Keto Blueberry Coulis for Desserts

This Keto Blueberry Coulis for Desserts is a sublime, sweet and tangy sauce that's perfect for drizzling over your favorite low-carb pancakes, cheesecakes, or ice cream. It's an easy way to elevate your keto dessert game with minimal effort and maximum flavor.

Course Desserts

Cuisine French

Keyword Blueberry Coulis, Dessert Sauce, Keto, Low-Carb, Sugar-Free

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 28kcal

Equipment

Medium saucepan
Wooden Spoon or Silicone Spatula
Immersion Blender or Standard Blender (optional)
Fine mesh sieve
Mixing bowl
Storage Jar or Airtight Container

Ingredients

2 cups fresh blueberries (300g / 10.6 oz)
¼ cup water (59 ml)
¼ cup granulated erythritol (48g / 1.7 oz)
1 tablespoon lemon juice (15 ml)
½ teaspoon vanilla extract (2.5 ml)
a pinch of salt

Instructions

Step 1: Begin by rinsing the blueberries and placing them into a medium saucepan.
Step 2: Add water, granulated erythritol, lemon juice, and a pinch of salt to the saucepan with the blueberries.
Step 3: Cook over medium heat, stirring occasionally, until the erythritol has dissolved and the blueberries have started to break down, forming a sauce, about 5-7 minutes.
Step 4: Once the blueberries have cooked down, remove the saucepan from the heat and stir in the vanilla extract.
Step 5: Use an immersion blender or transfer the mixture to a standard blender, and blend until smooth. (If you prefer a sauce with blueberry pieces, you can skip this step.)
Step 6: Strain the mixture through a fine-mesh sieve into a bowl to remove the skins and any remaining solids for a silky smooth coulis.
Step 7: Allow the coulis to cool to room temperature. It will thicken slightly as it cools.
Step 8: Once cooled, transfer the coulis to a jar or airtight container and refrigerate. Use as desired over keto-friendly desserts.

Notes

If you're using frozen blueberries, there's no need to thaw them first; you can cook them directly from frozen, just add a couple of minutes to the cook time. Adjust the sweetness to your taste by adding more or less erythritol. The coulis can be stored in the refrigerator for up to one week or frozen for up to three months.

Nutrition