Craving a cozy, festive treat without the carbs? These Keto Cranberry Muffins are your answer! Bursting with tart cranberries and a hint of sweet maple, these tender almond flour muffins are incredibly easy to make and perfect for a holiday breakfast or a healthy afternoon snack. They come together in just 30 minutes!
Ingredients
• ¾ cup / 84g almond flour
• ¼ cup / 28g ground flaxseed
• ¼ cup / 48g powdered erythritol
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• ⅓ cup / 80ml canned full-fat coconut milk
• ¼ cup / 60ml coconut oil, melted
• 3 large eggs
• ½ cup / 50g fresh cranberries
• 1 teaspoon maple extract
Instructions
1. Directions
2. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
3. In a large bowl, whisk together the almond flour, ground flaxseed, powdered erythritol, baking powder, and salt.
4. In a separate medium bowl, whisk the coconut milk, melted coconut oil, eggs, and maple extract until well combined.
5. Pour the wet into the dry and mix until just combined. Do not overmix. Gently fold in the fresh cranberries.
6. Divide the batter evenly among the prepared muffin cups. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Nutrition (per muffin)
• Calories: 125
• Fat: 11.5g
• Protein: 3.5g
• Total Carbs: 3g
• Fiber: 1.5g
• Net Carbs: 1.5g
Pro Tips
• For the best texture, ensure your cold like eggs and coconut milk are at room temperature before mixing.
• Do not overmix the batter once you combine the wet and dry . Mix until just combined to keep the muffins tender.
• Fresh orange zest is a fantastic addition that pairs beautifully with cranberries. Add 1 teaspoon of zest to the dry .
• Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
