I’m sure you’ve noticed how much sweeter nuts and veggies taste when you first transition to a ketogenic lifestyle. It’s a pretty delicious experience and it only gets better as you eventually begin adding sweeter veggies and low-carb fruits to your diet. Cranberries are a great place to start when you’re craving fruit but you’re feeling cautious about introducing too many carbs.
Cranberries are low in carbs and are a superfood thanks to their high nutrient and antioxidant content. The only hitch? They can be sour, downright bitter even! My solution here was to dust them with sweetener and dry them out in the oven to enhance their sweetness. They came out looking beautiful and they’re a perfect addition to trail mix or salad.
No dehydrator required here, and I even used frozen cranberries. This is a super low-fuss approach if this is your first time trying your hand at dehydrating fruit.
2 cups frozen cranberries, defrosted or thawed
1-2 tablespoons sweetener of choice (I used monk fruit/erythritol blend in crystal form)
Coconut oil cooking spray
1. Preheat oven to 230 F/ 110C
2. Defrost cranberries in microwave until they “pop” or look a bit mushy
3. Place cranberries in a strainer and use a paper towel (or your hands) to squeeze out excess moisture
4. Dust cranberries with sweetener (plus any dried spices) of your choosing
5. Place dusted cranberries on a parchment lined baking sheet and space them apart. *I mist mine lightly with coconut oil cooking spray prior to placing in the oven.
6. Bake until most of the juice has evaporated from the berries (about 1 hour), stirring with a spatula every 15 minutes to ensure oven cooking.
Net Carbs are carbohydrates that are absorbed by the body. Net Carbs are calculated by subtracting Dietary Fiber from Total Carbohydrates.