Low Carb Cranberry Muffins

Indulge your cravings without the carb overload with these delightful Low Carb Cranberry Muffins! Bursting with the tart-sweet flavor of fresh or frozen cranberries, these muffins are crafted with a combination of almond and coconut flours, making them gluten-free and keto-friendly. A touch of granulated erythritol sweetener ensures just the right amount of sweetness, while ingredients like unsweetened almond milk and coconut oil add moisture and richness. Ready in just 40 minutes, including prep and bake time, these muffins are perfect for breakfast, an on-the-go snack, or a guilt-free dessert. Serve them warm or at room temperature for a wholesome treat that satisfies without compromising your low-carb lifestyle!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

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

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a large mixing bowl, combine the almond flour, erythritol, coconut flour, baking powder, and salt. Stir until well-mixed.

Step 3

In a separate medium bowl, whisk together the almond milk, eggs, and vanilla extract until smooth.

Step 4

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.

Step 5

Pour the wet ingredients into the dry ingredients and stir just until the batter is evenly moistened.

Step 6

Gently fold in the cranberries, distributing them evenly throughout the batter.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 8

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.

Step 9

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.

Step 10

Serve warm or at room temperature. Enjoy these delicious low-carb cranberry muffins!

Nutrition Facts

Serving size	(871.5g)

Amount per serving	% Daily Value*
Calories	2085.7

Total Fat 172.0g	0%
Saturated Fat 62.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 558mg	0%
Sodium 2259.5mg	0%
Total Carbohydrate 193.8g	0%
Dietary Fiber 40.1g	0%
Total Sugars 19.1g
Protein 67.3g	0%

Vitamin D 166.9IU	0%
Calcium 730.0mg	0%
Iron 12.0mg	0%
Potassium 610.7mg	0%

*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.

Source of Calories

Fat: 59.7%

Protein: 10.4%

Carbs: 29.9%