• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • TERMS AND CONDITIONS
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Main Dishes
  • Breakfast
  • Muffins & Scones
  • Side Dishes
  • Keto Cakes
  • Cookies
  • Dairy Free

November 21, 2010

Remaining Low Carb Through The Holidays (and Sugarfree Cranberry Sauce)

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

3.4Kshares

This will be my first holiday season as a pre-diabetic and a low-carber. Last year at this time, I’d had my baby and the gestational diabetes had seemingly disappeared. Although I was eating very healthfully, I was able to enjoy and indulge in all Thanksgiving and Christmas had to offer. Not so this year. I’d like to throw caution to the wind and eat all of my favourite carb-filled foods, but I can’t ignore the detrimental effects this would have on my system. I am simply not willing to compromise my health for a day of indulgence.

I have given this matter a lot of thought. We haven’t settled on a Christmas menu yet, but I think I’ve got Thanksgiving under control in a way that will allow me to “indulge” in some of my favourite flavours without going off track. It helps that we aren’t having any visitors this year, so my immediate family are the only guinea pigs for my experiments. But I figured it was worth sharing my thoughts on the matter, in the hopes that it might help any other diabetics and low carbers looking for ideas on surviving the holidays.

Fortunately, the main star of Thanksgiving dinner, the turkey, is already low carb, as long as it isn’t drowned in floury gravy. As for the rest of the dishes, here is my plan:

The sugar-free cranberry sauce is already made and in a jar in the fridge. It’s an easy one to make over, since cranberries are naturally low in carbs. You could take almost any cranberry sauce recipe and substitute your favourite sweetener. I will share my basic recipe below and you can jazz it up with whatever spices or low carb flavourings you like.

This year, the stuffing will be made with a loaf of my Rosemary Olive Oil Quick Bread, as I think the texture and consistency will lend itself well to almost any stuffing recipe. I will be sure to share the details if it turns out as well as I think it will. I will partake of the gravy, but it will be thickened with some arrowroot starch instead of flour, in the hopes of keeping carbs to a minimum. I’m not one who drowns anything in gravy as it is, but I do enjoy a little poured over my stuffing. And for veggies, we are eschewing the green beans and yams in favour of the lower carb alternatives of broccoli and cauliflower.

Dessert will be a low-carb pumpkin spice cheesecake. Thankfully, cheesecake also lends itself well to a low-carb makeover, as evidenced by my Pumpkin Cheesecake Muffins. I am planning on a full-sized cheesecake with a pecan-based crust, and again, if it turns out well, I will happily share the recipe.

Of course, there are some dishes that simply can’t be made low carb, no matter how much you try. For these, you simply have to choose to have just a little taste, or abstain altogether. My husband’s amazing mashed potatoes will be making an appearance, and I do plan on a bite or two, but I will have so many other things to eat, I don’t believe that this will be a hardship for me.

To remain on track over the holidays, a little forethought goes a long way. With so many wonderful foods to suit any dietary restriction, there is simply no need to feel deprived at the holiday table. Whether you are gluten-free, low carb, dairy-free or vegetarian, planning ahead and using a little ingenuity can help you stay the course without feeling like you are missing out on anything.

For more low-carb holiday meal ideas, check out this article at MastersInHealthcare.com: “100 Delicious Holiday Recipes for the Low Carb Crowd”

Sugar-Free Cranberry Sauce

1 12oz bag of fresh cranberries
3/4 cup water
1/4 cup granulated erythritol (more if you like it sweeter)
30 drops stevia extract

In a medium saucepan, bring cranberries, water and erythritol to a boil over medium-high heat. Reduce heat to medium low and continue to cook, stirring occasionally, until most of the cranberries have popped.

Remove from heat and stir in stevia. Let cool in pan and then transfer to a glass jar. Store in fridge.

3.4Kshares

Filed Under: Low Carb

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. whatsfordinneracrossstatelines says

    November 21, 2010 at 8:20 pm

    Sounds like you have a great plan with all these recipes. Just curious what is erytritol? Is it like splenda or something.
    Hope you and your family have a very Happy Thanksgiving!
    -Gina-

    Reply
    • Sheryl says

      November 10, 2018 at 9:39 am

      It is a sugar alcohol I think it’s used in Jelly and jams.
      Erythritol is 60–70% as sweet as sucrose (table sugar) yet it is almost noncaloric, does not affect blood sugar, does not cause tooth decay,

      Reply
  2. Imwaytoobusy says

    November 21, 2010 at 8:41 pm

    Wow, I wouldn't have envisioned sugar-free cranberry sauce to look so good 🙂 Great post and fantastic photos! You stirred up some serious sugar cravings 😉

    Reply
  3. Carolyn says

    November 21, 2010 at 8:47 pm

    Gina, erythritol is a sugar alcohol that is crystallized and can be used as a sugar substitute. It has carbs, but they don't seem to affect blood sugars (I've tested after eating and they hardly raise me at all). I use it sparingly, since it's expensive, but it's a much better sugar substitute than splenda, since it is naturally occuring in fruits and fermented foods.

