- Keto Pimento cheese
- 2 cups blueberries, fresh or frozen
- 2 Tbs lemon juice
- 2 Tbs sukrin 1
- 2 Tbs water
- ⅛ tsp xanthan gum
- Place blueberries, lemon juice, erythritol and water in a small saucepan and bring to a simmer
- Simmer on a low heat for 8-10 minutes or until the blueberries have started to break down
- Remove pan from heat and sprinkle in the xanthan gum a small bit at a time, stirring continuously
- The sauce will thicken more as it cools. Serve either warm or chilled
Edit: Makes 12 tbsp Serving size 1 tbsp Makes 12 serves
Note: the amount it makes will vary depending on how far you reduce the blueberries when they are cooking. We have tested this and gotten just over a cup of sauce, which measured as 12 tbsp.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition Per Serve
Made a half batch and skipped the xanthan gum and loved it!!!!
Great on mini cheesecakes!!
Awesome! Thanks Betsy
Does this topping crystallize when refrigerated?
We always store it in the fridge and have never had that happen
Could you possibly give me the nutritional values of fat content, and protein. I keep track of these also. Ty
Oh sorry about that. It should display as zero for both of those.
So is this 3g of carbs per Tbsp or for the whole recipe? Thank you.
The nutritional info is for each serve, so it’s 3g per tbsp.
Ohmygoodness gracious! This topping was easy peasy and absolutely perfect! I’m using it on top of the every first cheesecake I’ve ever made (keto ofcourse, and it turned out soooo yummy too!). And I have to tell you, although the cheesecake is perfect on its own, the topping made it over the top! So, I’m heading to my parents’ house today and have packed 1 slice of cheese cake fir each of us in its own divided container with 2 servings of topping for eaxh slice, and we’re going to enjoy a slice for dessert tonight. I will definitely keep this topping recipe around for more cheesecake and for protein pancajes. Thank you so much for sharing it!
Wow thanks so much Karen for your wonderful review. So glad you enjoyed it
Linda Prestridge says
Where is the net carb count as this is a Keto recipe?
I think the fiber amount must be under 1g so it calculates as no fiber. So the total and the net are the same in this recipe.
Ever get back home to get that serving size?
So Sorry. We obviously let this completely slip our mind. You were right, it is 1 tablespoon. Thanks for chasing this up with us.
The recipe has 2 cups of blueberries and 6 tablespoons of other ingredients. Unless it cooks down to less than a cup, which has 16 tablespoons, then 1 tablespoon per serving seems scant.
Hi…. as I often find in the nutritional break down, it neglects to say the size of the serving…. kind of defeats the point! Would you happen to remember…. probably a tablespoon I’m guessing?
Thank you so much for bringing this to our attention. We have written down at home, but are away at the moment. We will update it once we get access to our trusty notepad. It was either 1 or 2 tablespoons, but will add the correct amount to the nutritional panel as soon as I can.
Re-read it is at the top