Best Keto Blueberry and Lime Margarita

A twist on the classic margarita, this Cinco de Mayo Keto drink celebrates the blueberry, and lime brings the freshness. To make this Keto Cinco de mayo recipe, a simple Keto blueberry syrup is made by simmering frozen blueberries in a pan with water and erythritol, or your preferred sweetener. The blueberries are blended, strained then left to cool before adding to your margarita mix. The blueberry syrup adds a subtle sweetness to the cocktail, but if you are short on time, you can use any Keto-friendly store-bought syrup. This recipe serves one, so be sure to double the quantities for two people, etc.

Can I make any substitutions?

If you don't have powdered erythritol, simply use granulated erythritol and simmer for a little longer to ensure all the granules have dissolved. You can use any Keto-friendly sweetener of choice here.

Frozen blueberries can be substituted for fresh blueberries or any other berry of choice. Raspberries, strawberries, blackberries, and cherries are all great alternative cocktail options. Lime can also be switched out for lemon if you prefer.

How to serve this Keto blueberry margarita?

For best results, add all the liquids to a cocktail shaker and pour over ice. If you don't have a cocktail shaker, simply add all the liquids directly into the glass and stir before adding the ice. You may also pour over crushed ice for another cocktail variation.

How to store the blueberry syrup?

Pour any leftover syrup into a glass jar and store it in the fridge and use it as needed. It will keep for about a month. You can also try diluting the syrup with water or more lime juice and freeze the blueberry mixture in ice cube molds and add to your margaritas that way or liven up a glass of water.

Net Carbs

4.8 g
Fiber

1.1 g
Total Carbs

14.9 g
Protein

0.2 g
Fats

0.4 g

87 cals

Quantity

Serving Size

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Blueberries, frozen, unsweetened

0.33 cup
Powdered Erythritol (Icing Sugar)

2 tbsp
Tap water

1 tbsp
Erythritol Granulated

1 tbsp
Salt, sea salt

0.5 tsp
Lime juice, fresh

2 tbsp
Tequila

1.75 fl oz
Orange Extract

0.25 tsp
Crushed Ice

1 cup

Step 1

Set a small saucepan over medium heat. Add the blueberries, erythritol, and water and stir until the erythritol has dissolved. Bring the mixture to a boil then reduce the heat and simmer until the blueberries have softened, and the color is a rich blue/purple. Approx 5 minutes. You can use granulated or powdered erythritol for this. Just allow more simmer time for the granulated sweetener to dissolve.
Step 2

Remove from the heat and transfer the mixture to a blender or food processor. Blend until smooth. Strain the blueberry mixture through a sieve, discard the pulp, and return the liquid to the pan to cool completely. Taste and adjust sweetness accordingly. Transfer to a clean jar and store in the fridge.
Step 3

On a small plate, combine together the erythritol and fine sea salt. Juice 1 lime and set it aside. Use the lime wedge skin to rim the glass. Dip each glass lip in the erythritol salt mixture, ensuring all the edges are coated. Pour the tequila, lime juice, orange extract, ice, and 4 tablespoons of the blueberry syrup into a shaker. Vigorously shake until well combined. Equally divide the mixture into each glass, garnish with a lime wedge to serve and top with soda water (optional).