Low Carb Raspberry Jam

Low Carb Raspberry Jam

Yield: 12 oz or 1½ cups
Serving size: 1 Tbsp  


  • 12 oz frozen raspberries (can also use fresh raspberries)
  • 1 cup water
  • ½ cup Monksweet or other equivalent granulated sweetener
  • 1 Tbsp lemon juice
  • ½ tsp xanthan gum


  1. Add the raspberries, water, granulated sweetener, lemon juice, and xanthan gum to a medium saucepan and whisk together well while bringing mixture to a low boil.
  2. Reduce heat and simmer for 10 to 15 minutes, stirring often. The raspberries should be breaking apart and the mixture should be thickening at this point.
  3. Allow to cool and transfer the raspberry jam to a sealable container. Mixture will continue to thicken as it cools.
  4. Keep refrigerated for up to 1 week. Also freezes well.

Low Carb Raspberry Jam - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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