Keto Cranberry Sauce
This bright, tangy keto cranberry sauce delivers all the holiday flavor of the classic with just 3.2g net carbs per serving. Fresh cranberries simmer with monk fruit sweetener, orange zest, and warm spices in only 20 minutes total. The perfect sugar-free side for your low-carb Thanksgiving table.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
This sugar-free keto cranberry sauce captures everything you love about the holiday classic, tart, jewel-bright, and fragrant with orange and warm spice, without the sugar crash. It comes together in one pot in about 20 minutes and keeps beautifully in the fridge.
Ingredients
- 12 oz fresh or frozen cranberries (about 3 cups)
- 2/3 cup granulated monk fruit sweetener (or erythritol blend)
- 1/2 cup water
- 1 tablespoon fresh orange zest (from about 1 orange)
- 2 tablespoons fresh orange juice
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- 1/4 teaspoon ground nutmeg
- 1 pinch fine sea salt
- 1/4 teaspoon vanilla extract
Instructions
- 1
Rinse the cranberries and discard any soft or shriveled ones. If using frozen, there's no need to thaw.
- 2
In a medium saucepan, combine the water, monk fruit sweetener, orange juice, cinnamon stick, nutmeg, and salt. Bring to a gentle simmer over medium heat, stirring until the sweetener dissolves.
- 3
Add the cranberries and orange zest. Stir to coat, then bring back to a simmer.
- 4
Cook for 10 to 12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. You'll hear them pop as they break down.
- 5
Remove from heat and stir in the vanilla extract. Discard the cinnamon stick.
- 6
Let the sauce cool for at least 20 minutes; it will continue to thicken as it cools. Serve warm or chilled.
Tips & notes
- The sauce thickens significantly as it cools, so don't over-reduce it on the stove. If it ends up too thick, stir in a tablespoon of water.
- Store in an airtight container in the refrigerator for up to 10 days, or freeze for up to 3 months. The flavor actually improves after a day.
- For a smoother texture, mash the cooked cranberries with a fork or blend briefly. Leave it chunky for a more rustic sauce.
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Frequently asked questions
- How many carbs are in keto cranberry sauce?
- Each serving has 3.2g net carbs, 38 calories, 0.4g protein, and 0.1g fat. This recipe makes 8 servings of about 1/4 cup each, making it an easy low-carb swap for sugar-laden traditional cranberry sauce.
- Why is this cranberry sauce keto when cranberries have carbs?
- Fresh cranberries are naturally low in sugar and high in fiber, so a small serving keeps net carbs low. The big difference is swapping the typical 1 cup of sugar for zero-carb monk fruit sweetener, which removes roughly 25g of carbs per serving compared to the classic version.
- Can I make this cranberry sauce ahead of time?
- Yes, it's ideal for make-ahead prep. Cook it up to 5 days before your meal and store it covered in the fridge. The flavors meld and deepen overnight, and it sets to a perfect spoonable consistency when chilled.
