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 1/4 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 use 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.
In addition to these sugar free low carb dried cranberries, try some of my other favorite low carb snacks:
- Low Carb Gummy Snacks
- Garlic Dill Baked Cucumber Chips
- Low Carb Pumpkin Spice Roasted Pecans
- Low Carb Salt and Pepper Vegetable Chips
- Paleo Copycat Pumpkin Spice Lara Bars
- Keto Pizza Chips
- Keto Candied Nuts with Bacon
Sugar Free Low Carb Dried Cranberries
- Prep Time: 15 minutes
- Cook Time: 4 hours
- 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
- 1/2 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
Nutrition
- Serving Size: 1/4 cup
- Calories: 61
- Fat: 3.5g
- Carbohydrates: 7g
- Fiber: 2g
Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
Check out my other books – HERE
This book has more than 145 recipes, each with a full color photo and nutritional analysis. It is packed with over 100 pages of resources to help make your low carb, keto lifestyle easier. Let’s look at some of the recipes shall we?
BREAKFASTS
- Sausage, Egg, and Cheese Pinwheels
- Cheesy Chorizo Breakfast Biscuits
- Breakfast Pizza
- Baked Eggs with Chorizo and Ricotta
- Baked Egg Jars
- 13 Jon’s Special
- Sausage and Egg Breakfast Sandwich
- Reuben Frittata
- Radishes O/Brien
- Pastrami Breakfast Hash
- Pizza Eggs
- Pancetta, White Cheddar and Spinach Frittata
- Oven-Roasted Garlic and Herb Home Fries
- Lemon Ricotta Pancakes
- Kyndra’s Favorite Buttery Herbed Eggs
- French Toast Egg Puffs
- Keto Everything Bagels
- Creamy Herbed Bacon and Egg Skillet
- Easy Peasy Maple Blender Pancakes
- Cranberry Cream Cheese Spread
- Chocolate Peanut Butter Waffles
- Boosted Coffee
- Vanilla Coffee Creamer
- Parmesan Italian Breadsticks
- Warm Mediterranean Goat Cheese Dip
- Tuna Salad Pickle Boats
- Avocado Feta Salsa
- Marinated Mozzarella Balls
- Sour Lemon Gummy Snacks
- Green Goddess Chicken Dip
- Garlic Dill Baked Cucumber Chips
- Fried Mozzarella Sticks
- Creamy Avocado Pesto Deviled Eggs
- Buffalo Chicken Flatbread
- Bloody Mary Deviled Eggs
- Bacon Chicken Ranch Deviled Eggs
- Baked Avocado Fries
- Asiago Rosemary Bacon Biscuits
- Zuppa Toscana
- Smoked Sausage and Kale Soup
- Mexican Chicken Soup
- Italian Wedding Soup
- Egg Drop Soup
- Cheesy Ham and Cauliflower Soup
- Creamy Lasagna Soup
- Mac Daddy Salad
- Shaved Brussels Sprouts Caesar Salad
- Roasted Cauliflower Mock Potato Salad
- Dill Chicken Salad
- Creamy Cucumber Salad
- Asian Chicken Salad
- Creamy Caesar Salad with Garlic Parmesan Cheese Crisps
- Cobb Salad
- Chef Salad Skewers
- Deviled Ham and Egg Salad Wraps
- Warm Taco Slaw
- Steak Fajita Bowls
- Everything Bagel Dogs
- Spaghetti Squash Pork Lo Mein
- Slow Cooker Spiced Pork Tenderloin
- Slow Cooker Chinese 5 Spice Beef
- Shrimp and Cheese Cauliflower Rice Stuffed Peppers
- Seared Scallops with Sherry Beurre Blanc
- Sausage, Shrimp, and Chicken Jambalaya
- Reuben Biscuit Sandwiches
- Pork Egg Roll in a Bowl
- Philly Cheesesteak Casserole
- Peanut Chicken Skillet
- Pan-Seared Chicken With Balsamic Cream Sauce, Mushrooms and Onions
- Lemon Sherry Chicken
- Lasagna Zucchini Roll-Ups
- “Just like the real thing” Lasagna
- Fried Cabbage with Kielbasa
- Barbecue Dry Rub Ribs
- Dill Pickle Juice Brined Fish and Chips
- Crispy Chicken Thigh and Vegetable Sheet Pan Dinner
- Creamy Pesto Chicken Zucchini Pasta
- Chicken Cordon Bleu Pizza
- Cheesy Smoked Sausage and Cabbage Casserole
- Best Ever Fork and Knife Pub Burger
- Beef Stuffed Poblanos with Lime Crema
- Asian Beef Skewers
- Oven Roasted Cabbage Wedges with Dijon Vinaigrette
- Mascarpone Creamed Greens
- Green Beans with Shallots and Pancetta
- Ginger Lime Slaw
- Dill Pickle Coleslaw
- Parmesan Roasted Broccoli
- Fiesta Cauliflower Rice
- Creamy Herbed Slow Cooker Cauliflower Mash
- Cranberry Pecan Cauliflower Rice Stuffing
- Chorizo and Garlic Brussels Sprouts
- Charred Asian Asparagus and Peppers
- Butter Roasted Radishes
- Brussels Sprouts Au Gratin with Ham
- Lemon Caper Whole Roasted Cauliflower
