Add a dollop of guilt-free indulgence to your breakfast with this Keto Blueberry Compote. With only three ingredients, this sweet and tangy topping is the perfect addition to pancakes, waffles, yogurt, and more.

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. Too many of the “sugar-free” options you can get in stores have artificial sweeteners that aren’t actually keto friendly.

Using leftover blueberries from my keto blueberry muffin recipe, I decided to use all of those leftover blueberries to make a sugar-free blueberry compote to spread on top. Muffins are delicious as is, but why not take them to the next level?

What’s the Difference Between Jam and Compote?

The word compote sounds daunting, but it’s just a fancy way of saying jam. What sets them apart comes down to how they’re prepared.

Jam is made from crushed or pureed fruit that, once cooked down, is smooth and has a consistent texture. You’ll also notice jam is much sweeter than compote, thanks to the sweetener (usually sugar) and pectin, a thickener, added during the cooking process.

On the other hand, compote is made by slowly simmering whole or chopped fruit in water and sweetener until the mixture becomes syrupy. Compote takes longer to make, but this slow-cooking method makes it so you don’t have to add something like xantham gum to get the desired thickness.

Why You Need To Avoid Artificial Sweeteners

Buying sugar-free jam from the grocery store is easy, but just because something is labeled “sugar-free” doesn’t mean it’s keto-friendly. Artificial sweeteners, like stevia or sugar alcohol, are often mixed with other ingredients that can raise your blood sugar and ruin your chances of reaching or maintaining ketosis.

So make sure to stay away from anything with maltodextrin, dextrose, xylitol, or maltitol listed on the nutrition label.

Ingredients

• 1 pint blueberries (12 ounces), rinsed
• 2 tablespoons granular erythritol
• 3 tablespoons water

Tips On Making The Perfect Keto Blueberry Compote

Making the perfect Keto Blueberry Compote is easy, but I’ve learned some tips and tricks along the way.

For starters, the riper the blueberry, the better the flavor and texture of your compote will turn out. When you cook your blueberries down low and slow, this will also help the texture, making it unnecessary to add any additional ingredients like a thickener.

But don’t worry, “slow” for this recipe still leaves your cook and prep time under 20 minutes. Just be sure to occasionally stir while the blueberry compote simmers to help keep your mixture from burning or sticking to the bottom of your pot.

Once the blueberries start to break down, and the mixture has a syrupy consistency, your compote is ready.

FAQs

How to Store Keto Blueberry Compote

There are a few different ways to store your Keto Blueberry Compote. If you plan to use the compote immediately, you can keep it in a mason jar or other airtight container. When stored properly, it will stay fresh for up to 2 weeks.

Freezing is another option if you’re making a large batch of blueberry compote. You can store everything in one large container or freeze your compote in small portions using ice cube trays. Once the compote cubes are frozen, you can store them either in an airtight container or freezer bag for up to 3 months. To thaw, simply leave the compote (or desired amount of cubes) in your refrigerator overnight.

I hope y’all enjoy this keto blueberry compote as much as my family and I did!

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Keto Blueberry Compote (Only 3 Ingredients)

Yield: approx. 1 cup

Cook Time: 10 minutes

Total Time: 10 minutes

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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Ingredients

• 1 pint blueberries (about 12 ounces), rinsed
• 2 tablespoons granular erythritol
• 3 tablespoons water

Instructions

1. In a small sauce pan, add the blueberries, erythritol, and water. Bring to a low boil over medium heat, stirring consistently.
2. 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.
3. Store in the refrigerator up to 2 weeks in an airtight container.

Nutrition Information:

Yield: 16 Serving Size: 1 tablespoon
Amount Per Serving:Calories: 12Total Fat: 0.1gCarbohydrates: 3gFiber: 0.5gProtein: 0.2g

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