Low-Carb Strawberry & Basil Chia Jam

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Low-Carb Strawberry & Basil Chia JamPin recipeFollow us 113.9k

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

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

  1. Preheat the oven to 200 °C/ 400 °F. 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.
  2. Place in the oven and bake for 12 minutes. Low-Carb Strawberry & Basil Chia Jam
  3. Remove from the oven and place on a cooling rack for 5 minutes. Low-Carb Strawberry & Basil Chia Jam
  4. 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.
  5. Sprinkle the chia seeds on top and mix until well combined. Low-Carb Strawberry & Basil Chia Jam
  6. Set aside for 20-30 minutes to allow the chia seeds to gel and soak up the juices. Low-Carb Strawberry & Basil Chia Jam
  7. Add the freshly chopped basil and stir until combined. Spoon into jars and seal.
    Low-Carb Strawberry & Basil Chia Jam
  8. 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. Low-Carb Strawberry & Basil Chia Jam

Ingredient nutritional breakdown (per tbsp/ 20 g/ 0.7 oz)

Net carbsProteinFatCalories
Strawberries, fresh
1.1 g0.1 g0.1 g6 kcal
Erythritol (natural low-carb sweetener)
0 g0 g0 g0 kcal
Lemon juice, fresh
0.1 g0 g0 g0 kcal
Balsamic vinegar
0.1 g0 g0 g1 kcal
Chia seeds
0 g0.1 g0.2 g3 kcal
Basil, fresh
0 g0 g0 g0 kcal
Total per tbsp/ 20 g/ 0.7 oz
1.4 g0.3 g0.3 g11 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (12)

Next time I’m going to use white balsamic vinegar. I thought it was too dark. Still tasty.

Reply

Thank you! It shouldn't make the jam really dark unless you used the syrupy type of balsamic vinegar? I used the thin, runny type of balsamic vinegar. I will try with white balsamic vinegar! 😊

Reply

Omg I just made this and I seriously think it’s the best jam I have ever had in my life!!  And with the 5 minute cheesecake it’s the best thing I have ever eaten!!!  Please tell me how I could go about canning this!!  I definitely want to make a larger batch to can but don’t k ow how to do that!!  Help!

Reply

Thank you SO much, it means a lot to me! I never preserved this jam - it disappeared before I ever got to it 😊 But I'd use the regular canning method  to preserve the jars (just Google "canning method preserves"). Or you could scoop it in an ice tray and freeze but I can't promise the texture will be the same after defrosting it.

Reply

I made a 1/2 batch of this last night to put on top of the Keto Cheesecake Cups. I ended up adding about 1 tsp of gelatin to thicken it a bit, and added about another 2 tsps of Erythritol to sweeten it up a little more to counter the strong taste of the balsamic vinegar I used. Everyone really enjoyed it!

Reply

I'm glad you enjoyed it, thank you for the tips!

Reply

Do you think it can be frozen?

Reply

Yes, I think you can freeze it. I either make a small batch and keep in in the fridge or preserve it if making a large batch (canning method).

Reply

Hi I was wondering if I could substitute gelatine in place of the chia seeds?

Reply

Yes you can do that but I would only be guessing on the amount (no more than 1/2 teaspoon). You'll need to let it bloom in 2 tablespoons of cold water before adding to the strawberries.

Reply

Hi there! This sounds awesome and I can’t wait to try it. Do you think I could can this like regular jam?

Reply

Absolutely! You can double or triple the batch and preserve it using a canning method. One batch will make two 8-oz jars.

Reply