About
This low carb blueberry jam makes for a super sweet treat. Perfect as a topping for keto breakfast cereals, keto bread or even paired with meats.
This recipe is also used in our keto shortbread thumbprint cookies and low carb blueberry kolaches.
Ingredients
- 2 teaspoon lemon juice
- 2 teaspoon, whole pieces chia seeds
- 1 ½ cup blueberries, frozen, unsweetened
- 1 tablespoon 100% pure erythritol by now
- 1 tablespoon water
Instructions
- Add the blueberries, water and erythritol to a small pan over a medium/high heat and bring to a gentle boil.
- Reduce to a simmer and cook for 5 minutes, mashing the blueberries slightly until you have a reduced syrup.
- Remove the pan from the heat and add the lemon juice and chia seeds, stirring well to combine. Set aside to thicken and cool completely. Transfer to an airtight jar and refrigerate until ready to use.
Nutrition Facts
- Servings: 8
- Calories: 27.1kcal/113.3kJ (per serving)
- Fat: 0.5g (per serving)
- Carbs: 7.2g (per serving)
- Protein: 0.3g (per serving)
