Homemade keto blueberry compote is perfect for your low carb pancakes, waffles, and muffins. Just 3 ingredients to make your own sugar free blueberry jam.
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When I was testing my keto blueberry muffin recipe, I bought a TON of blueberries just in case I had to test the recipe a couple of times. Well, they came out fantastic on the first try so I was left with quite a bunch of blueberries and no one in the family who will eat them alone.
One thing I miss since adopting that sugar free life is sweet jams and jellies to spread on my keto muffins, low carb breads, and keto pancakes.
The options at the grocery store are severely lacking. I mean, have you looked at the ingredients list on sugar free jams? They’re terrible!
I almost always see dextrose, maltodextrin, and a host of preservatives. And let’s not even talk about the carb count!
I suppose it’s okay in a pinch but not now that we’re getting into berry season, why not just make our own?! It’s so simple and much cleaner!
So, I decided to use all of those leftover blueberries to make a sugar free blueberry compote to spread on top of those amazing keto muffins! I mean, muffins are good as is, but why not take them to the next level?!
The word compote sounds daunting but really it’s just a fancy way of saying [sugar free ] jam. Basically, you just cook fruit down with water and sugar, or in our case, erythritol, until you get a thick sweet spread!
The slow simmer on this keto compote eliminates the need for xanthan gum too!
The compote can cook down while the muffins are cooking up (ha!) and it should all finish about the same time. You can keep this sugar free blueberry compote on hand for waffles, pancakes, or even on top of a piece of chicken!
This sugar free compote will keep for about a week, if it lasts that long! Simply store your keto blueberry jam in a little mason jar in the refrigerator!
I hope y’all enjoy this keto blueberry compote as much as my family and I did! Be sure to let me know what you think of this recipe in the comments down below! And if you make them, snap a pic and tag me on social media (I am @keto_in_pearls everywhere)!
- 1 pint blueberries (about 12 ounces), rinsed
- 2 tablespoons granular erythritol
- 3 tablespoons water
- In a small sauce pan, add the blueberries, erythritol, and water. Bring to a low boil over medium heat, stirring consistently.
- Reduce heat to low and let simmer until reduced to desired consistency, at least 10 minutes. Use a fork, wooden spoon, or masher to break up the berries until desired consistency.
- Store in the refrigerator up to 2 weeks in an airtight container.