Ingredients for Blueberry Pancake Syrup Low Carb
- 1 cup fresh or frozen blueberries
- 1/4 cup water
- Lemon Juice
- Stevia Powder
- 1 tablespoon cornstarch
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How to Make Blueberry Pancake Syrup Low Carb
- In a medium saucepan, combine 1 cup of blueberries, 1/4 cup water, 1/4 cup erythritol (or other low carb sweetener), and 1/4 teaspoon vanilla extract.
- Bring the mixture to a boil over medium heat, whisking constantly to prevent sticking.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of cold water until smooth to create a slurry.
- Gradually whisk the cornstarch slurry into the boiling blueberry mixture. Continue whisking until the syrup thickens to your desired consistency (about 1-2 minutes).
- Remove from heat and let cool slightly before serving. Add more stevia to taste if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
0g
Carbs
1g
