Keto Blueberry Sauce Recipes

KETO BLUEBERRY SAUCE (LOW CARB BLUEBERRY SAUCE)

Steps:

• Add all ingredients to saucepanand stir to combine. Turn heat on to medium low. Cook till blueberries break down and sauce thickens.
• If you want a smoother texture, mash with a potato masher or purée with a stick blender.
• Let it cool and use on pancakes and other deserts

KETO BLUEBERRY SAUCE

Steps:

• 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

SIMPLE KETO BLUEBERRY SAUCE

Steps:

• In a saucepan, heat blueberries, Swerve or coconut sugar and water. The water is just to get the mixture going and will cook down.
• Start with less sugar as this was pretty sweet. Taste after a bit of cooking and if you want it more sweet, add the rest of the sugar.
• Halfway through smash the berries to release more juice. Or if you like them whole leave them be.
• When you get a nice sauce going (10 minutes or so) take off the stove and cool a bit.
• Use as a topping on whatever you like.

SUGAR FREE CRANBERRY SAUCE WITH BLUEBERRIES

Steps:

• Wash cranberries and discard any bad ones.
• Place cranberries in a medium saucepan with water and sweetener. Bring to a boil over high heat.3
• Reduce heat to medium. Stir and simmer cranberries for 10 minutes or until the berries burst. Mash the cranberries slightly with spoon. Remove from heat.
• Stir in the blueberries, cinnamon, nutmeg and allspice. Stir to combine.
• Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

KETO BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 160C/320F. Prepare an 8-inch springform pan with the crust of choice. Line with paper for easy removal.
• Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat, otherwise the cheesecake will crack. Add the flour, vanilla extract, sour cream, and sugar and until just combined. Add the eggs one at a time, and stop beating once smooth. Once smooth, fold through the blueberries using a rubber spatula.
• Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
• Allow the cheesecake to cool completely, before refrigerating overnight.
• Once the cheesecake is chilled, cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.

LOW CARB BLUEBERRY TOPPING (FOR ICE CREAMS, PANCAKES, WAFFLES, AND MORE)

Steps:

• For the Basic Low Carb Blueberry Topping: Put the blueberries, water, lemon juice and sweeteners into a small saucepan or pot and simmer over medium heat until the blueberries swell up and are cooked through. This will take a little longer for fresh blueberries. Add the cornstarch slurry and simmer until thickened. Serve warm or cool.
• For the Spiced Blueberry Topping: Put the blueberries, water, lemon juice, sweeteners and spices into a small saucepan or pot and simmer over medium heat until the blueberries swell up and are cooked through. This will take a little longer for fresh blueberries. Add the cornstarch slurry and simmer until thickened. Add the almond and vanilla extracts off heat and stir. Serve warm or cool.
• For the Fancier Blueberry Topping: Put the blueberries, water, lemon juice, sweeteners, spices and liqueur into a small saucepan or pot and simmer over medium heat until the blueberries swell up and are cooked through. This will take a little longer for fresh blueberries. Add the cornstarch slurry and simmer until thickened. Add the vanilla extract off heat and stir. Serve warm or cool. (4 net carbs per serving)