Serving Yields: 12

Nutritional Facts per Serving

● Net Carbs: 3.8 g

● Total Fats: 7.5 g

● Protein: 2.6 g

● Calories: 100

Ingredients

● Coconut flour sifted (.5 cup)

● Baking powder (1.5 tsp.)

● Ground ginger (.25 tsp.)

● Cinnamon (.75 tsp.)

● Nutmeg (.25 tsp.)

● Ground cloves (.125 tsp.)

● Salt (.25 tsp.)

● Low-carb sweetener – ex. Swerve (.5 cup)

● Sukrin Gold packed or another brown sugar substitute (.25 cup)

● Pumpkin puree (1 cup)

● Soft/Melted butter (2 tbsp.)

● Heavy cream (.5 cup)

● Large eggs (3)

● Sugar-free dried cranberries (.66 cup)

● Cooking oil non-stick spray – as needed

● Also Needed: 12-count muffin tins with liners

Preparation Method

  1. Warm the oven to 375° Fahrenheit.
  2. Prepare the muffin tins.
  3. Sift or whisk the coconut flour with the baking powder and spices.
  4. Use the medium setting of an electric mixer to combine the rest of the fixings (sweeteners, cream, pumpkin, butter, and eggs).
  5. Combine everything using the low speed just until combined.
  6. Fold in cranberries. Scoop the batter into the cups.
  7. Bake for 25-30 minutes. The centers are springy to the touch when they’re ready.
  8. Arrange the slightly cooled muffins on a wire rack to cool before storing.