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Strawberry, basil and balsamic vinegar are a match made in heaven in this roasted strawberry & basil chia jam. This keto recipe and the my low-carb dark cherry Amarenata are hands down the best low-carb jams I've made since going keto. Roasting the strawberries in the oven rather than cooking them on the stove enhances the flavour, especially when paired with caramelised Swerve and balsamic vinegar.
Chia jams are low in carbs and ideal for those who struggle with blood sugar issues or follow a keto diet. I eat them with full-fat yogurt, coconut yogurt or sour cream. They're the ideal topping for all sorts of keto desserts like cheesecakes, cupcakes and pies.
Hands-on Overall
Serving size tbsp, 20 g/ 0.7 oz
Nutritional values (per tbsp, 20 g/ 0.7 oz)
Net carbs1.4 grams
Protein0.3 grams
Fat0.3 grams
Calories11 kcal
Calories from carbs 61%, protein 12%, fat 27%
Total carbs2 gramsFiber0.6 gramsSugars1.1 gramsSaturated fat0 gramsSodium0 mg(0% RDA)Magnesium3 mg(1% RDA)Potassium34 mg(2% EMR)
Ingredients (makes about 2 cups)
- 500 g strawberries, hulled (1.1 lb)
- 2 tbsp granulated Erythritol or Swerve (20 g/ 0.7 oz)
- 2 tbsp fresh lemon juice (30 ml)
- 1 tbsp balsamic vinegar (30 ml)
- 2 tbsp chia seeds (16 g/ 0.6 oz)
- 1/3 cup fresh basil
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Halve only the large strawberries (keep the small strawberries whole. Place the strawberries on a baking sheet lined with parchment paper. Sprinkle with the erythritol and drizzle with lemon juice and balsamic vinegar.
- Place in the oven and bake for 12 minutes.
- Remove from the oven and place on a cooling rack for 5 minutes.
- Place the roasted strawberries together with all of the juices in a mixing bowl. Use a fork to mash some of the strawberries but keep most of them whole.
- 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.
- Add the freshly chopped basil and stir until combined. Spoon into jars and seal.
- 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. Store in the fridge in a sealed jar for up to a week.
Strawberry & Basil Chia Jam
Step by Step
Ingredients
- 500 g strawberries, hulled (1.1 lb)
- 2 tbsp granulated Erythritol or Swerve (20 g/ 0.7 oz)
- 2 tbsp fresh lemon juice (30 ml)
- 1 tbsp balsamic vinegar (30 ml)
- 2 tbsp chia seeds (16 g/ 0.6 oz)
- 1/3 cup fresh basil
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Halve only the large strawberries (keep the small strawberries whole. Place the strawberries on a baking sheet lined with parchment paper. Sprinkle with the erythritol and drizzle with lemon juice and balsamic vinegar.
- Place in the oven and bake for 12 minutes.
- Remove from the oven and place on a cooling rack for 5 minutes.
- Place the roasted strawberries together with all of the juices in a mixing bowl. Use a fork to mash some of the strawberries but keep most of them whole.
- 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.
- Add the freshly chopped basil and stir until combined. Spoon into jars and seal.
- 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. Store in the fridge in a sealed jar for up to a week.
Nutrition (per tbsp, 20 g/ 0.7 oz)
Calories11kcal
Net Carbs1.4g
Carbohydrates2g
Protein0.3g
Fat0.3g
Saturated Fat0g
Fiber0.6g
Sugar1.1g
Sodium0mg
Magnesium3mg
Potassium34mg
Detailed nutritional breakdown (per tbsp, 20 g/ 0.7 oz)
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