Keto Cranberry Orange Muffins

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    35 min

  • ready time

    ready time

    50 min

Keto Cranberry Orange Muffins

11 ratings

These muffins hit the right balance of hearty and sweet. While fruit like oranges are typically not eaten on a Keto diet, the small amount of orange zest and orange juice give the muffins a brightness and great flavor without the carbs. This recipe uses 6 tablespoons of Swerve, but if you prefer a less sweet muffin, aim for 5 tablespoons of sweetener. You can also make this recipe into mini muffins or a loaf!

  • Net Carbs

    3.5 g

  • Fiber

    3.3 g

  • Total Carbs

    14.8 g

  • Protein

    7.2 g

  • Fats

    20.8 g

237 cals

Keto Cranberry Orange Muffins

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Butter

    Butter

    4 tablespoon

  • The Ultimate Sugar Replacement Granular by Swerve

    The Ultimate Sugar Replacement Granular by Swerve

    6 tablespoon

  • Coconut Milk by Aroy-d

    Coconut Milk by Aroy-d

    ¼ cup

  • Vanilla Extract

    Vanilla Extract

    0.5 teaspoon

  • Orange Juice, Fresh

    Orange Juice, Fresh

    1-½ tablespoon

  • Orange Peel Or Zest Raw

    Orange Peel Or Zest Raw

    ½ tbsp

  • Almond Flour

    Almond Flour

    1 cup

  • Baking Soda

    Baking Soda

    ½ teaspoon

  • Baking Powder

    Baking Powder

    1 teaspoon

  • Almond Butter, Unsalted

    Almond Butter, Unsalted

    ¼ cup

  • Flaxseed Finely Ground by 365

    Flaxseed Finely Ground by 365

    1 tbsp

  • Coconut Flour by Bob's Red Mill

    Coconut Flour by Bob's Red Mill

    2 tbsp

  • Raw Egg

    Raw Egg

    3 large

  • Cranberries, Fresh

    Cranberries, Fresh

    ½ cup, whole pieces

  • Walnuts

    Walnuts

    ¼ cup, chopped

Recipe Steps

steps 6

50 min

  • Step 1

    Allow the butter to come to room temperature so it is soft, and cream it together with the swerve in a large bowl. Add the orange zest, orange juice and coconut milk until well mixed.
    Step 1
  • Step 2

    Add in the almond flour, baking soda, baking powder, flaxseed and coconut flour and mix well.
    Step 2
  • Step 3

    Whisk the eggs in a separate bowl. Add the eggs and almond butter to the bowl and carefully mix until well combined.
    Step 3
  • Step 4

    Fold in the cranberries.
    Step 4
  • Step 5

    Spoon the batter into muffin tin liners until they are about ¾ of the way full. Crush the walnuts and crumble on top of the muffins.
    Step 5
  • Step 6

    Bake at 350 degrees Fahrenheit for about 35 minutes, or until the muffins are fully cooked.
    Step 6

Comments 14

  • ginnycma

    ginnycma 2 years ago

    Great recipe, but you have a half teaspoon of vanilla listed in the ingredients but not in the recipe itself. Just so you know if you want to redo.

    • MarvellousMacadamia814283

      MarvellousMacadamia814283 3 years ago

      Are these full size muffins or mini muffins?

      • ClipIn&Spin

        ClipIn&Spin 3 years ago

        Wow these are terrific, I added cinnamon as well. Just learning to cook, bake and live lower carb and am loving it😊

        • Gisou

          Gisou 3 years ago

          Delicious!!! I made it as a loaf and it turned out great! Definitely going to make again.

          • pat402

            pat402 3 years ago

            • ND

              ND 4 years ago

              Absolutely delicious. I made it two single servings. I didnt have cranberry so I added blueberries instead. I didnt have coconut milk so I used coconut cream. I forgot to add the vanilla but it was still so good. I added a topping made from 1tsp of coconut milk, about 5 grams of homemade strawberry coulis and a tiny tiny bit of sugar free maple syrup (so 0 carbs for that!). The muffin was still 3 carbs net in total. Thanks for sharing this!

              • AmeAnargyros

                AmeAnargyros 4 years ago

                Delicious, the eggs almond butter and vanilla are missing in the instructions but they came out pretty good. I little flat in the middle but taste great.

                • Suzanne

                  Suzanne 5 years ago

                  Oh, yeah, the cooking time was significantly shorter, so, be careful!

                  • Suzanne

                    Suzanne 5 years ago

                    The best ever! My husband said that they actually taste better then the traditional muffins. :)

                    • Mlfiguei

                      Mlfiguei 5 years ago

                      Awesome! The first muffins I've tasted that actually resemble real baked goods :)

                      • recipewriter

                        recipewriter 5 years ago

                        So happy you enjoyed them!

                    • Julie

                      Julie 5 years ago

                      Yummy! I also chopped my cranberries. Instead of juice and zest I added 1tsp orange oil. May cook for less time next time.

                      • Kermie

                        Kermie 6 years ago

                        These muffins were absolutely amazing! Very light. I did however chop the fresh cranberries after measuring them whole.

                        • recipewriter

                          recipewriter 6 years ago

                          So glad you enjoyed them!