Sugar Free Blueberry Compote Sauce
I created this low-carb, sugar free blueberry compote as a sauce to use with my egg loaf French toast. This sauce has only six ingredients, and I’ll bet you have them all in your refrigerator, freezer or pantry.
Sugar Free Blueberry Compote
This page may contain affiliate links, which means I may be compensated if you click a link. However, there is no cost to you. Also, as an Amazon Associate, I earn from qualifying purchases. For more info, please see my Privacy and Disclosure page.
As you know, blueberries are one of the lowest carb fruits you can eat. Pretty much all of the fruit in the berry family are great to have, within moderation, of course, when you’re eating low carb. So there was zero guilt involved in making and eating this blueberry sauce, especially since I used monk fruit no-sugar sweetener.
Ingredients
You need only six ingredients to make this low carb, fruit-based sauce. They are:
- one cup blueberries, fresh or frozen
- two tablespoons butter
- 1/4 cup monkfruit sweetener
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- pinch of salt
Step-by-Step Directions
Melt butter in the pan on medium heat. Once the butter is melted, add the blueberries and the monk fruit sweetener and salt. Reduce the heat to simmer. You want the sauce to bubble and thicken as it simmers.
Add the lemon juice and vanilla extract. Stir to blend then remove the pan from the heat.
Pour it over your toasted egg loaf slices, French toast or pancakes. You can even add some sugar free maple syrup if you want but I don’t think you’re going to need it.
Notes
Strawberries taste great on top of breakfast foods like egg loaf French toast or lupin flour pancakes. So feel free to modify this recipe, substituting strawberries for blueberries.
Sugar Free Blueberry Compote
Ingredients
- 1 cup blueberries fresh or frozen
- 2 tablespoons butter
- 1/4 cup monkfruit sweetener
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- salt to taste
Instructions
- Melt butter in the pan on medium heat.
- Once the butter is melted, add the blueberries and the monkfruit sweetener and salt. Reduce the heat to simmer. You want the sauce to bubble and thicken as it simmers.
- Add the lemon juice and vanilla extract. Stir to blend then remove the pan from the heat. Serve and enjoy.