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I make this fresh, homemade low carb keto cranberry sauce recipe for Thanksgiving every year. And every single year, everyone at the table — including the extended family that isn’t even trying to eat healthy — eagerly gobbles it up. That’s because this healthy sugar-free cranberry sauce tastes exactly like the traditional sugary version, so everyone at your Thanksgiving or Christmas gathering can enjoy it.
While cranberry sauce is a Thanksgiving ordeal for most, who says roasted turkey gets to have all the fame? It’s surprisingly delicious on chicken breast or even meatballs, too.
So, what’s the difference between a sugar free cranberry sauce recipe and regular cranberry sauce? The sweetener! Besti Powdered Monk Fruit Allulose Blend is my top choice because it blends perfectly into the sauce, keeps longer without crystallizing, has no aftertaste, and contains 0g net carbs!
Why You’ll Love This Sugar-Free Cranberry Sauce Recipe
- Sweet & tart flavor
- Customizable texture – more runny, more jelly-like, or in between
- Only 4 ingredients and 2 steps
- Done in 10 minutes
- Just 4g net carbs and 32 calories per generous serving (1/4 cup)
- Naturally gluten-free and keto
Ingredients You’ll Need
This section explains how to choose the best ingredients for keto jellied cranberry sauce, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Cranberries – Fresh cranberries taste best, but frozen cranberries will work as well. Cranberries actually have a small amount of natural sugar, which helps the sauce thicken and gel a little, just like you’d expect from a traditional cranberry sauce. If you have extra cranberries left over, use them to make sugar-free dried cranberries.
- Besti Powdered Monk Fruit Allulose Blend – This works best because it dissolves completely and won’t crystallize. If you’ll be using your sugar-free cranberry sauce right away, powdered erythritol or other powdered sugar substitutes can work (see my sweetener conversion chart for amounts), but Besti is the only one to use if you want to avoid your sauce becoming crunchy after storage — and it tastes the closest to real sugar.
- Water – Helps to thin the sauce so everything blends evenly.
- Orange Zest – Add as much or as little as you like, depending on how much you like orange. If you can’t get a fresh orange, then a little orange extract (to taste) is the next best option.
- Vanilla Extract – Use a high quality vanilla extract for the best flavor.
How To Make Keto Cranberry Sauce Without Sugar
This section shows how to make low carb cranberry sauce, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Simmer. Mix cranberries, water, powdered Besti, and orange zest in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer, until the cranberries pop and a sauce forms.
- Finish. Remove from heat. Stir in the vanilla extract. Serve warm, room temperature, or chilled. (Sugar-free cranberry sauce will continue to thicken as it cools.)
TIP: You can adjust the consistency by adjusting the cook time.
Cook the sauce for less time for a texture similar to preserves with some whole berries intact (as pictured), or cook it for longer to get a jelly-like sauce more similar to canned versions.
Low Carb Cranberry Sauce Variations
If you’re looking for a healthier cranberry sauce with different flavors, there are plenty of options available. Check out some of these other delicious variations:
- Keto maple cranberry sauce – Use 1/2 cup keto maple syrup instead of the sweetener.
- Add warm spices – Add 1/2 tsp cinnamon, 1/2 tsp allspice, 1/8 tsp nutmeg, 1/8 tsp ground cloves, and 1/8 tsp salt to your healthy cranberry sauce before cooking on the stovetop.
- Orange ginger cranberry sauce – Add 1/8 tsp of grated ginger and double the orange zest.
- Hot and spicy cranberry sauce – Add jalapenos or chipotles in adobo before simmering.
- Apple cranberry sauce – Use 1 cup unsweetened applesauce instead of water. (This option is healthy but not keto friendly! You can use apple extract instead for a keto version.)
- Add red wine – Instead of using water to simmer the sauce, use 3/4 cup of red wine. Red wine adds a depth of flavor that’s irresistible. You could even add in some walnuts for a little crunch as well.
Storage Instructions
- Store: Sugar free jellied cranberry sauce will thicken as it cools. To store, let it cool completely, then transfer to an airtight container and keep in the fridge for up to 1-2 weeks. (Fun fact: The allulose in Besti is a natural preservative, so this keto cranberry sauce will keep for longer than regular versions!)
- Freeze: If you want to keep this homemade sugar free cranberry sauce for a longer period of time, place it in a freezer-safe container and store in the freezer for up to 3 months.
