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Get It NowDid you think keto jelly without all the artificial stuff was impossible? I did too for a while, but then I got to thinking and testing out a few ideas I had for keto friendly jelly that’s actually made with real fruit and guess what? It WORKED! This sugar-free jelly recipe is made with just 3 simple ingredients and after the mixture chills in the refrigerator overnight, you’ll be topping all of your keto bread with it!
If you’re missing fruit on keto, then add blackberries to your list. They are one of the lower-sugar fruits and a great way to enjoy natural sweetness while keeping keto. Try my sugar-free frozen yogurt, blackberry cobbler, or even putting blackberries on keto yogurt for a sweet treat without the sugar crash.
And, it makes a perfect grape substitute for keto friendly jelly, since it happens to be the same color and the flavor isn’t too far off. (But see the ingredient section below for a way to make it taste even more like grape jelly!)
The key to the best sugar-free jelly? Besti Monk Fruit Allulose Blend! This keto sweetener tastes and acts just like sugar, and dissolves effortlessly, so it gives the jelly the sweet flavor you are used to without any of the cooling or aftertaste effects that are typical with many keto sweeteners. More importantly, it won’t crystallize when you store your jelly in the fridge.
I served the jelly over bread made from my favorite keto bread mix (shown in the photos), which is by far the closest texture to real bread that I’ve ever had or made.
Sugar-Free Jelly Ingredients
This keto friendly jelly is made with just 3 simple ingredients!
- Blackberries – The star of this jelly! Blackberries give the keto friendly jelly great purple color as well as fruity flavor.
- Besti Monk Fruit Allulose Blend – This keto sweetener acts just like real sugar, but doesn’t have the sugar and carbs that go along with it.
- Gelatin – Use an unflavored gelatin. It will thicken the jelly, but not impart any flavor.
- Grape extract (optional) – If you want a grape-flavored jelly, add in some grape extract. (It’s totally optional, but makes it tastes like classic grape jelly.)
How To Make Keto Jelly
This sugar-free jelly recipe is fairly simple to make, let me show you how:
- Boil. Combine water and blackberries in a medium saucepan. Bring to a boil and stir and mash berries as they soften. Simmer.
- Strain. Pour berry mixture into jelly or nut milk bag over a sieve and press with the back of a spoon or spatula to push the juice into the bowl. You should end up with about 2 cups juice. Add water to reach this amount if you don’t get enough.
TIP: If you want a little texture in your jelly, you can stir some of the strained pulp into the liquid – not all of it, just a tablespoon or two.
- Bloom. Sprinkle gelatin over more water in a small bowl. Stir together and set aside to bloom – it will be very thick.
- Dissolve. Heat juice and Besti in a small saucepan, and stir until sweetener is dissolved. Then, stir in gelatin until it dissolves.
TIP: Adjust sweetener to taste here. It will seem less sweet after it sets, so at this step, make it a little sweeter than you want.
- Chill. Pour liquid into a jar and refrigerate for 5-6 hours, or overnight, until set.
Sugar-Free Jelly FAQs
Is sugar-free jelly keto?
Store bought sugar-free jelly is pretty rare to find, and even if you did, grapes are not keto friendly to begin with, even before you add sugar or sweeteners.
On the other hand, sugar-free jams are commmon. These would be considered dirty keto, as they are made with highly processed ingredients and artificial sweeteners, like sucralose.
This keto jelly recipe is made with Besti, which is a natural sweetener that is used just like sugar, blackberries, and gelatin. That’s it!
Does sugar-free jelly have carbs?
Yes, sugar-free jelly will always have some carbs from the fruit, and sometimes from pectin if that is used. This sugar-free jelly recipe is made with real fruit and uses gelatin to set, so it has just 2 grams of carbs per serving.
Can I use a different sweetener?
For keto friendly jelly to work, you need an allulose-based sweetener with no sugar alcohols (i.e. no erythritol). This will ensure that it dissolves smoothly and doesn’t crystallize after cooling.
I recommend Besti Monk Fruit Allulose Blend, but you can also use plain allulose. Both granulated and powdered versions of these will work just fine because they dissolve so easily, but with most keto sweeteners, that’s not the case. Check my keto sweetener conversion chart, but keep in mind that erythritol-based sugar alternatives won’t work well.
Can I make different flavors?
Yes! You can use raspberries, blueberries, or strawberries, but I haven’t tested them to confirm how much you’d need. As long as you use 2 cups of juice after straining, it should work fine.
Keto Jelly Recipe Storage Instructions
Store jelly in the refrigerator for 4-6 weeks. The allulose in Besti actually acts as a natural preservative, but you still need to refrigerate it.
How to Eat Carb Free Jelly
You may not need any ideas on how to enjoy this keto jelly substitute, but I’ll share a few just in case!
- Toast – Simple, delicious, and you may have thought you could never have toast with jelly on keto! Try white keto bread, almond flour bread, coconut flour bread, fathead bagels, or my very own keto bread mix.
- Sandwiches – Keto peanut butter and jelly is a classic, but you can also spread some over cream cheese for a sweet and creamy meal.
