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prep time
12 min
cook time
20 min
ready time
32 min
Keto Chocolate And Cranberry Muffins
These festive keto muffins are the perfect combination of warming winter spices, chocolate and cranberry.
These are perfect to rustle up over the holiday season, served with a coffee!
Net Carbs
4 g
Fiber
5.1 g
Total Carbs
19.3 g
Protein
7.6 g
Fats
18.3 g
234 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw Egg Whole
3 medium
Food Cupboard Home Baking Almonds Ground by Sainsbury's
10 ounce
Almond Milk, Vanilla Or Other Flavors, Unsweetened
2 tablespoon
Maple Flavored Syrup by Lakanto
2 tablespoon
Ginger, Ground
2 teaspoon
Cinnamon
2 teaspoon
Lemon Juice
2 teaspoon
Cocoa Powder, Unsweetened
1-½ tablespoon
Vanilla Extract
1 teaspoon
Baking Soda
½ teaspoon
Cranberries, Fresh
½ cup, whole pieces
100% Pure Erythritol by Now
¼ cup
Coconut Oil
¼ cup
Salt, Sea Salt
⅛ teaspoon
Recipe Steps
steps 7
32 min
Step 1
Preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin tray with muffin cases.Step 2
Add the ground almonds, ginger, cinnamon, cocoa powder, erythritol, baking soda and salt to a food processor. Blend well to combine.Step 3
Add the eggs and blend again.Step 4
Melt the coconut oil and add to the blender along with the syrup, lemon juice, vanilla and almond milk. Blend to form a smooth batter.Step 5
Transfer the batter to a mixing bowl and stir through the fresh cranberries.Step 6
Divide the mixture evenly between the muffin cases.Step 7
Transfer to the oven to bake for 18-20 minutes until firm to touch. Allow to cool before serving.
