by KetoDietApp.com
Step 1Preheat 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.
Step 2Place in the oven and bake for 12 minutes.
Step 3Remove from the oven and place on a cooling rack for 5 minutes.
Step 4Place 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.
Step 5Sprinkle the chia seeds on top and mix until well combined.
Step 6Set aside for 20-30 minutes to allow the chia seeds to gel and soak up the juices.
Step 7Add the freshly chopped basil and stir until combined. Spoon into jars and seal.
Step 8Refrigerate 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.