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    Keto Cranberry Sauce

    Gluten FreeDiary FreeNut FreeEgg FreeLow CarbVeganVegetarianPaleoKeto

    This easy keto cranberry sauce with just 4 ingredients is a healthy and sugar free sauce for the holidays. Try it with low carb waffles and pancakes too!

    Store bought cranberry sauces are full of sugar and are high in carbs. Making your own means you know exactly what is in it and you can adjust the taste to your own palate too.

    home made sugar free cranberry sauce

    Serve the cranberry sauce with a vegetarian nut roast or with a cheese board and keto crackers. Enjoy a cranberry waffle for breakfast made with the sauce.

    How to make keto cranberry sauce

    What You Need

    • Cranberries - Fresh or frozen. Cranberries are high in pectin which helps naturally thicken the sauce once it is cool.
    • Low carb sweetener - I prefer allulose as it does not re-crystalize and helps thicken the sauce. You could use any other low carb sweeteners. Try the brown one for additional flavour.
    • Orange rind - Just the rind of half an orange is used. Lemon could be substituted
    • Water - Add or reduce the amount in the recipe card if you want a thicker or smoother sauce.

    It's as simple as put all the ingredients in a saucepan and cook for 15 minutes.

    sugar free cranberry sauce

    Recipe Tips & Suggestions

    Omit the orange rind and try other flavours. A touch of spicy chipotle or jalapneo.

    Make it crunch and add nuts such as walnuts or pecans.

    More keto sauce recipes

    Cranberry Chia Sauce

    Pumpkin Alfredo

    cranberry sauce

    Keto Cranberry Sauce

    A quick sugar free cranberry sauce in 15 minutes
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Sauce
    Cuisine American
    Servings 8 servings
    Calories 14 kcal

    Ingredients
     
     

    • 8 oz cranberries
    • ½ cup allulose
    • ½ orange zest
    • ⅔ cup water

    Instructions
     

    • Add all the ingredients into a medium saucepan, bring to the boil then simmer, stirring occasionally, for 12-15 minutes until the cranberries start to pop.
    • Remove the pan from the stove and set aside to cool.
    • Store in an air-tight container in the fridge for up to 2 weeks.

    Notes

    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 14kcalCarbohydrates: 4gProtein: 1gFat: 1gFiber: 1g
    The information shown is an estimate provided by an online nutrition calculator.
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

    This post may contain affiliate links. Please read my disclosure policy for more information.

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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