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Low Carb Pepper Jelly Recipe
Prep Time
10 minutes
Total Time
10 minutes
Yield
12
servings
Ingredients
- 1 poblano pepper
- 1 jalapeño pepper
- 1 teaspoon xanthan gum
- ¼ teaspoon erythritol
- 4 cups sweet bell pepper
Nutrition Info Per Serving
Serving Size
3 ounce
Carbohydrates
8.5
g
Protein
0.4
g
Fat
0.15
g
Calories
15
Pepper jelly is a versatile addition to your low-carb pantry. This quick recipe combines poblano, jalapeño, and sweet bell peppers for a vibrant blend. With just 8.5 grams of carbs per serving, it makes a great side dish for a weeknight dinner or a fun twist for your meal prep. The use of xanthan gum helps achieve that perfect jelly-like consistency without added sugars, making it an ideal choice for anyone embracing keto-friendly eating.
Instructions
- Chop all peppers and remove all seeds and membranes.
- Add peppers, xanthan gum and erythritol to a blender. Blend until smooth.
- Transfer to a jar and enjoy for up to a week.
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