Coconut jam is one of those things I've only ever seen in Filipino grocery stores. Of course it usually has a TON of sugar, but it's easy to make and you only have to swap out the sugar for Swerve to make it sugar-free and keto-friendly. I whipped up a quick batch and MAN is it ever good on toast! It also works on ice cream. Give it a try!
Filipino Keto Coconut Jam Recipe
Ingredients:
- 1 can coconut cream
- ¼-⅓ cup Swerve Brown (*Or to taste)
Directions:
Combine coconut cream and Swerve Brown in a medium sauce pan and heat to medium heat. Bring to a boil, stirring frequently until sugar is dissolved and mixture is well-blended.
When mixture has come to a boil, promptly reduce heat to low and continue to cook, stirring frequently, until mixture darkens and thickens. To check for doneness, drop a teaspoon of the coconut jam into a bowl of cold water. If it forms a soft ball in the cold water but flattens when removed, it good to go. Transfer jam into a clean jar and seal. Serve on h keto bread made into toast, or use it as a dipping sauce for jicama sticks, smoked Gouda cheese, pork rinds, or keto crackers. Store in the fridge for up to one month.
Did you make this keto-friendly sugar-free Filipino coconut jam recipe? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)