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.
Serving size tbsp, 20 g/ 0.7 oz
Allergy information for Low-Carb Strawberry & Basil Chia Jam
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, tbsp, 20 g/ 0.7 oz)
Net carbs1.4 grams
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
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