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.
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:
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- Fresh cranberries
- Powdered Monkfruit Sweetener
- Orange zest
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!
- Add all of the ingredients to a sauce pan and bring to a boil.
- Simmer until berries pop open.
- Refrigerate to thicken sauce before serving.
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.
More low carb Thanksgiving recipes:
- Cauliflower Stuffing
- Spinach Casserole
- Cauliflower Mac and Cheese
- Keto Stuffing
- Broccoli Cheese Casserole
- Keto Green Bean Casserole
- Cauliflower Casserole
- 12 ounces fresh cranberries
- 1 cup powdered sweetener, such as Lakanto
- 1 cup water
- 1 teaspoon orange zest
- ½ teaspoon cinnamon, optional
- Pinch of salt
- Add all of the ingredients to a medium saucepan and bring to a boil.
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.
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 InformationYield 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
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