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Low Carb Cranberry Sauce recipe: Eating Low Carb or Sugar Free, but still want cranberry sauce with your holiday meal? This Low Carb Cranberry Sauce recipe is sugar-free with lots of nuts!

Sugar Free Low Carb Cranberry Sauce

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  • Author: Jamie Sanders
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 20 servings 1x
  • Category: side dish
  • Method: stovetop
  • Diet: Diabetic


Eating Low Carb or Sugar Free, but still want cranberry sauce with your holiday turkey dinner? Look no further, I’ve converted my favorite Cranberry Sauce recipe into a sugar-free version with as few carbs as possible, in this Low Carb Cranberry Sauce. (Plus it has lots and lots of nuts – yum!)


  • 1 package of fresh whole cranberries (16oz)
  • 1 1/4 cup of cup for cup sugar substitute
  • 3/4 cup of water
  • juice from 1 lemon
  • optional: 1 tsp plain gelatin
  • 1 cup toasted, chopped walnuts and pecans


  1. Combine cranberries, water, sugar substitute, and lemon in a large saucepan. Bring to boil over high heat, cover and reduce heat to medium-low.
  2. Continue cooking for about 10 minutes. (You will hear the cranberries begin to pop.)
  3. Meanwhile, in a shallow pan, toast nuts 2 to 3 minutes or until they begin to deepen in color.  Remove from heat and set aside
  4. Add a teaspoon of gelatin to 1/4 cup of water.  Allow gelatin to sit for a minute.
  5. Add gelatin to cranberries, mixing well and cooking for another 2 to 3 minutes.
  6. With the side of your spatula or spoon, gently crush most of the cranberries.
  7. Add nuts and stir.
  8. Allow the sauce to cool, then place in the fridge for a minimum of two hours or up to two days for the best flavor.


  • This recipe is perfect for making ahead of time (up to 2 days) as it only gets better the longer it sits in the fridge.
  • If you don’t have plain gelatin on hand, you can leave it out and just cook the cranberry sauce a bit longer.
  • When it comes to sugar substitute, I prefer Swerve Granular for this recipe.  I also like to start with less sugar than a recipe calls for, give it a taste as cooking and add a few drops of liquid stevia for additional sweetness.  (something about combining different types of sugars helps cancel out any aftertaste.)


  • Serving Size: 2 tablespoons
  • Calories: 51
  • Sugar: 2
  • Fat: 4
  • Carbohydrates: 4
  • Fiber: 1
  • Protein: 2