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.
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
- Garlic yogurt sauce
- Honey Teriyaki Sauce
- Avocado lime dressing
- Baked feta with olives
- Everything but the bagel dip
- Keto bread & butter pickles
- Keto Nut Butter
- Keto Baked Camembert – Apricot & Walnut
- Roasted Capsicum Dip
- Keto Reuben Dip
Keto Blueberry Sauce
- 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.