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 dishes to bring to a thanksgiving or Christmas holiday dinner!
Servings: 8 servings
Calories: 61kcal
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.
Notes
How Long Will It Last?
It will last for up to 2 weeks in the fridge. It cannot be frozen.Nutrition
Serving: 1g | Calories: 61kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 8mg | Fiber: 1g | Sugar: 9g