Low Carb Sugar Free Raspberry Jelly (sugar free jam) is perfect for low carb and keto breads

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
Cook Time 20 minutes
Total Time 25 minutes
Servings 16
Calories 5kcal


  • 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.


-Use 1 tsp 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 1g0%
Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 1tbsp | Calories: 5kcal | Carbohydrates: 1g | Fiber: 1g