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 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.
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.
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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
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- Smoky Romesco Sauce
- Keto Creamy Mushroom Sauce
- Keto Satay Sauce
- Keto Blueberry Sauce
- How To: Quick & Easy Hollandaise
- Keto Pesto
- How to Make Mayonnaise
- Keto Cheese Sauce
- Keto Guacamole
Keto Blueberry Sauce
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
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
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