Keto Vanilla Cranberry Sauce – Sugar Free
Published November 17, 2019 • Updated February 3, 2026
This post may contain affiliate links. See my disclosure policy.
Sweet and tangy cranberries with hints of vanilla make the perfect condiment on top of your holiday turkey.
Ingredients
12 oz fresh cranberries -
1 cup water
-
1/3 cup sugar free sweetener, allulose preferred
-
1/2 teaspoon vanilla extract
Step by Step Instructions
Step by Step Instructions
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →
Cranberry sauce is one of those holiday side dishes that people either find absolutely necessary or skip entirely. I fall into the former category. I love that sweet and tangy flavor the cranberries bring when they hit my Thanksgiving turkey. And this cranberry sauce has hints of vanilla in it. Vanilla pairs very well next to savory dishes. It won’t overpower the turkey. Vanilla can enhance the seasonings in the poultry and gravy.
These cranberries are sugar free so they fit right into a keto or low-carb holiday meal.
Fresh cranberries have 8 g net carbs per cup. At holiday dinner, most people just use it as a condiment on turkey, not eating anywhere close to a full cup.
Cranberries also pack Vitamin C, Vitamin A, and Vitamin K, plus proanthocyanidins (antioxidants).
Thought sugar-free cranberry sauce would be a sad compromise, but the allulose cuts the tartness perfectly and the vanilla at the end puts it over the top. Better than my regular sugar version, honestly.
First time making cranberry sauce from scratch, and the moment those cranberries started popping in the saucepan I understood why people do this instead of opening a can.
Third time making this, and adding a pinch of cinnamon to the pot brought the vanilla forward in a way I wasn't expecting.
Cinnamon does that. Pulls the vanilla right out. Third time and still tweaking - my kind of recipe tester.
I wasn't sure allulose would give this the right texture since I've had weird results with it before, but this came out exactly how cranberry sauce should be. The cranberries broke down into that thick, jammy consistency and the vanilla is subtle but you can definitely taste it. Made it for a random Sunday dinner (not Thanksgiving, just wanted cranberry sauce) and it was perfect with roasted chicken.
Allulose is the only sweetener I trust for this one. Cranberry sauce on a random Sunday with roasted chicken is honestly better than waiting for Thanksgiving.