This keto cranberry sauce is the perfect mix of tart and sweet and needs just 3 ingredients! Made with ZERO sugar, it’s the ultimate holiday condiment that takes seconds to make!
Thanksgiving side dishes are a BIG deal in our household.
While the turkey takes center stage and the pumpkin and pecan pie are the dessert MVPs, it’s the sides and sauces that truly complete the big dinner.
Even though my sister and I are both following a keto diet, it’s never held us all back from going all out for the festive meal. There are always arguments over which sides are best, and instead of narrowing them down, we end up making everything under the sun. My mom and sister are all about the green bean casserole and creamed spinach whereas my dad loves the low carb bread options, like the cornbread and biscuits (and gravy!). I, however, have quite an obsession with cranberry sauce.
To me, cranberry sauce is the MVP of every holiday dinner table. It’s so versatile, as it pairs with both sweet and savory dishes.
I’m not going to lie, but the sauce is perfect for those who love all the flavors coming at you at once- sweet, tangy, sour. No sugar and no thickeners are needed, but you’d never tell.
This keto cranberry sauce recipe is-
- Made with just 3 ingredients
- Equal parts sweet and tart
- 100% sugar free and low carb
- Works with both fresh or frozen cranberries!
The best part about this cranberry sauce is that it makes the BEST leftovers. I love using it as a base for a crumble or a crisp (just like in my keto apple crisp) or filling up a low carb pie crust with it and making an instant cranberry pie. Let’s be real though, nothing beats digging in with a spoon!
How do you make keto cranberry sauce?
- Cranberries– Fresh or frozen cranberries can be used. I prefer using the frozen kind and ensuring they have been thawed completely, with excess water removed.
- Orange zest– A must for any good cranberry sauce.
- Water– To thin the sauce out.
- Granulated sweetener of choice– Allulose is my preferred keto sweetener as it dissolves exactly like white sugar would. Erythritol and monk fruit sweetener can work, but you need to be careful with them, as they can often crystalize once the sauce has cooled.
Start by adding the cranberries, orange zest, and water into a small saucepan and placing it over medium heat. Bring everything to a boil then reduce the heat to low and allow it to simmer for 6-7 minutes until the cranberries have popped.
Now, remove the saucepan from the heat and whisk in the sweetener. Let everything cool completely, before transferring to a sterilized jar or serving dish and refrigerate it until ready to serve.
Tips to make the best recipe
- If possible, use allulose as the sweetener. Many keto sweeteners tend to crystalize and/or become grainy when used in sauces and dips. Allulose, however, works like traditional sugar does, especially when dissolved into hot liquids.
- Be sure to taste the sauce once everything has been mixed together. If you find the sauce not sweet enough, you can add more sweetener.
- The sauce will continue to thicken as it cools down.
Storing and freezing sugar free cranberry sauce
- To store: Leftovers should always be stored in the refrigerator, covered, for up to 2 weeks.
- To freeze: Transfer the sauce into an airtight container and store in the freezer for up to 6 months.
More keto condiments to try
Frequently Asked Questions
Cranberries are one of a handful of keto friendly fruit. Per half a cup serving, there are just 4 grams net carbs.
Traditional cranberry sauce packs in plenty of carbs, as they contain sugar and often corn syrup. In this keto cranberry sauce recipe, there are just 2 grams net carbs per 1/4 cup serving.
Cranberry sauce can thicken without sugar, provided you use the appropriate low carb sweetener. We recommend using allulose for this.
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Keto Cranberry Sauce
- 3 cups cranberries fresh or frozen
- 1 orange zest
- 1/4 cup water
- 3 tablespoons allulose * See notes
- In a small saucepan, add the cranberries, orange zest, and water and place it over medium heat. Bring to a boil. Once it starts to boil, reduce the heat and let the mixture simmer for 5-6 minutes, or until the cranberries have popped.
- Remove saucepan from the heat and let it cool for 5 minutes. Stir through the allulose then let the sauce cool completely.
- Once cool, transfer into a sterilized jar or sealable container.
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