A simple sugar free blueberry syrup for topping ice cream, cheesecake, pancakes, or waffles. Any berry can be used in this low carb syrup recipe.
What do you do when you have an abundance of fresh berries over the summer? I don't know about you, but we make a simple fruit syrup out of them to top off all kinds of foods.
If it's a good season for blueberries in our area, we typically end up picking fifty pounds or more. Low carb syrup is my favorite recipe to use for them.
This is a basic sugar free blueberry syrup. Raspberries, strawberries, or a mixture of low carb fruit 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 ¾ cup of any one for one sugar substitute like Splenda in this yummy low carb syrup.
I use this syrup on low carb pancakes, waffles and ice cream. It is also great to mix into plain Greek yogurt. Or, serve it on top of a slice of keto cheesecake or low carb keto crepes.
Do you pick your own fruit over the summer? What do you do with all the excess? Why not make up a batch of fruity low carb syrup?
Low Carb Sugar Free Blueberry Syrup Recipe
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Sugar Free Blueberry Syrup
- 2 ½ cups blueberries (fresh or frozen)
- ¼ cup low carb sugar substitute or powdered erythritol
- ½ cup water
- 1 teaspoon fresh lemon juice
- ½ teaspoon stevia concentrated powder
- Mix all ingredients in medium saucepan.
- Simmer 10 to 15 minutes.
- Cool and refrigerate.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 2 [calories] => 23 [carbohydrates] => 6 [potassium] => 39 [fiber] => 1 [sugar] => 4 [vitamin_c] => 9.9 [iron] => 0.2 [serving_unit] => tbsp )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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I have some blueberry juice I made by pureeing blueberries just after bariatric surgery that I'd like to make into something before it freezer burns, how would I adapt this for blueberries without the pulp/fiber? It seems it would take a long time to reduce down without a thickener, and I'm not *super* fond of the tons of Xanthan Gum or Konjac used in many low carb recipes - the texture is 'slimier' than I'm used to, and it definitely puts hubby off, which makes him want to buy stuff we shouldn't have in the house 😛 Trying to find a balance of things to improve textures...
You could try using gelatin but it's a little harder to work with than konjac or xanthan gum.
Hi Wondering what exactly Stevia concentrated powder is - I checked your amazon listing - and got a page of Stevia products but nothing that said concentrated -
SRY - I'm 77 and having to learn to cook for two . . .
It's the extract powder with nothing else added (many add erythritol or allulose to make it measure like sugar).
Lisa thank you for your helpin living this low carb life. I am an avid canner and am wondering if you know if this syrup recipe could be canned just as sugar laden syrup recipes? Thank you in advance.
From what I've read, you can can sugar-free fruit syrups at home successfully. There's also a fair amount of natural sugar in the blueberries as well.
Thank you so much. Excited to make this and can it for winter.
Quick and easy sauce to brighten up chaffles, ice cream, or other Keto creations!
Why is stevia and a sugar substitute listed on the ingredients?
You can definitely use just one sweetener, but I find combining 3 or more sweeteners works best. The sugar sub is a monk fruit and erythritol blend so adding in stevia helps round out the flavors.
You look amazing! I have a query about the amount of sugar substitute in the blueberry syrup recipe, which calls for 1/4 cup of sweetener and 1/2 tsp Stevia powder, but previously you said you like to use 3/4 cup of a mixture of erythritol and stevia - so I am confused as to which quantity of sweetener to use. Could you clear that up for me? Thanks in anticipation.
The 3/4 cup of erythritol and stevia is a one for one sugar replacement equal to about 1/4 cup of sugar replacement plus 1/2 teaspoon of stevia extract powder. It is confusing so I should rewrite it to say sugar equivalent sweetener.
Love this syrup, great for pancakes, waffles, crepes, ice cream. I also mixed it with 1 cup of heavy whipping cream, froze it as ice cream. We like to make it with strawberries, blackberries, or both.
How much syrup did you mix with the heavy whipping cream? And did it freeze just fine being shaken/hand stirred, or did you have to use an ice cream machine? My boyfriend has type 1 diabetes & he loves blueberries, I would love to experiment with this as mason jar ice cream!
What is your recipe with the heavy whipping cream?
Been looking for a syrup recipe that's easy for a long time. This one looks like it will fit the bill!
Thank You for posting this.
Hope it works out for you!
Didn't think about using water. I sauteed mine in grassfed butter. I use the frozen blueberries. I put in stevia and just a little salt. I guess the frozen blueberries would be the same as using water. It seems to give off water. What is the purpose of lemon juice?
Lemon juice adds a little flavor and tartness as well as acting as a preservative for the fruit.
Yum, thank you, I Just tried your recipe for Sugar Free Blueberry Syrup with my Oat pancakes, I really enjoyed my breakfast!
Glad you enjoyed the syrup. I like to make it to stir into yogurt.
I read the command you said about the coconut flour in the commands on the low carb coconut flour pancakes by the way they are great love them about the command you said that if the coconut flour was to grainy to refined with the coffee grinder I was wandering if you could that with almond flour. Thank you very much for all the recipes I am so glad I found your web site .
You can, but watch out for turning it into almond butter.
Thanks for sharing this easy recipe can't wait to try it with ice cream!
Why use two kind of sweeteners? Why not just Stevia?
I find blending sweeteners gives a synergistic effect which tastes much better than using just one!
Is there a recipe for Sugar free Maple syrup?
I've used this one before.
Can this be frozen? I'd like to make lots while the berries are ripe but am hoping I don't have to can it.
I've never frozen this syrup, but I don't see any reason why it couldn't be done for longer storage.