Sugar Free Keto Cranberry Sauce

Sugar Free Keto Cranberry Sauce

This is perfect for your Thanksgiving dinner and easy to make. My Keto Cranberry sauce can be made weeks in advance and use in low carb desserts too!

I use Allulose as my sweetener of choice. You can read about what Allulose is HERE. Please know that you can use powdered erythritol for this Keto Cranberry sauce if that’s your sweetener of choice.

Keto Cranberry Sauce

Allulose works really well with this Keto Cranberry Sauce because Allulose is a no carb sweetener that thickens but doe not harden or recrystalize like most keto sweeteners. Others will work in this sugar free sauce, but Allulose is the best in my opinion.

Sugar Free Cranberry Bars

This Keto Cranberry sauce is also great to use in my Low Carb Cranberry Cheesecake Bars or substitute the cranberry for the raspberry in my Low Carb Raspberry Coconut Cheesecake bars, too!

Keto Raspberry Bars

Make a double batch of this Keto Cranberry sauce and save it in the freezer for months. It stores and thaws beautifully to be used any time of the year.

Other Keto Baking Tips & Tricks

I dove deep on all the things I’ve learned in Keto and Low Carb Baking that I have learned over the past 3 years. Many lessons and many flops in The Kellie Kitchen. Hopefully this guide will help you along your journey.

Sugar Free Keto Cranberry Sauce

Keto Cranberry Sauce

All the flavor of Thanksgiving and Christmas without all the sugar. Keto cranberry sauce can be used with your holiday meals or in some spectacular low carb desserts.
Prep Time: 3 minutes
Cook Time: 20 minutes
Course: Dessert, Side Dish
Cuisine: Holiday
Keyword: cranberry
Servings: 16 servings
Calories: 20kcal
Author: The Kellie Kitchen


  • 24 oz cranberries
  • 1 cup water
  • 2 cup Allulose
  • 1 tsp orange extract
  • 2 tsp orange rind


  • In a heavy bottom large sauce pan over medium heat combine cranberries and water. Bring to a rapid simmer and add orange rind and orange extract. Continue to stir for 3-4 minutes. Cranberries will start to pop.
  • When the juices are starting to release add in the allulose and stir to dissolve. Turn heat to low and continue to simmer for 10-15 minutes. Stir occasionally and sauce will begin to thicken.
  • Once sauce has come to desired consistency remove from heat and let cool. Store in air tight container in fridge for up to 2 weeks or freezer for several months.


Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 36mg | Fiber: 2g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg
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