This compote is made by simmering Canadian wild blueberries with a sugar-free sweetener until thick. It is a keto-friendly, dairy-free dessert that can be served at brunch with low-fat strained cheese or on its own.
Put the blueberries, lemon juice, cinnamon stick, and erythritol in a pot.
Bring to a simmer over low heat and cook for 10 minutes, until the berries release their juices.
Cook for 30 more minutes over low heat with the lid partly open; this thickens the compote.
Let the compote cool for 15 minutes, remove the cinnamon stick, and serve.
Do not fully cover the pot while simmering the compote, or excess water will build up and make it runny.
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