RASPBERRY CHIA JAM SPREAD
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.
Ingredients
- 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
Instructions
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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.
Recipe Notes
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.
Nutritional Information
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.