August 4, 2020 / Lyn Jones / 0 Comments
This delicious Spread is low carb, sugar free, and tastes absolutely amazing and very quick. Use on bread, on Greek yogurt with nuts and seeds, or Muesli. It’s healthy – great for diabetics, celiacs, those with gluten intolerance, and for anyone following a low carb, keto or LCHF way of eating.
- 2 cups raspberries fresh or frozen
- 2 tablespoons chia seeds
- A squeeze of lemon or to taste
- ½-1 teaspoon Stevia Blend I like to use this one
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Cook raspberries and sweetener in a sauce pan for 5-8 minutes till soft. If using fresh berries add 1 tablespoon of water to pan before heating.
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Allow to cool slightly and add remaining ingredients.
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Store in the fridge for up to 2 weeks.
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Taste the dish before you add any additional sweetener.
Note that if you use fresh raspberries you may need to add a tablespoon of water to the recipe prior to cooking to add a bit of additional liquid. For the strawberry version of this jam, check out
Sugar Free Strawberry Chia Jam Spread or simply use hulled chopped strawberries in place of the raspberries in this recipe. Chop them into smaller pieces so they cook more quickly as srawberries are denser than raspberries. Add a tablespoon of water to the strawberries before heating. Strawberries need to be cooked for about 10 minutes to get them soft. Use the same quantities as per the recipe above.
Serving: 1serve | Calories: 17kcal | Carbohydrates: 2.7g | Protein: 0.6g | Fiber: 1.7g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
August 4, 2020 / Lyn Jones / 0 Comments
Servings: 12
- 250 gms almond meal/ flour
- 2 tablespoon coconut flour
- ½ cup Greek yoghurt or sour cream
- 1 large egg
- 50 gms melted butter cooled
- 2 teaspoons BP
- ½ teaspoon bicarb
- Pinch salt
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Preheat oven to 180 C/350 F Fan Forced
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Mix dry ingredients together till well blended, ensuring baking powder and soda are well mixed.
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Add remaining ingredients and mix gently till combined.
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Important- Leave sit for 10 mins to enable dough to thicken slightly.
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Shape gently with hands on baking paper so that it the dough is about 3-4 cms/1.5 ” thick. Using a small scone cutter (or champagne glass) cut into 12 scones. Scoop the dough gently back together, to cut the last few scones
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Bake at 180 C/350 C fan forced for about 12-14 minutes or till cooked.
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You can brush the tops of the scones with butter or egg just prior to baking to brown slightly but it isn’t necessary.
Note – I don’t add sweetener to this recipe because I always serve them with jam and cream. You could add a tiny amount if you wished to and some vanilla extract, but keep it to a minimum.
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Always minimize your handling of the dough so keep them as light as possible.
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Cut cooked scones in half with a really sharp serrated knife to serve, as they don’t have any gluten in them they are a bit more fragile than normal scones.
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If you wish to reheat or freshen scones, zap in the microwave for a few seconds or heat in a low to moderate oven for about 5 minutes.
see recipe for Raspberry Chia Jam Spread separately
from https://ketohh.com/raspberry-chia-jam-spread/
Serving: 1scone | Calories: 196kcal | Carbohydrates: 2.4g | Protein: 5.4g | Fat: 19.1g | Fiber: 2.1g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.