Low Carb Blueberry Sauce LowCarbingAsian Cover

Low Carb Blueberry Sauce


We really love our fruits, but being mindful of our carb counts, we’re selective on which ones we consume.  Since berries are pretty low-carb/keto friendly, we always have a variety stockpiled in our fridge (plus the kids love them)!  

However, it just happened that this time we stockpiled too many blueberries and they began to lose their firm texture.  Knowing though they were still perfectly safe to eat, we came up with this very simple recipe to turn the blueberries into this Low Carb Blueberry Sauce!

Low Carb Blueberry Sauce Pic 2

It’s fast, easy, and will preserve all of your over-ripped blueberries!  Combine this with our Strawberry Sauce and you now are equipped with 2 low carb fruit jam/sauces that goes well with LCA’s Crepes, Pancakes, Fluffy Cheesecake, Cookies, Lattes – the combinations are endless!

This blueberry jam recipe would fall under low carb rather then keto, but still considerably less then your traditional blueberry jam. 

Each tbsp would contain ~ 2.5g compared to ~8g net carbs of your traditional version.

Low Carb Blueberry Sauce Pic

For this one, you will only need Swerve/Monkfruit as the special ingredient, which can be purchased on Amazon or a local specialty supermarket.

Now, let’s get started!

Prepping Time 2M

Cooking Time 10-12M

Total Time 12-14M

Net Carb/tbsp ~2.5g

Servings 1/2 Cup

Ingredients

  • 1 Cup Blueberries
  • 2 tbsp Monkfruit, Swerve or Sweetener of Choice
  • 3 1/2 tbsp Water

Directions

1) Gather all the ingredients.

Low Carb Blueberry Sauce Recipe (1)

2) In a small saucepan, add blueberries, Swerve/Monkfruit, and 3 1/2 tbsp of water.

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Low Carb Blueberry Sauce Recipe (4)

3) Cook on medium heat until boiling, then turn down to low, stirring often and crushing blueberries with a soft spatula until a nice syrupy sauce forms.  Roughly 10-12 minutes.  Set aside cool down.

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4) Once cooled, pulse in a food processor or blender until smooth. Set aside to cool. Tip- Freeze in ice cube trays and keep in ziplock for easy single portion use. It will also hold in the fridge for up to 5 days.

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Hope you enjoy your Low Carb Blueberry Sauce! 

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More Recipes

Low Carb Blueberry Sauce Pin 3

 

Low Carb Blueberry Sauce LowCarbingAsian Cover

Low Carb Blueberry Sauce

The BEST Asian Low-Carb/Keto recipe for Low Carb Blueberry Sauce. Enjoy this delicious fruit sauce at only ~2.5g Net Carb / tbsp. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Dessert
Cuisine: Worldwide
Keyword: ketoblueberryjamsauce, ketoblueberrynosugarsyrup, lowcarbblueberryjamsauce, lowcarbblueberrynosugarsyrup
Prep Time: 5 minutes
Cook Time: 10 minutes
Print Recipe

Ingredients

  • 1 Cup Blueberries
  • 2 tbsp Monkfruit, Swerve or Sweetener of Choice
  • 3 1/2 tbsp Water

Instructions

  • Gather all the ingredients.
  • Wash blueberries and set aside.
  • In a small saucepan, add blueberries, Swerve/Monkfruit, and 3 1/2 tbsp of water.
  • Cook on medium heat until boiling, then turn down to low, stirring often and crushing blueberries with a soft spatula until a nice syrupy sauce forms.  Roughly 10-12 minutes.  Set aside to cool down.
  • Once cooled, pulse in a food processor or blender until smooth. Set aside to cool. Tip- Freeze in ice cube trays and keep in ziplock for easy single portion use. It will also hold in the fridge for up to 5 days.

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