Low Carb Blueberry Sauce Recipes

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



Low Carb Blueberry Topping (For Ice Creams, Pancakes, Waffles, and More) image

A low carb blueberry topping that can be easily jazzed up by adding a few quick ingredients.

Provided by lowcarbmaven.com

Categories     Basics     Breakfast     Condiments, Dressings and Sauces

Time 15m

Number Of Ingredients 14

2 cups fresh or frozen blueberries ((10 oz))
1/4 cup water
1 tablespoon lemon juice
2 tablespoons erythritol
1/4 teaspoon stevia glycerite ((or two more T of erythritol))
2 teaspoons cornstarch mixed with 2 teaspoons water ((or arrowroot))
1/8 teaspoon cinnamon
1 pinch freshly ground nutmeg
1/8 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
1 pinch freshly ground nutmeg
2 tablespoons orange liqueur (or Cassis black current liqueur)
1/4 teaspoon vanilla extract

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)

Nutrition Facts : Calories 16 kcal, Carbohydrate 4 g, Fiber 1 g, ServingSize 1 serving

LOW CARB BLUEBERRY SAUCE



Low Carb Blueberry Sauce image

This delicious 4 ingredient Low Carb Blueberry Sauce is a quick and simple way to make this for pies, cheesecakes, waffles or to top on to your favourite low carb ice creams and desserts.

Provided by Oscar

Categories     Condiment

Time 15m

Number Of Ingredients 5

5 cups frozen or fresh blueberries
3/4 cup erythritol (granular)
1/8 tsp xanthan gum
1 juice of a lemon
pinch of salt

Steps:

  • In a heavy bottom medium saucepan on medium/high heat combine blueberries, erythritol and lemon juice.
  • Once erythritol is dissolved stir in the xanthan gum and simmer for 10-15 minutes, stirring often
  • Remove from heat and allow to cool completely.
  • Store in an airtight container in the fridge.

Nutrition Facts : ServingSize 2 tbsp, Calories 27 kcal, Carbohydrate 7 g, Fiber 1 g, Sugar 5 g

BLUEBERRY PANCAKE SYRUP - LOW CARB



Blueberry Pancake Syrup - Low Carb image

This recipe uses powdered stevia as the sweetener. It has whole blueberries and looks nice on top of pancakes. This is modified from one I found on the web. I made this mildly sweet, but if you prefer a much sweeter syrup, then you may want to add a bit more stevia powder or maybe add a low carb flavored syrup.

Provided by EasternCook

Categories     Breakfast

Time 10m

Yield 1 3/4 cup of syrup, 4 serving(s)

Number Of Ingredients 6

1/2 cup blueberries (frozen Wild Maine Blueberries)
1/2 cup water
1 teaspoon lemon juice
1 teaspoon stevia powder (or more to taste)
2 teaspoons cornstarch
2 tablespoons water

Steps:

  • Combine the first 4 ingredients in sauce pan.
  • Bring to a boil, using a whisk to mix.
  • Combine cornstarch and 2 Tbl water, then pour into blueberry mixture.
  • Mix until thickened.

Nutrition Facts : Calories 15.9, Fat 0.1, Sodium 1.4, Carbohydrate 4, Fiber 0.5, Sugar 1.9, Protein 0.1

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