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  1. Hello! I would like to make keto plum jam to make a traditional Christmas Polish cake and I see you mention having a recipe for keto plum jam, but I can’t find it anywhere. Could you post the link or the recipe, including macros, to watch out for those carbs? Thanks so much! 🙂

    • Hi Lys! I noticed I haven’t posted the recipe, but this is the spicy plum jam I made last year and I really liked it. I didn’t calculate the macros, though, but I would expect one tablespoon of jam would have about 2 net carbs.

      Spicy Plum Jam:

      8 cups = 2 liters (1 400 g) plums
      2 cinnamon sticks
      1 star anise
      1 vanilla bean
      2 cups = 475 ml powdered erythritol

      1. Combine the plums and the spices in a large saucepan.
      2. Bring to a boil over high heat.
      3. Once boiling, reduce the heat to minimum. Let simmer, covered, for 3 hours or until the plums are very soft.
      4. Press the plum mixture carefully through a mesh strainer. Discard the spices, pits and the peels.
      6. Transfer the pulp and the juice back to the saucepan. Add the erythritol. Bring to a boil.
      7. Cook, uncovered, until reduced and you’ve got 3 cups jam left.
      8. Transfer into glass or ceramic jars. Close tightly and let cool to room temperature.
      9. Store in the fridge.

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