More Healthy & Keto Thanksgiving Recipes
Fortunately, this healthy homemade cranberry sauce is quick and easy to whip up. It doesn’t take time or effort away from whatever other dishes I’m experimenting with. And, it means you can make it in just ten minutes, leaving you more time to focus on other Thanksgiving recipes:
- Turkey – My easy roasted Thanksgiving turkey is juicy and flavorful, but you can’t go wrong with a spatchcock turkey with juicy meat and crispy skin. If you want an easier way to make turkey for a smaller gathering, try slow cooker turkey breast or turkey legs instead. And, don’t forget to top your turkey with low carb keto gravy!
- Potato Swaps – If you’re looking for some low carb options to potatoes, make low carb sweet potato casserole or mashed cauliflower… or make conventional roasted potatoes or mashed sweet potatoes if you’re just reducing sugar but not carbs.
- Sides – Many Thanksgiving sides are packed with carbs, but not my cauliflower stuffing, cauliflower mac and cheese, keto green bean casserole, roasted green beans (shown in the photo!), or kale brussel sprout salad.
- Desserts – You can’t have Thanksgiving dinner without dessert! If you’re watching your carbs, you can still have a serving of low carb pumpkin pie, sugar-free pecan pie, low carb apple pie, or keto pumpkin cheesecake.
Tools To Make Healthy Cranberry Sauce
- Medium Saucepan – This is the cookware set I prefer to use. It is stainless steel and dishwasher safe.
- Utensil Set – High heat safe and BPA free, this cooking utensil set is the perfect choice when making this low carb cranberry sauce. Unlike wooden spoons, it won’t stain from the cranberries (which is what happened to the spoon in the pictures above!).
Sugar-Free Keto Cranberry Sauce
Sugar-Free Keto Cranberry Sauce (4 Ingredients!)
This healthy, keto, sugar-free cranberry sauce needs just 4 ingredients + 10 minutes! Made with fresh cranberries, it's sweet, delicious, and better than store bought.
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Combine the cranberries, water, Besti, and orange zest in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Simmer for 10-15 minutes, until the cranberries pop and a sauce forms.
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Remove from heat. Stir in the vanilla extract.
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Recipe Notes
Serving size: 1/4 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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306 Comments
Joanne Harvey
0I am so happy with the ease of ALL your recipes. I use them all the time. Making the cranberries today. Using the turkey recipe and brined and herb butter! Thank you!
Cat
0This is AMAZING! I’m no great chef, but this was so easy to follow (and even easier to eat!). Even my picky parents loved it! They’d never guess it was low-carb.. and *gasp* HEALTHY!
This made my first low-carb Thanksgiving so much better.
Jacquelyn
0Thanks for the recipe! I made it for thanksgiving tomorrow. The texture and flavor of orange zest were spot on. It is a bit sweet for my taste. I have been keto for a while now so that could be why. Next time I am will try half the erythritol. I’m gonna am gonna use this for jelly as someone else suggested as well. Thank you!!!
Brittany
0I was wondering can I refrigerate for a more solid sauce ? And is there to get rid of the putter part of the cranberry the skin ?
Maya | Wholesome Yum
0Hi Brittany, Yes, you can refrigerate it. It does solidify as it cools and definitely more if you refrigerate it. You might be able to strain it in some way to get rid of skins, but it might be challenging as it gets pretty thick.
Leanne
0That’s the exact problem I had with the skins. How come no one else is having a problem with the skins? It made mine inedible, I have put it in the freezer in hopes someone has a solution because as is it’s awful. You are right it is way way too thick to strain it. I’ve use different strainers with larger openings and smaller ones but it won’t go thru any. By the way I LOVE all your recipes and this is the first one that really didn’t turn out.
Maya | Wholesome Yum
0Hi Leanne, I’ve heard other readers report using a food mill, so you could try that.
Also, I find that the skins add texture but don’t bother me. Are yours super rigid? If so, the sauce might be overcooked.
Emily
0Ughhh, how do you not taste the erythritol? I can’t figure out how people are not tasting it. I can even smell it from the bag. I came here to save my cranberry sauce because it tastes disgustingly like “diet” food. If I were only making it for me I wouldn’t care because I have gotten used to things tasting that way, but for the family who eats regular sugar, they are all going to spit it out and harp on me again for shunning sugar. I’ll try to add some ginger and maybe an apple (I have 2lbs of cranberries so I doubt 1 diced apple will add much carb count per serving since I have 20 people to feed).
