Keto Raspberry Jelly
Indulge in the guilt-free sweetness of Keto Raspberry Jelly, a low-carb delight bursting with vibrant, fruity flavor. Perfect for those following a ketogenic lifestyle, this recipe combines the natural tartness of fresh raspberries with granular erythritol for a sugar-free treat that satisfies your sweet cravings. Infused with a hint of tangy lemon juice and the warmth of vanilla extract, this jelly achieves the perfect balance of taste. The unflavored gelatin provides a smooth, spreadable texture, making it an ideal accompaniment for keto bread, pastries, or even as a topping for a creamy dessert. Quick and easy to prepare, with only 15 minutes of cook time, this homemade jelly is the perfect way to brighten up breakfast or snack time while staying true to your diet goals. Store it in the fridge for up to two weeks and enjoy a fresh, fruity spread that's both healthy and delicious.
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Recipe Information
Ingredients
- 2 cups Fresh raspberries
- 1 cup Water
- 1 cup Granular erythritol
- 1 tablespoon Unflavored gelatin
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Place raspberries in a medium-sized saucepan and pour water over them.
Add granular erythritol and stir the mixture to combine.
Bring the mixture to a gentle boil over medium heat, stirring occasionally to ensure the erythritol dissolves and the raspberries start breaking down, about 5 minutes.
Use a fork or potato masher to mash the raspberries into the liquid until mostly smooth.
In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water, allowing it to bloom for about 5 minutes.
Stir the lemon juice, vanilla extract, and salt into the raspberry mixture.
Reduce the heat to low and stir in the bloomed gelatin, ensuring it is completely dissolved and evenly distributed throughout the mixture.
Increase the heat slightly and allow the mixture to simmer gently for another 5 minutes, stirring frequently.
Remove the saucepan from heat and let the jelly mixture cool slightly.
Pour the jelly into sterilized jars, leaving a small gap at the top, and seal them tightly.
Allow the jars to cool to room temperature before refrigerating.
Refrigerate the jelly for at least 4 hours, or until fully set. The jelly can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 267.7 g | 97% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 11.7 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 398 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
