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Keto Blueberry Syrup

You will need

  • 2 ½ cups blueberries (fresh or frozen)
  • 1 cup sugar free maple syrup/pancake syrup (i use this one )
  • 1 teaspoon fresh lemon juice
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Nutrition per serving

Calories
25 kcal
Carbs
4g
Fats
0g
Protein
0g
Time
15 mins

Introduction

Served over warm pancakes for breakfast, this keto blueberry syrup is a delicious and very addictive treat! 🥞🥞🥞

If you search on Google for keto blueberry syrup, you will find all of the recipes includes blueberries (obvs 😝) water and sweetener. My recipe differs in that I copy Nigella Lawsons recipe 🤣. I merely replace the traditional maple syrup with a sugar free version and boom, keto blueberry syrup.

Possible things to put it on (include but aren’t limited to)

  • Swirled through keto cheesecake
  • Drizzled over keto pound cake
  • Mixed into cream cheese
  • Ice-cream topping

Give it a try!

Natasha 😍

Method

  1. Mix blueberries and sugar free maple syrup together using a whisk in a small saucepan over low heat for about 5 minutes.
  2. Then, increase heat to medium and bring to a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
  3. Whisk lemon juice into syrup; serve immediately or cool.
  4. Store in refrigerator up to two weeks. Take out a few minutes before serving at room temperature or warm.

Nutrition Information

This recipe makes 10 servings of Keto Blueberry Syrup!