These Sugar Free Low Carb Dried Cranberries are so easy to make and are very low in carbs. A great, healthy option to the store-bought varieties that are loaded with sugar.
Are Cranberries Keto?
I love adding dried cranberries to things. They add the perfect hint of sweetness to salads, and they are amazing in low carb trail mix as well. But what I don't love is how high in sugar and carbs the store-bought brands are. Did you know that average store-bought brand has 33 grams of carbs and 29 grams of sugar for just ¼ cup of dried cranberries? No thanks! I think I will just make my own sugar free low carb dried cranberries.
It can be extremely hard to find unsweetened dried cranberries, or sugar free dried cranberries in the stores. This no sugar added low carb dried cranberry recipe takes care of that problem! They are super easy to make, and are sweetened with erythritol instead of sugar, making them the perfect low carb treat.
How to Serve Low Carb Dried Cranberries
I like to keep some of these on hand year round, so I recommend stocking up on fresh cranberries when they are in season, and keeping some in your freezer so you always have them on hand to make these sugar free low carb dried cranberries.
So how do you make dried cranberries anyway? Well, you can do this a couple of different ways - you can use a high-quality food dehydrator, or you can do it right in your oven. For this homemade dried cranberry recipe, I opted to use my oven.
It's a low and slow process, but the end result is worth it. You end up with perfectly chewy, sweet, but still tart, sugar free low carb dried cranberries.
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Sugar Free Low Carb Dried Cranberries
- Total Time: 4 hours 15 minutes
- Yield: about 3 cups 1x
Ingredients
- 2 - 12 ounce bags fresh cranberries
- 1 cup granular erythritol (get it here) or granular monk fruit sweetener (get it here)
- 3 tablespoons avocado oil
- ½ teaspoon pure orange extract (optional) (get it here)
Instructions
- Preheat the oven to 200°F. Line two rimmed baking sheets with parchment paper or a silicone baking mats.
- Rinse and dry the cranberries and remove any browned or soft berries. Slice the cranberries in half and add them to a mixing bowl.
- Add the sweetener, avocado oil, and orange extract, if using. Toss to evenly coat all of the berries.
- Line the berries in single layers across the baking sheets.
- Bake for 3 to 4 hours, rotating the racks half way through.
Notes
- Prep Time: 15 minutes
- Cook Time: 4 hours
Nutrition
- Serving Size: ¼ cup
- Calories: 61
- Fat: 3.5g
- Carbohydrates: 7g
- Fiber: 2g
Teresa says
They’re beautiful! And like ALL your recipes very tasty. I think I’ll make some for Christmas gifts with a pretty ribbon around the jar.
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Edith says
I made this recipe. I used a monkfruit erythritol blend. I followed the directions and left the oven ajar overnight. They taste good but they crystallized.
Andrea says
Hi how do you think this would work with frozen berries? also I've read other recipes that say you need to pop them first, does this not need to happen in your recipe? many thanks
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Judie says
Do you think using a confection oven would speed up the process?
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Judie says
Would using a convection oven hurry up the process??
Carol says
I love how these turned out. So tasty! They are going to be perfect to sprinkle in my salads.
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Rose says
How do you store these?
Kyndra Holley says
Store in the fridge for up to 10-14 days in a sealed container. A mason jar would work great.