Sugar Free Blueberry Compote

Waffles topped with a generous amount of blueberries and a dusting of powdered sugar.

No ratings yet

Sugar Free Blueberry Compote

I created this low-carb, sugar free blueberry compote as a sauce to use with the egg loaf French toast I made. It has only six ingredients, all common and easily accessible. I'll bet you have them all in your refrigerator right now. You can create this homemade sauce in under 10 minutes.

Prep Time5

Cook Time5

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 75kcal

Author: Leah Ingram

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.

Notes

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.

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.

Nutrition