Ingredients
Units
Scale
- 3 cups blueberries, fresh or frozen
- 1/2-1 cup allulose (depending on how sweet you like your filling!)
- 1/4-1/2 tsp xantham gum (depending on how thick you want your filling)
- 1/4 cup water
- 1 lemon, juiced
- 1/4 tsp salt
- 2 tbsp butter (optional)
- 1/4 tsp cinnamon (optional)
Instructions
- In a small saucepan, stir together the allulose and xantham gum. Add the blueberries and water and stir to coat. Heat the saucepan on medium-high heat while stirring. Once the mixture comes to a boil, continue to boil until the blueberries begin to break down (about 3 minutes) and then remove it from heat. Add the lemon juice and salt and stir. If using, add the butter and cinnamon and stir until the butter has fully melted. Allow cooling before storing in fridge.
Notes
- use 1/2 cup allulose if you prefer a more tart pie filling.
- mixture will continue to thicken as it cools
- Prep Time: 2
- Cook Time: 3 minutes
- Category: Desserts, Sides
- Method: Sto
- Cuisine: American, Spring, Summer
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tbsp
- Calories: 14
- Sugar: 1.1
- Fat: 1
- Carbohydrates: 1.5
- Fiber: 0.4
- Protein: 0.1
