Note: Hi, friends! Just a a quick reminder – some of the links on this site are affiliate links, and so I may earn a little cash on qualifying orders. It doesn’t cost you anything extra, and is a nice way to help support this site! I also want to point out that I don’t promote products I haven’t actually tried or products that I don’t trust. 🙂
As you know if you follow me on any social media account, I’ve been doing a lot of bread recipe testing lately. I’m on a quest to find the perfect vegan keto sandwich bread, so I’ve probably made 10 different loaves in the past week alone. Al of this bread has led me to search for more toppings to spread on top of a slice. I’ve always been a big fan of jam, so I wanted to come up with a better version to add to my breakfasts. So, I did a little experimenting in the kitchen and came up with this vegan keto raspberry spread.
Part of what I really like about this spread is that it doesn’t need any sweetener other than the berries themselves. It contains minimal ingredients and whips up super fast. It also contains around 1/20th of the sugar and carbs of regular jam, which is pretty mind-boggling.
I added cinnamon mainly because I love the flavor, but secondarily because cinnamon has actually been shown in studies to help with blood sugar control, which is something that I think a lot of us on low-carb or ketogenic diets could really use. I also find that the cinnamon provides a little depth to the flavor profile.
The MCT oil in this recipe is there for a little viscosity, as well as some quick energy. While I love adding MCT oil to my coffee in the morning (I’m finally a convert), I also like incorporating it into my diet in other ways.
Notes on Making Vegan Keto Raspberry Spread (sweetener-free!)
- If you don’t like raspberries (or just can’t have them), you could use whatever other berry you’d like. I chose raspberries because they’re relatively low in carbs, but have much smaller seeds than blackberries, and I don’t have the patience to strain out blackerry seeds.
- Be sure that the berries are thawed before blending them, otherwise the mixture could seize in the blender.
- If you don’t love cinnamon, you could eliminate it and replace the water in this recipe with lemon juice for some added zing.
- Please note that while I strive to provide accurate nutritional information, nutrient content can vary across brands and varieties of ingredients. So, your calculations may vary!
Specific Ingredients Used to Make Vegan Keto Raspberry Spread (sweetener-free!)
You guys have been asking a lot about the specific brands of certain ingredients I use, so I want to add these into the recipe page to take out the guess-work. The links below are affiliate links, but it doesn’t cost you any extra and helps keep this site running! 🙂
View this post on Instagram
Vegan Keto Berry Spread (sweetener-free!)
- 1 cup 140g frozen berries of choice, thawed
- 2 tbsp MCT oil
- 1 tsp psyllium husk powder or 1 tbsp whole psyllium husk
- 1 tsp cinnamon
- 1-2 tbsp of water as needed
- Blend until smooth and then transfer to a sealed container. If the spread is a little too thick, add in the 1-2 tbsp of water until your desired texture is reached. This should keep for 7-10 days in the fridge.
1 thought on “Vegan Keto Raspberry Spread (sweetener-free!)”
Are you familiar with Cassia vs Ceylon cinnamon :)?
I learned the hard way when my liver numbers skyrocketed on an anti-cancer drug early this year. My oncologist pulled the plug on the medication *and* all my herbs & supplements (yikes!).
It turned out that the 1 tsp. of cinnamon/day I’d been eating in my high-protein snack (I was losing weight hand over fist & didn’t have it to lose) was *Cassia* cinnamon. It *was* toxic to my liver. As soon as I cut that out of my snack, the liver number began improving. It took about 4 months for the liver levels to come down, but they’re comfortably in the normal range since we switched to Ceylon cinnamon (& aren’t using quite as much ;).