Green or Red Keto Pepper Jelly Recipe

I know pepper jelly isn’t a dessert, but it’s still sweet! I’ve made super easy green and red pepper jellies that are keto-friendly and require minimum canning supplies—the only supply being mason jars. I love having pepper jelly over cream cheese, and sometimes I will sweeten it a bit more to have over a salad. Each batch should yield about 4 cups of pepper jelly, which I like to separate into small ½-cup mason jars so that I don’t have to use a lot at one time. You can substitute the monk fruit sweetener for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!

Entire green batch = 17.8g net carbs
Separated into 8 ½-cup jars, each green jar = 2.23g net carbs
Entire red batch = 21g net carbs
Separated into 8 ½-cup jars, each red jar = 2.63g net carbs



  • 3 large green bell peppers
  • 3 large jalapeño peppers
  • Seeds of 1 large jalapeño pepper (optional)
  • 1¼ cup monk fruit sweetener
  • 1 cup apple cider vinegar
  • 1.75 oz no sugar, powder pectin


  • 2 large red bell peppers
  • 1 large green bell pepper
  • 3 large jalapeño peppers
  • Seeds of 1 large jalapeño pepper (optional)
  • 1¼ cup monk fruit sweetener
  • 1 cup apple cider vinegar
  • 1.75 oz no sugar, powder pectin


  1. Wash and de-seed peppers.
  2. Dice peppers and add to food processor. Pulse until minced. (How hot you like the pepper jelly should determine how many  jalapeño pepper seeds to include, if any. I added the seeds from one pepper).
  3. In a large, deep-wall sauté pan, combine peppers, apple cider vinegar, and monk fruit sweetener. (The mixture will foam so deep walls are important).
  4. While constantly stirring, bring to a rolling boil on medium-high heat. This should take about 15-20 minutes.
  5. Remove from heat and slowly whisk in powder pectin. Whisk for 10 minutes.
  6. Transfer to jars, and let cool for several hours.
  7. Store at room temperature until use.


    • Hi, Susan! Yes—you mix the pectin into the mixture for 10 minutes as soon as you remove the pan from heat. The mixture should still be hot as you’re doing this. I did not seal the jars in any special way beyond the lids that come with mason jars. I wanted this recipe to be easy and not require canning equipment that most folks don’t have lying around the house. I did store mine in the refrigerator until use. Hope this helps! Thanks for trying one of my recipes. 🙂


    • Hi, Big. Thanks for trying out one of my recipes! The pepper size depends on how chunky you’d like your jelly to be—I left this measurement vague because I knew it would come down to preference for most people. If you’d like to make a chunkier jelly like the ones in my photos, I would suggest 5″ diameter and height for the bell peppers (or about 2.5 cups), and I would suggest a 5″ jalapeño pepper (or about 2 Tbsp.).


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