Low Carb Blueberry Topping (For Ice Creams, Pancakes, Waffle

• servings: 10
• active time: 5 min
• total time: 15 minutes

Ingredients

Basic Low Carb Blueberry Topping

2 cups fresh or frozen blueberries (10 oz)

1/4 cup water

1 tablespoon lemon juice

2 tablespoons erythritol

1/4 teaspoon stevia glycerite (or two more T of erythritol)

2 teaspoons cornstarch mixed with 2 teaspoons water (or arrowroot)

Spiced Blueberry Topping

1/8 teaspoon cinnamon

1 pinch freshly ground nutmeg

1/8 teaspoon almond extract

1/4 teaspoon vanilla extract

Fancier Blueberry Topping

1/8 teaspoon cinnamon

1 pinch freshly ground nutmeg

2 tablespoons orange liqueur (or Cassis black current liqueur)

1/4 teaspoon vanilla extract

Directions

For the Basic Low Carb Blueberry Topping: Put the blueberries, water, lemon juice and sweeteners into a small saucepan or pot and simmer over medium heat until the blueberries swell up and are cooked through. This will take a little longer for fresh blueberries. Add the cornstarch slurry and simmer until thickened. Serve warm or cool.

For the Spiced Blueberry Topping: Put the blueberries, water, lemon juice, sweeteners and spices into a small saucepan or pot and simmer over medium heat until the blueberries swell up and are cooked through. This will take a little longer for fresh blueberries. Add the cornstarch slurry and simmer until thickened. Add the almond and vanilla extracts off heat and stir. Serve warm or cool.

For the Fancier Blueberry Topping: Put the blueberries, water, lemon juice, sweeteners, spices and liqueur into a small saucepan or pot and simmer over medium heat until the blueberries swell up and are cooked through. This will take a little longer for fresh blueberries. Add the cornstarch slurry and simmer until thickened. Add the vanilla extract off heat and stir. Serve warm or cool. (4 net carbs per serving)