This keto cranberry sauce is the perfect low-carb take on a sweet-tart holiday classic. Fresh cranberries are gently cooked with all- natural erythritol or monk fruit sweetener, orange zest & cinnamon to ensure you get maximum flavour without the sugar spike! Perfect for low carb or even keto, and keeps your carbs in check during the holidays. Where the store-bought versions are filled with added sugars, this homemade cranberry sauce allows you to control ingredients and sweetness.
It is versatile whether you are serving it alongside your roast Turkey or spooning over keto cheesecake and colourful, full of antioxidants. Also, this recipe comes together in about 15-20 mins. You will be amazed at how naturally it gels as it cools and sets you with no guilt in return. Even further, your non-keto diners are going to love this. The best part? Best of all you can make it in advance and keep it in the fridge for a week! If you are eager to offer up a low-carb punch at. the dinner table or even weekday dishes after that keto cranberry sauce is going to entice you!
Keto Cranberry Sauce Recipe
Without further ado, into the keto cranberry sauce recipe you go. Ingredients, basic utensils required, calorie count & lazy steps to make this a successful dish If you are making a keto Thanksgiving menu or simply want to spice up your low-carb dinners, this cranberry sauce is an excellent choice. The fact that the prep is so simple, there’s hardly any ingredients, and it tastes on point helps. Nutrition Details even breaks down your macros at the end so that you can track them too!
Keto Cranberry Sauce
Ingredients
Equipment
Method
- Combine Ingredients: Place cranberries, water, sweetener, orange zest, cinnamon and salt in a medium-sized saucepan.
- Simmer the Sauce: Boil on medium heat mode. Lower heat and simmer for 10–15 minutes, stirring occasionally, until cranberries burst and mixture thickens.
- Add Vanilla: Finally, in the end, add that hint of vanilla to impart depth to your already thickened sauce.
- Let It Cool: Take the pot off the heat and let it cool around 10 minutes. The sauce should also thicken as it cools.
- Serve or Store: Pour into a bowl or a jar with a lid. Keep in the fridge for up to seven days.
Notes
- If you prefer a smoother texture, use the back of a spoon to mash some of the cranberries, or blend with an immersion blender.
- To taste, adjust sweetness according to what sweetener you use
- More citrus power: High style lemon juice/prank extract
- For a thicker sauce, cook it for less time.
- Always taste the mixture before cooling—it will become much sweeter when cold.
Keto Cranberry Sauce Nutrition
| Nutrient | Amount |
| Calories | 25 kcal |
| Carbohydrates | 6g |
| Net Carbs | 2g |
| Fiber | 4g |
| Fat | 0g |
| Protein | 0g |
| Sugar | 0g |
| Sodium | 10mg |
Frequently Asked Questions:
Ques: Can I use frozen cranberries?
Ans: Yes, frozen cranberries work perfectly.
Ques: What’s the best sweetener for this recipe?
Ans: Powdered erythritol or monk fruit blends work best.
Ques: Can I freeze keto cranberry sauce?
Ans: Absolutely! Freeze for up to 2 months.
Ques: Will it thicken without gelatin?
Ans: Yes, cranberries naturally contain pectin which helps it thicken.
Ques: Can I make it ahead of time?
Ans: Yes, it’s perfect for prepping a few days in advance.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.