Keto Cranberry Muffins
Elevate your low-carb baking game with these delightful Keto Cranberry Muffins, a perfect blend of sweet and tart flavors in every bite! Made with wholesome almond and coconut flour, these moist muffins are naturally gluten-free and low in carbs, making them ideal for a keto lifestyle. Fresh, juicy cranberries and a hint of zesty lemon add bright, vibrant flavors, while erythritol or monk fruit sweetener keeps them sugar-free. Easy to prepare in just 15 minutes, these muffins bake up beautifully golden and fluffy, perfect for breakfast, a snack, or even dessert. Enjoy them warm, straight from the oven, or store them for a quick grab-and-go treat throughout the week—your taste buds will thank you!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Granulated erythritol or monk fruit sweetener
- 3 Large eggs
- 0.5 cup Unsweetened almond milk
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Fresh cranberries, chopped
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and erythritol. Mix well to ensure there are no lumps.
In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until a thick batter forms.
Gently fold in the chopped cranberries and lemon zest until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1367 mg | 59% | |
| Total Carbohydrate | 210.1 g | 76% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 18.1 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 760 mg | 58% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
