Sugar free Blueberry Topping – Low Carb

By paulmartinjr

Ingredients

• 2 2 2 cups fresh or frozen blueberries (10 oz)
• 1/4 1/4 1/4 cup water
• 1 1 1 tablespoon lemon juice
• 2 2 2 tablespoons erythritol
• 1/4 1/4 1/4 teaspoon stevia glycerite (or two more T of erythritol)
• 2 2 2 teaspoons cornstarch mixed with 2 teaspoons water (or arrowroot)

Details

Servings 10
Adapted from lowcarbmaven.com

Preparation

Step 1

Instructions

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)