Homemade cranberry sauce is incredibly easy to make and only takes about 15 minutes! This Keto friendly version of cranberry sauce is every bit as good as the traditional version!
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I add a little orange zest and lemon juice to brighten up the flavors and tame the tartness of the cranberries a bit.
It’s honestly one of my favorite things have along side my turkey on Thanksgiving! I really look forward to making it every year.
If you have leftovers, don’t worry because there are lots of things you can use leftover cranberry sauce for! You can make Cranberry Sauce and Walnut Muffins or my Cranberry Walnut Crumble Bars, which are absolutely delicious! You can also spread over pancakes or waffles, use in a protein shake or even make a vinaigrette with it!
How to Make Keto Cranberry Sauce
Ingredients
12 ounce bag of fresh cranberries
2/3 cup water
zest of 1/2 an orange
1 teaspoon fresh lemon juice
3/4 cup Swerve confectioners (or powdered erythritol)
Preparation
Add the water, orange zest and swerve to a saucepan and bring to a simmer.
Add in the cranberries and lemon juice, then simmer on low for 12-15 minutes or until the cranberries burst open. Be sure to stir occasionally.
If you want your sauce a little more chunky, cook closer to 12 minutes, if you want a smoother sauce, cook closer to 15 minutes.
The longer it cooks, the more the cranberries will break down.
Mine took exactly 14 minutes, which was perfect for me.
Remove from the stovetop, transfer the sauce to a bowl, cover and chill in the fridge until you are ready to serve.
More Keto and Low Carb Thanksgiving side dishes…
Roasted Garlic and Rosemary Mashed Cauliflower
Cheesy Roasted Asparagus with Crispy Prosciutto
Jalapeño Popper Cauliflower “Mac” and Cheese
Roasted Balsamic Brussels Sprouts with Prosciutto
Loaded Creamy Cauliflower Casserole
More Keto and Low Carb sauces…
Sugar-Free Sweetened Condensed Milk
Shop my favorite products on Amazon and check out my Keto Pantry List!
Homemade Cranberry Sauce – Keto and Low Carb
INGREDIENTS
- 12 ounce bag of fresh cranberries
- 2/3 cup water
- zest of 1/2 an orange
- 1 teaspoon fresh lemon juice
- 3/4 cup Swerve confectioners
PREPARATION
- Add the water, orange zest and swerve to a saucepan and bring to a simmer. Add in the cranberries and lemon juice, then simmer on low for 12-15 minutes or until the cranberries burst open. Be sure to stir occasionally.
- If you want your sauce a little more chunky, cook closer to 12 minutes, if you want a smoother sauce, cook closer to 15 minutes. The longer it cooks, the more the cranberries will break down. Mine took exactly 14 minutes, which was perfect for me.
- Remove from the stovetop, transfer the sauce to a bowl, cover and chill in the fridge until you are ready to serve.
Thanks for sharing this recipe. It looks amazing! What are the main vitamins in cranberries?
You’re welcome! The main vitamins in cranberries are C, E, K1 Manganese and Copper, but you can read more about the health benefits of cranberries in this article!
Made the keto cramberry sauce it was great. Well be making it again
That’s great, thanks for letting me know you enjoyed it 🙂
I followed the recipe above and it seems a little tart to me. What can I do to sweeten it up after it is made?
Hmm, were the cranberries not fully ripe yet? You can add more sweetener on the stovetop and cook just a few more minutes and it should be good to go 🙂
First of all, thank you for this recipe and the hard work I am sure went in to creating it. However, I have a question: what do you mean by net carbs if you’re not listing the alcohol sugars? Those need to subtracted as well if you want a true net carb count. Are you saying you subtracted the net alcohol sugars ahead of time so that the true net carb count is correct (at 4 carbs per serving – which is kind of high for keto). Or are you saying we need to subtract sugar alcohols on our own,… Read more »
The sugar alcohol used in this recipe has has already been accounted for in the net carbs. So each (generous) serving is 4 net carbs.
I’m going to make this for tomorrow so TYVM for this recipe!!! I see there’s a total of 6 servings, but I’d like to know how much sauce is one serving?
I’m so excited. I was thinking I wouldn’t be able to have cranberry sauce ever again because of the sugar. May I ask, would Splenda work well in this recipe? Thanks!
I’ve honestly never used Splenda, so I can’t say for sure. I’d recommend using either [eafl id="17298" name="Swerve Confectioners" text="Swerve Confectioners"] or [eafl id="17303" name="Monk Fruit/Erythritol Blend" text="Monk Fruit/Erythritol Blend"].
Wondering if you could make ahead and freeze this?
I’ve actually never tried freezing it, so I can’t say for sure. I imagine it would work though, because I’ve frozen my Cranberry Walnut Crumble Bars, which has a layer of cranberry sauce in the center and they thawed out just fine.
What if I want no chunks at all in it? Would it be okay to puree it or would that make it more soupy? Perhaps some grass fed gelatin in it? What do you recommend? Thanks!
Hi Donna,
You can puree it and it shouldn’t make it soupy, if anything it should thicken it up a little more. It honestly doesn’t need any gelatin at all. Funny you mention that because I initially wrote the recipe to include some. But once I made it, I realized the citrus really helped thicken it perfectly, so no thickener was needed.
Perfect for Thanksgiving. Tastes better than the can stuff at the supermarket.
Thanks Darcie! I’m addicted to the stuff, I’ve already written a couple of other recipes to use it in! Glad you enjoyed it 🙂