This Keto Blueberry Syrup is a delicious addition to any breakfast or dessert. Drizzle it over pancakes or cheesecake, or add a splash to your favorite cocktail. It makes a wonderful last minute holiday gift too! This post is sponsored by Oregon Blueberry Growers.
Do yourself a favor and head to the store for some blueberries. More specifically, grab a bag (or two or five) of frozen Oregon Blueberries. Because this keto blueberry syrup is just the thing to take your winter breakfast to the next level.
Once again, Oregon Blueberry Growers have brought us their finest. The sweet flavor and deep color of this low carb blueberry syrup says it all. It’s simply divine over keto pancakes and waffles.
Why you need to try this recipe
But don’t limit yourself to serving it at breakfast! It’s also amazing atop keto cheesecake or as a sauce for low carb ice cream. And you can leave the blueberries in for a thicker sauce, or strain them out for a thinner syrup.
The syrup is also a great way to make cocktails and mocktails. Try adding a few tablespoons of syrup to a glass of seltzer for a refreshing beverage. Or make a festive vodka spritz with a little fresh rosemary.
And it makes a lovely hostess gift. Bottle it up in pretty bottles or nice jars and tie a vanilla pod on with a ribbon.
Best of all, you can make this delicious treat in about 15 minutes from start to finish. And it has only 2.4g carbs per serving.
Ingredients you need
- Frozen Oregon Blueberries: Did you know that Oregon is one of the top blueberry producing states? Those plump, juicy berries love our climate!
- Sweetener: I recommend a mix of both Swerve and allulose for a more syrupy consistency. See the Expert Tips for more information.
- Vanilla extract
- Glucomannan: This thickening agent is a great low carb alternative to cornstarch. You can also use xanthan gum.
Step by Step Directions
I give you two ways to make this delicious keto blueberry syrup. You can strain it for a true syrup, or leave in the mashed berries for a delicious sauce. Either way, it’s tasty stuff!
- In a medium saucepan over medium heat, combine the blueberries, water, and sweeteners. Bring to a boil.
- Reduce the heat to a low simmer and cook 10 minutes. Remove from heat and use a fork to mash the berries a little.
- Stir in the vanilla extract. Sprinkled the surface with the glucomannan, whisking briskly to combine. Let cool completely.
- For a clear syrup, strain the mixture through a fine mesh sieve after step 2. Press on the solids to release as much juice as possible. Return the juice to the pan and stir in the vanilla, then whisk in the glucomannan.
Expert Tips
There is no need to thaw the berries before cooking. Just add them to the pot with the water and sweeteners, and start cooking.
If you want to strain the mixture for a proper syrup, don’t add the vanilla extract or glucomannan until afterwards. Return the juice to the pot, stir in the vanilla, and then whisk in the thickener.
I tried using real vanilla beans in this recipe, but the flavor got lost among those juicy berries. So vanilla extract works better.
Sweetener Options
Keto syrups benefit from using at least some allulose, as it behaves a little more like real sugar and thickens as it cooks. I like to use a mix of allulose and an erythritol based sweetener. But you can use allulose as the only sweetener (you would need ⅔ cup).
If you use an erythritol based sweetener by itself, the syrup may recrystallize a little as it cools. And the sweetener may settle out toward the bottom of the bottle. You can simply shake the bottle to mix it up again.
Other sweeteners, such as pure stevia or monk fruit extract, will add to the sweetness but not the consistency. So the syrup may be a little thinner.
Frequently Asked Questions
This low carb blueberry syrup consists of frozen blueberries, water, sweetener, and a bit of thickener.
As long as you store this keto blueberry syrup in an airtight container, it can last in the fridge for up to a week.
This low carb syrup has 2.4g and 0.5g of fiber of carbs per each 2 tablespoon serving.
More delicious blueberry recipes
Keto Blueberry Vanilla Syrup
Ingredients
- 2 cups frozen blueberries
- 1 cup water
- ⅓ cup Swerve Sweetener
- ⅓ cup allulose
- 1 teaspoon vanilla extract
- ½ teaspoon glucomannan or xanthan gum
Instructions
- In a medium saucepan over medium heat, combine the blueberries, water, and sweeteners. Bring to a boil.
- Reduce the heat to a low simmer and cook 10 minutes. Remove from heat and use a fork to mash the berries a little.
- Stir in the vanilla extract. Sprinkled the surface with the glucomannan, whisking briskly to combine. Let cool completely.
- For a clear syrup, strain the mixture through a fine mesh sieve after step 2. Press on the solids to release as much juice as possible. Return the juice to the pan and stir in the vanilla, then whisk in the glucomannan.
- Adjust sweetness to taste.
Lisa W says
Sounds so good! But I can’t have seeds and skins that are in blueberries, strawberries, and raspberries, etc due to a ruptured colon and diverticulitis.
My questions are 1) does straining with a fine sieve remove seeds and skins fully, and 2) how would I make a coulis vs a syrup? What would I leave out or add?
Thanks very much!
Carolyn says
I am honestly not sure. I think you will need to experiment.
Molly Sparkman says
Ummmm…this stuff is amazing! Super easy to make and ate it all up in about 2 days. So good.
Ashraf Tawakkol says
Thank you for all the great work you’re doing and for the delicious recipes. My question is a bit strange, but currently, where I live, I can only source 100% Erythritol as my go-to sweetener. As you know it has some drawbacks, like the cooling effect. any ideas on how to compensate for this cooling effect in this recipe (and others as well) without breaking my keto? Thanks.
Carolyn says
Cut it with some stevia extract if you can get that.
Andrea Morse says
I have a boatload of blueberries I need to use. But, there is no way I can get through 2 cups of blueberry syrup in a week. Can I freeze part of it?
Thanks
Andrea
Carolyn says
I can’t see why not!
Molly Sparkman says
You’d be surprised! This stuff is so good and 2 cups isn’t nearly as much as you think after reduction. I used it on all keto desserts it was so good.
Kristen says
Omg! You read my mind! My husband and I were just saying how we miss the blueberry syrup we used to put on our pancakes and waffles. Can’t wait to try this healthier alternative. Thanks, Carolyn!
Carolyn says
You will love it!
Tory says
This is a great idea! I have a big bag of Maine blueberries in the freezer (hopefully Oregon won’t mind just this once!)
Carolyn says
LOL! I am sure Oregon will forgive you. In time…
Sarah says
Thanks for this great recipe! Would it be possible to substitute the blueberries with frozen strawberries and have the same results? As always, thanks for your great assortment of wonderful recipes!
Carolyn says
Strawberries have a very different consistency. They become so much more mushy when cooked. If you’d like to try, I recommend the strained version.