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Get It NowEveryone Asks Me For This Sugar Free Cranberry Sauce Recipe
I make this fresh, sugar free cranberry sauce for Thanksgiving every year. (In fact, it’s my oldest Thanksgiving recipe, from 2016.) And every single year, everyone at the table — including my extended family that isn’t even trying to eat healthy — eagerly gobbles it up. Here’s why everyone asks me for this no-one-will-ever-know keto cranberry sauce recipe:
- Tastes just like regular cranberry sauce – Your family and friends won’t be able to tell the difference! I don’t say this about many of my keto recipes (even when I love them), but with this one it really is true. My sugar free cranberry sauce recipe is just the right balance of sweet and tart, with no aftertaste.
- Customizable texture – You can make it runny, more jelly-like, or somewhere in between! Just see my tips below to adjust.
- 4 simple ingredients – Plus water, but who counts that? And you can whip it up in just 10 minutes.
- Healthy, sugar free, keto, and diabetic friendly – This sauce has just 4g net carbs and 27 calories per generous serving (1/4 cup). And no preservatives or processed stuff!
- Make it ahead – There’s enough to worry about around the holidays! My no sugar cranberry sauce stores beautifully and tastes fresh for a long time after you make it.
- Versatile for Thanksgiving and beyond – Yes, this is a must-have for roasted turkey, but don’t stop there. I also love this sauce over baked chicken breast and keto meatballs, and even stirred into Greek yogurt with my low carb granola or healthy granola.
If you’re looking for “something extra” that will surprise everyone at your Thanksgiving or Christmas gathering (and make them rave), this sugar free cranberry sauce is it. Make it with me this holiday season!
“I made this the day before Thanksgiving and it was a huge hit. Thought it would be better if it sat all night. Even the people in my family that do not do keto loved it. No one knew it had no added sugar until I told them. Will definitely make this again next year!”
-Kiki
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free cranberry sauce, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Cranberries – You can use fresh cranberries or frozen ones! 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 for my sugar free dried cranberries, stuffed acorn squash, or turkey roulade!
- Besti Powdered Monk Fruit Allulose Blend – My favorite sweetener for sauces, because it tastes like sugar (no aftertaste), dissolves completely, and won’t crystallize! Most brands labeled “monk fruit”, “stevia”, or “erythritol” have trouble dissolving and will form crystals. If you’ll be enjoying your sugar free cranberry sauce right away, 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 storing — and it tastes the closest to real sugar.
- Water – Thins out the sauce and gives the berries something to simmer in.
- Orange Zest – Add as much or as little as you like. If you can’t get a fresh orange, then a little orange extract (to taste) is the next best option.
- Vanilla Extract – This brand is one of my faves.
How To Make Keto Cranberry Sauce
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below.
- Combine all the ingredients. Mix cranberries, water, powdered Besti, and orange zest in a medium saucepan.
- Simmer away. Bring to a boil, then reduce heat. Let your sugar free cranberry sauce simmer to thicken, until the cranberries pop and a sauce forms. (See my tips below on this!)
- Add the vanilla. Remove from heat, then add it in. Stir in the vanilla extract. You can serve this sauce warm, at room temperature, or chilled in the fridge.
My Recipe Tips
- Don’t use a wooden spoon like I did. 😉 Sugar free cranberry sauce will stain your spoon! Silicone cooking spoons work well and don’t stain as easily.
- You can change 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.
- The sauce will thicken more as it cools. Keep this in mind when deciding whether it’s thick enough for your liking.
- Prefer a smooth sauce? Puree it in a blender at the end. You could also try to strain it after the cranberries pop (before the sauce is too thick) and then return the liquid to the saucepan to simmer more. This version would need to be chilled to set.
- Adjust the sweetener to your taste. It will depend on your tastebuds and the tartness of your cranberries. I recommend starting with my keto cranberry sauce recipe as written, then stir in more at the end if needed. Besti will dissolve easily!
