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Keto Cranberry Sauce Recipe

Jenni Cole
An easy low carb and keto cranberry sauce recipe that's perfect for Thanksgiving and it's sugar free. With cinnamon and a touch of orange zest, no one will know this is a keto friendly cranberry sauce recipe.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dishes
Cuisine American
Servings 2 cups
Calories 20 kcal

Ingredients
  

  • 12 oz fresh cranberries
  • ¾ cup monk fruit or erythritol powdered sweetener
  • 1 cinnamon stick
  • 1 teaspoon grated orange zest
  • ¾ cup water

Instructions
 

  • In a medium-size saucepan, combine the fresh cranberries, sweetener, orange zest, cinnamon stick, and water.
  • Bring the cranberry sauce ingredients to a boil, give the ingredients a stir, and put the lid on the pot. Turn the stove down to low to simmer for 15 minutes until the cranberries start to pop and the sauce thickens. Stir the mixture periodically while it's cooking.
  • Remove the cinnamon stick. Let the sauce cool in the fridge for a few hours to set up. It can be served warm or cold. The cranberry sauce keeps in the fridge up to 2 weeks.
  • Makes 2 cups of sauce, serves 8.

Notes

  • Do not swap granulated sweetener for the powdered, the granulated turns gritty once the sauce cools.
  • Add a touch more powdered sweetener at the end if it isn't sweet enough for your tastes. Mix it in to taste and simmer for a few more minutes.
  • If you're eating sugar-free but not necessarily low carb/keto, you can also use coconut sugar or maple syrup to sweeten, or mix in one orange cut into pieces.
  • The cranberry sauce keeps for up to 2 weeks in the fridge, which makes this a terrific make-ahead holiday dish. It freezes well too for up to 3 months.

Nutrition

Serving: 1/4 cupCalories: 20kcalCarbohydrates: 5gFiber: 2g
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