Keto Cranberry Sauce Recipe
Want to know how to make cranberry sauce keto friendly? This easy low carb keto recipe is quick to make and so delicious that no one will suspect it's sugar free!
Servings: 12 Servings
- 10 oz Frozen or Fresh Cranberries, unsweetened 283.5g
- 2/3 Cup Allulose 128g
- 1/4 Cup Water 56.7g
- 1 Pinch Salt
In a small saucepan, combine the cranberries, allulose, water, and salt.
Bring to a boil over high heat, then reduce the heat to medium and simmer for 5-10 minutes, or until most of the cranberries have burst.
Remove the cranberry sauce from the heat and allow to cool completely.
Store the cranberry sauce in an airtight container in the fridge for 7-10 days, or in the freezer for up to two months.
Optional additions to fancy-up your keto cranberry sauce:
- ⅛ tsp Cinnamon or 1 cinnamon stick
- 1 tsp vanilla extract
- Orange zest from 1 orange (if you have non-keto eaters in the house who’ll eat the rest of the orange for you!), or 1 packet of True Lemon crystallized lemon (keto tip: these are also great if you don’t like drinking plain water -- just make sure you don’t accidentally buy the lemonade version, which is primarily sweetened with cane sugar).
Serving: 2Tbsp | Calories: 10.87kcal | Carbohydrates: 2.83g | Protein: 0.11g | Fat: 0.03g | Fiber: 0.85g | Sugar: 1.01g