- Desserts – Swirl into keto ice cream, brownies (trust me on this one!), or even a low carb vanilla shake.
Tools To Make Low Carb Jelly
Tap the links below to see the items used to make this recipe.
- Medium Saucepan – For cooking the berries. I love this one because it heats so evenly.
- Mesh Sieve – Layer this under the nut milk bag so you don’t have to hold the bag the whole time!
- Nut Milk Bag – Use this to strain the blackberry juice from the solids.
- Glass Jars – Store your keto friendly jelly in these glass jars, it’s just like the real thing!
Sugar-Free Jelly Recipe
Sugar-Free Keto Blackberry Jelly Recipe
Sweet and smooth keto jelly, but made with real food ingredients! No artificial sweeteners or flavors in this sugar-free jelly recipe.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Combine 1/2 cup water and blackberries in a medium saucepan. Bring to a boil, stirring and mashing as berries soften.
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Reduce heat to medium-low. Simmer for 5 minutes.
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Line a mesh sieve with a jelly bag or nut milk bag and place over a bowl. Pour the berry mixture over the sieve. Press with a spoon or spatula to push the juice into the bowl. You should get about 2 cups of juice (add water to reach this amount if you don't get enough).
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Meanwhile, pour the remaining 1/4 cup water into a small bowl. Sprinkle the gelatin powder into the bowl. Stir together, then set aside to bloom for at least 5 minutes.
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Pour juice into a small stainless saucepan over medium heat. Add Besti and stir to dissolve. Taste and adjust sweetener to taste if needed - keep in mind it will seem less sweet after it sets, so make the liquid a bit sweeter than you want.
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Reduce heat to low. Stir in the bloomed gelatin and heat, stirring, for about 2 minutes, until gelatin dissolves.
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Pour the liquid into a jar. Refrigerate for at least 5-6 hours, or overnight, until set. Stir with a butter knife or spreader.
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Recipe Notes
Serving size: 1 tbsp
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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45 Comments
mary
0I’m wondering why you used gelatin instead of pectin or sure-jell? I made this and it is like jell-o and only spreadable if I slice it on the bread? Also I did have 5 cups of berries but only got 1 1/2 c of juice – not enough flavor in my “jelly” I like the recipe but I’m going to have to change some things around. Thank you.
Wholesome Yum D
0Hi Mary, Stir it with butter knife to help break up your jam. This should help you be able to spread it. Feel free to adjust the amount of gelatin if you prefer for the next batch.
Donna H.
0How much jelly does this make? Trying to plan what supplies I need to get. Thanks for any reply!
Wholesome Yum D
0Hi Donna, This recipe makes 32, 1 tablespoon servings.
toni
0I made this and it turned out great! I even made syrup out it for my keto lupin flour pancakes. My family loved the taste too. I can finally have jelly on my peanut butter sandwich. Thank you for this simple easy to follow recipe.
Tammy
0I read the question from a year ago about canning this recipe. Has anyone since then tried it with success?
Karla Hardy
0What is the shelf life of this recipe in the fridge? Probably eat it all before then but just in case.
I will try this soon.
Wholesome Yum D
0Hi Karla, You can store jelly in the refrigerator for 4-6 weeks.
Mariah
0Could I use strawberries instead of blackberries and would the amount be the same if so?
Wholesome Yum D
0Hi Mariah, Yes, you could replace the blackberries with strawberries.
Noor
0Can I substitute collagen for gelatin? I have unflavored and strawberry flavored one. thanks
Wholesome Yum D
0Hi Noor, I have never done that but it should work. If you try it please let me know your results.
Alma Post
0Would Monk Fruit with erythritol work?
Wholesome Yum D
0Hi Alma, I recommend using my sweetener conversion chart to make sure you are using the correct amount of sweetener.
Margie
0Can you use any unsweetened gelatin?
Wholesome Yum D
0Hi Margie, Yes, gelatin is included in this recipe.
Deborah
0This tastes great and turned out perfect. I doubled the recipe and only used about 2/3`s of the allulose because we prefer it less sweet. We use it over your keto almond flour pancakes.
Deborah
0Can I use frozen berries? would the ratio be the same?
Wholesome Yum D
0Hi Deborah, Yes the ratio would be the same.
Deborah
0I want to double and maybe triple the recipe. When I use the scale adjuster it still states 1/2 cup and 1/4 cup water no matter how many berries I use. Also the ounces of berries change but it still calls for 5 cups. And how do I determine how much gelatin? I am not sure if the scale converter works correctly.
Wholesome Yum D
0Hi Deborah, You can’t go by what is in the parentheses, those are notes for the original recipe. The measurements change when you increase the servings so you need to use those numbers if you want to double/triple the recipe.
Gladys
0Hi! It’s me again, Gladys🇨🇦
Today, I became very brave and tried to prepare a breakfast jelly…without fruit!
