Sugar Free Raspberry Jam

Jam is a classic toast topping – and now we have a healthy sugar free raspberry jam recipe to use on Protein Bread! Enjoy this sugar free jam on Protein Bread toast or on Protein Pancakes!

By Anna Hopkins  , , , , Print

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  • Prep 5 MINS
  • Cook 8 MINS
  • Yields 30 servings


 1/2 cup Sugar-free Icing Mix or sweetener of choice

 500g frozen raspberries (or your fave berry combo)

 3 Tablespoons (40g) Chia seeds

 1 Tablespoon (20ml) water


1Place all ingredients in a large microwave safe bowl & stir around to combine.

2Microwave for 3 minutes on high, then carefully stir well.

3Microwave another 5 minutes on high. The jam will still be quite runny at this stage.

4Stir well, and allow to cool before pouring into clean & sanitised jars. (A great way to use any kept jars)

5Place in fridge. The jam will set in fridge.


1Jam will keep in fridge for 3 weeks unopened - Once opened it will last 1 week - because there is no sugar or preservatives it will not last as long as traditional jam!

2Jam can be frozen for 3 months

Jam can also be made in a pot in the stovetop if you prefer.

Serve with low carb scones, pikelets, toast or any way you would usually enjoy jam!

You can use any berry combo!


Serving size20g
Energy17 Cal (71 Kj)
Fat, total0.5g
- Saturated fat0.1g
Carbohydrate, total1.3g
- Sugar1.2g

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