    Reply
  4. Imwaytoobusy says

    November 21, 2010 at 9:22 pm

    …and I meant serious dessert cravings! 😉 That must have seemed like an odd thing to say!

    Reply
  5. mangocheeks says

    November 21, 2010 at 9:33 pm

    I just adore the photograph of the cranberry sauce just oozing over the bowl. I too was going to ask what erythritol was, but have noted explanation above.

    Just off to check out your Pumpkin Cheesecake muffins.

    Reply
  6. Amy Bakes Everything says

    November 21, 2010 at 9:38 pm

    Great plan! Everything looks amazing! That stuffing sounds yummy with rosemary quick bread!!

    Reply
  7. Emily Z says

    November 21, 2010 at 10:02 pm

    Your cranberry sauce is mouthwatering! I am in love with your photos!

    Reply
  8. Beth says

    November 21, 2010 at 11:40 pm

    Sounds like you've put a lot of thought into the meal. The cranberries look delicious, and how nice that you'll still be able to enjoy the holiday meal.

    Reply
  9. Megan says

    November 22, 2010 at 12:29 am

    Hi Carolyn! Love the recipe and I love how you stay true to your health! You are an inspiration… I am feeling a bit guilty about my own chocolate caramel indulgence this weekend! Beautiful photo of the cranberry sauce. And wooo hoo… I am a stevia fan through and through! Megan

    Reply
  10. Kimberly Peterson says

    November 22, 2010 at 11:04 am

    I love LOVE loveeee how you photographed that cranberry sauce.. makes it look so mouthwatering oozing down the sides like that. I never would've thought.. if it was me I'd be so boring and wipe the edges, lol. LOVE IT!!

    Reply
  11. Tes says

    November 22, 2010 at 1:44 pm

    I love that this is sugar free. It looks amazing and thick. Your pictures are so amazing!

    Reply
  12. Pretend Chef says

    November 22, 2010 at 1:46 pm

    Having a plan in place before hand is always a great strategy for surviving the holidays. Since setting out on my weight loss journey a year and a half ago I had a hard time when faced with all of those indulgences. The best tip I learned was whether it was asked of me or not to take a dish that would be a healthier choice just in case. Making it through this season without packing on pounds seems near impossible but with your guilt free menu it would make it more manageable.

    Reply
  13. Medifast Coupons says

    November 22, 2010 at 2:55 pm

    Thank you so much for the sugar free cranberry sauce recipe, I can't believe how hard it has been to find one.

    Reply
  14. Foodiva says

    November 22, 2010 at 3:02 pm

    You planned this dinner so carefully to take into consideration your dietary needs, yet they still look as decadent as the 'regular' stuff! I'd want to be a guest at your dinner table because I know the food will taste great and I won't feel guilty for overindulging ;-).

    Reply
  15. Torviewtoronto says

    November 22, 2010 at 3:54 pm

    healthy sugar free sauce

    Reply
  16. Jenn L @ Peas and Crayons says

    November 22, 2010 at 5:02 pm

    mmmmm cranberries! Looks great =)

    Reply
  17. Sommer J says

    November 22, 2010 at 5:43 pm

    Love this post, Carolyn!!! I want to do low carb over the holidays to help my husband maintain a healthy weight for his tests. and I plan to try your treats!! Great of you to stay committed! I love the bread you're using! I like to make my own bread for stuffings, too. Best flavor! Yours is perfect and low carb. This post will definitely be retweeted! You are an inspiration. Can not wait to see everything. As always, gorgeous photos!

    Reply
  18. Baking Barrister says

    November 22, 2010 at 5:52 pm

    I'm doing a lower carb/good carb/low-GI lower-fat dinner as well (similar reasons to you). It's hard, isn't it?

    I decided on a special salad, 100% whole wheat corn muffins (portion control!), sweet potato "fries" (sliced, baked with seasoning–no oil, no butter allowed); a fresh green & turkey. I will def have to check out your sources for desserts though–that one is stumping me.

    Reply
  19. Danielle says

    November 22, 2010 at 6:28 pm

    Yum! The cranberry sauce looks so red and delicious. I love the idea of a healthy thanksgiving. Everything looks really good!

    Reply
  20. Healthy Mamma says

    November 22, 2010 at 7:11 pm

    I loooove cranberry sauces! Thanks for the sugar free recipe idea! If you have time, stop on over at Simply Healthy Family and leave your wonderful recipes on the Healthy Fall Recipe Roundup!

    Reply
  21. Kristen says

    November 22, 2010 at 7:19 pm

    I think your menu sounds like a wonderful feast.

    Reply
  22. Claudie says

    November 22, 2010 at 10:00 pm

    I'm a great fan of the low-carb, so thank you for posting this recipe! It will definitely help me out with the Thanksgiving preparations…

    Reply
  23. rosanna says

    November 22, 2010 at 10:30 pm

    Carolyn, like you I'm always trying to make menus and dishes which I can indulge and it's true there's a lot that can be made with that purpose. I normally eat and satisfy myself with the food that's good for me (low-carb, sugar-free…) and then I also indulge with a bite or two of something I've cooked for the others, like a high-carb dish, a cake…
    I have been diabetic for 7 years now and it also started with pregnancy. I had to start with insuline and I never stopped using it after having my baby.
    I'm going to have a look at this link you tell us.

    Reply
  24. Cake Duchess says

    November 23, 2010 at 2:52 am

    Great photos of the dripping sauce. A super recipe! I hope you have a lovely Thanksgiving.:)

    Reply
  25. Shirley says

    November 23, 2010 at 3:38 am

    What a challenge, a low-carb Thanksgiving. But it sounds like you're tackling it amazingly! And won't feel as weighed down after. 🙂

    Reply
  26. Lisa says

    November 23, 2010 at 7:18 am

    All of this food sounds so good. I wish I could be there to eat it all.

    Reply
  27. A SPICY PERSPECTIVE says

    November 23, 2010 at 2:31 pm

    You know, it generally doesn't ever occur to me to try to make things sugar-free! I'm very intrigued!

    Reply
  28. Marly says

    November 23, 2010 at 2:37 pm

    The cranberry sauce looks delicious – a great improvement over the canned variety. Looks like you've thought through your menu for the day and have a lot of healthy options. We're vegan so we eat tofurkey and do all dairy-free and meat-free food options, and it's all incredibly delicious! I hope you have a wonderful Thanksgiving holiday!

    Reply
  29. Green Girl @ A little bit of everything says

    November 23, 2010 at 3:10 pm

    My mother in law is diabetic, she hats this time of the year since there are just few stuff she can really enjoy. I'm going to pass your recipe to her so she can enjoy her turkey. Thanks for sharing
    amazing photos as usual

    Reply
  30. Rich says

    November 23, 2010 at 3:53 pm

    Remaining low carb through the holidays? Wow, you are committed! I admire your perseverance! And of course I admire the food, as well!

    Reply
  31. Anonymous says

    November 26, 2010 at 1:39 am

    Sugar alcohols are laxatives. No thanks!

    Reply
  32. Carolyn says

    November 26, 2010 at 11:11 am

    To anonymous – actually, erythritol does not have the same effects on the digestive system as other sugar alcohols are known to do. I always use it in moderation, anyway, combining it with stevia to get the desired sweetness. But I have found no problems in that regard using erythritol and I know a number of other diabetics and low carbers who have not had any problems either.
    So, to qualify your comments, SOME sugar alcohols do have a laxative affect. Others do not.

    Reply
    • Pearl says

      November 2, 2013 at 1:06 pm

      This is 3 years old, but a comment. Erythritol does have a laxative effect on some people, including me. I use it but make sure it is in smaller quantities. Then I am fine. Everyone is different, and you have to find how different sugar alcohols effect you and what quantities and frequencies work best for you. Maltitol, sorbitol have a stronger effect on me that erythritol.

      Reply
      • Carolyn says

        November 2, 2013 at 2:01 pm

        Hi Pearl…

        Most people don’t experience any GI issues with erythritol. A few do find it. So yes, I agree, everyone has to test on themselves. The amount of erythritol I use in most recipes doesn’t typically affect people. It’s part of the reason I combine it with stevia.

        Reply
  33. Melody Fury - GourmetFury.com says

    December 2, 2010 at 11:56 pm

    What a stunning holiday recipe! Would you like to submit it to my contest to win a cookbook? Just wanting to share the holiday cheer (and exposure to your blog) Would love for you to win 🙂 http://ow.ly/3j61M

    Reply
  34. Anonymous says

    November 20, 2011 at 6:33 am

    How did the stuffing turn out?

    Reply
  35. movistar mensajes says

    December 8, 2011 at 7:12 pm

    All of this food sounds and looks delicious . I wish I could be there to eat it all.

