Easy Keto And Sugar-Free Raspberry Jam
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 too.
Servings: 6 Times
In a small pot, place the fresh raspberry with the water.
Then, on a high flame, boil them.After that, on a medium flame leave them to simmer for 10 minutes or less, until the fluids decrease by half.
While they are boiling, stir them from time to time then 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 flame off and leave it to cool.
Pour it in a jar or container and keep it in the fridge for daily use.