In the name of keeping it real: I’m just going to, well, keep it real.
PLUS, I had to test the recipe A LOT, so now we have it coming out of our ears and I’ve had to be creative and find ways to enjoy it and I’m just telling you right now: put it in your oatmeal. You’re welcome.
Why you will LOVE This Cranberry Sauce
Cranberry sauce is a MUST HAVE on most Thanksgiving tables. Even though it’s not my preferred choice of dipping sauce deliciousness on my turkey and stuffing, it’s essential this time of year! You are going to LOVE this keto cranberry sauce recipe because it’s flavorful, easy to make AND is completely sugar free. That’s right, this keto friendly sauce is made using powdered erythritol which is a great sweetener substitute for regular granulated sugar!
Are Cranberries Keto?
Not that I worry about keto, but a lot of you do. If that is you, I do highly recommend you check out my philosophy on food!
Keto Thanksgiving Cranberry Sauce Ingredients
The ingredient list to make our own keto cranberry sauce is SUPER simple and very short:
- Powdered erythritol (NOT granular)
Yep. That is it and then Thanksgiving magic is YOURS for the taking!
Can I use a different Sweetener?
Absolutely! If you don’t have any erythritol, any keto approved powdered sweetener should do the trick in this recipe!
How to make Keto Cranberry Sauce
Just like the ingredients list, the way to make this low carb cranberry sauce could not be easier:
Mix the water and erythritol in a large pot.
Bring the mixture to a boil on high heat.
Stir in one bag of cranberries and bring it back up to a rolling boil.
Once boiled, reduce the heat to medium low and simmer until the sauce is thickened and the cranberries are mostly burst, this takes about 30 minutes.
Let it stand on the counter until it’s come down to room temperature and then chill until you’re ready to use!
This cranberry sauce is sure to be an absolute HIT on your Thanksgiving table this year! Serve it alongside a perfectly cooked turkey, some air fryer butternut squash, and of course a heaping portion of easy gluten free stuffing!
Yes, you will get the same thick, almost jelly-like consistency without adding sugar. Cranberries contain pectin which is a natural thickener. It is released during the cooking process and helps get that perfect thickness. So if you want to get your sauce to thicken up split open some of the cranberries you are cooking. It will help you achieve the consistency you want in less time.
Yes, you can. Frozen cranberries can be used even without thawing them out first. They are a convenient choice as they are already weighed and you don’t have to soak them in water or wait until they reach room temperature. Use what you can find in the grocery.
Your finished cranberry sauce can be stored in an airtight container in the fridge. It will last up to 10 days when stored correctly!
Other Healthy Thanksgiving Recipes
- 2 Cups Water
- 1 Cup Powdered Erythritol (I use Swerve)
- 1 12 oz Bag Fresh cranberries
- Combine the water and erythritol in a LARGE pot on high heat and stir together. Bring the a boil.
- Once boiling, add in the cranberries and bring back to a boil.
- Once boiling, reduce the heat to medium low and simmer until most of the berries have burst, about 30 minutes, stirring occasionally.
- Remove from heat and let stand until the sauce reaches room temp, stirring occasionally.
- Once cool, cover and refrigerate until ready to use.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 0 POINTS+: 1 OLD POINTS: 0
(per 1/6 of the recipe)
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