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Low-Carb Cranberry Orange Curd

5 stars, average of 3 ratings

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This Low-Carb Cranberry Orange Curd is the perfect festive alternative to my Sugar-Free Lemon Curd, especially if you add cinnamon.

I used fresh cranberries to make mine but it will work just as well with frozen cranberries. Don't skip the orange! Although it's not your usual "keto ingredient", fresh orange juice and zest will add fantastic flavor, while keeping the carbs per serving low.

I used this sugar-free cranberry curd to make cute mini festive tartlets and you can use it just like lemon curd to make Lemon Meringue Pie or drizzle over my Low-Carb Eton Mess. Enjoy!

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Hands-on Overall

Serving size about 3 tbsp

Allergy information for Low-Carb Cranberry Orange Curd

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, about 3 tbsp)

Net carbs3.4 grams
Protein1.3 grams
Fat6.9 grams
Calories83 kcal
Calories from carbs 17%, protein 7%, fat 76%
Total carbs4.2 gramsFiber0.8 gramsSugars2.2 gramsSaturated fat4 gramsSodium11 mg(0% RDA)Magnesium3 mg(1% RDA)Potassium46 mg(2% EMR)

Ingredients (makes about 3 cups, 720 ml)

  • 340 g fresh or frozen cranberries (12 oz)
  • 1/4 cup water, divided (60 ml/ 2 fl oz)
  • zest from 1 medium orange
  • juice from 1 medium orange (120 ml/ 4 fl oz)
  • 1 cup granulated Erythritol or Swerve (200 g/ 7.1 oz), or less to taste
  • 2 large eggs
  • 2 large egg yolks
  • 1 stick unsalted butter (113 g/ 4 oz)
  • Optional: 1/2-1 tsp cinnamon or sugar-free vanilla extract


  1. Place the cranberries in a saucepan together with the water. Prepare the remaining ingredients. Low-Carb Cranberry Orange Curd
  2. Use a fine grater to grate the orange. Cut the orange in half and juice. Add the zest and the juice to the cranberries. Low-Carb Cranberry Orange Curd
  3. Heat the cranberries over a medium-high heat until the cranberries start breaking. This will take about 10 minutes. Low-Carb Cranberry Orange Curd
  4. Use a stick blender or a food processor and process until the cranberries are smooth. Blending the cranberries before pressing through a sieve will make the curd more vibrant. Low-Carb Cranberry Orange Curd
  5. Strain the cranberry cream through a fine mesh sieve back into the sauce pan. Place the saucepan back on the heat and gently heat up. Low-Carb Cranberry Orange Curd
  6. Discard any of the pulp that's left in the strainer. Low-Carb Cranberry Orange Curd
  7. Place the eggs in a mixing bowl together with the sweetener. Use a hand whisk or an electric mixer to process until well combined. Set aside. Low-Carb Cranberry Orange Curd
  8. Use a ladle to slowly pour the hot cranberry mixture into the egg mixture while beating. Low-Carb Cranberry Orange Curd
  9. Return to the heat and cook for about 10 minutes until thick and creamy. Keep stirring the mixture while cooking to prevent the egg from sticking to the bottom. Low-Carb Cranberry Orange Curd
  10. Remove from the heat and pour into a mixing bowl. Add the butter and stir until dissolved. Optionally, mix in 1/2-1 tsp cinnamon or sugar-free vanilla extract. Low-Carb Cranberry Orange Curd
  11. Place a cling film on top (this will prevent the curd from drying out) and let it cool down to room temperature. Then place in the fridge for at least 1 hour or overnight. Low-Carb Cranberry Orange Curd
  12. Store the curd in sealed jar for up to 10 days. Use just like Lemon Curd, to make pies and tarts or to drizzle over whipped cream. For longer storage you can use the canning method. Low-Carb Cranberry Orange Curd

Ingredient nutritional breakdown (per serving, about 3 tbsp)

Net carbsProteinFatCalories
Cranberries, fresh
1.8 g0.1 g0 g10 kcal
Water, still
0 g0 g0 g0 kcal
Orange juice (fresh 100%)
0.8 g0.1 g0 g3 kcal
Orange peel (zest), fresh
0.1 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g3 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.8 g0.6 g9 kcal
Egg yolk, fresh
0.1 g0.3 g0.6 g7 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.7 g51 kcal
Total per serving, about 3 tbsp
3.4 g1.3 g6.9 g83 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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