Indeed, the sugar-free jam is so delicious even more than the regular jam which is packed with sugar, in this kind of jam we taste the sugar more than we taste the fruit inside it. use the sugar-free raspberry jam on a low carb piece of bread at breakfast, as a keto pie filling, on the top of low carb cookie or as a keto cake filling. So, you can use the sugar-free raspberry jam in so many ways.
I have added the fresh lemon juice not only as a preservation factor to keep the jam longer but because it makes the raspberry jam even more delicious. So, I recommend you to add it.
You can keep it in the refrigerator for about 4 to 5 days.
I prefer to make a small amount of sugar-free raspberry jam every time I need it because I love to eat it fresh and not to keep it in the fridge for a long time. Also, it doesn’t take much time making it anytime I need it.
Sugar-free raspberry jam ingredients:
- Fresh raspberry
- Chia seeds
- Water
- Powdered Erythritol
- Lemon juice
How to make the sugar-free raspberry jam:
- In a small pot, place the fresh raspberry and the water.
- Then, on a high fire, make them boiling.
- After that, on a medium fire leave them to simmer for 10 minutes or less, until the fluids decrease by half.
- While on they are fire stair them from time to time and with a fork mash the raspberry until it becomes smooth.
- Then, add the lemon juice and stir.
- After that, add the powdered erythritol and the chia seeds, stir.
- Turn the fire off and leave it to cool.
- Pour it in a jar or container and keep it in the fridge for daily use.
Tips:
- You can use frozen or fresh raspberry in making this wonderful keto jam.
- Taste the jam before adding the sweetener.
- I am a sweet tooth, that is why I have added 2 teaspoons of the powdered erythritol, but you can only add one teaspoon or even don’t add any sweaters at all.
- You can replace the raspberry with blueberry or strawberry; you will get the same result.
Easy Keto And Sugar-Free Raspberry Jam
Ingredients
- 150 g Fresh raspberry
- 1 tsp Chia seeds
- 2 tsp Powdered Erythritol
- Half lemon juice
- 2 tbsp Water
Instructions
- In a small pot, place the fresh raspberry and the water.
- Then, on a high fire, make them boiling.
- On a medium fire leave them to simmer for 10 minutes or less, until the fluids decrease by half.
- While on they are fire stair them from time to time and with a fork smash the raspberry until it becomes smooth.
- Add the lemon juice and stir.
- Add the powdered erythritol and the chia seeds, stir.
- Turn the fire off and leave it to cool.
- Pour it in a jar or container and keep it in the fridge for daily use.
More sweet keto recipes:
- Avocado Brownies (Low-carb and Sugar-Free)
- Keto Nutella – Low-Carb Chocolate Hazelnut Spread Recipe
- Orange Chocolate Cookies Recipe
Make this low carb sugar-free raspberry and enjoy a pice of keto bread with a spread of butter and sugar-free raspberry jam tomorrow morning.
