Place the cranberries, raspberry jam, water, and allulose in a heavy bottom, two-quart saucepan.

Set over medium-high heat and bring to a boil, stirring until the jam and allulose have dissolved.

Reduce heat to medium and simmer until all the cranberries have popped and the sauce has reduced by about a quarter and has started to thicken. If the sauce gets too thick, you can add more water, a tablespoon at a time. Sauce will continue to thicken as it cools.

Pour the sauce through a fine mesh sieve set over a heat-resistant dish. Use a silicone spatula or large spoon to push the sauce through the sieve, stirring to separate the sauce from the cranberry skins.

Cover the sauce with plastic wrap and set aside.

Heat the oven to 350°F.

Line a rimmed baking sheet with parchment paper or oiled tin foil.

Combine the turkey sausage, grated cheese, sage, and thyme in a large bowl and mix.

Add the Chicken Soup Keto Chow and the cheese crumbs to the mixture and mix again until they are incorporated into the meat.

Use a tablespoon or half-ounce scoop to make 28 half-ounce portions and roll them into balls; if the mixture sticks to your hands, use cold water to dampen your hands between balls. Place the shaped sausage balls on the prepared baking sheet.

Bake in the lower rack of the oven (12-15 minutes) until the cheese is starting to brown, and they register at least 165°F on an instant read thermometer.

Transfer sausage balls to a serving tray and serve with cranberry sauce.