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Fruit may not be the most "keto-friendly" ingredient but if it's used moderately with other nutritious foods, it can be included in a healthy low-carb diet.
This recipe doesn't require any pectin or other thickeners such as arrowroot powder. I used my favourite ingredient instead: chia seeds. They are almost zero-carb and low in calories.
Chia seeds will create that nice jelly texture. You can serve this sweet cherry jam wit yogurt, coconut yogurt, whipped cream or even low-carb pies like my Dark Cherry Crunch Pie which is free of grains, sugar, eggs, dairy, and can even be made nut-free.
Hands-on Overall
Serving size 1 tbsp, 20 g/ 0.7 oz
Nutritional values (per 1 tbsp, 20 g/ 0.7 oz)
Net carbs1.5 grams
Protein0.3 grams
Fat0.4 grams
Calories12 kcal
Calories from carbs 56%, protein 12%, fat 32%
Total carbs1.9 gramsFiber0.5 gramsSugars1.4 gramsSaturated fat0 gramsSodium1 mg(0% RDA)Magnesium1 mg(0% RDA)Potassium22 mg(1% EMR)
Ingredients (makes about 440 g/ 1 lb)
Instructions
- Wash and pit the cherries and place them in a small sauce pan with a cup of water.
- Slowly heat up and simmer for 8-10 minutes.
- Peel half of a lemon and place the peel into the sauce pan for about a minute or two. Pell the lemon with a knife rather than using a grater, it will be easier to remove the peel using just a fork.
- Don't leave the peel in the sauce pan for too long or the jam will get bitter.
- Open and scrape the vanilla bean and add the seeds into the mixture. Sweeten with Erythritol and stevia.
- Take off the heat, add chia seeds and mix well. If you are using the jam straight away, leave to rest for 15-20 minutes until it becomes jellied and firm.
- Mix before using.
- Otherwise, transfer into a glass jar, let it cool down, seal and keep refrigerated. Use within 7 days.
Ingredients
Instructions
- Wash and pit the cherries and place them in a small sauce pan with a cup of water.
- Slowly heat up and simmer for 8-10 minutes.
- Peel half of a lemon and place the peel into the sauce pan for about a minute or two. Pell the lemon with a knife rather than using a grater, it will be easier to remove the peel using just a fork.
- Don't leave the peel in the sauce pan for too long or the jam will get bitter.
- Open and scrape the vanilla bean and add the seeds into the mixture. Sweeten with Erythritol and stevia.
- Take off the heat, add chia seeds and mix well. If you are using the jam straight away, leave to rest for 15-20 minutes until it becomes jellied and firm.
- Mix before using.
- Otherwise, transfer into a glass jar, let it cool down, seal and keep refrigerated. Use within 7 days.
Nutrition (per serving, 1 tbsp, 20 g/ 0.7 oz)
Calories12kcal
Net Carbs1.5g
Carbohydrates1.9g
Protein0.3g
Fat0.4g
Saturated Fat0g
Fiber0.5g
Sugar1.4g
Sodium1mg
Magnesium1mg
Potassium22mg
Detailed nutritional breakdown (per 1 tbsp, 20 g/ 0.7 oz)
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