METHOD

1. To make the Mixed Berry Jam, place the berries in a small pot with a dash of water. Place a lid on and bring to the boil. Reduce to simmer and leave to cook, uncovered for 20 minutes, stirring occasionally.
2. Stir in the chia seeds and blend either in a blender or food processor or using an immersion blender. Set aside.
3. Preheat the oven to 180℃ and grease or line a loaf tin with baking paper.
4. Combine the almond meal, tapioca, erythritol based sweetener, baking soda and salt in a bowl.
5. In another bowl, whisk together the eggs, coconut oil and vanilla.
6. Add the dry ingredients to the wet and combine until a dough forms. Shape into a flat rectangle and place in the fridge for 15 minutes.
7. Remove from the fridge and roll the dough out on top of a sheet of baking paper. Spread 1/4 cup of the jam all over the surface and carefully use the baking paper to help roll the dough into a large log. It’s like rolling sushi. Slice into 8 and tuck them into the prepared loaf tin. Bake for 25-30 minutes or until the top appears lightly golden brown.

Notes

• *May be erythritol or Lakanto.
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
• No erythritol? Coconut sugar works as a replacement.