Servings: 10 · Prep Time: 5 mins · Cooking Time: 15 mins
Total Time: 20 mins

Breakfast | Low Carb | Minimal Ingredients | Fibre

The hedgerows are full of blackberries here in the UK at the moment, so grab a Tupperware and get picking. Being low carb doesn't mean you can't still enjoy a thick, rich, sweet jam on a slice of low carb bread. You just need to make a few subtle changes. konjac flour is an incredible thickener. It also adds in all that wonderfully "good for you" fibre. It it perfect for adding to any homemade jam or spread. Whats even better is that blackberries are naturally low in carbohydrates but full of nutritional goodness.



  • Blackberries (300g)
  • Powdered sweetener (erythritol) (35g)
  • chia seeds (30g)
  • Konjac flour
  • water (100ml)


Wash your blackberries and pick off any thorns.
In a deep pan over medium- high heat, add in the blackberries and carefully start to press them down, releasing their juices.
As they start to bubble and stick, reduce your heat and add in the water. Bring to a boil before reducing to a simmer.
Using a potato masher or a wooden spoon, continue to break down the blackberries. Once the water has evaporated you should be left with a loose jam like consistency.
Add in the sweetener and the fibre flour. Stir through and leave for approximately 10 minutes.
If it is too thick then add a little warm water and stir through. If too thin add a little extra fibre flour.
Have a taste. If you would like it to be sweeter then add a little more powdered sweetener.
Pop in to a kilner jar and keep in the fridge for up to 1 week.