This is a basic low carb blueberry syrup. Raspberries, strawberries, or a mixture of low carb berries can be used in place of the blueberries. I prefer using a mix of erythritol and stevia as the sweetener, but you can use about 3/4 cup of any sugar substitute like Splenda. I use this syrup on pancakes, waffles and ice cream. It is also great to mix into plain Greek yogurt.
- Mix all ingredients in medium saucepan.
- Simmer 10 to 15 minutes.
- Cool and refrigerate.
Carbs per serving: 5 g