Peanut Butter and Keto Jelly Sandwich

July 9, 2018

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For the jelly

3/4 teaspoon gelatin powder

2 teaspoons lemon juice

8 ounces frozen raspberries

1/2 teaspoon monk fruit sweetener

1/4 cup water

For everything else

2 slices Keto Bread

1 tablespoon peanut butter (no sugar added)

1 tablespoon keto jelly

Nutrition Facts: per serving (1 tablespoon of jelly): Fat 0g, Protein 0g, Carbohydrate 2g, Fiber 0g, Net Carbohydrate 2g

per serving (1 PB & J sandwich): Fat 27g, Protein 12g, Carbohydrate 13g, Fiber 4g, Net Carbohydrate 9g


In a small bowl sprinkle the gelatin over the lemon juice.

In a sauce pan over medium heat, combine the raspberries, monk fruit and water. Bring to a simmer and reduce heat to low, for about 20 minutes.

Break up the gelatin and stir into the raspberries until dissolved. Let cool and transfer to the fridge. Use within a week.

Use chilled jelly to assemble into peanut butter and jelly sandwich with Keto Bread.

Product(s) used in this recipe

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