Sugar Free Blueberry Syrup

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 23

Author: Lisa MarcAurele

This simple low carb syrup is great for topping low carb ice cream, cheesecake, pancakes, or waffles. The recipe can be used with any kind of berry.

Print Recipe

Ingredients

▢ 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

Instructions

Mix all ingredients in medium saucepan.
Simmer 10 to 15 minutes.
Cool and refrigerate.

Video

Notes

Keep stored in the refrigerator. Best used within 2 weeks. For longer storage, the sauce can be placed in an air-tight container to store in the freezer for up to 3 months.

Nutrition

Additional Info

Net Carbs: 5 g | % Carbs: 100 % | % Protein: 0 % | % Fat: 0 % | SmartPoints: 1

Values

Array
(
    [serving_size] => 2
    [calories] => 23
    [carbohydrates] => 6
    [potassium] => 39
    [fiber] => 1
    [sugar] => 4
    [vitamin_c] => 9.9
    [iron] => 0.2
    [serving_unit] => tbsp
)

Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.