Keto Cranberry Sauce
My keto cranberry sauce is just as sweet and tart as you remember, just with a fraction of the carbs! Made with fresh OR frozen cranberries, it’ll be the highlight of Thanksgiving! 2 grams net carbs.
Servings 6 servings
Calories 25kcal
Ingredients
- 3 cups cranberries fresh or frozen
- 1 orange zest
- 1/4 cup water
- 3 tablespoons allulose * See notes
Instructions
- 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.
Notes
* I don't recommend erythritol or monk fruit sweetener as it doesn't dissolve as nicely as sugar.
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.
Nutrition
Serving: 1serving | Calories: 25kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Sodium: 2mg | Potassium: 47mg | Fiber: 3g | Vitamin A: 38IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg | NET CARBS: 4g