Keto Cranberry Orange Muffins
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!
How to Make It
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 2
Add in the almond flour, baking soda, baking powder, flaxseed and coconut flour and mix well.
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 4
Fold in the cranberries.
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 6
Bake at 350 degrees Fahrenheit for about 35 minutes, or until the muffins are fully cooked.
Ingredients
- Butter – 4 tablespoon
- The Ultimate Sugar Replacement Granular by Swerve – 6 tablespoon
- Coconut Milk by Aroy-d – ¼ cup
- Vanilla Extract – 0.5 teaspoon
- Orange Juice, Fresh – 1-½ tablespoon
- Orange Peel Or Zest Raw – ½ tbsp
- Almond Flour – 1 cup
- Baking Soda – ½ teaspoon
- Baking Powder – 1 teaspoon
- Almond Butter, Unsalted – ¼ cup
- Flaxseed Finely Ground by 365 – 1 tbsp
- Coconut Flour by Bob’s Red Mill – 2 tbsp
- Raw Egg – 3 large
- Cranberries, Fresh – ½ cup, whole pieces
- Walnuts – ¼ cup, chopped