When it comes to keto, jam definitely isn’t the first thing that pops into your head. But, making some new sweet sauces can definitely be within your grasp. To top it all off, you can add plenty of fats to really bring the macros up to par. We use MCT Oil here because of the liquid properties that it has. When you store the jam in the fridge, it will continue to stay as a sauce and not harden up (as it would if you used coconut oil).
These’s two main flavor components that I’d describe here: sweet and smokey. The sweetness of the blackberries and erythritol come through on the first flavor note, but then the subtle smokiness of the chipotle comes through. The flavors compliment each other in a delicious way that’ll have you spreading this on just about everything.
From topping a cheesecake to glazing slow roasted meats and everything in between, this jam will have a use for just about every recipe you can think of. It’s a new staple in my house and is slowly replacing the BBQ Sauce that I usually make.
Yields 10 tbsp. Low Carb Blackberry Chipotle Jam
The Preparation
- 8 ounces blackberries
- 1 ounce chipotle peppers in adobo sauce
- 1/4 cup erythritol
- 8 drops liquid stevia
- 1/4 cup mct oil
- 1/4 teaspoon guar gum
The Execution
1. Add blackberries to a pan over low heat. Allow them to cook slightly so that they become soft – about 5 minutes.
2. Add chipotle in adobo to the mixture.
3. Add erythritol and stevia to the pan and mix into the blackberries. Crush blackberries using a spoon or fork and mix together again.
4. Add MCT Oil to the pan and turn heat up to medium. Allow the jam to boil, then reduce heat to low and simmer for 6-8 minutes.
5. Add guar gum to the jam and mix thoroughly. Continue to mix for about 1-2 minutes or until mixture thickens.
6. Strain seeds from the jam using a colander and the back of a metal spoon. Discard seeds when finished.
7. Enjoy your jam! Spread it on just about everything to add a delicious new flavor component.
This makes a total of 10 servings of Low-Carb Blackberry Chipotle Jam. Each serving comes out to be 62 calories, 5.6g fats, 1.2g net carbs, and 0.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 8 ounce blackberries | 98 | 1.1 | 21.8 | 12 | 9.8 | 3.2 |
| 1 ounce chipotle peppers in adobo sauce | 21 | 1.1 | 2.8 | 0.7 | 2.1 | 0.6 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 8 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup mct oil | 486 | 54 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon guar gum | 4 | 0 | 0.9 | 0.9 | 0 | 0.1 |
| Totals | 619 | 56.2 | 25.5 | 13.6 | 11.9 | 3.8 |
| Per Serving (/10) | 62 | 5.6 | 2.6 | 1.4 | 1.2 | 0.4 |
Low-Carb Blackberry Chipotle Jam
Ingredients
- 8 ounce blackberries
- 1 ounce chipotle peppers in adobo sauce
- ¼ cup erythritol
- 8 drop liquid stevia
- ¼ cup mct oil
- ¼ teaspoon guar gum
Instructions
- Add the blackberries to a pan over low heat. Cook for about 5 minutes or until soft.
- Add the chipotle peppers to the mixture.
- Stir the erythritol and stevia into the pan. Crush the blackberries using a spoon or fork and mix together again.
- Add MCT Oil to the pan and turn the heat up to medium. Bring the jam to a boil, then reduce the heat to low and simmer for 6–8 minutes.
- Add guar gum to the jam and mix thoroughly. Continue mixing for about 1–2 minutes or until thickened.
- Using a spoon, push the jam through a colander and into a jar to remove the seeds. Discard the seeds, once finished.
- Enjoy the jam! Spread it on just about anything to add a delicious new dimension of flavor.
