Keto Cranberry Sauce
This jellied Keto Cranberry Sauce is made with unsweetened cranberry juice, keto friendly sweetener and beef gelatin. One of the best side low carb side dishes to bring to a Thanksgiving or Christmas holiday dinner!
There are three teams when it comes to cranberry sauce.
- You hate it and don’t eat it at all.
- You eat the chunky kind with whole cranberries in it.
- You eat the jellied kind from the can.
I am proud to say that I am team number three! I LOVE a cold tart slice of cranberry jelly to mix in with my turkey, mashed potatoes and stuffing. It just adds that extra palatable flavor that to me, is necessary.
Most jellied cranberry sauce is made with sweetened cranberry juice and therefore contains a lot of sugar. This easy recipe for keto cranberry sauce is made with simple ingredients for a low carb version of a classic holiday favorite.
📝 What You’ll Need:
- Unsweetened Cranberry Juice – this can be found in most grocery stores. While it does contain 18g of sugar per cup naturally, you by no means will be consuming the entire cup which makes your portion of carbs lower.
- Gelatin – I use this kind by Great lakes. It is made of bovine collagen but also adds a HUGE boost of protein and nutrients which is definitely something you won’t find in a store bought cranberry sauce.
- Erythritol – This sweetener has no impact on blood sugar and is used to sweeten up the sauce without adding any negative effects to your diet.
- One Empty Can – to get the canned jelly effect, you’ll need an empty can. I washed a can of tomatoes after I used it and it worked perfectly!
- Avocado Oil – This is used to grease the inside of the can to make sure that the jelly comes out in tact.
- OPTIONAL: Orange Extract or Orange Essential oil – orange flavor goes well with cranberry and is often found in most homemade cranberry sauces. You could add either orange extract or food grade orange essential oil.
📖 How To Make Cranberry Sauce Without Sugar
1️⃣ Pour 1 1/2 cups of unsweetened cranberry juice into a small saucepan.
2️⃣ Add 1 1/2 tbsp of gelatin and let it bloom. This means just wait about 1 minute until the gelatin starts absorbing into the liquid.
3️⃣ After one minute is up, turn the stove on to low heat. The goal is to get the juice warm enough to completely dissolve the gelatin. Whisk gently and make sure you do NOT bring the mixture to a boil.
4️⃣ Once gelatin is completely dissolved, continue to leave on low heat and stir in keto sweetener and orange extract or oil if using. Stir everything together until completely dissolved.
5️⃣ Lightly grease the inside of the can with avocado oil and then pour cranberry juice mixture in the can.
6️⃣ Place in the fridge for at least 4-6 hours or until sauce has firmed up into jelly.
7️⃣ Once ready to eat, gently pull the jellied cranberry sauce away from the sides and then shake out onto a plate. Slice and serve.
Keto cranberry sauce will last for up to 2 weeks in the fridge. It cannot be frozen.
🍽️ What To Serve With Low Carb Jellied Cranberry Sauce:
Make it a meal and serve keto cranberry sauce with these comforting low carb sides.
- Air Fryer Turkey Breast
- Air Fryer Asparagus
- Green Chile Yellow Squash Casserole
- Sonoma Chicken Salad
Keto Cranberry Sauce
Ingredients
- 12 oz Unsweetened Cranberry Juice
- 1.5 tbsp Gelatin
- ¼ cup Erythritol
- OPTIONAL: 1 drop food grade orange essential oil or orange extract
Instructions
- Pour 1.5 cups of unsweetened cranberry juice into a small saucepan.
- Add 1.5 tbsp of gelatin and let it bloom. This means just wait about 1 minute until the gelatin starts absorbing into the liquid.
- After one minute is up, turn the stove on to low heat. The goal is to get the juice warm enough to completely dissolve the gelatin. Whisk gently and make sure you do NOT bring the mixture to a boil.
- Once gelatin is completely dissolved, continue to leave on low heat and stir in keto sweetener and orange extract or oil if using. Stir everything together until completely dissolved.
- Lightly grease the inside of the can with avocado oil and then pour cranberry juice mixture in the can.
- Place in the fridge for at least 4-6 hours or until sauce has firmed up into jelly.
- Once ready to eat, gently pull the jellied cranberry sauce away from the sides and then shake out onto a plate where it can be sliced.
Can you replace the gelatin with agar agar, use fresh cranberries instead of juice, and use monkfruit for sweetener?