Keto Strawberry Marmalade
Indulge in the sweet, tangy flavors of Keto Strawberry Marmalade, a low-carb twist on a classic spread that's perfect for health-conscious food lovers. Made with fresh strawberries, powdered erythritol, and a splash of lemon juice, this sugar-free marmalade achieves its luscious texture naturally with chia seeds. Ready in just 30 minutes, this easy recipe captures the vibrant taste of sun-ripened strawberries while keeping it keto-friendly, making it an ideal topper for almond-flour toast, pancakes, or your favorite yogurt. With optional vanilla extract adding a touch of warmth, this homemade jam is as versatile as it is delectable. Whether you're meal prepping or whipping up a weekend treat, this keto marmalade brings a burst of flavor without the guilt. Perfect for those following low-carb or sugar-free diets, it's a must-try for turning simple moments into a gourmet experience!
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Ingredients
- 500 grams Fresh strawberries
- 60 grams Powdered erythritol
- 2 tablespoons Lemon juice
- 60 milliliters Water
- 2 tablespoons Chia seeds
- 0.5 teaspoons Vanilla extract (optional)
Directions
Step 1
Wash the strawberries thoroughly and remove the green stems. Slice the strawberries into quarters for easier cooking.
Step 2
In a medium-sized saucepan, combine the strawberries, powdered erythritol, lemon juice, and water. Stir the ingredients together to coat the strawberries evenly.
Step 3
Set the saucepan over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking or burning.
Step 4
Once the mixture begins to break down and releases its juices (about 5-7 minutes), reduce the heat to low and let it simmer for an additional 10-12 minutes. Use a spoon or potato masher to gently mash the softened strawberries to your desired consistency.
Step 5
Add the chia seeds to the saucepan and stir well to combine. The chia seeds will act as a natural thickener, giving the marmalade its gel-like texture as it cools.
Step 6
Optional: Stir in the vanilla extract for added flavor depth.
Step 7
Remove the saucepan from heat and let the mixture cool to room temperature. The marmalade will thicken further as it cools.
Step 8
Once cooled, transfer the marmalade to an airtight jar or container. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (673.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 273.1 |
| Total Fat 7.9g | 0% |
| Saturated Fat 0.8g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 0mg | 0% |
| Sodium 12.5mg | 0% |
| Total Carbohydrate 109.3g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 25.7g | |
| Protein 6.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 209.9mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 840.7mg | 0% |
Source of Calories