Maya | Wholesome Yum
0Hi Emily, Sorry to hear you didn’t like it. I’ve served this to my sugar-loving extended family many times and everyone has been happy with it, but of course everyone’s taste buds are different. Is your sweetener a blend by chance? Erythritol does not usually have an aftertaste, but it might if blended with something else, like stevia.
David Fox
0I just served this to my family and everyone loved it. No one would ever know that there is no added sugar. (I used Swerve, powdered.) I didn’t use vanilla but I did add some blueberries.
Tami Proctor
0Use Monk Fruit Lakanto’s monk fruit has erythritol in it. The only place I’ve found pure monk fruit is only via Sam’s club. To be safe for this recipient and for anything your not baking powder it in your food processor. It tastes just like sugar to me. I substitute 1:1 in recipes calling for erythritol. It doesn’t give me the GI issues that come along with erythritol either
Robin
0Love cranberries and I’m going to make these! Thanks.
Maya | Wholesome Yum
0I hope you like the cranberry sauce, Robin!
Roxanne
0Thanks so much for this recipe! Wondering if I could use Swerve confectioners sugar replacement?I have more of that in my pantry than the granular 😉 thx!
Maya | Wholesome Yum
0You’re welcome, Roxanne! Yes, you can definitely use Swerve Confectioners.
Jeane McEwan
0Hi Maya. I made your cranberry relish recipe substituting Lakanto powdered monkfruit sweetener for erythritol, using the calculator. It said to use 1 1/3 C + 2 Tbs + 1tsp of the monkfruit sweetener. The relish was much too sweet. I suspected the instruction should have been the reverse, that is to use less of the monkfruit. I double-checked to make sure I had read it right. When I looked at the conversion chart it indicated less monkfruit than erythritol. I don’t know if you can fix the calculator but it is definately incorrect. Fortunately I had another bag of cranberries so I cooked them without sweetener and added them to the finished relish. That worked out.
Wholesome Yum
0Hi Jeane, I’m glad you found a solution! I re-checked the calculator, and it recommends 2/3 cup + 1 tbsp powdered Lakanto for a cup of powdered erythritol. I hope you make this again!
Belinda Jones
0You don’t have to live without fresh cranberries the rest of the year- buy bags and pop into the freezer. Just rinse well when ready to use and cook with extra time or thaw in pot with other ingredients then cook. We love cranberry sauce year around with any chicken or turkey dishes. Thank you for recipe. I love your site the best for keto and low carb.
Maya | Wholesome Yum
0Thank you, Belinda!
Dave Hysom
0I’ve recently been reading about freezing cranberries. What I’ve come across: wash and dry. Set on parchment paper (or something similar) in a single layer in freezer for two to four hours. Put in bag in freezer. So my question is: do I have to go to all that trouble, or can I really just pop the bag in the freezer? Thanks in advance!
Maya | Wholesome Yum
0Hi Dave, This isn’t a scientific answer 🙂 but personally I’m always in a hurry, so I just pop the bag in the freezer and it works great. The main reason for the instructions listed is probably to prevent the berries from sticking together into a solid block when freezing, but it hasn’t been an issue for me. Softer berries (like raspberries) are more prone to that problem.
Michelle
0I just pulsed some granulated erythriyol in my food processor until it looked to be the consistency of powdered sugar. Do you think that will keep it from crystallizing? Should I still use 1 cup of it? Thanks
Maya | Wholesome Yum
0Hi Michelle, Yes, that will definitely help. The amount should be similar but you can adjust to taste if needed.
Viola
0Does it thicken up after refrigerating?
Maya | Wholesome Yum
0Hi Viola, Yes, it does thicken more after refrigerating.
Tina
0This recipe sounds so good. We are going to try It for Thanksgiving.
Maya | Wholesome Yum
0Thank you, Tina! Hope you like it.
Celia
0How far in advance can I make this and it will be good for Thanksgiving dinner?
Maya | Wholesome Yum
0Hi Celia, Up to a couple days is best, as the erythritol tends to crystallize, and make sure you use powdered if you’re making it ahead.
Stephanie B.
0Has anyone tried making this in the crockpot? Was going to throw it in overnight and then cannot for transport the next day.
Maya | Wholesome Yum
0Hi Stephanie, I haven’t tried that. It would probably work, but I’d guess the berries would disintegrate quite a bit, if that matters to you.
Stephanie B
0Thank you!
Mary
0Could you can this sauce to have it longer throughout the year like a jelly or jam?
Maya | Wholesome Yum
0Hi Mary, I haven’t tried that yet, but I have frozen it and it worked great! Sometimes the erythritol crystallizes. Reheating it helps, as does using powdered rather than the granulated type.
Pat
0I want to use stevia in this cranberry sauce recipe; how much do I use? Is it equal measure to sugar? Thanks!
Maya | Wholesome Yum
0Hi Pat, It depends on the brand you use – many brands of stevia are actually blended with a bulking agent. Pure stevia is a lot more concentrated than sugar. Use the conversion calculator here and select the brand you have to get the amount.
Gloria Moore
0I made my first batch of cranberries yesterday. I also added pecans and chayote squash to it but it turned cloudy. I think it must be the squash as I’ve never had this problem before. Really, it’s not a problem as it tastes just as good.
Maya | Wholesome Yum
0Thank you for sharing, Gloria! I haven’t tried making this with squash before, but assume that’s probably why it would be cloudy. I’m glad it worked out for you!
Becky
0I was going to try using a sugar substitute this year in my cranberry salad, so glad to come across your recipe suggesting to use the powered form. For mine I add sugar free raspberry jello and walnuts to the cranberries after they “pop”. So glad I don’t have to give up my yearly treat!
Deb
0If I use monkfruit powdered (says 2:1), should I use half as much?
Maya | Wholesome Yum
0Hi Deb, You can use the sweetener conversion calculator here.
Marilyn
0This recipe is delicious! I also puréed it, added gelatin, and made jellied cranberry sauce with it!
Maya | Wholesome Yum
0That sounds delicious, Marilyn!
Abby
0How much gelatin did you use?
Bonnie Blue
0How much gelatin did you use and how/when did you add it? That is what I was hoping to do.
Angela
0Just made this using orange extract instead if the zest. I love it. Thanks for posting.
Maya | Wholesome Yum
0I am so happy you liked it, Angela! Thank you!
Stephanie B
0How much Orange extract did you use?
Angela
0I used 1 tsp. The next time I make it I will use 1/2 tsp and add the other 1/2 if I think it needs it.
Tracy
0Did you still use the vanilla extract?
Angela
0I did.
Ed Schuetzle
0I forgot to add: The fresh cranberries available this time of year freeze very well. Rinse them, then spread them on a baking sheet in the freezer. When frozen put them in a freezer bag. You can keep them for more cranberry sauce or add them to smoothies throughout the year. Stock up while they are available.
Maya | Wholesome Yum
0Thanks for sharing, Ed!
Edward Schuetzle
0With Thanksgiving and Christmas approaching I was just thinking about a low carb cranberry sauce. I usually made mine with a combination of orange juice and ginger ale but I am thinking water with a big squeeze of lemon and a bit of ginger this year. I am going on 5 months of eating keto. I will allow myself to go off diet on Thanksgiving, but everything I can do a low carb substitute for will help keep me from having too many carbs to recover from. A 24 hour fast will help me in recovery also. Turkey just isn’t the same without cranberry sauce!
Maya | Wholesome Yum
0I agree, Edward! You need cranberry sauce on Thanksgiving!
Debra Breister
0Oh my gosh!!! Thank you for this recipe!!! I have been making cranberry sauce for Thanksgiving for years – I can’t wait to see your low carb sweet potato casserole recipe next! We host Thanksgiving for my husband’s family of more than 50 people at our home, and have been doing so for the last 20 years. There are certain foods that are MUST haves for me at Thanksgiving that my mother made when I was growing up. Cranberries and sweet potatoes are two of them, but having gone keto I didn’t think I would be able to enjoy them. Thank you Thank you, thank you, Maya!!!
Maya | Wholesome Yum
0Thank you, Debra! You can find the low carb sweet potato casserole here. Have a great day!
Regina
0Hah! Love this recipe. Was making it for my 84 yo keto mom, but she didnt have enough sweetener. She did have some diet cranberry juice, so I used that in place of the water, as well as a packet of stevia. It upped the carbs a skoche, but was PERFECT! I even used frozen cranberries. Plus, using the juice there was no artificial sugar problems (cooling effect, granulation) and totally ok to freeze!
Maya | Wholesome Yum
0I am so happy you liked it, Regina! Have a great day!
Nita Beach
0Oh YAY!
I’m looking forward to making this for thanksgiving. I had been making my own cranberry sauce for 20 years and was a little down because I thought there would be no cranberry sauce since we’ve gone Keto. But upon reading your recipe, I realized I can indeed make my recipe with a few tweaks. No candied ginger or orange juice but the orange peel will give me that tangy taste. I’ll also add cinnamon and ground clove.
Thank you for posting
Maya | Wholesome Yum
0I am so happy to hear you liked the cranberry sauce, Nita! Thank you!
Tammy
0Could you put granny smith apples in it too?
Maya | Wholesome Yum
0Hi Tammy, I haven’t tried that because that would make it too high in carbs and sugars for me but I’m sure it would work if you tried!
Rexx
0Hello Maya,
Have you ever made it or know anyone who has made it with Monk Fruit as a sweetener?
Thank you,
Rexx
Maya | Wholesome Yum
0Hi Rexx, I haven’t but it should work just fine!
em smith
0Hi, can I use Splenda granular instead? Would I need to change the measurements?
Maya | Wholesome Yum
0Although I don’t advocate it because it’s artificial you definitely can. You would need less of it so I’d recommend starting at 2/3 cup and adding more as needed. Here’s my sweeteners guide for more information: https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Darin
0Hi, The cranberry sauce sounds yummy and I am excited to try it. I like using Splenda though. Would you recommend it and if so, would the measurements be the same? Thanks.
Maya | Wholesome Yum
0Hi Darin, I don’t use Splenda myself since I prefer natural sweeteners, but it will definitely work. The amount should be close to the same, maybe slightly less. I’d start with a slightly scant cup when measuring the Splenda and taste the sauce once it’s closer to done, then you can always add more sweetener if you like.
Linda Thurlow
0Can you use Splenda for this?
Maya | Wholesome Yum
0Hi Linda, Yes, you can. I prefer not to since it’s artificial but it would work just fine.
Nancy
0Made cranberries this morning! I used confectioners Swerve. It turned out wonderful! How long can I store in fridge before it turns grainy? Thanks for this recipe!!
Maya | Wholesome Yum
0Thank you, Nancy! It’s good that you used confectioner’s because that takes longer to crystallize – usually a couple of days. It’s best the day-of, though.
Teresa
0Hi, My husband and I always ate the jellied cranberry sauce. Is there a way to make this jellied? Thank you.
Maya | Wholesome Yum
0Hi Teresa, Yes, you can! Just cook it on the longer side and it will get jellied. It will also gel more as it cools.
Nita
0I press the cooked sweetened cranberries through a wire strainer with a spoon and that makes a great jellied cranberry just like the “canned”
Cate Bennett
0I grew up eating the canned jelly cranberry. Is this like that or is there a way to make it jelly texture?
Maya | Wholesome Yum
0Hi Cate, Yes, absolutely! This sauce will gel more the longer you cook it, and then also get more gelled as it cools down after cooking. You can see that it’s a little more cooked (jelly-like) in the pictures than in the video. Both ways are delicious.
Brentton
0I guess I am confused.
Your recipe calls for 1 cup of the Erythritol. The brand you linked has 3 carbs per tsp. There are 48 tsp. in one cup. That is 144 carbs that it adds off the bat. Per serving it works out to 34.6 carbs per serving. Am I missing something?
Maya | Wholesome Yum
0Hi Brentton, The carbs in erythritol do not get absorbed, so they are not included in the carb count.
Deborah
0If using frozen cranberries, would you suggest decreasing the amount of water? So excited to try this! Love all your recipes, especially the cheesecakes.
Maya | Wholesome Yum
0Thank you, Deborah! I haven’t tried it with frozen cranberries but I’m sure it would work. I would imagine you’d need the same amount of water, but am not 100% sure. Let me know if you try it!
LFL
0Is there a difference in flavor when you use granulated erythritol vs. powdered erythritol? Looking at the Amazon reviewers of the powdered erythritol, some reviewers there say it has an aftertaste and causes stomach problems and / or diarrhea. Is that an issue with the granulated erythritol as well?
Maya | Wholesome Yum
0There is no difference in flavor, only texture. You can make the sauce with granulated erythritol, but it will crystallize faster. It’s fine if you’re eating it right away, but if you’re making it a few hours ahead or storing it, powdered is better. Stomach problems are relatively rare with erythritol (both powdered and granulated), compared to other sweeteners such as xylitol, but affect a small percentage of people. In reviews, it’s no surprise that the people that had issues would be the ones to comment. You can easily make the sauce with just stevia if you prefer that, but most people find that the taste with erythritol is better and tastes like regular cranberry sauce that has sugar.
Alice
0Have you ever tried freezing some of the cranberry sauce for later?
