Cranberry Keto Sauce

 In less than 15 minutes, you can cook up a batch of delicious, healthy sugar-free keto cranberry sauce spiked with orange zest and nutmeg. Fresh, festive flavors with no sugar means that everyone can enjoy this gourmet, low-carb spin on the classic. Cranberry Keto Sauce – You must try this recipe.

Fresh cranberries are very low in carbohydrates. A one-ounce serving of fresh cranberries has just 3 grams of carbs and 1 gram of fiber, totaling 2 g net carbs.¹ However, plain fresh cranberries are so tart that they’re almost inedible on their own. You probably won’t be popping the fresh ones as a snack any time soon!

Instead, cranberries are typically cooked in refined white sugar to make them more palatable and to create a pleasant tang, rather than an overwhelming bitterness. They might also be sweetened and dried into craisins.

Most jarred or canned cranberry sauces pack a hefty punch when it comes to carbs and sugar making them far from keto friendly. Some have as many as 28.3 grams of carbs in a half-cup serving, with less than a gram of fiber.

However, cranberry sauce can be okay on keto when you make your own. The beauty of homemade cranberry sauce is you control exactly what ingredients you use, leaving out all the corn syrup and sugar and using keto-friendly sweeteners instead.

Let us know if you liked this recipe. Try the other recipe categories as well!

If you like this Cranberry Keto Sauce, you can try similar recipes:

Cranberry Streusel Keto Bars

Cranberry Keto Sauce

Recipe by Tips About LifeCourse: KETO RecipesCuisine: Ketogenic

Servings

6

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

8

kcal

Easy, quick, tangy, and sweet, this Cranberry Sauce is going to be the hit of your holiday table! Freezer friendly, too!

Ingredients

• 12 ounces fresh or frozen cranberries

• ¾ cup powdered erythritol

• 2 teaspoons granulated monk fruit sweetener

• ¾ cup water

• 1 teaspoon orange zest

• ¼ teaspoon grated nutmeg

• ¼ teaspoon maple extract

Directions

• In a medium saucepan over medium-high heat, add the cranberries, water, erythritol, monk fruit sweetener, orange zest, and nutmeg, stirring to mix well.
• Bring to a boil, then reduce heat to low. Simmer gently for 10-15 minutes, until the cranberries start to pop and the sauce begins to thicken. The sauce will thicken more as it cools.
• Remove from heat and stir in maple extract. Cool to room temperature and serve.

Notes

• Homemade cranberry sauce freezes extremely well. Just allow it to cool and pour into a freezer-safe container. Defrost it in the fridge and it’s ready to serve!