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Ketogenic Diet: Sugar Free Cranberry Sauce

I love to stay on track with my keto lifestyle over the holidays and with all of the alternatives to reduce bitterness in the form of sweeteners it has never been easier! Can you believe that most cranberry sauce recipes at home are made with 1 whole cup of sugar!? And the canned versions are basically corn syrup with some cranberries. Pretty much the same as putting candy on your turkey.

Keto or not, a holiday dinner isn't the same to me without delicious thick gravy, and the tangy sweetness of cranberry sauce! It is so easy and quick to make and the ceylon cinnamon (you may use regular cinnamon if you do not have ceylon) is great for lowering blood sugar. Fresh cranberries are great to use. Fruit is not typically keto however berries are the most acceptable on keto, and cranberries are the lowest in sugar of all fruit and berries. Use your favorite sweetener if you are not a fan of stevia, you may also use swerve, monk fruit, truvia, etc. Everyone has varying degrees of sensitivity to sugar so if you are very sensitive to sweeteners I suggest tasting it as you sweeten it.

Yield: 20 servings

Prep time: 15 minutes

Cooking time: 15 minutes, 4 hours refrigeration 

Ingredients

1 12 oz bag of fresh cranberries (rinsed and drained)
1 cup filtered water
1 package gelatin
2 tablespoons Swerve (or Erythritol)
1/4 teaspoon liquid stevia glycerite
1 teaspoon zest of one medium orange 
1/2 teaspoon ceylon cinnamon or regular cinnamon

Directions

Place the cranberries in a small stovetop pot with 1 cup of filtered water and bring to a boil.

In a small bowl, put 1/2 cup filtered water and open the gelatin and spread evenly over the water (no need to combine as it will gradually bloom).

Once the pot of cranberries is boiling, turn down to very low - 1 or 2 - and let simmer while stirring frequently for about 10 minutes. Add the sweeteners. The berries will pop and the sauce will thicken gradually as the pectin from the berries is released. Remove from heat.

Add gelatin and blend well, and add orange zest and cinnamon. Taste a sample for sweetness and add more sweetener if desired to your taste.

I love my cranberry sauce nice and thick with crushed berries in it. If you prefer a smooth consistency, put it in a food processor after removing it from heat and strain it for a perfect smooth sauce.

Pour into a mould if you like to make it into a specific shape, or the bowl that you intend to serve it in. Refrigerate for 3-4 hours until set.

Nutritional information per serving:

Yield: 20 servings

Per serving: 0 g fat, 0.2 g protein, 5 g carbohydrate, 4 g fiber, 1 g net carb.

Calories: 9 

 

 

 

 



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