Maya | Wholesome Yum
0Hi Alice, Yes, I have. It works okay but the only issue is the sweetener can crystallize. It does so less with powdered than granulated, though. You could also use liquid stevia (to taste) instead to avoid crystallization completely.
Diane
0I am wondering about making this and using honey or maple syrup for the sweetener. Do you think these would work? Would you have suggestions for the amounts I would need? Thank you!
Maya | Wholesome Yum
0Hi Diane, Yes, you can use honey or maple syrup. It just wouldn’t be sugar-free. The amount would be about the same, and you can adjust to taste toward the end.
Kassie
0Would this work with liquid stevia? I wasn’t sure if it needed to be powdered for consistency.
Maya | Wholesome Yum
0Hi Kassie, Stevia should work fine. It may take just a little longer to thicken but will work.
Leza
0I would like to make this using turbinado sugar or agave. Do you have a recommendation on amounts to be used? How it would effect the carb counts?
Thanks looking forward to making this for the up coming holidays!
Leza
Maya | Wholesome Yum
0Thank you, Leza! This recipe is very forgiving in terms of sweetener type and amount. You can use the same amount as the stated erythritol, and adjust to taste as desired. However, both turbinado sugar and agave are not sugar-free, so the carb count would be significantly higher.
Doris Litman
0Hi. I made this for Thanksgiving and it was delicious. But the next day when I had some of the leftover sauce, it was crunchy. Like the erythritol had recrystalized. Is there something I should have done differently? How can I prevent this the next time I make it?
Maya | Wholesome Yum
0I’m so glad you liked the cranberry sauce! Unfortunately erythritol does tend to crystalize over time. If you’re going to be storing the sauce, you can try powdered erythritol next time which will delay the amount of time it takes before it will crystalize. Alternatively you can use the erythritol in combination with another sweetener, like stevia (which you’d need a lot less of due to its concentration – adjust to taste). But if you use it right away or within a few hours, just plain granular erythritol should work fine without crystalizing (as you found on Thanksgiving Day). Hope this helps!
Laura
0Thank you. It is all purpose so the chart is helpful. It is a stevia and erythritol blend from Walmart.
Maya | Wholesome Yum
0You’re welcome! For the all purpose blend, you’d want slightly less than half the sweetener in the recipe. So if you’re making the original amount of the recipe, I’d recommend a scant 1/2 cup of the Pyure All Purpose Blend. You can always add more if you want it sweeter.
Laura
0What would the substitution be for Pyure?
Maya | Wholesome Yum
0Hi Laura, Pyure has several products with different levels of sweetness. Which one are you asking about?
I found a conversion chart, but the link is no longer valid. It compares various Pyure products to sugar. Erythritol is slightly less sweet than sugar (70% as sweet). I can help you find a conversion between erythritol and one of Pyure’s products if you let me know which one you’re interested in using.
Tracey
0Can I use stevia in this recipe and are there any quantity modifications? Very anxious to have this for Thanksgiving 🙂
Maya | Wholesome Yum
0Yes, you can! You’ll need to adjust the sweetener quantity though, because Stevia is a lot sweeter than erythritol. You only need one teaspoon of Stevia to replace a cup of erythritol.
Dorothy
0Isn’t erythritol what makes everyone have a tummy ache if they are not used to it?
Maya | Wholesome Yum
0No. Maltitol is the one that has that effect. Erythritol is much more mild on the system and rarely causes issues. 🙂
Taryn
0I love cranberry sauce too. I’ve made two batches already this fall 🙂
Kim | Low Carb Maven
0Cranberry sauce is something I make a few times throughout the year, Maya. I love it too and you are so right, it’s great with chicken. Look at the beautiful color in those great pictures. Thanks for sharing.
Katrin
0Cranberry is normally loaded with sugar, and it is so nice to have a recipe that uses erythritol instead.
STACEY
0I love cranberry sauce, and it is good to have low carb options.
Abby
0Hi, I have Swerve, I hear so much about the cooling taste of erythritol. Do you know if this will give a cooling effect on the taste? I’ve not used this before, but really would like to make your cranberry sauce. I appreciate any help and advice you can give me.
Maya | Wholesome Yum
0Hi Abby, Erythritol is the primary ingredient in Swerve, so you can definitely use that. I haven’t detected a cooling effect in this cranberry sauce even with pure erythritol, probably because cranberries have such a strong flavor that they overpower any that may be present.
Cassandra
0Can you reheat this to break down the crystals? After a few days stored?
Maya | Wholesome Yum
0Yes, you can, but the cranberries will break down more as well.