Low-Carb Blueberry Chia Jam

This low-carb blueberry chia jam is such a great way to enjoy berries. You'll only need a few ingredients and less than 30 minutes to make it. It's a tasty addition to our low-carb jams made with low sugar fruits including strawberries, raspberries, blackberries, rhubarb and cherries.

Blueberries are naturally sweet so you can keep it sweetener-free or use healthy low-carb sweeteners such as erythritol, Swerve, allulose, stevia or monk fruit.

Wild blueberries, which are typically smaller and less sweet than cultivated blueberries, are a better option for keto as they are high in antioxidants and contain less sugar. It may not be possible to find fresh wild blueberries but you can get them frozen — both fresh and frozen will work in this chia jam.

Serve this sugar-free jam just like your regular blueberry jam; with full-fat yogurt, coconut yogurt or sour cream, or on a slice of freshly baked keto bread. You can even use this chia jam as topping in all sorts of keto desserts like panna cotta, cheesecakes, cupcakes and pies. Enjoy!

Step-by-step

1. Prepare all the ingredients. Finely zest the lemon.

   

2. Place the blueberries in a sauce pan. Add the water and lemon juice. Heat up over a medium heat. Cook for about 10 minutes to soften the blueberries and release the juices.

   

3. Take off the heat. Add the sweetener and vanilla. Sprinkle the chia seeds on top and mix until well combined.

   

4. Set aside for 20-30 minutes to allow the chia seeds to gel and soak up the juices.

   

5. Refrigerate for up to a week. Eat with full-fat yogurt, coconut yogurt or just like any jam spread on a slice of keto bread.

   

Recipe

Low-Carb Blueberry Chia Jam

★★★★★4.7 (10 ratings)

Sugar-free berry jam made at home with just a few common ingredients and no pectin. A healthy way to enjoy jam ...

Hands on

10m

Overall

30m

Servings

30

1.8 g

Net carbs

0.4 g

Protein

0.5 g

Fat

16

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings15 servings30 servings60 servings90 servings120 servings

US + metricMetricUS

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Ingredients makes about 2 ¹/₂ cups

• 500 g fresh or frozen blueberries, preferably wild (1.1 lb)
• 2 tbsp water (30 ml)
• 2 tbsp fresh lemon juice (30 ml)
• zest from 1 organic lemon
• ¹/₄ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
• ¹/₂ tsp vanilla powder or 2 tsp sugar-free vanilla extract
• 4 tbsp chia seeds (32 g/ 1.1 oz)

Instructions

1. Prepare all the ingredients. Finely zest the lemon.

2. Place the blueberries in a sauce pan. Add the water and lemon juice. Heat up over a medium heat. Cook for about 10 minutes to soften the blueberries and release the juices.

3. Take off the heat. Add the sweetener and vanilla. Sprinkle the chia seeds on top and mix until well combined.

4. Set aside for 20-30 minutes to allow the chia seeds to gel and soak up the juices.

5. Refrigerate for up to a week. Eat with full-fat yogurt, coconut yogurt or just like any jam spread on a slice of keto bread.

Nutrition per tbsp, 20 g/ 0.7 oz

Carbs 55%Protein 13%Fat 32% of calories

Net carbs

1.8 g

Total carbs

4.2 g

Fiber

0.8 g

Sugars

1.2 g

Protein

0.4 g

Fat

0.5 g

Saturated fat

0 g

Calories

16 kcal

Sodium

1 mg · 0.05% RDA

Magnesium

1 mg · 0.31% RDA

Potassium

15 mg · 0.76% EMR

Nutrition by ingredient

Per tbsp, 20 g/ 0.7 oz	Net carbs	Protein	Fat	kcal
Blueberries (wild), fresh	1.6 g	0.2 g	0.1 g	10
Water, still	0 g	0 g	0 g	0
Lemon juice, fresh	0.1 g	0 g	0 g	0
Erythritol (natural low-carb sweetener)	0.1 g	0 g	0 g	0
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	0
Chia seeds	0.1 g	0.2 g	0.3 g	5
Total	1.8 g	0.4 g	0.5 g	16

Serving size tbsp, 20 g/ 0.7 oz

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan