Keto Cranberry Erythritol Reduction for Cookies Recipe
A sweet and tangy cranberry reduction made with erythritol, perfect for low-carb or keto cookies. Ready in under 20 minutes, this easy sauce adds flavor and color without the sugar.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 3/4 cup (enough for 20–24 cookies) 1x
- Category: Sauce / Filling
- Method: Stovetop
- Cuisine: American, Keto, Low-Carb
Ingredients
-
1 cup fresh or frozen cranberries (unsweetened)
-
1/3 cup powdered erythritol
-
1/2 cup water
-
1/2 teaspoon vanilla extract
-
Pinch of salt
-
Optional: 1/4 teaspoon ground cinnamon or orange zest
Instructions
-
Add cranberries, water, erythritol, and salt to a small saucepan.
-
Turn on medium heat and stir until the erythritol melts.
-
Lower heat and let it simmer for about 10–12 minutes, stirring now and then.
-
When the cranberries pop and soften, stir in vanilla and any optional flavor (cinnamon or zest).
-
Simmer for 5 more minutes, until thick and jam-like.
-
Remove from heat and let cool for 15 minutes.
-
Use right away or store in the fridge for up to 7 days.
Notes
-
Use powdered erythritol only. Granulated can turn gritty.
-
If the mix thickens too much when cold, stir in a bit of warm water.
-
Want it smooth? Press through a fine mesh strainer after cooking.
-
Great as cookie filling, or on keto pancakes, muffins, or cheesecake.
Nutrition
- Serving Size: 1 tbsp
- Calories: 5 Sugar: 0g Sodium: 5mg Fat: 0g Saturated Fat: 0g Unsaturated Fat: 0g Trans Fat: 0g Carbohydrates: 2g Fiber: 1g Protein: 0g Cholesterol: 0mg