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low carb cranberry sauce in pan

Keto Cranberry Sauce

KETO CRANBERRY SAUCE makes the perfect addition to your holiday dinner. Made with fresh cranberries and natural sweeteners, this low carb cranberry sauce is ready in minutes.

cranberry sauce in a white bowl

I’m curious…did you grow up in a ‘homemade cranberry sauce’ house or a ‘can of cranberry jelly sliced into rounds’ house? 

We were the sliced jelly rounds house when I was a kid. I literally never even tasted cranberry sauce until I was an adult, becuase…no. Those oddly jiggly rounds of jelly just were not appetizing to me as a kid. 

But now? I looooove cranberry sauce and when I started eating low carb, I was happy to see how easy it is to make keto cranberry sauce. 

Anyone else planning on making a leftover turkey sandwich on a chaffle? I like to add cranberry sauce to mine!

Ingredients for low carb cranberry sauce:

This post contains affiliate links.

ingredients for keto cranberry sauce in saucepan

I use and love Lakanto Monkfruit Sweetener…it’s a blend of monkfruit and erythritol and it leaves no aftertaste and has no affect on blood sugar.

I love Lakanto so much that I asked them for a discount code for my readers. Use code THATLOWCARBLIFE at to get 20% off your order!


  1. Add all of the ingredients to a sauce pan and bring to a boil.
  2. Simmer until berries pop open.
  3. Refrigerate to thicken sauce before serving.
close ups of cranberries

Tips and Tricks:

Be sure to use the powdered sweetener to prevent your sauce from crystallizing. 

Traditional cranberry sauce is made with orange juice instead of water. By swapping in water and adding orange zest, you still get that citrus flavor without all of the sugar. Feel free to swap in a bit of orange juice for the water, if you don’t mind the extra carbs.

The cinnamon is optional, but we love the warm, cozy vibes it gives the cranberry sauce.

low carb cranberry sauce in pan

More low carb Thanksgiving recipes:

cranberry sauce with a wooden spoon dipping into it

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Keto Cranberry Sauce

It's not Thanksgiving without cranberry sauce and this low carb version is super simple and delicious.

Yield 2 1/2 cups sauce
Prep Time 2 minutes
Cook Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 12 minutes



  1. Add all of the ingredients to a medium saucepan and bring to a boil.
  2. Simmer over medium heat, stirring occasionally, until most of the berries have popped. Mash berries to reach desired chunkiness. Sauce will thicken as it cools.

  3. Refrigerate for 4 hours or until ready to serve.


The cinnamon is optional, but we love the warm, cozy flavor it adds to the cranberry sauce.

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Nutrition Information:

Yield: 5 Serving Size: 1/2 cup
Amount Per Serving: Calories: 44Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 19mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 1gProtein: 0g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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41 thoughts on “Keto Cranberry Sauce”

  1. Leigh Clendenen

    Omg! This is amazing!! I live it more than regular cranberry sauce!!! I used King Arthur’s baking sugar alternative. So good! My new recipe from now on!!

  2. Peggy Seager

    This is how i make mine, too! Love this recipe, but i also add lime zest & chile powder

    1. Karly Campbell

      I’m not sure how stevia measures or cooks as I don’t enjoy the flavor of it so never use it. If it measures 1:1 for sugar and cooks like sugar, then it should be fine.

  3. I grew up like you did. That stuff from the can just looked gross to me. I started making real cranberry sauce at some point. Apparently I was the only one who would eat it. Usually forgot to put it out and found it when putting away the leftovers. Sigh. I live alone so I made some last year and froze individual portions. Will have to try your recipe with the cinnamon.

  4. theresa kovatch

    it freezes great . i use an ice cube tray then pop all the cubes into a freezer bag when they are hard and then i can pull out a single serving whenever i want .GREAT for an impromptu turkey dinner or a turkey pot pie .

