Keto Cranberry Sauce
Course: DinnerCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
5
minutesCooking time
15
minutesCalories
32
kcalTotal Carbs
6
gramsNet carbs
4
gramsFat
zero
gramsProtein
zero
gramsThis recipe is very close to an exact copy by Wholesome Yum. In fact, the only thing I did differently was to add a little xanthan gum to thicken up the sauce and use a potato masher to make it a little less chunky.
Ingredients
1/4 tsp xanthan gum
3/4 cup water
1 tsp orange zest (optional)
12 oz fresh cranberries
1/2 tsp vanilla extract
Directions
- Whisk together the powdered Swerve and xanthan gum.
- Add the water to a medium sauce pan and bring up to medium heat. Whisk in the powdered Swerve / xanthan gum mixture, then add the orange zest (optional) and whisk to combine.
- Add the cranberries and bring to a boil, stirring frequently.
- Reduce heat to low medium low and simmer for 15 minutes, stirring occasionally. The sauce with thicken and the cranberries will pop.
- Remove from heat and add the vanilla extract. Optionally, you can use a potato masher to bust up the bigger remaining cranberries.
- Serve hot or cold.
Recipe Video
Notes
- Nutritional information is based on a serving size of 1/2 cup.
Love your channel. Can’t ever print out a decent copy of your recipes. ?
How are you trying to print the recipes? There’s a button in the lower right corner of the food picture (next to the Pinterest button and right above the star rating). If you click that, you should get a very clean looking recipe print out.
I just finished making this one. I passed on the orange zest but also mashed up the remaining berries to get a smoother texture. Very easy to make, with only a few ingredients.
The taste is interesting. Not too sweet, a nice hint of tart. I think a big dollop will go great on a thanksgiving plate to replace the old fashioned staple, jellied cranberry sauce.
Going from 20+ carbs to 1-2 with this recipe can’t be overstated. This is exactly the kind of dietary change that will enable long term low carb or keto lifestyles.
Thanks Steve!
I did another batch today. This time I hit it with an immersion blender, then passed it through a mesh strainer. The result was a sauce that would be a glorious desert topping or for on top of waffles/chaffles.
You don’t taste any of the cooling affect from that much swerve??
I don’t get it nearly as much as I do from straight erythritol. Had it been my recipe, I would have used BochaSweet, but I decided to copy the one from Wholesome Yum as closely as possible.
Thanks, Steve. I made it tonight with the orange zest. It was very good!! I think the orange zest hid any aftertaste the sweetener would’ve had.
I’m going to try another couple of variations on this next week. Hopefully people won’t be sick of cranberries after Thanksgiving.
Steve, much appreciation for trying these recipes for us! I made it today and I love it! This is a major component for my Thanksgiving and “sandwiches” after Thanksgiving. I also like it as a type of chutney with different type of meatballs.
Again, your You-Tube is freaking awesome and I just love your deliverance and personality. The type of human being you are comes through if you know it or not and that type of human rocks! “Serious”ly, just keep being you and doing what you do as it helps us out here trying to make it daily in our lives. It’s your calling or one of your callings anyone.
Love you man!
Hi Steve. I am looking to make a Keto cranberry sauce and found this one. Quick question…can the xanthan gum be replaced with guar gum without changing the end result? Guar gum is what I currently have on hand. Hubby and I are enjoying the content you are putting out there. I hope you and the family are safe and well.
I haven’t tried guar gum on this recipe, but in my experience, it works well in cold temp applications. You’ll want to use 50% more guar gum than xanthan gum.
Tried using 1/2 Swerve and 1/2 Bocha Sweet. No re-crystalization after it cools.
Hi Steve,
You have been a lifesaver this thanksgiving for those of us on keto diets.
I love that your recipes are easy too. I also
Could not print this recipe(even after pressing the button😀)
Hi Steve, though, this is one of your older videos, I’ve just discovered it, and I am excited to try it! But I may do it as a baked version, as I have been using a recipe
I found on Epicurious some years ago. It’s so easy compared to the stove top version, that I’ve never gone back to the old way. You basically just put everything in a baking pan and the oven does all the work!
So I’m gonna give it a try next week and see how it turns out. -oh, by the way, one thing that particular recipe calls for is a little teeny bit of Grand Marnier at the very end, which kind of amps it up to the next level. Just sayin’! 😉
Wishing you and your lovely family a very happy Thanksgiving! – Claudia 🍁🦃🥂
I had a bag of frozen cranberries from last year. I used 1 cup of allulose instead of Swerve and slowly dissolved on the stove with the mixed in xanthan gum, water, and zest. Then I added the frozen cranberries. At the end when I added the vanilla I also added 2 pinches of salt. I think salt brings out sweetness in something tart. It’s perfect. Not too sweet and not too tart. It would be hard to tell sugar wasn’t used.