Keto Cranberry Muffins 

The keto cranberry muffins are buttery, ultra moist, fluffy, and ready in just 30 minutes. Bursting with tangy cranberries, these grain-free muffins are perfect for serving with a cup of tea or coffee.

Bake these easy keto muffins with fresh and tart fresh cranberries as a make-ahead low carb breakfast, a Thanksgiving or Christmas dessert.

I can’t believe the holiday season is almost here! I love this time of the year when all the family is together, and we bake many delicious treats. 

These keto cranberry muffins are one of the best keto Thanksgiving desserts I choose to make whenever my family is reunited because they absolutely adore them. 

Are Cranberries Keto-Friendly?

Yes, cranberries are keto-friendly because one cup (110g) of fresh cranberries provides 9.1g of net carbs per serving.

Why Are You Going To Love This Keto Cranberry Muffins Recipe

• Super easy to make in just 30 minutes
• Extra moist treat perfect during the fall and winter
• Sugar-free and gluten-free cranberry muffins
• You can make them ahead of time.
• It can be made using fresh or frozen cranberries (do not thaw!)

Ingredients Keto Cranberry Muffins

A great thing about these moist and rich almond flour cranberry muffins is that they need only a few naturally low-carb ingredients that are easy to find. Here is everything you will need:

• Almond Flour – Use super-fine almond flour to have a fluffy texture with a less grainy flavor.
• Coconut flour – I love using a combination of grain-free flour in keto baking to get the best texture.
• Eggs – use large room-temperature eggs to avoid that eggy taste.
• Sweetener – feel free to use any of your favorite sweeteners such as erythritol, monk fruit, or xanthan gum.
• Heavy cream – for a touch of creaminess.
• Baking Powder – helps the muffins to become fluffy and rise beautifully.
• Butter – unsalted butter.
• Vanilla Extract – Use a high-quality vanilla extract to make the muffins taste incredibly delicious.
• Cinnamon – this ingredient is optional, but it pairs perfectly with cranberries.
• Cranberries – I choose to use fresh cranberries while they are in season and frozen for the rest of the year.
• Salt – is used to enhance all the flavor.

How To Make Keto Cranberry Muffins

These keto cranberry muffins are so easy to make in just a few easy steps:

1. Preheat the oven: Start by preheating your oven to 350°F/ 180°C and line a 12-cup muffin tin with parchment paper.
2. Make the batter: Combine almond flour, coconut flour, cinnamon, and baking powder.
3. 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.

• Combine the wet and dry ingredients until well incorporated. Fold in the cranberries.
• Divide the batter between the prepared muffin tins and sprinkle with granulated sweetener.
• Bake for 20-22 minutes in the preheated oven.

Tips For Making The Best Keto Cranberry Muffins

• Make sure that you don’t overmix the batter.
• Avoid overfilling your muffin tins since they may overflow slightly while baking.
• Let the muffins cool completely before serving.
• For some extra crunch, add some chopped pecans or almonds into the batter.
• Use your favorite berries – fresh or frozen.

Storing Ideas

• Room Temperature – These low carb cranberry muffins can be stored in an airtight container on the counter at room temperature for 3 days.
• Fridge – You can store these keto cranberry muffins in an airtight container in the fridge for up to one week.

Can I Freeze These Keto Cranberry Muffins?

Yes, you can store these sugar-free muffins in the freezer. To do that, place them in an airtight container and freeze them for up to 3 months. Then, when ready to enjoy, microwave them for 30 seconds, or you can thaw them overnight in the fridge.

Frequently Asked Questions

More Keto Desserts

• Keto Pumpkin Pie
• Keto Pecan Pie
• Keto Pavlova

Keto Cranberry Muffins

5 from 1 vote

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Prep time 10 minutes mins

Cook Time 20 minutes mins

Yelds 12 servings

Print Recipe Pin Recipe

Description

 

The keto cranberry muffins are buttery, ultra moist, fluffy, and ready in just 30 minutes. Bursting with tangy cranberries, these grain-free muffins are perfect for serving with a cup of tea or coffee.

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.

Tried this recipe?Mention @MyketoPlate_ or tag #MyKetoPlate!