This delicious sugar-free cranberry curd topping is perfect during the holiday season when cranberries are readily available. It’s a cranberry curd sauce that can be added to your low-carb treats.
The tart cranberries in the sweet cranberry curd topping pair beautifully with so many of our keto cakes or bread recipes.
In fact, the next time you make some of our keto vanilla ice cream or keto pumpkin ice cream, consider adding a couple of spoonfuls before enjoying.
Trust me, you can’t go wrong with such a simple sauce!
I created a keto pumpkin cranberry curd cheesecake that uses this low-carb cranberry curd as a topping. These two flavors pair beautifully in that festive cheesecake.
Keto Cranberry Curd Sauce
Knowing my family’s love for my keto cranberry sauce is what inspired me to create this easy recipe.
The first time I shared my sugar-free curd sauce with my loved ones, they were thrilled and kept coming back for more.
This cranberry curd recipe will elevate your holiday dessert this time of year!
The fact that it’s only 1.5 net carbs per serving means that it’s a cranberry recipe everyone will embrace all cranberry season.
Ingredients Needed
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The following is the list of ingredients needed: Note that the full printable recipe card, including the nutritional information, is at the bottom of the page.
Sugar-Free Cranberry Curd Topping
- Fresh cranberries or frozen cranberries that have been thawed
- Water
- Granulated sugar substitute
- Egg yolks, room temperature
- Unsalted butter, cut into slices
- Salt
How To Make A Keto Cranberry Curd
The following are the steps to making this sugar-free curd recipe: Remember that the full recipe card is at the bottom of the page.
To make this recipe you will need fresh cranberries or thawed cranberries, water, granulated sugar substitute, egg yolks, unsalted butter, cut into slices, and a pinch of salt.
First, add the cranberries and water to a saucepan and bring to a boil. Reduce the heat and simmer until the cranberries start to pop and the mixture thickens. This should take about 10–15 minutes.
Next, strain the cranberry mixture (cranberry puree) through a fine mesh sieve, pushing the mixture through with a spatula or wooden spoon to remove the cranberry skins.
Return the strained mixture to the saucepan and whisk the egg yolks, sugar substitute, butter, and salt.
Cook the mixture over low heat in a medium saucepan, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10–15 minutes.
Be sure to keep stirring the mixture to prevent the curd from burning.
Once the hot cranberry mixture has thickened, remove it from the heat and let it cool to room temperature.
Then, store the cranberry curd in an airtight container rather than cling film for longer storage. Refrigerate for up to five days.
Best Sugar-Free Sweetener Options
As far as which sugar substitute to use for this sugar-free cranberry curd sauce, I have a few recommendations.
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Lakanto Monk Fruit Classic is their white version, and it’s my go-to option whenever a recipe calls for granulated white.
It’s my favorite since the texture and flavor are what I have found to be the closest to real sugar. The brand Swerve, which is an erythritol blend, also makes a great white granulated sugar substitute.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a granulated white stevia-based sweetener.
Note that if this is your choice, make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option.
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I sure hope you will give this low-carb cranberry curd topping a try.
If you are a fan of recipes that feature curd, I have a keto lemon curd cheesecake, a keto lemon curd pie, a keto lemon curd blueberry cheesecake, a keto strawberry lemon fool, and even a sugar-free raspberry curd you should also try.
Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
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Keto Cranberry Curd
This delicious keto cranberry curd topping is perfect during the holiday season when cranberries are readily available. It's a sugar-free cranberry curd sauce that can be spread on your low-carb treats.
Ingredients
Sugar-Free Cranberry Curd Topping
- 12 ounces of fresh cranberries, or thawed cranberries
- 3/4 cup of water
- ¾ cup of granulated sugar substitute
- 5 egg yolks, room temperature
- 1/3 cup unsalted butter, cut into slices
- 1/8 teaspoon of salt
Instructions
Sugar-Free Cranberry Curd
- In a small saucepan, combine the fresh cranberries and water and cook over medium heat until the cranberries pop and the sauce bubbles.
- Next, in a medium-sized bowl, pass the cranberry puree through a strainer, pressing with a spoon. Then, transfer all the puree back into the saucepan and allow the mixture to cool for about 15 minutes.
- Then, whisk the egg yolks and sugar substitute in a separate bowl until a light yellow.
- Add this egg mixture to the cranberry puree in the saucepan and continue to whisk until creamy and well incorporated.
- Next, place it over medium-low heat and continue to whisk until the curd thickens and coats the back of a wooden spoon for about 7 minutes.
- Remove the pan from the heat, and stir in the butter, one slice at a time. Stain the cranberry curd into a small bowl, cover the surface with cling wrap, and refrigerate for an hour. It's essential to allow the plastic wrap to touch the surface of the curd to prevent a film from forming.
- Store in the refrigerator in an airtight container for up to 5 days.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 80Total Fat: 15gSaturated Fat: 6gCholesterol: 75mgSodium: 49mgCarbohydrates: 2.1gNet Carbohydrates: 1.5gFiber: 0.6g