Sugar-Free Cranberry Curd

Meant for those on a Ketogenic Diet or managing diabetes, this curd can be used as a topping, eaten with a spoon straight from the bowl, or used to bake a beautifully bright tart for your holiday dessert!

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Fruit curds are one of those recipes that can seem intimidating but are actually quite simple once you understand the general steps. I would always shy away from curds in my dessert recipes, but finally gave it a shot when contemplating new cheesecake topping ideas at Explorado Market. Our Lemon Curd Cheesecake is definitely our most popular flavor and sells out quickly every week.

I love coming up with new flavor combos around the holidays, and this year, while eating our Thanksgiving meal, the thought of a twist on our cranberry sauce-topped cheesecake came to me. This slightly tangy, not overly sweet Cranberry Curd was the result and pairs perfectly with a creamy cheesecake base!

Sugar-free Cranberry Curd

Although the recipe as written below includes orange zest and cinnamon, you could leave those out and it would still taste great, but those 2 additions really bring it to the next level. I’d highly suggest leaving them in.

This curd can be used as a topping, eaten with a spoon straight from the bowl, or used to bake a beautifully bright tart for your holiday dessert!

Sugar-free Cranberry Curd

Sugar-Free Cranberry Curd

Yield: 3 cups
Cook Time: 20 minutes
Total Time: 20 minutes


  • 12 oz Cranberries (fresh or frozen)
  • 1 cup Explorado Market Allulose
  • Zest of 1 Orange
  • 1 Cinnamon Stick -or- 1/4 tsp Ground Cinnamon
  • 1/2 cup Unsalted Butter, cut into small pieces
  • 2 lg Eggs
  • 2 lg Egg Yolks


  1. Add cranberries, allulose, orange zest, and cinnamon to a medium saucepan over medium heat. Cook, stirring occasionally, until cranberries have softened and popped, and everything has liquified and slightly thickened. This will take about 8-10 minutes.
  2. Remove from heat and place an immersion blender in the cranberry sauce and blend until mostly smooth. Alternately, if you don't have an immersion blender, pour mixture into a blender or food processor to puree. Don't skip this step, it will produce a brighter, more flavorful curd.
  3. Strain blended cranberries through a fine mesh sieve, pressing everything through completely with a spoon. Add the butter to the strained puree and stir until melted completely.
  4. In a separate bowl, whisk the eggs. Add about 1/2 cup of the cranberry puree to the eggs and whisk to temper. Pour the tempered eggs into the remaining puree and whisk to combine completely.
  5. Add everything back to the saucepan and heat over a low flame until bubbling and thickened, stirring constantly to avoid burning on the bottom.
  6. If you are making this ahead of time, cool to room temperature then press plastic wrap directly against the surface and refrigerate until ready to use.
  7. Can store in the fridge for up to a week.


  • If you have it available, use Ceylon Cinnamon. It has the best flavor and the most nutritional benefits

Nutrition Information:
Yield: 24 Serving Size: 2 Tbsp
Amount Per Serving: Calories: 10Total Fat: 1gCarbohydrates: 9.6gNet Carbohydrates: 0.2gFiber: 0.1gSugar: 0.1gSugar Alcohols: 9.3gProtein: 0.1g

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