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Low Carb Sugar Free Raspberry Jelly (sugar free jam)
A delicious low carb sugar-free raspberry jelly and the perfect low-sugar spread for low carb breads, low carb muffins and more!
Course
Basics, Breakfast
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
16
Calories
5
kcal
Ingredients
6
ounces
raspberries
½
cup
water
¼
cup
low carb sugar
(or honey for Paleo)
1
tablespoon
lemon juice
¾
teaspoon
gelatin (Knox) (you may need more grass fed gelatin)
stevia glycerite to taste
Instructions
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 tablespoon each). Each tablespoon is 1 net carb.
Notes
-Use 1 teaspoon of gelatin if using Great Lakes Grass Fed Beef Gelatin.
Nutrition Facts
Low Carb Sugar Free Raspberry Jelly (sugar free jam)
Amount Per Serving (1 tbsp)
Calories
5
% Daily Value*
Carbohydrates
1g
0%
Fiber 1g
4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving:
1
tablespoon
|
Calories:
5
kcal
|
Carbohydrates:
1
g
|
Fiber:
1
g