Chia seeds are amazing. These tiny little seeds are packed with fibre, omega-3 fatty acids and are low in net carbs. They are perfect for making low-carb jams where they act as thickening agent, because they can absorb up to 12 times their weight of liquid when soaked. Apart from berry jams, I use chia for making keto puddings, healthy breakfast smoothies, grain-free cereal and crackers. Ground chia seeds can even be used for thickening sauces or in low-carb tortillas. If you search "chia" on my blog, you will find all the recipes using them.
Just like chia seeds, blackberries are low in sugar and net carbs. A cup of blackberries only contains about 6 grams of net carbs which is even less than other berries. August-September is the best time to pick them. The only drawback is that they don't last fresh for long, no more than 2-3 days when refrigerated. Every year, we pick 10-20 pounds of blackberries, most of which I either freeze or turn into chia jam and preserve in jars.
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Note for KetoDiet users: Nutrition facts for this recipe will be added to the KetoDiet database in the next update. You will be able to use it as a quick ingredient when creating custom meals.
Nutritional values (per 1 tbsp, 20 g / 0.7 oz)
|of which Saturated||0||grams|
|Magnesium and Potassium||trace|
Macronutrient ratio: Calories from carbs (39%), protein (19%), fat (42%)
Ingredients (makes ~ 2 ¼ cups / 540 g)
- Place the blackberries and lemon juice in a saucepan. Bring to a boil over a medium heat.
- Cook for just a few minutes until softened and use a fork or a potato masher to crush the blackberries. Take off the heat.
- Add the sweeteners (I only used Erythritol).
- Then add the chia seeds, combine well and let it sit on the kitchen counter for 20-30 minutes or until cooled.
- Enjoy just like your favourite jam; with full-fat yogurt, creamed coconut milk or with butter on a slice of keto bread. Keep refrigerated for 5-7 days.
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