We love going blueberry picking in summer and bringing home kilos of crisp picked delicious blueberries. We at that point for the most part solidify them for use throughout the following not many months as they are such an incredible low carb natural product choice. So here’s a quick recipe for Keto Blueberry Compote.

This time I chose to utilize a portion of our valuable take to make a flavorful keto blueberry compote to have with some low carb cheesecakes we had in the refrigerator. In the event that you don’t have a blueberry ranch close by, solidified blueberries work similarly also in this sauce.

For us, keto blueberry compote is a treat in the late spring. We love to utilize crisply picked berries to make this delightful keto blueberry compote. On the off chance that blueberries aren’t your thing, you can generally supplant with your preferred berry.

This blueberry sauce is extremely speedy and simple to make and stores well in the ice chest for about a week or in cooler. It’s incredible to have close by to add some sweetness to your treats or breakfast.


Blueberries go under the superfood class. They are stuffed loaded with cancer prevention agents. In addition to the fact that they are a superfood and brimming with cancer prevention agents, they are one of the natural products with the least carbs. Blueberries are additionally stacked with nutrient C and E.

We love to top our chia pudding or some twofold cream with a bunch of blueberries for common sweetness and delectable flavor.


This keto blueberry compote is impeccable to use as a garnish on our flavorful White Chocolate Cheesecake. We served this sweet at an evening gathering with non keto companions and they raved about the flavor and surface of the sauce.


This sauce is a brilliant expansion to low carb hotcakes for a yummy breakfast or treat. We utilized it as a garnish on Anna’s Low Carb Pancakes with some crisp whipped cream.


Prepare a speedy and simple mousse by blending some keto blueberry compote with twofold cream, whipped cream or overwhelming whipping cream for a delectable treat.

We love to top our Chia Pudding with a spoonful of blueberry sauce and some granola for a scrumptious breakfast when we don’t feel like eggs.

Is it accurate to say that you are a blueberry fan? Tell us your preferred method to eat them or cook with them in the remarks underneath.


This keto blueberry compote is an extraordinary low carb sauce for hotcakes or to top a cheesecake. Brisk and simple to make with just a couple of fixings.


Cook Time: 15 minutes

All out Time: 20 minutes

Course: Condiment, Dessert

Food: Keto, Low Carb, Sauce, Sweets

Servings: 12

Calories: 14kcal


  • 2 cups Blueberries, crisp or solidified
  • 2 Tbs Lemon Juice
  • 2 Tbs Sukrin 1
  • 2 Tbs Water
  • 1/8 tsp Xanthan Gum


  1. Place blueberries, lemon juice, erythritol and water in a little pan and bring to a stew
  2. Simmer on a low heat for 8-10 minutes or until the blueberries have begun to separate
  3. Remove dish from warmth and sprinkle in the thickener a little piece at once, blending constantly
  4. The sauce will thicken more as it cools. Serve either warm or chilled


Alter: Makes 12 tbsp Serving size 1 tbsp Makes 12 serves

Custom made keto blueberry compote is ideal for your low carb hotcakes, waffles, and biscuits. Only 3 fixings to make your very own sugar free blueberry jam.

At the point when I was trying my keto blueberry biscuit formula, I purchased a TON of blueberries just in the event that I needed to test the formula a few times. All things considered, they turned out fabulous on the principal attempt so I was left with a serious bundle of blueberries and nobody in the family who will eat only them.

One thing I miss since embracing that sugar free life is sweet sticks and jams to spread on my keto biscuits, low carb breads, and keto flapjacks.

The alternatives at the supermarket are seriously inadequate. That is to say, have you taken a gander at the fixings list on sugar free sticks? They’re horrible!

I quite often observe dextrose, maltodextrin, and a large group of additives. Also, we should not discuss the carb check!

I guess it’s alright after all other options have been exhausted yet not since we’re getting into berry season, why not simply make our own?! It’s so straightforward and much cleaner!

In this way, I chose to utilize those extra blueberries to make a sugar free blueberry compote to spread over those astonishing keto biscuits! That is to say, biscuits are great as may be, however why not take them to the following level?!

The word compote sounds overwhelming however it’s only an extravagant method for saying [sugar free] jam. Fundamentally, you simply cook organic product down with water and sugar, or for our situation, erythritol, until you get a thick sweet spread!

The moderate stew on this keto compote disposes of the requirement for thickener as well!

The compote can cook down while the biscuits are concocting (ha!) and it should all completion about a similar time. You can keep this sugar free blueberry compote available for waffles, hotcakes, or even over a bit of chicken!


This sugar free compote will keep for about seven days, on the off chance that it endures that long! Just store your keto blueberry jam in a little artisan container in the icebox!

I trust you all appreciate this keto diet recipe as much as my family and I did! Make certain to tell me what you think about this formula in the remarks down underneath! Also, in the event that you make them, snap a pic and label me via web-based networking media.


Hand crafted keto blueberry compote is ideal for your low carb flapjacks, waffles, and biscuits. Only 3 fixings to make your own sugar free blueberry jam.


  • 1 half quart blueberries (around 12 ounces), flushed
  • 2 tablespoons granular erythritol
  • 3 tablespoons water


  1. In a little sauce skillet, include the blueberries, erythritol, and water. Bring to a low bubble over medium warmth, blending reliably.
  2. Reduce warmth to low and let stew until diminished to wanted consistency, in any event 10 minutes. Utilize a fork, wooden spoon, or masher to separate the berries until wanted consistency.
  3. Store in the icebox as long as about fourteen days in a sealed shut compartment.