Sugar-Free Cranberry Sauce, Low-Carb, Keto
Sugar-Free Cranberry Sauce, Low-Carb, Keto – the perfect addition to your holiday table. Use as cheesecake topping, on pancakes, crepes, to spread on sandwiches or serve with meatballs.
I’ve shared a cranberry sauce recipe with you in the past.
Since this year I’m on a sugar-free diet, I needed to alter my recipe a little.
This is why I made this Sugar-Free Cranberry Sauce, Low-Carb, Keto.
Just a simple swap of sweetener and you have a sugar-free cranberry sauce that tastes amazing!
How to make sugar-free cranberry sauce?
To make this low-carb, refined sugar-free cranberry sauce you are going to need fresh cranberries, low-carb sweetener (erythritol or powdered erythritol), water and orange zest.
For this Keto cranberry sauce, you combine all ingredients in a saucepan, bring to a boil, then simmer for 10 minutes, until cranberries are completely cooked.
Let the low-carb cranberry sauce cool and refrigerate for up to 1 week.
What sweetener do you use to make sugar-free cranberry sauce?
The sweetener I used for this Keto cranberry sauce is called Swerve confectioners.
You can use granulated or powdered erythritol.
The reason why I prefer confectioners low-carb sweetener is because it does not crystalize after cooking and cooling down.
Can you use Stevia in this cranberry sauce recipe?
Yes, you can use stevia or stevia blends, just make sure you adjust the amount of sweetener accordingly.
I personally prefer my cranberry sauce on the tangy, not overly sweet side.
This is why I use about 1/2 -2/3 cups of sweetener (Swerve confectioners).
Up to 1 cup of sweetener can be used.
Please taste the sauce at the end and if you feel like it is not sweet enough, make sure you add more sweetener.
More Keto Cranberry Recipes:
- Paleo Vegan Coconut Cranberry Crack Bars
- Low-Carb Cranberry Shortbread Streusel Bars
- Easy Low-Carb Cranberry Muffins
- How to freeze cranberries
- Low-carb cranberry crumb bars
Sugar-Free Cranberry Sauce
- 12 oz fresh cranberries
- 1/2 cup water
- 2/3-1 cup powdered erythritol
- 1 tbsp orange zest
Combine all ingredients in a saucepan and bring to a boil. Reduce heat to a simmer.
Allow mixture to simmer about 10 - 15 minutes, stirring occasionally. Cranberries will pop. Let sauce cool for about 20 - 30 minutes. Store in refrigerator in an airtight container for up to 1 week.