Keto Cranberry Muffins combine so many vibrant flavors. The tang of cranberries, the zestiness of citrus, and the sweet bite of a light and fluffy muffin. This easy muffin recipe is also low carb, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
My darling baby boy turned one month old on Friday. I had decided after he was born that I wasn't going to try to lose the baby weight until he was a month old. I knew friends would be bringing us a few dinners (and desserts) that weren't going to be Trim Healthy Mama friendly or low carb.
I had a fairly easy birth this time (as far as birth goes) but had some postpartum complications afterward. I really needed to take it easy on myself both physically and mentally for a while. I gave myself a month off to just eat whatever.
One of the things I had were some fabulous Cranberry Orange Muffins while at a retreat day. I'm not a huge muffin fan but I love cranberries and these just looked too good not to try. They were really good. I even wrapped a second one in a napkin and snuck it home in the diaper bag for an afternoon snack. After that indulgence, I knew one of the first recipes I wanted to make when I was back on my feet was a batch of healthy keto cranberry muffins.
I took my Sour Cream Vanilla Cupcakes as a starting point and tweaked them to make them more like a muffin and added orange extract and cranberries. Recipe success. They froze well which was also a bonus for the mornings I don't have a chance to cook myself a hot breakfast.
Almond Flour - blanched almond flour has a mild flavor and gives a tender crumb to baked goods. It is used in many low carb recipes.
Coconut Flour - coconut helps balance the oiliness of almond flour so I generally use the two of these together.
Sugar-Free Sweetener - I use my blend of erythritol, xylitol, and stevia in my recipes. It is twice as sweet as sugar so you need less and I make it from generic brands that are inexpensive.
Besides that, you only need common ingredients like Greek yogurt, eggs, butter, orange zest extract, baking powder, and cranberries.
How to Make Keto Cranberry Muffins
This is a dump and stir recipe. My favorite kind. Just put all the ingredients in a bowl and mix. Done.
First Step: Mix together all the ingredients.
Second Step: Scoop the muffin batter into muffin tins.
Third Step: Bake the muffins until golden brown. That's it!
Do I Need Cupcake Papers?
I made half with cupcake liners and the other half without. I wasn't sure which way would work better and look prettier for the photos. Both ways worked. The non-lined muffins came out of the tin fairly easily but I liked the look of them with the papers more. And there is less clean up that way. I do not enjoy have the scrub each individual cup of a muffin tin.
- 4 oz butter softened
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 cup Greek yogurt
- 2 eggs
- 1 tsp baking powder
- 1 tsp orange extract
- 2 cups fresh or frozen cranberries
- Preheat oven to 350. Line 20 muffin cups with liners and spray with cooking spray.
- Combine all the ingredients, except the cranberries, and stir well. Fold in the cranberries. Divide between the prepared muffin tins.
- Bake 25-30 min until golden brown and firm to the touch.
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