Low Carb Blueberry Sauce
The BEST 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.
Servings 1 Cup
- 1 Cup Blueberries
- 2 tbsp Monkfruit, Swerve or Sweetener of Choice
- 3 1/2 tbsp Water
Gather all the ingredients.
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.
Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 114mg | Fiber: 4g | Sugar: 15g | Vitamin A: 80IU | Vitamin C: 14mg | Iron: 1mg