    Reply
  36. farrahmayleigh says

    November 18, 2012 at 1:00 pm

    Are you familiar with Swerve sweetener, they say it replaces sugar cup for cup…if so can you tell me if I use it in this recipe can I omit the stevia drops? Thanks for your help.

    Reply
    • Carolyn says

      November 18, 2012 at 2:50 pm

      Yes, I am very familiar with Swerve, I use it all the time. Most cranberry sauces put in about 1 cup of sugar per 12 oz package of Swerve so I would say 3/4 to 1 cup Swerve would be good.

      Reply
  37. Nout says

    November 18, 2013 at 1:02 pm

    I made my low carb cranberry relish/sauce with orange zest (and a little juice but this is optional), diced jicama, chopped walnuts, swerve, a little ez-sweetz, a little cinnamon. SO GOOD!

    Reply
    • Carolyn says

      November 18, 2013 at 1:32 pm

      Sounds delicious!

      Reply
  38. Jane says

    January 15, 2014 at 12:27 pm

    I’ve got a bunch of cranberries to use up. Do you think I could make the sauce and freeze some?

    Reply
    • Carolyn says

      January 15, 2014 at 1:06 pm

      Yes, I think that would work just fine.

      Reply
  39. Annie says

    November 22, 2015 at 3:38 am

    Can this be canned and left in a cupboard?

    Reply
    • Carolyn says

      November 22, 2015 at 10:58 am

      You’d probably need to add an acid to make sure it doesn’t go bad. Unless you have a pressure canner. I would google “canning cranberry sauce” and follow a recipe like that, except with low carb sweeteners).

      Reply
  40. patti says

    January 2, 2016 at 10:45 pm

    We really like this! After trying Splenda sweetened cranberry sauce and tasting a very weird aftertaste, I began to think we might not try again. The change in sweeteners has made all the difference!

    Reply
    • Carolyn says

      January 2, 2016 at 11:08 pm

      I really don’t like the taste of Splenda so I can completely understand!

      Reply
  41. Connie Mersereau says

    May 18, 2016 at 7:13 pm

    I’m so excited to find your recipe for sugar-free cranberry sauce! Can you explain to me about using the erythritol and the stevia extract? I have granulated Truvia and the liquid stevia drops but don’t know about measure for measure with the Truvia. I’ve been low-carbing for a few months now (-44#’s) and am a little frustrated with using the correct sweeteners. Can I come live with you and get a crash-course about everything??? (J/K…LOL! Um, really…) All I do is read posts and dream about food all day long!!!

    Reply
    • Carolyn says

      May 19, 2016 at 7:58 am

      I’m sorry, I don’t use Truvia. I believe it’s more sweet than plain erythritol so you may want to google that and see. I’d maybe use half of it compared to what I use and then the same amount of stevia?

      Reply
  42. Captain Crystal Crunch says

    November 14, 2016 at 10:51 pm

    Can someone please tell me how to keep the sauce from getting a lot of crunchy crystalized erythritol? It didn’t seem sweet enough, so perhaps I used too much! Now what to do? Perhaps reheat with another bag of cranberries? Or add a crystal inhibitor such as some kind of hydrogenated starch hydrolysates (which I have no idea where to get)?

    Reply
    • Carolyn says

      November 15, 2016 at 11:31 am

      I’ve since discovered that the best thing is to add the sweetener AFTER cooking the cranberries. Heat makes erythritol recrystallize too much.

      Reply
  43. Gaby says

    November 23, 2017 at 7:15 pm

    Help!! My sauce came out extremely bitter! What can i do?

    Reply
    • Carolyn says

      November 26, 2017 at 9:29 am

      Sorry, I only just saw this. What sweetener did you use?

      Reply

Trackbacks

  1. 40 Low Carb Thanksgiving Recipes - The Miracle Momma says:
    October 15, 2012 at 9:57 pm

    […] 1. Low Carb Cranberry Sauce  […]

    Reply
  2. Low Carb Thanksgiving and Christmas Dinner! « Super Stay At Home Mommy! says:
    December 3, 2012 at 5:44 pm

    […] We can’t forget the cranberry sauce! […]

    Reply
  3. Diabetic Friendly Thanksgiving Dinner Recipes | A Listly List says:
    November 14, 2013 at 5:49 am

    […] Remaining Low Carb Through The Holidays (and Sugarfree Cranberry Sauce) […]

    Reply
  4. Go away starch side dishes!! | nicholastuhr says:
    November 25, 2013 at 2:12 pm

    […] Source: https://alldayidreamaboutfood.com/2010/11/remaining-low-carb-through-the-holidays-and-sugarfree-cranb… […]

    Reply

Leave a Reply to Marly Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Footer

All Day I Dream About Food
COPYRIGHT © 2021 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY