Because even homemade versions packed in the sugar—and the low-sugar ones? More like runny fruit soup or unsweetened cough syrup. But this version? It hits all the nostalgic notes without wrecking your blood sugar.
💡 Why This Recipe Actually Works (Low-Carb Edition)
- Cranberries are naturally low in sugar—you just need the right sweetener to tame the tart
- Allulose or BochaSweet + Swerve combo gives it the texture AND taste of real sauce
- No thickeners or starches needed—the cranberries do the heavy lifting when they burst
Bonus: It takes 15 minutes and makes your kitchen smell like the holidays.
🧾 Ingredients That Keep It Keto
- 8 oz cranberries (fresh or frozen) – Only ~4g net carbs per ½ cup. They’re keto-safe in small servings.
- ⅔ cup water – Just enough to break the berries down.
- ¼ cup Swerve – Provides immediate sweetness but no thickening.
- ¼ cup allulose or BochaSweet – Helps thicken and gives syrupy body without recrystallizing.
- Optional: orange zest, cinnamon stick, vanilla, clove – All the cozy extras if you’re feeling festive.
🔁 Custom Tweaks I’ve Tried
| Add-In | What It Does | Carb Impact |
|---|---|---|
| Orange zest (1 tsp) | Brightens without adding sugar | ~0.2g per serving |
| Cinnamon stick | Warmth + spice | Zero |
| Chopped rosemary | Fresh, savory contrast | Zero |
| Chopped jalapeño | Sweet heat twist (seriously good) | Zero |
⚠️ Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Sauce too thin | Not enough simmer time or wrong sweetener | Use allulose or BochaSweet + simmer |
| Gritty texture | Used erythritol alone | Combine with allulose or use less |
| Flavor too tart | Forgot to balance sweeteners | Don’t fear the full ½ cup total combo |
👩🍳 How to Make It (Step-by-Step)
- Add cranberries, water, and both sweeteners to a saucepan.
- Bring to a boil, then reduce to a gentle simmer.
- Cook 10–12 minutes, stirring often, until most berries have popped.
- Turn off heat. Let cool—it thickens as it sets.
- Store in a glass jar up to 1 week or freeze up to 2 months.
🧠 Pro Tip: Want it super smooth? Blend it after cooking. Prefer chunky? Stop simmering once about ⅔ have burst.
🧊 Freezing + Reheating Without Ruining It
- Fridge: 7 days in airtight container
- Freezer: Up to 2 months (leave room in jar for expansion)
- To thaw: Place in fridge overnight
- To reheat: Warm gently on stovetop or microwave 20 sec bursts—stir between
❓ Can I Eat This on Keto? (Yes, Here’s Why)
Aren’t cranberries high in carbs?
Raw, yes—but once you portion it out, each 2 tbsp serving = only ~1.8–2g net carbs. Totally doable in keto-friendly amounts.
Can I use only Swerve?
You can, but expect more crystallizing. The allulose or BochaSweet smooths it out and gives that store-bought feel.
Can I make it sweeter?
Sure—taste at the end and add more sweetener if needed. Cranberries vary a lot in tartness.
🔢 Full Nutrition Facts (Per 2 Tbsp Serving)
| Nutrient | Amount |
|---|---|
| Calories | 12 kcal |
| Fat | 0 g |
| Protein | 0.1 g |
| Total Carbs | 2.8 g |
| Fiber | 1 g |
| Net Carbs | 1.8 g |
Check out More Recipes:
- Easy Low Carb Keto Alfredo Sauce Recipe – Gluten Free
- Keto Hot Sauce – Low-Carb, Sugar-Free, and Punchy Without the Spike
- Low Carb Keto Alfredo Sauce
Sugar-Free Cranberry Sauce – Tart, Thick, and Keto-Holiday Approved
Description
A rich, tart-sweet cranberry sauce that sets beautifully, shines on the holiday table, and fits your macros—no sugar crash required.
Ingredients
Instructions
- Add cranberries, water, and sweeteners to saucepan.
- Bring to boil, then reduce to simmer.
- Cook 10–12 minutes, stirring occasionally.
- Let cool to thicken.
- Store in fridge up to 1 week or freeze up to 2 months.
Notes
- Use both sweeteners for best flavor and texture—erythritol alone can recrystallize.
- Taste after cooking and adjust sweetness if needed—cranberries vary.
- For smooth sauce, blend it after cooling slightly.
- Great on turkey, but also delicious over yogurt or low-carb cheesecake.