- Sautéed Mushrooms with Garlic Mascarpone Cream Sauce
- Salted Caramel Nut Brittle
- Dark Chocolate Mousse
- Maple Butter Pecan Truffles
- Mason Jar Chocolate Ice Cream
- Lemon Coconut Cheesecake Bites
- Flourless Chewy Chocolate Chip Cookies
- Chocolate Peanut Cheesecake Balls
- Chewy Peanut Butter Cookies
- Blueberry Mojito Ice Pops
- Almond Joy Chia Seed Pudding
- Fresh Whipped Cream
- Thousand Island Dressing
- Garlic Parmesan Caesar Dressing
- Ranch Dressing
- Avocado Green Goddess Dressing
- Asian Vinaigrette
- Dill Pickle Vinaigrette
- 2-Minute Mayo
- Cajun Mayo
- Walnut Avocado Pesto
- Bacon Jam
- Garlic Parmesan Cream Sauce
- Pizza Sauce
- Enchilada Sauce
- Not-So-Secret Burger Sauce
- Cranberry Ginger Quick Jam
- Seasoning Salt
- Mexican Seasoning Blend
- Cajun Seasoning
- Everything Bagel Seasoning
- Barbecue Dry Rub
- Savory Breading Mix
- Nut-Free Keto Breading Mix
- Pizza Crust
- Nut-Free Pizza Crust
Helen B says
Thank you so much for this recipe. I had thought I would never be able to use dried cranberries again. I am so happy to have this favourite item back in my pantry!!
Karen says
I love dried cranberries! Do I have to use avocado oil or can I use something else? I live in a small town and we have slim pickins😁
Peace Love and Low Carb says
You can use any light, neutral oil
Tracy says
These sound great, do you think I could use MCT oil? Seems like it would work with the low heat, I’m just trying to find ways to incorporate it into my diet other than morning coffee, thanks!
Tami says
l can’t wait to try this recipe. I LOVE dried cranberries and I am so excited to be able to eat them again. They are wonderful in orange muffins too. I have a couple questions. If I use the cranberries I have in my freezer right now, I assume they need to be thawed first? Do they still need the same amount of drying time? Also, how long if I were to try the dehydrator? I would like to try both ways, but I am very new to the dehydrating.
BTW… I think your recipes are brilliant! I haven’t tried one yet I didn’t like..
Kate says
I have found a much easier way to do this instead of tediously chopping the berries in half. I just mix the whole berries, sweetener and oil of choice and put them in the oven. After about 15 minutes or so, they become soft enough to splat with the back of a spoon – takes less than one minute to do a whole tray. Then put them back in the oven to finish. An added advantage is that you end up with whole berries, not halves which can dry out and get too crispy.
Laine Fancher says
Thank you for that tip! I was thinking slicing each one sounded tedious.. 😉
Janene B. says
i take them out of freezer & put them in a see thru baggie , then pound them gently with a wooden mallet. Until they break open. Much easier way to split them
Ellen Ohnemus says
Thank you for this suggestion. (I buy cranberries after Christmas on sale and freeze them so I have them throughout the year.)
LaWanda says
I really want to make these, but the lowest my oven will go is 260. What adjustments would recommend I make regarding the oven temperature and baking time? Thanks.
Muniza says
Just made these, I don’t think I can wait for them to cool down, they’re so amazing. Thanks for the recipe
★★★★★
Jean K says
I just bought a small bag of reduced sugar dried cranberries that are 14 grams of sugar per 1/4 cup serving. I will be buying cranberries in a few days and making your recipe, thanks so much.
Mandy says
I almost bought those but read the nutrition numbers first, comparing them to regular sweetened cranberries. Still enough sugar to flounder a full grown horse and, adding insult to injury, the “reduced sugar” version was more expensive. When my grocery store finally gets fresh cranberries again (they must be late this year because of the unholy heat lately) I’m stocking up.
April says
What a great idea!
Has anyone tried using frozen cranberries? If that wont work, how long do you think these would last? Fresh cranberries are only around for a few months.
★★★★★
Joanne Tenhoeve says
I can’t wait to try these! How are they stored? Freezer? Shelf?
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.