I used to think jelly was off the keto table. Too much sugar, too many carbs, and most of the store-bought “sugar-free” versions taste like a weird chemical science experiment. But I missed that juicy berry hit on my almond toast. So I got to work.
After a few watery disasters and one clumpy gelatin mess (more on that below), I finally landed on this version: real blackberries, monk fruit for sweetness, and gelatin to set it smooth without carbs or pectin drama. This one actually sets, spreads, and satisfies—without the glucose spike.
What Solves the “Sad Keto” Jelly Problem
- Gelatin instead of pectin = no sugar required to set
- Monk fruit + allulose blend = clean sweetness with no weird aftertaste
- Blackberry flavor stays front and center—not masked by fake syrup vibes
- Fully strain the juice = silky, spreadable jelly without seeds or pulp grit
What I Used (And Why It Worked)
- Blackberries (5 cups / 680g) – Naturally low in carbs for berries (about 6 net per 100g). Sweet + tart = balanced flavor.
- Water (¾ cup / divided) – Needed for both juice extraction and blooming the gelatin. Don’t skip the two-step split.
- Monk Fruit Allulose Blend (1½ cups / 300g) – Allulose helps it stay smooth and spoonable from the fridge. Tastes right, no cooling effect.
- Unflavored Gelatin (5 tsp) – The unsung hero. Properly bloomed, this gives you that real jelly set—no rubbery weirdness.
Keto Swaps That Actually Work
| Swap | Does It Work? | What Changes |
|---|---|---|
| Raspberries | ✅ | Slightly seedier and more tart—strain extra well and maybe bump sweetener. |
| Erythritol instead of allulose blend | ⚠️ | Jelly will crystallize a bit in the fridge. Texture’s not as smooth. |
| Frozen berries | ✅ | Just thaw first, and simmer a touch longer to reduce wateriness. |
| Agar-agar instead of gelatin | ⚠️ | It sets firmer and faster, but doesn’t re-melt well if reheated. Not my favorite here. |
Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Jelly didn’t set | Didn’t bloom gelatin or didn’t heat long enough | Bloom it at least 5 mins, then fully dissolve it on LOW heat. |
| Jelly too runny | Not enough gelatin or added too much water | Stick to the recipe’s ratio—don’t eyeball. |
| Jelly too bland | Under-sweetened or tart berries | Taste when warm—it should taste slightly too sweet before setting. |
How to Make It (Step-by-Step)
- Boil berries – In a saucepan with ½ cup water. Mash while heating until soft.
- Simmer – Let it go 5 more minutes on medium-low.
- Strain – Use a jelly bag or nut milk bag over a bowl. Press hard. Aim for 2 cups juice. Top off with water if needed.
- Bloom gelatin – Sprinkle into ¼ cup water. Let sit 5+ minutes.
- Sweeten + heat – Warm the strained juice and stir in monk fruit blend. Taste test here!
- Dissolve gelatin – Stir bloomed gelatin into the warm juice for 2 minutes over low.
- Chill + set – Pour into a jar. Chill at least 5 hours (overnight is best). Stir before serving.
Keto Cooking Tricks That Help
- Always bloom your gelatin—I can’t say this enough. No shortcuts unless you like jelly pebbles.
- Warm the juice slowly—high heat will kill the set or scorch the sweetener.
- Spoon out your servings—I portion 1 tablespoon per serving to make tracking easy in my macro app.
Freezing + Reheating Without Ruining It
- Fridge: Lasts 2 weeks in an airtight jar.
- Freezer: Works! Use silicone molds or portion into freezer-safe containers. Thaws best in the fridge.
- Reheating: Not needed—but if you do, just gently warm and stir. Don’t boil.
What I Googled Before Making This
| Question | Answer |
|---|---|
| Can I eat this on keto? | Yep—only 2g carbs per tablespoon, and sweetened cleanly. |
| Does it spike blood sugar? | Not for me (and I test with a CGM). Monk fruit + allulose = stable for most. |
| Can I skip the straining? | Please don’t. Unless you like crunchy jelly. |
| Can I double the recipe? | Absolutely. Just keep the ratios the same. |
| What if it’s too sweet? | Add a squeeze of lemon next time to balance it out. |
Nutrition Facts
Serving Size: 1 tablespoon (15g)
| Nutrient | Amount |
|---|---|
| Calories | 11 kcal |
| Total Fat | 0.1g |
| – Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 2.8mg |
| Potassium | 65.3mg |
| Total Carbohydrates | 2g |
| – Dietary Fiber | 0g |
| – Sugars (natural from berries) | 1g |
| Sugar Alcohols | ~1.5g (from allulose blend) |
| Net Carbs | ~0.5g |
| Protein | 0.8g |
Check out More Recipes:
Low Carb Keto Jelly (Sugar-Free)
Description
Sugar-free, low-carb blackberry jelly made with real berries, monk fruit, and gelatin. Smooth, fruity, and keto-friendly—perfect for toast, yogurt, or spooning straight.
Ingredients
Instructions
- Simmer berries in ½ cup water until soft (about 5 mins).
- Strain through jelly/nut milk bag—press firmly. Add water if needed to get 2 cups juice.
- Bloom gelatin in ¼ cup water—let sit 5 mins.
- Heat juice over medium, stir in sweetener, taste and adjust.
- Add bloomed gelatin, stir over low until dissolved.
- Pour into jar(s), refrigerate 5–6 hours or overnight.
- Stir before serving.
Notes
- Always bloom your gelatin—I can’t say this enough. No shortcuts unless you like jelly pebbles.
- Warm the juice slowly—high heat will kill the set or scorch the sweetener.
- Spoon out your servings—I portion 1 tablespoon per serving to make tracking easy in my macro app.
Low Carb Keto Sugar-Free Jelly
