Easy keto cranberry sauce is sweetened with a low-carb granulated sweetener or with stevia.
This keto cranberry sauce is delicious. It’s an easy recipe, ready in just a few minutes, that you can enjoy on the keto diet.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty sauce. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Powdered erythritol or stevia
- Vanilla extract
- Fresh cranberries
How to make keto cranberry sauce
It’s so easy! There’s really no reason to use canned sauce. The recipe card below provides the full instructions. Here are the basic steps:
- Add the water, sweetener and vanilla in a medium saucepan. Bring to a boil.
- Add the cranberries. Bring back to a boil, then lower the heat and simmer until the cranberries are soft, about 15 minutes.
- Chill to allow the sauce to thicken. It will thicken more if you use powdered erythritol, less if you use stevia.
Should I serve it hot or cold?
I like it at room temperature. Cooling it, even just slightly, allows it to thicken, so its texture improves as it cools.
My favorite way to enjoy it? I like to pour it while still warm over cool, creamy full-fat Greek yogurt. So good!
Will it thicken if I use stevia?
Yes, it will thicken thanks to the natural pectin released by the cranberries as they cook. Although it won’t thicken as much as the version made with powdered erythritol.
Are cranberries healthy?
The best thing to do is to use less sugar and to use a healthier, unrefined sweetener. Or use a nonnutritive sweetener such as powdered erythritol or stevia.
How long does it keep?
You can keep keto cranberry sauce in the fridge, in an airtight container, for up to 4 days.
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Keto Cranberry Sauce
- 1/2 cup water
- 1/2 cup powdered erythritol or the equivalent in stevia
- 1/2 teaspoon vanilla extract
- 10 oz fresh cranberries
- In a medium saucepan, combine the water, sweetener, and vanilla. Bring to a boil over medium-high heat.
- Add the cranberries. Return to a boil, then reduce heat to medium-low.
- Simmer until the cranberries are soft and some of them burst, 10-15 minutes
- Cool to room temperature, about 20 minutes, then refrigerate. The sauce will thicken as it cools.