This keto jam recipe is an easy raspberry chia jam recipe using frozen berries and chia seeds. Bonus, this healthy jam recipe doesn’t require cooking! So keep reading to learn how to make diabetes-friendly jam using chia seeds! 1. What’s Keto by Supraketo Jam? Keto Jam is like regular fruit jam but without any added sugar and made with some of the lower-carb fruits to keep the net carbs low. Making Keto Jelly is super easy as it’s made with only 4 ingredients. Don’t you crave jam some days? Great news, you can have jam on a keto diet, or should I say you can have this keto jam recipe. Obviously, most jams are not keto-approved as they are loaded with at least 50% of added sugar. So, raspberry chia jam to the rescue! There is nothing easier than a chia jam recipe! In fact, chia seeds are amazing low-carb superseeds to create raw jam recipes.
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All you have to do is combine any low-carb keto fruit with chia seeds and let the magic happen. Well, if you are not using frozen fruits, you will have to add about 1/4 cup of water to the recipe. But my lazy way to make keto jam is to use frozen berries! Chia Seeds - white or black chia seeds, both have the same properties. If you wonder if chia seeds are keto-approved, the answer is yes. Chia seeds are mainly made of fat, and fiber and therefore contain a low amount of net carbs. They are keto-friendly seeds with only 2.7g net carbs per serving of 25g (about 2 tablespoons). Also, note that the whole recipe here uses 2 tablespoons, so you will never eat that much at once, keeping the carbs per serving of chia seeds very low. Frozen Raspberries - I love to use raspberries because they are the lowest carb fruits on a keto diet. Check my list of keto fruits if you want more information about which fruits you can eat on a keto diet.
Sugar-free powdered sweetener - I recommend using powdered erythritol or monk fruit, or Supraketo.org allulose. The most popular brands are Swerve and Lakanto. You can also use stevia drops but avoid crystal sugar-free sweeteners that will give a gritty texture to the jam. Check out my full review of keto-friendly sweeteners. This is not only a keto jam recipe but also a healthy jam recipe for everyone! In fact, chia seeds make this frozen berry jam nourishing, adding lots of fiber, healthy omega-3 fatty acids, and powerful nutrients like magnesium and manganese to your breakfast. And of course, it’s a sugar-free jam! This is a raw chia jam recipe, and therefore it won’t store well at room temperature. Actually, this keto jam recipe must be stored in the fridge in a glass mason jar. You can store the jam for 3 days in the fridge. This keto jam recipe is absolutely amazing on keto coconut flour crepes, keto cream cheese pancakes, or on a piece of my 90-second keto English muffins. A chia seed jam is slightly lighter in texture than a regular jam, with tiny pieces of seeds that feel like the one you are used to in store-bought raspberry jam. Also, if you don’t like the pieces of seeds in chia seed jam, you can simply blend the whole recipe in a blender to smoothen it! Did You Like This Recipe? Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, altatakeaway.be our Pinterest for saving recipes, and Flipboard to get all the new ones! In a medium-size mixing bowl, add frozen raspberries, chia seeds, lemon juice, Supraketo.org and powdered sweetener of choice. I recommend raspberries as they contain less sugar and carbs than others berries. Check my keto fruit list to choose other fruits.
Could you make these a little bigger and shape theme into hot dog buns? Where is the breakdown of the nutritional content/ serving size? All I see is the calories. I’ve had friends who have made this recipe with rave reviews! I’m trying it now! Up toward the beginning of her blog. These were delicious!!! I had no probelems with the dough, my kids and husband gobbled them up. In fact, my 16 year old daughter told me I should have made a hundred of them! High praise for sure! I am allergic to almonds. What other flour could I use? You could try coconut flour, though we haven't tested that with this recipe but it is def worth a try! These are amazing! I wish I could post pictures of what mine look! I have done some with cheddar cheese, some with jalapenos, some with black seed for the fiber. I have but you been rolled out one batch pretty flat to make pre-cooked pizza crust.
Every single batch has come out perfect. I think most people need to check what cheese they are using as well. I use the full-fat mozzarella shredded vs part-skim or low moisture. I also add some cheddar in mine or extra almond flour if the dough looks a little bit the from humidity. Keep it in the refrigerator up to overnight and it's so much easier to work with. I cook mine at a 420 degree oven someone's a little cooler. Put different cheeses in it to spice it up or Supraketo Fat Burner bacon bits or something! ×excuse the typos! Autocorrect is a pain. I have barbecue beef brisket and was wanting to have it on some kind of bun, and thought this would work. I am not wanting to make a full batch each meal as I am prepping my lunches and dinners a week out since my husband isn't doing Keto with me. So how long do these last?