A delicious fresh tasting low carb sugar free raspberry jelly or jam and the perfect low-sugar spread for low carb breads, low carb muffins and more! Ketogenic, THM.
Low Carb Sugar Free Raspberry Jelly ( jam)
I don’t know about you, but I’ve missed the ease of having toast and jelly for breakfast? After making a loaf of my popular low carb psyllium flax bread recipe this past weekend, I wanted a great tasting sugar-free jelly to spread on top. Although I am nuts about my low carb blueberry-lime chia seed jam, it’s nice to have recipe for low carb sugar-free raspberry jam, too.
Although sugar-free jelly is a bit of a misnomer, the raspberries themselves do in fact have sugar, I did not add any additional sugar to the recipe. I guess one could consider this a no sugar added raspberry jelly. Instead, I used an erythritol stevia blend (low carb sugar-free sugar substitute) which is naturally derived, contributes no calories and does not raise blood sugar.
I developed this particular recipe to use in a sugar free birthday cake. I wanted a sugar-free raspberry jelly type product to use as a filling.
It took a little while to get the recipe right as I didn’t want a firm raspberry jelly, but something a little softer. It was so good, I knew it would be the perfect low carb sugar-free raspberry jam. And it is.
NOTE: On a low carb keto diet most fruit is generally avoided because of its inherent sugar content. The friendliest fruits or “low carb fruits” are blackberries, blueberries, raspberries and strawberries. But even so, fruit should be used in small amounts and eaten infrequently. I generally use low carb fruits as a garnish, a few small berries on top of my meal, but sometimes I will use them in a special occasion treat.
Try my Sugar free Strawberry Jelly, too.
Each serving of this delicious Low Carb Sugar Free Raspberry Jelly is 1 net carb.
Low Carb Sugar Free Raspberry Jelly (sugar free jam)
- 6 ounces raspberries
- 1/2 cup water
- 1/4 cup Sukrin :1 (or Swerve or honey for Paleo)
- 1 tbsp lemon juice
- 3/4 tsp gelatin (Knox) (you may need more grass fed gelatin)
- stevia glycerite to taste
- Put the lemon juice in a small measuring cup or ramekin and sprinkle the gelatin over.
- Add the raspberries, water, and Sukrin :1 to a small pot over medium heat. Bring to a low boil and turn heat down to medium low.
- Simmer the raspberries for 20 minutes, stirring every few minutes. They will totally break apart.
- Break up the gelatin and add to the raspberries, stirring to dissolve. Taste and adjust sweetness with the stevia glycerite. Cool.
- Transfer the raspberry jelly/jam to a clean container and refrigerate overnight to gel. Keeps up to 1 week.
- Makes 1 cup or 16 servings (1 tbsp each). Each tbsp is 1 net carb.