Low-Carb Strawberry & Basil Chia Jam
Martina Slajerova- Ready in 40m
- 1.4 g net carbs
- 11 kcal
- Serves 25
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Strawberry, basil and balsamic vinegar are a match made in heaven in this roasted strawberry & basil chia jam. This keto recipe and the my low-carb dark cherry Amarenata are hands down the best low-carb jams I've made since going keto. Roasting the strawberries in the oven rather than cooking them on the stove enhances the flavour, especially when paired with caramelised Swerve and balsamic vinegar.
Chia jams are low in carbs and ideal for those who struggle with blood sugar issues or follow a keto diet. I eat them with full-fat yogurt, coconut yogurt or sour cream. They're the ideal topping for all sorts of keto desserts like cheesecakes, cupcakes and pies.
Step-by-step
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Halve only the large strawberries (keep the small strawberries whole. Place the strawberries on a baking sheet lined with parchment paper. Sprinkle with the erythritol and drizzle with lemon juice and balsamic vinegar.
Place in the oven and bake for 12 minutes.
Remove from the oven and place on a cooling rack for 5 minutes.
Place the roasted strawberries together with all of the juices in a mixing bowl. Use a fork to mash some of the strawberries but keep most of them whole.
Sprinkle the chia seeds on top and mix until well combined.
Set aside for 20-30 minutes to allow the chia seeds to gel and soak up the juices.
Add the freshly chopped basil and stir until combined. Spoon into jars and seal.
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. Store in the fridge in a sealed jar for up to a week.
Recipe
Low-Carb Strawberry & Basil Chia Jam
★★★★☆4.4Sugar-free chia jam made with roasted strawberries, fresh basil leaves, balsamic vinegar and natural low-carb ...
- Hands on
- 10m
- Overall
- 40m
- Servings
- 25
- 1.4 g
- Net carbs
- 0.3 g
- Protein
- 0.3 g
- Fat
- 11
- kcal
Ingredients makes about 2 cups
Instructions
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Halve only the large strawberries (keep the small strawberries whole. Place the strawberries on a baking sheet lined with parchment paper. Sprinkle with the erythritol and drizzle with lemon juice and balsamic vinegar.
Place in the oven and bake for 12 minutes.
Remove from the oven and place on a cooling rack for 5 minutes.
Place the roasted strawberries together with all of the juices in a mixing bowl. Use a fork to mash some of the strawberries but keep most of them whole.
Sprinkle the chia seeds on top and mix until well combined.
Set aside for 20-30 minutes to allow the chia seeds to gel and soak up the juices.
Add the freshly chopped basil and stir until combined. Spoon into jars and seal.
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. Store in the fridge in a sealed jar for up to a week.
Nutrition per tbsp, 20 g/ 0.7 oz
Carbs 61%Protein 12%Fat 27% of calories
- Net carbs
- 1.4 g
- Total carbs
- 2.8 g
- Fiber
- 0.6 g
- Sugars
- 1.1 g
- Protein
- 0.3 g
- Fat
- 0.3 g
- Saturated fat
- 0 g
- Calories
- 11 kcal
- Sodium
- 0 mg · 0.02% RDA
- Magnesium
- 3 mg · 0.72% RDA
- Potassium
- 34 mg · 1.7% EMR
Nutrition by ingredient
| Per tbsp, 20 g/ 0.7 oz | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Strawberries, fresh | 1.1 g | 0.1 g | 0.1 g | 6 |
| Erythritol (natural low-carb sweetener) | 0 g | 0 g | 0 g | 0 |
| Lemon juice, fresh | 0.1 g | 0 g | 0 g | 0 |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) | 0.1 g | 0 g | 0 g | 1 |
| Chia seeds | 0 g | 0.1 g | 0.2 g | 3 |
| Basil, fresh | 0 g | 0 g | 0 g | 0 |
| Total | 1.4 g | 0.3 g | 0.3 g | 11 |
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
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Comments & ratings (16)
Hi there... excited to make this gym but forgot to purchase the balsamic vinegar.... I have rice vinegar at home can I use that as a substitution or what would you recommend?
Thank you for your time appreciate it 😊
Hi Tania, you can use any vinegar or even lemon juice. Balsamic vinegar is sweeter so you may want to use a little more sweetener - always to taste 😊
The recipe sounds wonderful.
Can I use frozen strawberry’s ?
Absolutely! Fresh or frozen, both will be fantastic!
Next time I’m going to use white balsamic vinegar. I thought it was too dark. Still tasty.
Thank you! It shouldn't make the jam really dark unless you used the syrupy type of balsamic vinegar? I used the thin, runny type of balsamic vinegar. I will try with white balsamic vinegar! 😊
Omg I just made this and I seriously think it’s the best jam I have ever had in my life!! And with the 5 minute cheesecake it’s the best thing I have ever eaten!!! Please tell me how I could go about canning this!! I definitely want to make a larger batch to can but don’t k ow how to do that!! Help!
Thank you SO much, it means a lot to me! I never preserved this jam - it disappeared before I ever got to it 😊 But I'd use the regular canning method to preserve the jars (just Google "canning method preserves"). Or you could scoop it in an ice tray and freeze but I can't promise the texture will be the same after defrosting it.
I made a 1/2 batch of this last night to put on top of the Keto Cheesecake Cups. I ended up adding about 1 tsp of gelatin to thicken it a bit, and added about another 2 tsps of Erythritol to sweeten it up a little more to counter the strong taste of the balsamic vinegar I used. Everyone really enjoyed it!
I'm glad you enjoyed it, thank you for the tips!
Do you think it can be frozen?
Yes, I think you can freeze it. I either make a small batch and keep in in the fridge or preserve it if making a large batch (canning method).
Hi I was wondering if I could substitute gelatine in place of the chia seeds?
Yes you can do that but I would only be guessing on the amount (no more than 1/2 teaspoon). You'll need to let it bloom in 2 tablespoons of cold water before adding to the strawberries.
Hi there! This sounds awesome and I can’t wait to try it. Do you think I could can this like regular jam?
Absolutely! You can double or triple the batch and preserve it using a canning method. One batch will make two 8-oz jars.