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This low-carb blueberry chia jam is such a great way to enjoy berries. You'll only need a few ingredients and less than 30 minutes to make it. It's a tasty addition to our low-carb jams made with low sugar fruits including strawberries, raspberries, blackberries, rhubarb and cherries.
Blueberries are naturally sweet so you can keep it sweetener-free or use healthy low-carb sweeteners such as erythritol, Swerve, allulose, stevia or monk fruit.
Wild blueberries, which are typically smaller and less sweet than cultivated blueberries, are a better option for keto as they are high in antioxidants and contain less sugar. It may not be possible to find fresh wild blueberries but you can get them frozen — both fresh and frozen will work in this chia jam.
Serve this sugar-free jam just like your regular blueberry jam; with full-fat yogurt, coconut yogurt or sour cream, or on a slice of freshly baked keto bread. You can even use this chia jam as topping in all sorts of keto desserts like panna cotta, cheesecakes, cupcakes and pies. Enjoy!
Hands-on Overall
Serving size tbsp, 20 g/ 0.7 oz
Nutritional values (per tbsp, 20 g/ 0.7 oz)
Net carbs1.8 grams
Protein0.4 grams
Fat0.5 grams
Calories16 kcal
Calories from carbs 55%, protein 13%, fat 32%
Total carbs2.6 gramsFiber0.8 gramsSugars1.2 gramsSaturated fat0 gramsSodium1 mg(0% RDA)Magnesium1 mg(0% RDA)Potassium15 mg(1% EMR)
Ingredients (makes about 2 1/2 cups)
- 500 g fresh or frozen blueberries, preferably wild (1.1 lb)
- 2 tbsp water (30 ml)
- 2 tbsp fresh lemon juice (30 ml)
- zest from 1 organic lemon
- 1/4 cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
- 1/2 tsp vanilla powder or 2 tsp sugar-free vanilla extract
- 4 tbsp chia seeds (32 g/ 1.1 oz)
Instructions
- Prepare all the ingredients. Finely zest the lemon.
- Place the blueberries in a sauce pan. Add the water and lemon juice. Heat up over a medium heat. Cook for about 10 minutes to soften the blueberries and release the juices.
- Take off the heat. Add the sweetener and vanilla. Sprinkle the chia seeds on top and mix until well combined.
- Set aside for 20-30 minutes to allow the chia seeds to gel and soak up the juices.
- Refrigerate for up to a week. Eat with full-fat yogurt, coconut yogurt or just like any jam spread on a slice of keto bread.
Ingredients
- 500 g fresh or frozen blueberries, preferably wild (1.1 lb)
- 2 tbsp water (30 ml)
- 2 tbsp fresh lemon juice (30 ml)
- zest from 1 organic lemon
- 1/4 cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
- 1/2 tsp vanilla powder or 2 tsp sugar-free vanilla extract
- 4 tbsp chia seeds (32 g/ 1.1 oz)
Instructions
- Prepare all the ingredients. Finely zest the lemon.
- Place the blueberries in a sauce pan. Add the water and lemon juice. Heat up over a medium heat. Cook for about 10 minutes to soften the blueberries and release the juices.
- Take off the heat. Add the sweetener and vanilla. Sprinkle the chia seeds on top and mix until well combined.
- Set aside for 20-30 minutes to allow the chia seeds to gel and soak up the juices.
- Refrigerate for up to a week. Eat with full-fat yogurt, coconut yogurt or just like any jam spread on a slice of keto bread.
Nutrition (per tbsp, 20 g/ 0.7 oz)
Calories16kcal
Net Carbs1.8g
Carbohydrates2.6g
Protein0.4g
Fat0.5g
Saturated Fat0g
Fiber0.8g
Sugar1.2g
Sodium1mg
Magnesium1mg
Potassium15mg
Detailed nutritional breakdown (per tbsp, 20 g/ 0.7 oz)
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