Sugar-free Blueberry Syrup

Whole New Mom - https://wholenewmom.com

Sugar-free Blueberry Syrup

Course: Dressings, Seasonings, etc.

Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Sugar-Free, Vegan, Vegetarian

Keyword: keto blueberry sauce, low carb blueberry syrup, sugar free blueberry sauce, sugar free blueberry syrup

Cook Time: 8

Servings:

Calories: 14kcal

Author: Adrienne

This Easy Sugar-free Blueberry Syrup is the perfect topping for desserts and more. It's ready in a flash and makes everything from breakfast to dessert berry special.

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Ingredients

3 cups frozen blueberries (fresh works as well)
3/8 cup low carb sweetener (optional. See Recipe Notes)
1/2 - 1 tablespoon fresh lemon juice
3/8 cup water
2 pinches salt
3/4 teaspoon arrowroot powder (optional, for thickening)
1/2 - 1 teaspoon lemon zest (optional, for additional flavor)

Instructions

Add all ingredients you plan to use to a small saucepan and cook over medium heat for 5-10 minutes until the berries break down and the sauce thickens as desired.
For a thinner syrup, add water in small amounts (1/2 - 1 tablespoon at a time), stirring after each addition.
Cool before serving. For a smooth sauce, blend it in a food processor or regular or immersion blender before or after cooling.
Serve over pancakes, waffles, ice cream, cheesecake, or any of the great serving options listed above (unless you eat it all immediately).

Notes

Serving Size - approximately 1 1/2 tablespoons.

Sweetener: You can add more or less sweetener depending on how sweet your blueberries are, or use none at all.

You can use whatever sweetener you like: powdered, granulated, or liquid. Some sweeteners are sweeter than others, however, so plan carefully. This post about baking with honey talks about adjusting for sweetener strengths.

Thickener: You might not need a thickener at all for this recipe. The lemon juice doesn't just add a lovely flavor to this sauce, but some say that it also acts as a natural thickener. I think that the thickening is from the pectin in the berries being released. Either way, once the sauce cools, it does thicken up.

For a thicker sauce, I prefer the to use the added arrowroot. You could use about 1/8 teaspoon xanthan gum or glucomannan instead if you prefer no carbs. I prefer to avoid gums whenever possible.

Fresh or Frozen Berries: You can use either for this recipe. Some say for best results that you should thaw the berries first if you are going to use frozen, but the sauce works out either way so I say go for easy and skip the thawing.

In fact, I've made this sauce using frozen berries and it's turned out so great that we devoured it in no time.

Nutrition