- Want a fresh (instead of cooked) version? Make my cranberry relish recipe, which requires zero cooking. Just blend and refrigerate!
Sugar Free Cranberry Sauce (4 Ingredients)
My healthy, keto, sugar free cranberry sauce needs just 4 ingredients + 10 minutes! It's sweet, tangy, and tastes better than store bought.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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.
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Simmer for 10-15 minutes, until the cranberries pop and a sauce forms that's thickened to your liking.
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Remove from heat. Stir in the vanilla extract.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: See my recipe tips above to get the perfect consistency (thick or runny, smooth or chunky) and sweetness you like in this sauce!
- Variations: I’ve got a whole list of add-ins above if you want to change up the flavor a bit.
- Storage: Keep sugar free cranberry sauce in an airtight container in the fridge for up to 1-2 weeks. (Fun fact: The allulose in powdered Besti is a natural preservative, so this keto cranberry sauce will keep for longer than regular versions!)
- Make ahead: I used to make this recipe with erythritol for years, and while it was good, I could never make it in advance because it developed this crunchy texture after a few hours. Now that I use powdered Besti (every year since 2020), I can make it in advance and not give it a second thought. Here’s to making the hectic holiday season a little easier!
- Freeze: Store in the freezer for up to 3 months.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook, Healthy Holiday Cookbook, and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar-Free Keto Cranberry Sauce
Flavor Variations
It’s super easy to change up the flavor of my basic sugar free cranberry sauce! Try these add-ins:
- Maple – Use 1/2 cup of my Wholesome Yum Zero Sugar Maple Syrup instead of the sweetener.
- Brown Sugar – Swap the powdered Besti with my Besti Brown sweetener, which will give you a brown sugar flavor.
- Spices – You can add ground cinnamon, allspice, ground cloves, and/or ground ginger. I recommend starting with 1/2 teaspoon each of cinnamon, ginger, and allspice, and 1/8 teaspoon each of nutmeg and cloves. From there you can adjust to taste.
- Orange – I already add orange zest to my keto cranberry sauce, but double it if you want a stronger orange flavor.
- Spicy – Simmer the sauce with some minced jalapenos.
- Apple – Use 3/4 cup of unsweetened apple juice or 1 cup unsweetened applesauce instead of water. (This option makes a low sugar cranberry sauce, but it’s not keto friendly. You can use apple extract instead for a keto version.)
More Healthy Thanksgiving Recipes
With how quickly this sugar free cranberry sauce comes together, you’ll have plenty of time to make other holiday dishes. I recommend:
- Turkey – I love a juicy roasted Thanksgiving turkey (pictured above with this low carb cranberry sauce). But you can’t go wrong with spatchcock turkey for a faster option, or Crock Pot turkey breast or turkey legs for a smaller gathering. Don’t forget my keto gravy!
- Potatoes & Swaps – Choose from my healthy sweet potato casserole (uses real sweet potatoes, but no refined sugar), or my keto sweet potato casserole as a low carb swap. For something simpler, try my mashed cauliflower or mashed sweet potatoes.
- Classic Sides – Complete your Thanksgiving dinner with my cauliflower stuffing and keto green bean casserole. My family also really loves cauliflower mac and cheese, garlic roasted green beans (in my picture above), and butternut squash salad.
- Desserts – If you’re watching your carbs, you can still enjoy a slice of my keto pumpkin pie, sugar-free pecan pie, or keto pumpkin cheesecake. My healthy cheesecake is a more recent fave at my house.
460 Comments
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).
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
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.
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.
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.
Maya | Wholesome Yum
0Thank you, Belinda!
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!
Bonnie Blue
0How much gelatin did you use and how/when did you add it? That is what I was hoping to do.
Abby
0How much gelatin did you use?
Maya | Wholesome Yum
0That sounds delicious, Marilyn!
Angela
0Just made this using orange extract instead if the zest. I love it. Thanks for posting.
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.
Maya | Wholesome Yum
0I am so happy you liked it, Angela! Thank you!