Sugar-Free Lemon Blueberry Sauce

When we're being "good" here, we try to eat less carbs. And that often means going sugar-free. I wanted a blueberry sauce to use as a topping for those times and I'm happy with this one! If you don't care for Stevia extract, you can certainly use any sweetener you like.

Sugar-Free Lemon Blueberry Sauce
adapted from Blueberry Lemon Sauce at Good Life eats

1 1/2 tablespoons cornstarch
2 cups blueberries, fresh or frozen, divided {I used frozen wild blueberries}
2 tablespoons lemon juice
Zest of 1 lemon
3/4 teaspoon vanilla extract
Pinch of salt
1 tablespoon water
10 drops Stevia extract {or other desired sweetener to taste}

In small pan, stir together cornstarch, 1 cup blueberries, lemon juice, zest, vanilla, and salt. On medium heat, cook until thickened, 3-4 minutes {it didn't even take that long for me}. Stir in remaining blueberries and keep stirring while cooking 1-2 minutes longer. Remove from heat and stir in water if needed, to thin sauce slightly. Stir in Stevia extract or other sweetener to taste. Cool and serve. Can be stored in refrigerator up to 1 week.

How about a couple of breakfast ideas for your sauce?

You could use the sauce on top of pancakes, French toast, or waffles. We love it on top of these Low-Carb Waffles {a family fave}.

Or try this yummy sugar-free breakfast creation. Sweeten plain Greek yogurt with Stevia or other sweetener and stir in a few drops of almond extract. Top with the blueberry sauce and sliced almonds. Delish & kinda fancy! :)

What would you use Sugar-Free Lemon Blueberry Sauce on? 

This post linked to:
 ~ Chic & Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom

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