Low Carb Cranberry Muffins
Delight in the guilt-free indulgence of these Low Carb Cranberry Muffins—perfect for breakfast, snack time, or a healthy dessert option. Made with a wholesome blend of almond and coconut flours, these gluten-free treats are naturally sweetened with erythritol, making them a great choice for anyone following a keto or low-carb lifestyle. Juicy cranberries add a burst of tartness that perfectly balances the rich, nutty flavors of the flours, while hints of vanilla and coconut oil lend a luxurious moisture to every bite. With just 15 minutes of prep time and a quick bake in the oven, these muffins are not only easy to make but also an absolute crowd-pleaser. Perfect served warm or at room temperature, they make staying on track with your health goals deliciously simple.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup granulated erythritol sweetener
- 0.25 cup coconut flour
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsweetened almond milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil
- 1 cup fresh or frozen cranberries
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, combine the almond flour, erythritol, coconut flour, baking powder, and salt. Stir until well-mixed.
In a separate medium bowl, whisk together the almond milk, eggs, and vanilla extract until smooth.
Melt the coconut oil in the microwave or over low heat until fully liquefied. Let it cool slightly before combining it with the wet ingredients.
Pour the wet ingredients into the dry ingredients and stir just until the batter is evenly moistened.
Gently fold in the cranberries, distributing them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Transfer the muffin tin to the preheated oven and bake for about 25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these delicious low-carb cranberry muffins!
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2260 mg | 98% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 19.1 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 730 mg | 56% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 611 mg | 13% | |
*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.
