Low carb blueberry compote is the perfect summer preserve to compliment your morning pancakes or waffles, use as cake or pie filling, drizzle over ice cream, and include in your favorite fruit parfaits or berry bowls.
Why We LOVE Our Compote So Much
This compote is magical because it is dang delicious, and it can be used in so many ways. Need a quick sweet fix? Grab your jar of blueberry compote and mix it up with whipped cream. Have a loaf of your favorite keto bread laying around? Spread cream cheese over the bread then top with blueberry compote. You’ll love it in our Low Carb No-Bake Cheesecake recipe!
Who doesn’t love EASY recipes? This compote recipe takes just a handful of ingredients to make, and the stove top does most of the work.
What you will need:
- Blueberries
- Lemon
- Gelatin
- Sweetener
- Water
Blueberry Compote Nutrition Facts
One batch makes approximately one-half pint. Each serving will approximately contain 11 calories, 0.6 grams of fat, 2.5 net carbs, and .16 grams of protein. These numbers are provided in good faith, are not concrete, and calculated to the best of our abilities.
Can I use Frozen Berries?
This recipe works well for frozen berries. Make sure the berries are properly frozen and free of excessive ice crystals.
How to make Low Carb Blueberry Compote
Measure one cup of blueberries and place in a medium sized saucepan. Add the water, gelatin, and the sweetener to the blueberries.
We like to use a powdered sweetener for this recipe to help prevent crystallization.
Zest half of a lemon and add to the blueberry mixture. Cut the lemon in half and squeeze the juice out of it, omitting the seeds. You may need an additional lemon to extract enough juice. Place the lemon juice inside of the saucepan with the zest.
Stir all of the ingredients in the saucepan together and turn the heat to medium-high. Bring the mixture to a boil and reduce the heat to low, stir occasionally. Cook on low heat for 20-25 minutes.
The mixture will be viscous like syrup but will continue to thicken as it cools.
Place in a sealed container and refrigerate for up to a month.
Have you made this RECIPE? Please leave a comment below and let me know what you think.
Share your photos and tag @hungerforspice on Instagram and hashtag it #hungerforspice.
Join our email list! You’ll receive the lastest email each time a new recipe comes out.
Looking for more great berry recipes? Check out Low Carb Blueberry Crumb Bars and Low Carb Blackberry Crumbler.
Low Carb Blueberry Compote
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Total Time: 30 minutes
- Yield: 1/2 pint 1x
- Category: Sweet Treats
- Method: Stove Top
- Cuisine: American
- Diet: Low Calorie
Description
Low carb blueberry compote is the perfect summer preserve to compliment a variety of tasty treats. Made with just a handful of ingredients.
Ingredients
1 cup blueberries
zest of 1/2 lemon
2 TBL fresh squeezed lemon juice
1/4 cup water
1 tsp gelatin
1/4 cup + 2 TBL sweetener
Instructions
Place all of the ingredients in a non-reactive medium sized saucepan and stir together.
Turn heat to medium-high and bring the blueberry mixture to a boil, then reduce heat to low.
Cook for 20-25 minutes, stirring occasionally.
Notes
*The mixture will be viscous like syrup but will continue to thicken as it cools.
Nutrition
- Serving Size: 2 TBL
- Calories: 11
- Fat: 0.6 grams
- Carbohydrates: 2.5 net carbs
- Protein: .16 grams
Leave a Reply