Keto Cranberry Sauce
Keto Cranberry Sauce
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This is perfect for your Thanksgiving or holiday dinner and easy to make. My Keto Cranberry sauce can be made weeks in advance and used in low carb desserts too!
Quite frankly no one even needs to know that you switched out the heavy sugar stuff. This high sugar Thanksgiving staple can be swapped out with this low sugar version.
We have always had two varieties of CANNED cranberry sauce at the holiday table. One child insists on jellied sauce with the can marks. My other daughter and I love the chunky whole cranberry sauce.
What I did NOT know was that one serving of the canned stuff is about 30g of carbs.
Canned stuff is 30g carbs for 1 serving!
Yep, that’s right. For about 1/4 cup of traditional or canned cranberry sauce you will be adding 30g of carbs to your meal. And that’s if you only take ONE serving.
Let’s get real…no one has just one serving of anything at a Holiday meal. Even if you have other carbs on your plate you are mitigating the damage by using Keto Cranberry sauce as your substitute.
The Sweetener of choice
I use Allulose as my sweetener of choice. You can read about what Allulose is HERE.
Allulose works really well with this Keto Cranberry Sauce because Allulose is a no carb sweetener that thickens. Allulose also does NOT harden or re-crystalize like most low carb sweeteners.
Please know that you can use powdered erythritol for this Keto Cranberry sauce if that’s your sweetener of choice.
Allulose is the best option for low carb sweetener on this Keto Cranberry Sauce. However, other low carb sweeteners will work in this recipe. Lakanto Monkfruit Sweetener Classic would be my first choice after the allulose.
The trick would be to powder the granular sweetener before you add to the cranberries. Granular low carb sweetener tends to re-crystalize upon cooling.
Stevia extract or monkfruit extract may work to sweeten, however these are just drops. Also, when using extracts you will not have the jelling effect.
If you decided to try extracts I would suggest using 1 tsp of dissolved gelatin to help the Keto Cranberry Sauce jell once cooled.
Try These Desserts
Pin this idea for later!
Make a double batch of this Keto Cranberry sauce. I like to 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 4 years. Many lessons and many flops in The Kellie Kitchen.
21 day Keto & Fasting Jump Start Program
If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.
I’ll teach you how to eat delicious food like this Keto Cranberry Sauce and still lose weight, look great and feel AMAZING.
However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.
Workbook PDF download digital version HERE
Workbook Softcover version from Amazon HERE
Keto Cranberry Sauce
- In a heavy bottom large sauce pan over medium heat combine cranberries, allulose and water. Bring to a rapid simmer and add orange rind.
- Continue to stir for 3-4 minutes. Cranberries will start to pop.
- Turn heat to low and continue to simmer for 10-15 minutes. Stir occasionally and sauce will begin to thicken. Add orange extract if using.
- 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.
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.
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I’m super careful about what I put into my body by selecting and eating healthy food, so it’s kind of silly I haven’t been more careful about what I put into my body through the skincare products I use. Not anymore.
Hello wondering if I can make this with dried cranberries please
This recipe uses fresh cranberries. I do not think dried cranberries translate for this sauce as fresh cranberries are plumper. Don’t quote me but I also believe dried cranberries are very very high in carbs. A quick online search says 33g net carbs for 1/3 cup. One other item to note is that I think fresh cranberries are cheaper than the dried version.
Hello, have you tried the liquid allulose with this?
I have not tried liquid allulose with this recipe, but I imagine it would work. I do not know the ratios though. Maybe 1:1, but you will have to test and see.