easy sugar-free jam on low-carb toast held in hand

the easiest ever sugar-free jam (keto-friendly!)

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Is it weird to be so excited about this recipe for the easiest (ever!) sugar-free jam? Because I totally am, and if you’re not, read on and you will be, too. I promise it’ll come in handy since I have something yummy in the works that calls for a keto-friendly jam. So, if you feel like making up a big batch of this super simple, keto jam, let me just say you won’t be sorry you did.

To make the EASIEST (and it really is) sugar-free jam, you’ll need your choice of berries, chia seed, and a keto-friendly sweetener. In fact, this basic jam recipe only requires 5 ingredients and 10 minutes to make. Did I mention there’s no canning involved? ZERO. Doesn’t it sound just wonderful?

overhead shot of frozen raspberries in a dish for easy sugar-free jam

let’s make the easiest sugar-free jam

This sugar-free jam recipe is so simple and tasty, and a healthy, sugar-free option for anyone on a keto or low-glycemic diet. Raspberries, strawberries and chia seeds are also very nutrient-dense, so this is a great way to get some extra fruit in your diet (and chia!), without all the added sugars that you find in most store-bought jams. Here’s what you’ll need:

  • raspberries and strawberries (or other types of berries), fresh or frozen
  • lemon juice and zest
  • monkfruit/erythritol sweetener blend (like Lakanto)
  • chia seeds

Usually homemade jam recipes call for pectin since it creates that jel-like consistency. However, chia seeds soak up fluid and expand, which means they’re the perfect pectin substitute. Plus, they’re packed with omega-3, fiber, and antioxidants. πŸ™‚

strawberries and chia seeds for an easy sugar-free jam

sugar-free jam in three steps

  1. Cook the fruit, lemon juice/zest and the sweetener for about five minutes or until it comes to a slow boil.
  2. Stir in the chia seeds and cook about five minutes longer, breaking down the fruit with a fork or a masher, then remove from heat.
  3. Taste for sweetness and adjust, if needed. Cool and then refrigerate the jam until it’s chilled and ready to enjoy!
shot of easy mixed berry jam in a spoon

more to love about sugar-free jam

This sugar-free jam recipe will work with a mix of berries, fresh or frozen (I’ve made it with frozen blueberries and blackberries too). Frozen berries are usually more affordable and work just as well, but they may need a few minutes of extra cook time to break down. This sugar-free jam recipe is also a great way to use up those fresh berries that are on the verge of going bad!

The best part about this berry jam is it has no preservatives or added sugars- it’s a clean recipe for a berry fruit spread that tastes like REAL fruit (plus, there’s less than 1g of sugar and net carbs per serving!). Spread it on your low-carb bread, enjoy it with granola, or sit back and eat it by the spoonful with ZERO guilt. πŸ™‚

easy keto jam on low-carb bread
The easiest sugar-free jam on low-carb bread (Chompie’s)!

enjoy your keto jam with…

overhead of easy sugar-free jam in a spoon

the easiest sugar-free jam

Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 20 minutes

The EASIEST sugar-free jam recipe made with berries, chia seed and monkfruit sweetener. A simple, naturally-sweetened, keto jam that tastes like real fruit!


  • 1 cup raspberries, fresh or frozen
  • 1 cup sliced strawberries, fresh or frozen
  • 1/2 lemon, juice and zest
  • 1-1/2 tablespoons monkfruit/erythritol sweetener blend (see notes if you prefer stevia)
  • 1 heaping tablespoon of chia seeds


  1. Pour the sliced strawberries and the raspberries into a medium saucepan. Add the lemon zest and juice, and the monkfruit sweetener (or stevia- see notes). Cook the mixture on medium heat, stirring occasionally, for about 5 minutes, or until it comes to a slow boil.
  2. Stir in the chia seeds and continue to cook for another 5 minutes, using a fork or a masher to break down the larger pieces of fruit.
  3. Remove from heat and allow the jam to cool for at least 5 minutes before transferring to a jar or other container to refrigerate.


*if using frozen berries, you will likely have to cook the mixture for an additional five minutes

*the jam will thicken as it cools and the chia seeds expand, but if you want the consistency to be thicker, you can stir in an extra teaspoon of chia seeds after it has cooled (they will expand even in the fridge)

*I prefer Lakanto monkfruit sweetener, but if you like stevia, you won't need as much- be sure to taste and adjust sweetness after every teaspoon of stevia added

*store the jam in a covered container in the fridge for up to one week

*this recipe works with most berries so modify away!

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 10Total Fat: 0.2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 1.6gNet Carbohydrates: 0.6gFiber: 1gSugar: 0.6gProtein: 0.3g

This nutritional information is approximate and is provided for convenience as a courtesy.


    • Hi Kim, I haven’t ever freezed it myself, but I think it would freeze just fine in an air-tight storage container. Probably best to use fresh berries if you plan on freezing it. πŸ™‚

  1. Hi Abby, I noticed you said store in covered container in the fridge for up to a week. If we bottle it in a glass jam jar and keep it in the fridge will it last as long as store bought jam?

    • Hi David- I keep mine in a glass jar and it lasts at least 7 days, maybe even up to two weeks although we usually eat it all by then so I can’t say for sure πŸ™‚ It won’t last as long as store-bought jam because it doesn’t go through a canning process and there’s no added sugar to help preserve it. However, if you make a large batch and want to freeze a portion, it should keep well in the freezer for a couple of months or so.

  2. I have a productive Kumquat tree and want to make a jam with the fruit. Your recipe looks like I could adapt it using monk fruit as the sweetener. Can it then be preserved with canning? I want to share with family.

    • How fun! I haven’t tried it with kumquats but I think this is a really versatile recipe that would work for many different fruits! I would say adjust the monk fruit amount to taste, if needed. And it should be fine for canning!

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