My inspiration was turning CHINESE WHITE TEA into a jello dessert, yesterday. It was amazing. And that was born out of preparing bulletproof coffee and adding gelatine to that as a late night something, something. Coffee jello. I have been haunted by a childhood memory of my grandmother serving me her home made BLACKCURRANT jam on her very unique pancakes. It is the BLACKCURRANT flavour I miss and seek. Finally, something that tastes like the BLACKCURRANT I seek. A tea AHMED brand… pricey, but all the comments raved that the flavour is so good … the tea is worth every penny. I ordered a box of 20 bags. Yes, the tea is exquisite. It has taken me a few months to courageously ask for guidance from people like you! Your blackberry jam recipe nudged me to try today. To a coffee mug, I added 1/2 tbsp gelatine. I added 1/2 tsp NOW stevia powder…where 1/2 tsp stevia is = 1/2 cup sugar. I placed the fruity teabag in the cup and poured the boiling water over the bag. Stirred well and tasted a few drops of the hot tea. Plenty sweet as a cup of tea…but not for a spread for bread. So, I added another 1/4 tsp powdered stevia and stirred again. Plus 2 x 1/16 tsp BLACKCURRANT flavouring extract. And walked away for about 20 minutes. Returned and pulled out the teabag surrounded by thickening goo gel. And again tasted… delicious. And then placed the coffee mug in the fridge to really set. I just retrieved that mug. It smells divine. It tastes wonderful. It is set like Welch’s grape jelly. I love it…but being tough on myself, I think it could use 1/16 tsp more extract….so it really pops those taste buds on bread! And this is from a tea bag that includes added black tea. Let’s call it a caffeinated jelly. So, today, I ordered the WILD STRAWBERRY HERBAL TEA by AHMED and it is on its way from Amazon.ca. It is herbal, no tea added. I bet I can do the same and make a truly zero carb, no fruit jelly to enjoy on great PSMF keto bread, or toast. Now I wait for my new Amazon delivery. I am so proud of myself… did it and had to share!
Janet
0Gladys, how interesting! You’re very innovative. I have little food imagination and as such, I have no desire to experiment. Thanks for sharing your good results and detailed information about how to do it. I may be trying it. (For me, that’s close to a commitment.😉)
Gladys
0Is there a way of preparing jelly for toast without fruit…. Just fruit extract flavouring!
But sweet and thick like Welch’s Grape Jelly.
And can I sweeten it with NOW stevia powder which dissolves completely.
Here in Canada,🇨🇦Allulose is hard to find and over the top expensive.
I purchase NOW stevia powder by the pound and use it for most things.
Maya | Wholesome Yum
0Hi Gladys, I’m not aware of a way to make this without fruit. Besti is available here, including in Canada — just select the Canadian flag at the top.
Marlene Westendorf
0I mistakenly made mint jelly with monk sugar before I knew it wouldn’t dissolve. Going to use the methods use here to see if I can fix my mess. Wish me luck.
Rachael
0This looks delicious! I love making conventational jams, jellies, and preserves and canning. Could this be frozen?
Wholesome Yum D
0Hi Rachael, This jelly can be frozen, just make sure the container is air-tight.
Jim Bishop
0I tried this and mine came out like Jello – in other words, it doesn’t spread. I feel like I am bound to have done something wrong. Should I maybe reduce the amount of gelatin? By the way, the flavor was great!
Wholesome Yum M
0Hi Jim, Stir it with butter knife to help break up your jam. This should help you be able to spread it. Feel free to adjust the amount of gelatin if you prefer for the next batch.
Carolyn O
0The recipe looks great, but, I don’t have Besti Monk Fruit Allulose blend sweetener, what other sweetener will work in this recipe? Thanks
Maya | Wholesome Yum
0Hi Carolyn, I don’t recommend other sweeteners here as they turn out gritty. You can get Besti here.
ReneMarie
0Carolyn, I used 100% granulated allulose and made sure it was completely dissolved before adding the gelatin. I was worried as well but it turned out delicious, no gritty texture for me. (Maybe it was the brand?)
Karen
0Can this allulose-sweetened jelly be processed/sealed like traditional jelly?
Wholesome Yum M
0Hi Karen, I have not tested this so I can’t recommend canning this recipe.
Lucretia Goodwin
0This blackberry jelly was absolutely amazing!!! Super simple recipe! Can’t wait to make it with other fruits as well!!
Heiderose Banks
0I will try this Jelly. Can you also do it with other Berries? will i use the same amount? Thank you very much
Wholesome Yum M
1Hi Heiderose, Yes, you can use other berries (or a mixture of berries) in your jam recipe!
Sandra
0I had no idea that there was a way to make keto jelly! I’ve got a whole new world now 🙂 P.S. Straining the seeds out is sooooo worth it. Thanks!
Paula
0Looks really yummty
Swathi
0Keto jelly is delicious!
Kim
0Hi can I use concord grapes in this recipe and after I seal in jars can I freeze this .Thanks in advance
Wholesome Yum M
0Hi Kim, Concord grapes are significantly higher in sugar than blackberries. Using grapes instead of blackberries would make the carbs too high to be a keto or low carb recipe. If carbs are not an issue, then the recipe would work using grapes. Keep in mind that you may need to adjust the amount of gelatin needed if your yield is more than 2 cups of liquid. Enjoy!
Michele
0I had bariatric surgery and have been looking for something like this recipe forever. Thank you for sharing.
Mackenzie
0This jelly recipe is so delicious!