Keto Cranberry Muffins 

These keto cranberry muffins are soft, buttery, and packed with tart little bursts of cranberry in every bite. Almond flour keeps them tender, orange zest makes them taste extra fresh and festive, and a little cinnamon adds the coziest fall flavor.

Cranberry and orange is one of those combinations that immediately puts me in a holiday baking mood. As soon as the muffins start baking and the cinnamon and orange zest warm up in the oven, the whole kitchen smells like fall. I love eating one while it is still slightly warm with a cup of black coffee, especially when the cranberries inside are still juicy and jammy.

They make a cozy low-carb breakfast, holiday brunch treat, or afternoon snack with coffee or tea. And if you have cranberries left after making a batch, use them for my sugar-free keto cranberry sauce.

Are Cranberries Keto-Friendly?

Fresh cranberries can fit into a keto or low-carb diet when used in moderate portions. They are naturally tart, so this recipe balances them with a keto-friendly sweetener and uses just 3/4 cup across 12 muffins.

Fresh cranberries work beautifully when they are in season, but frozen cranberries are just as convenient. You can add them directly to the batter without thawing them first.

Why You’ll Love These Keto Cranberry Muffins

• Soft, moist, and fluffy inside
• Ready in about 30 minutes
• Made without added sugar and naturally gluten-free
• Made with simple almond flour and coconut flour
• Perfect for fall, Thanksgiving, and Christmas
• Great for a make-ahead low-carb breakfast or snack
• Work with either fresh or frozen cranberries

Ingredients for Keto Cranberry Muffins

These moist almond flour cranberry muffins use simple keto baking ingredients, with fresh orange zest and tart cranberries giving them plenty of flavor.

• Almond Flour: Use superfine blanched almond flour for a softer, less grainy texture.
• Coconut Flour: A small amount of coconut flour works with the almond flour to give the muffins a better structure and texture.
• Eggs: Use large room-temperature eggs so they blend easily into the batter.
• Sweetener: Use a granulated keto-friendly sweetener that measures like sugar, such as allulose or a monk fruit blend.
• Heavy Cream: Adds richness and helps keep the muffins moist.
• Butter: Use unsalted butter and melt it before adding it to the batter.
• Baking Powder: Gives the muffins lift and helps create a fluffy texture.
• Vanilla Extract: Adds a little extra warmth and sweetness to the flavor.
• Cinnamon: Just enough to give the muffins a cozy fall flavor without overpowering the cranberries.
• Orange Zest: Adds a fresh citrus flavor that pairs beautifully with tart cranberries.
• Cranberries: Fresh or frozen cranberries both work. If using frozen cranberries, do not thaw them first.

How to Make Keto Cranberry Muffins

These keto cranberry muffins come together with just two bowls and a few simple steps.

1. Prepare the pan. Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin, or line it with parchment or silicone liners.
2. Mix the dry ingredients. In a large bowl, combine the almond flour, coconut flour, cinnamon, and baking powder.
3. Mix the wet ingredients. In a separate bowl, combine the eggs, orange zest, sweetener, melted butter, heavy cream, and vanilla extract. Mix with an electric mixer for about 60 seconds, or until the mixture looks light and frothy.
4. Make the batter. Pour the wet ingredients over the dry ingredients and stir just until a thick batter forms.
5. Add the cranberries. Gently fold the cranberries into the batter with a silicone spatula.
6. Fill the muffin pan. Divide the batter evenly between the 12 prepared muffin cups.
7. Bake. Bake for 20 to 22 minutes, or until the tops are lightly golden and the centers are cooked through.
8. Cool. Let the muffins cool before removing them from the pan and serving.

Tips for the Best Keto Cranberry Muffins

• Do not overmix the batter once the wet and dry ingredients are combined. Mix only until everything comes together.
• Divide the batter evenly between all 12 muffin cups and avoid filling them too high.
• If using frozen cranberries, add them straight from the freezer. Thawing them first can release extra moisture into the batter.
• Let the muffins cool before serving so the crumb has time to set.
• For a little extra crunch, you can fold some chopped pecans or almonds into the batter.

How to Store Keto Cranberry Muffins

Room Temperature: Keep the muffins in an airtight container at room temperature for up to 3 days.

Refrigerator: For longer storage, keep them in an airtight container in the refrigerator for up to one week.

Let refrigerated muffins come closer to room temperature before serving, or warm one briefly if you prefer it soft and cozy.

Can I Freeze Keto Cranberry Muffins?

Yes. These low carb cranberry muffins freeze well, which makes them great for meal prep or holiday baking ahead of time.

Place the completely cooled muffins in an airtight freezer-safe container and freeze for up to 3 months.

When you are ready to eat one, thaw it overnight in the refrigerator or warm it briefly in the microwave.

Frequently Asked Questions

More Keto Holiday Desserts

If cranberry season has already put you in the holiday baking mood, try a few of these next:

• Keto Pumpkin Pie
• Keto Pecan Pie
• Keto Pumpkin Cheesecake Muffins
• Keto Vanilla Protein Muffins

Keto Cranberry Muffins

5 from 2 votes

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Prep time 10 minutes mins

Cook Time 22 minutes mins

Yields 12 servings

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Description

 

These keto cranberry muffins are buttery, moist, and fluffy with tart cranberries, warm cinnamon, and fresh orange zest. Made with almond flour and coconut flour, they are gluten-free, grain-free, and made without added sugar.

Ingredients

  

1x2x3x

• 5 large eggs room temperature
• 2 cups almond flour superfine, blanched
• 2 tbsp coconut flour
• 3/4 cup cranberries
• 3 tbsp heavy cream
• 3/4 cup sweetener
• 3 tbsp butter melted
• ½ tsp cinnamon
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder

Instructions

 

• Preheat the oven to 350°F/ 180°C. Grease a 12-cup muffin tin, or line with parchment or silicone liners.
• In a large bowl, combine almond flour, coconut flour, cinnamon, and baking powder.
• In a separate bowl, add the eggs, orange zest (if using), sweetener, melted butter, heavy cream, and melted butter. Mix using an electric mixer for about 60 seconds or until frothy.
• Pour the wet ingredients over the dry ingredients and stir to combine until a thicker batter forms.
• Use a silicone spatula to fold in the chopped cranberries.
• Divide the batter between the prepared muffin tins and sprinkle with granulated sweetener.
• Bake for about 20-22 minutes until golden brown on top and completely cooked through.

Nutrition Facts

Amount per serving.

Calories

177kcal

Total Carbs

6g

Net Carbs

Protein

7g

Fat

15g

Fiber

3g

Sugar

1g

How do we calculate the nutrition info?

These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

Course Dessert

Cuisine American

Keyword Keto Cranberry Muffins

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