  5. GirlFriday

    Been doing Keto for about 1.5 years and haven’t had cornbread at all on Keto. I decided to make cornbread dressing this year for Thanksgiving (found a great low carb keto cornbread recipe made with baby corn!), so I needed a cranberry sauce recipe to go with it. This cranberry recipe was great! All my life, I was a “jellied-cranberries-shaped-like-the can” girl, so I’ve never made fresh cranberry sauce. I’m now a convert! The only thing I didn’t like was the powdered Lakanto that I used did crystalize, but it just gave it a little extra crunch! Made Thanksgiving perfect again, even though it wasn’t shaped like the can. 🙂

  6. I really want to try this cranberry sauce recipe. I’m curious if this will freeze well as I’m the only person in the house who likes cranberry sauce.

    1. Karly Campbell

      Hi Ashley! I’m not sure how this would freeze – I know some of the sweeteners crystalize or get funky when freezing but I think the monkfruit/erythritol blend will do okay. I can’t say for sure though.

    2. theresa kovatch

      it freezes great . i use an ice cube tray then pop all the cubes into a freezer bag when they are hard and then i can pull out a single serving whenever i want .GREAT for an impromptu turkey dinner or a turkey pot pie .

  7. Just made it tonight to try it before Thanksgiving dinner. It’s amazing!!! I could seriously it this like a bowl of soup!!

  8. Thanks Karly, tried the cheesecake and loved it. My daughter has asked me to make some for her xmas party. Will try the sauce today with blackberries but confused as your cranberry sauce has water but none added to the strawberry sauce?

    1. Karly Campbell

      Hi Viena! The strawberries should cook down and release their own liquid. Cranberries have a lot of pectin in them, which is what causes the sauce to thicken. Strawberries don’t have much, so I wouldn’t add water or the sauce will be runny. 🙂

    1. I just made this a few minutes ago, and it’s pretty good. I used truvia though, because that’s what I already had on hand. I think it would probably be better if I had used the monk fruit sweetener, but I’m still really pleased with it.

    2. Last time I made low carb cranberry sauce it was crunchy because of the sweetener. It wasn’t Lankanto but it was powdered. Does it matter what brand of sweetener I use so it doesn’t get crunchy again. Or is it something else? Thanks.

      1. Karly Campbell

        Hi Ree! Erythritol does have a tendency to crystalize. I find that using the powdered version in this helps keep that from happening. I’ve also heard (but haven’t tested) that adding in a tablespoon or two of Bochasweet can help prevent it from crystallizing.

        1. Vanessa Ali

          Hi – Do you mean using Bochasweet as a replacement to the powdered sweetener in your recipe or ADDING it to it?

    1. John Goodman

      Could I add a little xantham gum to thicken the sauce like the canned jellied cranberry sauce I grew up with?

      1. Could you add a packet of unflavored gelatin to the cranberries once they’re cooked and mashed? I like the gelled cranberry sauce. I just made this recipe for the first time today (Thanksgiving 2020) and it tasted AMAZING! I just would have liked it to have a more gelled consistency.

  9. Hi Karly I am in Australia and wondering if I can substitute another fruit for cranberries?

    1. Karly Campbell

      Hi Viena! You could make a strawberry sauce. I’d do a pound of sliced strawberries, 1/3 cup of sweetener, and a squeeze of lemon juice over medium heat. Mash the strawberries a bit as they cook to release juice and let simmer for 20 minutes or so. It should thicken up a bit as it cools.

  10. Darci Fred

    I LOVE jellied cranberry sauce, but now that I’m diabetic, I may have my mom try this recipe this Thanksgiving. I’ve never been a fan of homemade cranberry sauce, mainly due to the orange juice overwhelming the cranberries, but this might be better with the zest instead.

  11. Ruth Turner

    I grew up in a Avoid Cranberry At All Costs household. My father despises cranberries and my mother was Filipino, so she didn’t see the appeal of cranberries. Like my mother before me I married a Texan and he likes cranberries. I can’t wait to try it.

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