The moment I spy fresh cranberries in the stores, I start stocking up. Every year, without fail. I toss bags into my freezer so I can make favorites like Keto Cranberry Orange Bread long after the holidays are over. And I am obsessed with making these sugar-free dried cranberries – they’re tart and chewy, and perfectly sweetened with no added sugar.
I started making my own dried cranberries with alternative sweeteners many years ago. Back when I started keto, there simply wasn’t a good store-bought option – and there still isn’t. It’s not easy to find this popular snack without huge amounts of added sugar.
It’s surprisingly easy to dry cranberries at home. After a few experiments, I landed on a version that turns out beautifully every time. Bright in color, plump and sweet, and perfect for adding to your favorite Keto Christmas Cookies. I make multiple batches every fall, because they store well for months!
What readers are saying…
“The cranberries are awesome! Now I have a new craveable, so chewy with a few crispy ones. Will add to my snack mix.” — Tracey
Why you’ll love these homemade dried cranberries
- Easy to make: Just four ingredients and no complicated steps or special equipment.
- No added sugar: Most dried cranberries have copious amounts of sugar, but these are tart and sweet without the sugar crash.
- Keto-friendly: Only 3.2 grams net carbs per serving!
- Perfect for baking: Just like the sugary kind, these dried cranberries are great in baked goods. I love adding them to keto shortbread cookies!
- Better for you: The same great flavor, naturally sweetened, and free from other additives and preservatives.
- Freezer-friendly: You can store them in the freezer to last you all year long.
Ingredient Notes
- Fresh cranberries: I recommend fresh cranberries when possible. Frozen cranberries tend to release a lot more juice as they dry so it takes a lot longer to get them dried out properly.
- Sweetener: You have a lot of choice for sweetening the berries, but I recommend using powdered sweeteners where possible. I found that a combination of erythritol and allulose works really well. See more information in the Tips for Success section.
- Avocado oil: Don’t skip the oil or your dried cranberries will be tough and crispy! You can also use avocado oil, coconut oil, or any other neutral tasting oil.
How to Make Sugar-Free Dried Cranberries
- Cut the cranberries in half: This allows them to release moisture much faster than whole berries.
- Add the remaining ingredients: Toss the berries in a bowl with the oil and sweeteners.
- Spread out: Spread the berries on a parchment lined baking pan.
- Dehydrate: Place in a 200ºF oven for 3 hours or longer, until dried to your liking.
Dehydrator method: Prepare the berries as directed and spread out in a dehydrator. Set the dehydrator to 125ºF and 8 to 12 hours, or until the berries are dry to your liking.
Tips for Success:
Cutting the berries: This is the most time-consuming step of the recipe, but I think it’s an important one. Whole cranberries have a firm exterior that doesn’t break down easily during baking, so cutting the berries in half allows them to dry out more quickly. Just turn on some music and groove while you chop them up!
Keep a close eye on them! Every oven and every dehydrator is different so check them frequently. The 3 hour cooking time is simply a guideline, not a hard and fast rule.
Sweetener Options: You can use almost any sweetener to make dried cranberries, but I like the combination of half erythritol and half allulose for that perfect plump texture. Erythritol sweeteners on their own will re-crystallize and become gritty. But allulose on its own will make the berries brown a lot more. The two sweeteners together help offset each other.
You can use xylitol if you don’t have access to allulose. Using a powdered sweetener will help with any grittiness.
How to Use Them
Now that you made a big batch of sugar free dried cranberries, you need keto recipes to use them. Not to worry, I have plenty of ideas for you!
Sugar Free Dried Cranberries
Ingredients
- 12 ounces (340.2 g) fresh cranberries
- 1/3 cup (60.67 g) Swerve Confectioners
- 1/3 cup (66.67 g) allulose, powdered version
- 2 tbsp avocado oil, or any neutral tasting oi.
Instructions
- Preheat the oven to 200ºF and line a rimmed baking sheet with parchment paper.
- Cut the cranberries in half and toss in a bowl with the sweeteners and oil. Spread on the prepared baking pan and separate each individual berry as best you can.
- Place in the oven and let dry 3 hours or longer. Let cool on the pan.
- Transfer to an airtight container. Store in refrigerator.
Notes
Nutrition
This is a common misconception because commercial dried cranberries usually have a lot of added sugar. Fresh cranberries are extremely low carb and have only 12 grams of carbs and 4 grams of natural sugars per 1 cup.
Store the dried cranberries in an airtight container. If they are well dried out, you can keep them on the counter for a few weeks. If they still have some moisture to them, they are best kept in the fridge. You can also freeze them for up one year.
