Low Carb Cranberry Cooler

DrinkLow CarbCranberry

Cranberry cooler made low carb by using unsweetened cranberry juice, sweetened with liquid stevia, a naturally sweet herb.

Photography Credit: Elise Bauer

Let me just say right up front, that in general I do not believe in diet-induced substitutes for the real thing. In other words, I use butter, not margarine, and sugar, not splenda. If I want to lose weight I eat less and avoid desserts.

That said, once in awhile it is nice to have a cool, sweet drink, without all the sugar and calories. Cranberry juice in particular needs a lot of sweetener to make it palatable.

Have you ever tasted pure, unsweetened cranberry juice? It is terrifically tart. That’s why supermarkets carry more cranberry “cocktail” than the unsweetened juice.

Yet pure cranberry juice is very good for you, especially if you are a woman. My doctor once explained to me that cranberries have a natural antiseptic that protect women from UTIs. She also explained that the juice with added sugar isn’t nearly as effective.

This cranberry cooler uses the herb stevia as its sweetener. Stevia is a South American herb that has been used for hundreds of years as a sweetener. Since the 70s, Japan has used stevia extensively for sweetening food products. It’s available in many forms – the dried herb, a liquid extract, and a powder.

You can find stevia at Whole Foods and most health food stores in the herbal supplements section. Stevia has zero carbs. This little recipe calls for 1 part pure cranberry juice to 3 parts soda water.

An 8-oz glass of the cooler would have a total of 4 grams of carbs (for those of you that count these things). The taste? Refreshing and satisfying, but honestly, not quite as good as sugar. Probably very similar to if you had used splenda in place of sugar.

That said, the carb count of 1 glass of the stevia sweetened cooler is 4 grams versus a typical glass of cranberry juice cocktail at 34 grams.

Low Carb Cranberry Cooler Recipe



  • 1/4 cup pure, unsweetened cranberry juice
  • 3/4 cup club soda or sparkling mineral water
  • 10-15 drops (about 1/8 teaspoon) of liquid stevia extract (amount may depend on your specific brand of stevia)


Stir the stevia into the cranberry juice. Add the club soda.

Makes one cup.

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Showing 4 of 9 Comments / Reviews

  • clare eats

    I love Cranberry drinks! and I think this looks like a winner. I appreciate that you say no to splenda and it’s ilk.

    But I don’t think we can even get unsweetened cranberry juice in oz. At christmas we can get the frozen berries though.

    My mum is a nurse and they use cranberry tablets to treat people who have spinal injuries to prevent UTI’s she said that the juice avalible in OZ don’t have enough of the necessary chemical from the cranberry’s to make them effective.

  • Monica

    I was deligted to see that there is a mystical substance out there that can satisfy my sweet tooth and is healtier choice than sugar.

    Has anyone substitute sugar with Stevia in their daily diet? And how long?

  • Kathy

    Cranberry juice isn’t bad at all if you dilute it with enough water. I also applaud your use of stevia rather than suggesting Splenda.

  • heather

    I like to use agave nectar for my sweetness. It’s consistency is like warm maple syrup and mixes into other liquids very well. I find it in it’s cooked version at Whole Foods or other “fancy” stores or health food stores. For a raw version I buy online.

  • cued100prof

    My gripes with stevia are that it has a kind of wierd flavor of its own and it doesn’t thicken to a syrup. I find that liquids sweetened with it have a watery feel in the mouth. But if you’re willing to compromise a little, using a proportional amount of sugar with stevia helps while still reducing the calories. I find using 1/4 the amount of sugar called for, and substituting stevia for the rest helps with the flavor and adds some smoothness. If I’m cooking a fruit compote or canning, I’ve had some success with adding just a pinch of agar flakes to approximate the texture of sugar syrup. I expect that would be too much trouble to do for a drink like this since you have to heat the agar.

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