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Easy Keto Cranberry Muffins – vegetarian recipe
Stav Kogan

Easy Keto Cranberry Muffins

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffin
Calories: 125
Ingredients Method Nutrition

Ingredients
  

  • ¾ cup (84 g / 2.96 oz) almond flour
  • ¼ cup (28 g / 0.99 oz) ground flaxseed
  • ¼ cup (48 g / 1.69 oz) powdered erythritol
  • 1 teaspoon (5 ml / 0.2 fl oz) baking powder
  • ⅛ teaspoon salt
  • ⅓ cup (80 ml / 2.7 fl oz) canned full-fat coconut milk
  • ¼ cup (60 ml / 2 fl oz) coconut oil, melted
  • 3 large eggs
  • ½ cup (50 g / 1.76 oz) fresh cranberries
  • 1 teaspoon (5 ml / 0.2 fl oz) maple extract
  • For the best texture, ensure your cold like eggs and coconut milk are at room temperature before mixing.
  • Fresh orange zest is a fantastic addition that pairs beautifully with cranberries. Add 1 teaspoon (5 ml / 0.2 fl oz) 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.

Method
 

  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.
  6. Do not overmix. Gently fold in the fresh cranberries.
  7. Divide the batter evenly among the prepared muffin cups.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. Do not overmix the batter once you combine the wet and dry .
  11. Mix until just combined to keep the muffins tender.

Nutrition

Calories: 125kcalCarbohydrates: 3gProtein: 3.5gFat: 11.5g

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