Low Carb Blackberry Chipotle Jam
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.
This makes a total of 10 tbsp. of Low Carb Blackberry Chipotle Jam. Each tablespoon comes out to be 50.9 Calories, 4.31g Fats, 1.17g Net Carbs, and 0.32g Protein.
The Preparation
- 8 oz. Blackberries
- 1 1/2 Chipotle in Adobo (1 1/2 whole chipotle peppers)
- 1/4 cup Erythritol
- 8 drops Liquid Stevia
- 1/4 cup MCT Oil
- 1/4 tsp. Guar Gum
The Execution
- Add blackberries to a pan over low heat. Cook until soft.
- Add chipotle in adobo, Erythritol, and Liquid Stevia to the mixture. Crush blackberries using a spoon or fork and mix together again.
- Add MCT Oil and turn heat up to medium. Allow the jam to boil, then reduce heat to low and simmer for 6-8 minutes.
- Add Guar Gum to the jam and mix thoroughly. Strain seeds from the jam using a colander and the back of a metal spoon.
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