Easy Keto Rhubarb Jam Recipe – Low Carb & Sugar-Free
Rhubarb is a tart, vibrant vegetable that shines in sweet recipes—especially when transformed into jam. This keto rhubarb jam cuts the sugar but keeps all the flavor, using natural sweeteners and simple techniques. Perfect for spreading on keto cookies or layering into desserts, it’s a must-try for low-carb food lovers.
Ingredients
You’ll need just a few clean ingredients to make this sugar-free jam:
- 4 cups fresh rhubarb, diced
- 1/2 cup water
- 1/4 cup powdered erythritol (or monk fruit blend)
- 1 tbsp lemon juice
- 1 tsp vanilla powder
- 1/2 tsp xanthan gum (for thickness)
Instructions
Step 1: Cook the Rhubarb
In a saucepan, combine rhubarb and water. Simmer over medium heat for 10 minutes until soft, stirring occasionally.
Step 2: Sweeten and Flavor
Add erythritol, lemon juice, and vanilla powder. Stir until sweetener dissolves completely.
Step 3: Thicken the Jam
Sprinkle xanthan gum while whisking constantly to prevent clumps. Cook 2 more minutes until thickened.
Step 4: Cool and Store
Remove from heat. Let cool before transferring to jars. Refrigerate for up to 2 weeks.
Tips
- For smoother jam, blend briefly with an immersion blender.
- Adjust sweetness to taste—rhubarb’s tartness varies.
- Pair with our keto sheet cake for a festive dessert.
FAQ
Can I freeze this jam?
Yes! Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge.
Is rhubarb keto-friendly?
Rhubarb is relatively low in carbs (about 4g net carbs per cup), making it great for moderation.
What can I substitute for erythritol?
Use any keto-friendly sweetener like allulose or stevia blends. Check receitapura for conversion charts.
Conclusion
This keto rhubarb jam proves you don’t need sugar to enjoy classic flavors. Try it on pancakes, yogurt, or straight from the spoon! For more low-carb inspiration, explore our holiday cookie recipes.
