These Raspberry Chia Jam Drops are a low carb twist on a classic favourite. These are so yummy and easy to make!

Raspberry Chia Jam Drops

Makes 20 Raspberry Chia Jam Drops


  • 1 packet of our Low Carb Cookie Mix
  • 1/3 cup melted butter or coconut oil (70g)
  • 1/2 cup milk of choice (125ml)
  • 1/2 batch of Berry Chia Jam (leftover Chia Jam can be stored in the fridge for a week & is a yummy topping for our Low Carb Bread)

Ingredients for Berry Chia Jam

  • 1 cup fresh or frozen berries of choice (I used Woolies Frozen Raspberries)
  • 1 tbsp water
  • 1 tbsp chia seeds (black or white chia seeds are equally good)

Method for Chia Jam

  1. To make the Chia Jam, combine the berries (fresh or frozen) with the chia seeds and water either in the microwave or the stove top for a few minutes. Use any berries you like, such as raspberries, strawberries or mixed berries.
  2. Preheat the oven to 160°C and line a baking tray with baking paper.
  3. Prepare the cookie mix by combining the content of the cookie mix with the melted butter (or coconut oil) and milk.
  4. Roll the cookie mix into small tablespoons and flatten into round cookies.
  5. With your finger or the back of a teaspoon, make a small indent into the middle of each cookie. If it’s sticky, wet your finger or the spoon with a little water.
  6. Drop in a small teaspoon of Chia Jam into the centre of each cookie.
  7. Place in the oven and bake for 15 minutes.
  8. Allow to cool on a rack & enjoy!


Can be stored in the fridge for up to 5 days.

For more great Low Carb recipes, click here.

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