Place the raspberries and erythritol in a small saucepan and let them simmer over low-medium heat for about 15 minutes, until the raspberries have completely broken down and you can no longer identify individual berries.
Add the chia seeds to the cooked raspberries and stir thoroughly.
Let the chia seeds sit for a few minutes and stir again.
Fill the jam into small mason jars and let it sit for at least 30 more minutes before enjoying it.
Let the jam cool completely before enjoying it.
Store your low carb raspberry jam in an airtight container in your fridge and consume within a week.
12 servings
1 tbsp
- Amount per serving
- Calories22
- % Daily Value *
- Total Fat 1.0g2%
- Total Carbohydrate 1.6g1%
- Protein 0.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Place the raspberries and erythritol in a small saucepan and let them simmer over low-medium heat for about 15 minutes, until the raspberries have completely broken down and you can no longer identify individual berries.
Add the chia seeds to the cooked raspberries and stir thoroughly.
Let the chia seeds sit for a few minutes and stir again.
Fill the jam into small mason jars and let it sit for at least 30 more minutes before enjoying it.
Let the jam cool completely before enjoying it.
Store your low carb raspberry jam in an airtight container in your fridge and consume within a week.
