Sugar Free Blueberry Syrup | Keto Recipes | Sugar free Recipes

Sugar Free Blueberry Syrup | Keto Recipes | Sugar free Recipes

July 22, 2019 6 By William Morgan


welcome to keto meals and recipes dot com,
today’s video will demonstrate how easy
it is to make your own nutrient-dense
homemade sugar-free blueberry syrup
I often use this recipe as a delicious
ingredient in some of my other favourite recipes
such as when I served the
blueberry syrup as a change of pace for
my maple syrup as a topping for my keto
buttermilk pancakes, as well as with the
keto buttermilk pancake cupcakes, or I
serve it with my easy keto sheet pan
pancakes for either the strawberry and
cream or the blueberry version
at the end of the video also give you a sneak
peek at my next video which uses this
amazing sauce as an ingredient for my no
machine keto frozen yogurt
the macronutrient ratio for this
blueberry sauce is 0.4 to 1, with 5.3
grams of total carbs, 1.3 grams of
dietary fiber, resulting in 4 grams of
net carbs per 20 gram or 1 tablespoon
serving, so now let’s begin with our
first three ingredients, put your frozen
blueberries and water into a small pot
add the granulated lacanto gold
sweetener, the gold is better for this recipe
and add the tablespoon of freshly
squeezed lemon juice
turn on your element to medium-low then
stir for a few seconds until most of the
granulated sweetener has melted as
you’re cooking, now let everything simmer
to thicken up the sauce, it can take
between five to eight minutes when your
sauce is reduced, and you notice that the
syrup is starting to thicken up
sprinkle the one-eighth teaspoon of glucomannan over the surface, don’t just dump it
in a heap, then immediately stir in the
glucomannan, your sauce may seem a
little thin still don’t be tempted to
add more glucomannan because the overall
sauce will thicken as it cools, and if
you add more glucomannan, you’ll find
that it’ll get too thick and solid even
at room temperature, then simmer for
about one to two more minutes to have
your sauce thicken up just a bit more
at this point taste for sweetness and
adjust if necessary, your sauce should
have about the same sweetness as
the raw blueberries and don’t forget you
will be adding the sauce as an
ingredient to other sweet foods
next ladle your cooking sauce into a blender
or bullet type machine, don’t forget when
you’re pure hot ingredients only fill
your container about halfway so it may
take you two batches to get everything
pureed properly add the MCT oil half at
a time puréeing for 20 to 30 seconds and
until you notice that the sauce is very
creamy and silky looking, repeat this
process and don’t forget to add the rest
of your MCT oil in the second batch, then
combine the two batches of pureed sauce
and stir them well, then let your
blueberry sauce cool a bit, as you can
see the sauce has a smooth but thick
consistency at room temperature
to show you the viscosity of the sauce I’m
pouring it into this serving glass
but whatever you’re not going to use
immediately put into an airtight small
jar and keeping the refrigerator for up
to 5 days, however if you don’t plan to
use it right away
store your blueberry sauce in the
freezer it will keep for several months,
for my next recipe I allow the blueberry
sauce to completely cool to room
temperature, and I used it to make my
blueberry, my blueberry ripple, and my
blueberry cheesecake no machine yogurt
which incidentally will be the next
video I post, thank you for taking the
time to watch this video, I hope you will
return to watch the making of my frozen
yogurt recipe, the link for the printable
sugar-free blueberry syrup recipe
as well as the link for the pancake video,
and the buttermilk sheet pan pancake
videos will be provided in the
description below