A low carb blueberry topping that can be easily jazzed up by adding a few quick ingredients - make it basic, spiced like a pie, or fancy per your taste.
Well, it's here. It's finally here. I did not think it would ever come and then faster than I knew it, it arrived. "What?", you may ask. The last day of school and the beginning of Summer vacation. I mean, I knew it was coming, I knew it was approaching fast and boom here it is, and I am once again caught unprepared. What am I going to do with these kids for a few months? I'll have to brainstorm because with a child who is..... how can I say this diplomatically.....very high maintenance and prone to daily drama -- structure and activities are key! My son likes to cook and my daughter takes great photos, so maybe I can involve them in the blog process and turn it into a lesson at the same time. I'm all about finding a lesson in things. And one lesson I've learned especially this year is that blueberries can make anything just a little more special.
Some things just taste better with a little tastes-like-Summer Blueberry Topping spooned over the top. Yummy things like ice cream, cheese cake, pancakes, waffles, semifreddo and crepes. Are you hungry yet? I certainly am!
Every year I look forward to summer and the variety of fresh fruits available. I know that with refrigerated shipping, we can enjoy all kinds of fresh fruit throughout the year, but having fruit in season when it's ripe and juicy and at it's peak is what it's all about. And it's only fitting that I tell you that fresh Summer berries are some of my favorite fruits. Luckily, all kinds of berries grow in California and with a quick trip to Costco, I can get my fill of big beautiful berries. Including one of my favorites - blueberries.
The beauty of making a blueberry sauce for a topping is that you can make it as basic or as fancy as you want. I'll offer a basic recipe and then add options for a more flavorful and fancy blueberry topping. Lately, we've had blueberry sauce on everything. You may remember my mentioning that our family went to the Temecula Berry Company on Memorial Day to pick blueberries and came home with 10 pints. I used most of the blueberries on recipe testing for ice cream, semifreddo, fools, and blueberry sauce, including this blueberry topping, but we also enjoyed eating them out of hand as snacks.
As low carb fruit toppings go, this one isn't too bad. At 3 net carbs per serving, it can be enjoyed without throwing off your carb counts for the day. But what if you keep your carbs really low? I keep mine around 25 a day, so I would spoon some over a serving of Greek yogurt, a protein pancake, over low carb ice cream, enjoy it with some whipped cream or perhaps in a protein smoothie and of course over a piece of my Nana's Cheese Pie.
This simple Low Carb Blueberry Topping is 3 net carbs per serving
[Disclosure: This recipe contains affiliate links.]
Low Carb Blueberry Topping (For Ice Creams, Pancakes, Waffles, and More)
Ingredients
Basic Low Carb Blueberry Topping
- 2 cups fresh or frozen blueberries (10 oz)
- ¼ cup water
- 1 tablespoon lemon juice
- 2 tablespoons erythritol
- ¼ teaspoon stevia glycerite (or two more T of erythritol)
- 2 teaspoons cornstarch mixed with 2 teaspoons water (or arrowroot)
Spiced Blueberry Topping
- â…› teaspoon cinnamon
- 1 pinch freshly ground nutmeg
- â…› teaspoon almond extract
- ¼ teaspoon vanilla extract
Fancier Blueberry Topping
- â…› teaspoon cinnamon
- 1 pinch freshly ground nutmeg
- 2 tablespoons orange liqueur (or Cassis black current liqueur)
- ¼ teaspoon vanilla extract
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)
Dawn
I'm confused. Cornstarch is not keto friendly....why is this used in the recipe? Would this not make the recipe way higher carbs? I think it's about 7 carbs per tsp or tbsp.
Kim
Hi Dawn. That's a fair question. I test recipes extensively before sharing them. Adding a little cornstarch or arrowroot powder to the recipe makes it better. Yes, it does add carbs (7 per tablespoon), but divided between the number of servings helps soften the hit. I will start experimenting with tapioca starch which I hear has stronger gelling power, so I might be able to use less and lower the carbs further in the few recipes that call for a little starch. -Kim
Michele D. Lien
can you only use stevia in this recipe? if so how much do you use?
Kim
Hi Michele. You can use stevia to taste. -Kim
Maryi Mauney
Can you use xantham gun instead of the cornstarch?
Kim
Yes, Maryi. It gives it a bit of a slippery texture, but you can use it. I would mix it up in with the sweetener so it doesn't clump on you. Maybe try 1/4 teaspoon then go up from there? I don't use it very much. Blueberries contain a lot of pectin, so you can just cook it longer, too, and it will gel. The only thing is that the yield will be smaller therefore and the natural sugars more concentrated per serving. -Kim
Hall Cheryl
Absolutely delicious. I freeze blueberries in the summer and have them ready to use any time of the year. My only modification to this recipe is a minimize the sweetener to 1 tablespoon of Erythritol. I try to do the Trim Healthy Mama Plan (THM) and this is a great way to top all kinds of treats
Barbara
I have 50 blueberry bushes, and I give most away to friends who are willing to pick, but those left over, I've been using in my own version of blueberry sauce: 1 quart of blueberries, 1 stick of butter, 1 tsp. of almond extract and sweetener to taste. I LOVE it.
Kim
Aren't you lucky to have so many blueberry bushes! How generous you are to share with your friends. Your blueberry sauce sounds great. Thanks for sharing. -Kim
Cori
How long can these recipes store for?
Kim
I'd say a week for this recipe, Cori. -Kim
julie|icanlivewithoutsugar.com
Hi Kim,
Berries are the bomb! Your blueberry topping looks divine. Yum!
Kim
I love blueberries, too, Julie! Thanks for the nice compliment. :) -Kim
Heather
Lovely will make this ...
Kim
Great! Thanks Heather.