How many of you have bought multiple sugar free jams only to find out when properly reading the ingredients that are some hidden nasties are in it. By that I mean, artificial sweeteners most of the time as it is tricky to get a nice jam made with Keto friendly sweetener that won’t leave an after taste. Also to make sure the sweetener won’t crystallise after boiling it and also is actually available in Ireland.
So I decided to make my own easy and quick Keto Jam with the sweeteners I already have. I just had to change the cooking method to suit the Erythritol and liquid stevia that I used. The combination of these two seems to work for most of you, it is like the stevia takes out the cooling effect some people feel in their mouth after eating it. I find the erythritol also have great benefits when adding to stevia, it adds bulk and also takes out the bitter after taste of the stevia so they go really well together.
I just had to rethink the cooking method so I didn’t boil the raspberries with the sweetener to avoid the powdered erythritol crystallising!
-600g washed raspberry
– 1/2 cup of water (125ml)
– 6 sheets of leaf gelatine (or any other gelatine that sets about 1/2 litre liquid )
– 200g powdered Erythritol
-20 drops liquid stevia
Soak the gelatine sheets in cold water or prepare your gelatine accordingly to its instructions.
Place the raspberries in a sauce pan with the 1/2 cup water and put it over medium heat to boil, stir regularly and boil for 5-8 minutes only, until it becomes a mash like consistency.
Take off the heat and let it cool for a few minutes before adding the squeezed out gelatine sheets, stir to make sure they dissolved. Let it cool for another 10-15 minutes so it’s only as hot what your hands can handle.
Add the 200g Eryhtritol with the 20 drops of liquid stevia, stir until your Keto friendly sweetener is dissolved and pour your beautiful sugar free jam into jars or airtight container and let cool completely.
Store your Keto jam in the fridge.
This above recipe will fill about 3 Keto Swiss rolls for you !
Looking for some even quicker Keto Dessert? How about a Low carb Marble Cake that’s also dairy too!
For the recipe click here.
Preheat your oven to 175-180 C.
Crack the 10 mediums size eggs into a large mixing bowl ( or use two bowls and half the eggs so 5 in each bowl).
Make sure your eggs are at room temperature ! It’s important!
Why? See it here.
Whisk the eggs with an electric hand or stand mixer until stiff peaks form!
Separate the eggs into two bowls if you whisked them in one.
Prepare your full size baking tray, line it with parchment paper.
Add The Best Free From Sweet Versatile mix into half of the beaten eggs and mix fully with your mixer.
Gently fold in the rest of the eggs, don’t stir just fold to preserve the bubbles you have created in the eggs (this is the secret to a light, fluffy sponge ).
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Pour the sponge batter into your prepared baking tray, spread it out into the full tray ( I like to leave two ends thin, it will make it easier to roll up ).
Bake it for 15 minutes at 175C.
Take it out and let it cool for 5 minutes.
Get a large sheet of parchment paper or a clean tea towel, sift some powdered erythritol on it and turn out your sponge onto it.
Roll it up and let it cool completely.
When cooled, roll out the keto sponge and spread your Sugar free jam evenly onto the sponge. I used about 6-8 tablespoon of Raspberry Ket Jam.
Roll up your Keto Jam Swiss roll and let it rest for at least an hour before slicing it!
To keep it fresh wrap it in cling film and store in a cool and dry place.