Made by simmering Canada's forest blueberries with a sugar-free sweetener until thick, this compote is both keto-friendly and dairy-free. It can be served at brunch alongside low-fat curd cheese or on its own.
Put the blueberries, lemon juice, cinnamon stick and erythritol into a pot.
Start simmering on low heat, cooking for ten minutes until the fruit releases its juices.
Simmer with the lid ajar for thirty more minutes; this lets the compote thicken.
Let the compote cool for fifteen minutes, remove the cinnamon stick, and serve.
Do not fully cover the pot while it simmers, or excess moisture will build up and thin the compote.
If you use date paste instead of erythritol, the recipe stops being keto, so we recommend not swapping the sweetener.
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