In a medium saucepan, cook the blueberries with the lemon juice and water until they break down. Mash the berries a bit with a fork.
Stir in the powdered monk fruit sweetener. Simmer a few minutes, then whisk in the xanthan gum. Transfer to a jar or storage dish.
Spread over low-carb biscuits or scones or use as a topping for keto cheesecake- the options are endless!