Traditional dried cranberries are made with sugar and have over 30 grams of carbs per serving. However, these keto dried cranberries have 5.2g of carbs and 2g of fiber per serving. That comes to 3.2g net carbs for a 3 tablespoon serving.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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They’re in the oven now. I read your recipe twice, and BOTH times I missed the “12 ounces” amount of cranberries, so I came home from the store, and since I knew I had to halve them, got to work. Only after working and working and working to get through the berries did it dawn on me to check the recipe again, and omg, I think I am going to have quite a bit of dried cranberries for the holidays! However, I will be sure to use them. So, I guess I front loaded the work on this recipe. I think I need new contacts or something! But thank you for laying it out so nicely.
Freeze them when they are done for future recipes. I have 2 – 12 oz bags in the oven right now, yum. I love them in her Cauli Pilaf too. They freeze nicely!
Would coconut oil be okay to use? I love coconut flavor and don’t mind at all if they are tinged with coconut flavor.
Absolutely!
Is there a reason you have to cut in half and not just pierce them before baking?
They dry faster and more evenly!
I also keep these in a container in the freezer and use as needed. They last the entire year this way.
So do I!!!
im making unsweetened dried cranberries for the birds for the first time,,, should i use the confectioners type of sugar since its more of a fine powder instead of the regular? ive never used this type of sweetener before ,,, its safe for the birds?
You’re making it for birds? If so… I wouldn’t be using any sweetener at all.
Hi Carolyn,
I love cranberry orange biscotti and muffins. Since I was unable to find cranberries to try your recipe, I purchased a bag of unsweetened cranberries from Cherry Orchard. While they were beautiful and very fresh, they were as you said almost unpalatable. I tried boiling them by cooking them with a small amount of water and allulose and then straining them. I could make cranberry sauce that way but not biscotti. I’d be grateful for any suggestions that you might have. I’m anxious to try making your biscotti recipe before next year 🙂 I so appreciate your blog. In the past, I haven’t been able to remain on a keto diet for more than a week.
Thank you,
Cheryl
Since they don’t have cranberries in the store now, I ordered one tha large bag that you recommended.
Hi, I just found your site and am so happy. I have been using the 50% less sugar dried cranberries in recipes and love them, but still more sugar than I would like. Want to make your dried cranberries in the oven, but what do you use after holiday time when you can’t find fresh cranberries anymore? I have read in comments that you can’t use the frozen/fresh because they turn out mushy, but a couple of the comments said you could use the frozen if you mash them instead. Am afraid to try this as I don’t want to waste the frozen cranberries or my time. Thanks so much and am looking forward to trying a lot of your recipes!
You can try frozen but I can’t guarantee the results.
I made 2 packages today. They are delicious. Can’t wait to use on a recipe. I only paid 99 cents gor the berries. So much less expensive.
Excellent!
Hi Josie, where did you find fresh cranberries at this time of year? Thanks.
I love these! I’ve made them many times and keep them frozen for future use. They come out perfectly. I use a dehydrator and make them in large batches.
Quick question: I’m allergic to avocado so I’m always hesitant to try avocado oil. Is there another oil I could use?
Any oil will do. Try melted coconut oil.
I loved it as I love cranberries and am diabetic. 3 house wasn’t enough time in my oven. I ended up leaving them for 6 hours. I used these for a low-carb cheese ball and in a low-carb stuffing. Also for snaking and on top of a salad.
Yes, I am finding that many folks need to keep them in longer. Possibly depends on the brand of berries?
The first time I made these was a disaster!
Well that was becauseI used frozen cranberries, please don’t do that…
I licked my wounds and waited couple of weeks and decided to give this recipe another chance. Well let me say, first of all I purchased fresh cranberries and repeated the recipe. WOW!!! my cranberries came out fabulous. It took much longer than 3 hrs., actually in my oven on 200 degrees it was 5 hrs. Well worth it!
I’m ready for my favorite holiday recipes. Thank you Carolyn! You are truly my new favorite Keto inspiration, what a vision! Merry Baking to all
I would love to know the temperature you use for drying cranberries in a dehydrator, since I have one, and using it would leave my oven free for other things. Thank you!
It depends on your dehydrator. Mine says 125 to 135 for berries.
Thank you! I’ll check my book.
@ Carolyn: I think that the “berries” mentioned in the instruction book probably means blueberries, blackberries, strawberries, etc. NOT cranberries which are harder, firmer and less fragile and probably can take a bit more heat and not ruin.
I’m so very sorry that you lost your husband and partner. Deepest sympathies.
I’m wondering if these can be frozen after drying?
Absolutely!
I just went and checked the settings for my dehydrator for this.
Place cranberries in a single layer on Excalibur Dehydrator tray lined with parchment paper to prevent staining.
Dry cranberries at 135°F for 20-24 hours or until dry.