Wednesday, December 4, 2019

Keto Cranberry Salad

One of my favorite Thanksgiving dishes is this cranberry salad.  I used to make it every year. Dave doesn't like cranberries so I would get the whole salad to myself.  Well, it has sugar and pineapple, not keto friendly ingredients, so I haven't had it the last couple of years.  This year I decided I wanted, no needed, that salad, so I set out to make it keto friendly.

The sugar substitution is easy, I just used swerve, but the pineapple was a little harder to manage.  I did buy pineapple extract and thought I could do something with that and it was perfect.

I followed the directions exactly the first time and realized the salad set up too tight because of the lack of extra moisture from the pineapple so the second time I added an extra 1/2 cup of water and more celery.

I do love this salad and I'll be eating it often now that I have a sugar free option.  When I put this recipe in Carb Manager with 8 servings (about 1/2 cup), it came to 5 carbs or 3 net carbs so definitely something that doesn't need to be in the treat category.  You're welcome.

Keto Cranberry Salad

1 Tbsp. plain gelatin
3 Tbsp. water
2 cups cranberries
1/4 tsp. salt
1 1/2 cups water
1/2 cup sweetener, I use Swerve
1/2 - 1 tsp. pineapple extract
1 1/2 cups  diced celery
1/2 cup chopped walnuts

Bloom gelatin in 3 Tbsp. water, set aside.  Cook cranberries and salt in 1 1/2 cups water until skins start to pop.  Add sweetener and cook for 5 minutes.  Remove from heat and add bloomed gelatin and pineapple extract.  Stir until gelatin is completely melted and mixed.  Transfer to a bowl and refrigerate for at least 1 hour.

Once cranberries are cooled, add celery and walnuts.  Refrigerate for at least 4 hours. 
Serves 8

1 year ago:    Zucchini Chips and the New Food Dehydrator
3 years ago:  Orangesicle Champagne
5 years ago:  Peppermint Pretzels

December 4, 2019  Sunrise 10:27 am  Sunset 2:54 pm  Temp H -15/ L -21°F

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