Low Carb Raspberry Jelly
Indulge in the vibrant sweetness of this Low Carb Raspberry Jelly, a delicious and guilt-free alternative to traditional preserves. Made with fresh raspberries, powdered gelatin, natural erythritol, and a touch of vanilla extract and lemon juice, this recipe delivers the perfect balance of tart and sweet flavors while staying keto-friendly. The jelly is prepared in under 30 minutes and requires minimal effort, making it an easy and rewarding addition to any low-carb lifestyle. Whether spread on almond flour bread, swirled into Greek yogurt, or served as a decadent topping for desserts, this jelly is as versatile as it is delightful. With only a handful of wholesome ingredients and no added sugars, it’s an ideal homemade treat to savor any time of the day.
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Recipe Information
Ingredients
- 2 cups fresh raspberries
- 1 cup water
- 2.5 tablespoons powdered gelatin
- 0.75 cup erythritol
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 0.125 teaspoon salt
Instructions
In a medium saucepan, combine the fresh raspberries and water. Cook over medium heat for about 5-7 minutes until the raspberries break down into a sauce-like consistency.
Strain the raspberry mixture through a fine mesh sieve into a bowl, using the back of a spoon to press out the juice. Discard the seeds and pulp.
Return the strained raspberry juice to the saucepan and sprinkle the powdered gelatin over the surface. Allow it to sit for 5 minutes to 'bloom' and soften.
Place the saucepan back on low heat and stir gently until the gelatin completely dissolves, about 1-2 minutes. Do not allow the mixture to boil.
Add the erythritol, lemon juice, vanilla extract, and salt to the saucepan. Stir until the erythritol is completely dissolved and the mixture is smooth.
Remove the saucepan from heat and let it cool slightly for about 5 minutes.
Carefully pour the jelly mixture into sterilized jars or molded jelly containers, leaving about 1/2 inch of space from the top.
Seal the jars with lids and refrigerate for at least 4 hours, or until fully set.
Serve the low-carb raspberry jelly with your choice of low-carb bread, yogurt, or as a topping for desserts. Store the jelly in the refrigerator and consume within one month.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 11.7 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 400 mg | 9% | |
*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.
