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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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October 25, 2016

Easy Low Carb Cranberry Muffins

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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These low carb blender muffins are so easy to make. Light and fluffy and you can put anything you want in them. A versatile low carb muffin recipe for grab and go breakfasts or snacks. Instructional video included!

Low Carb Cranberry Sour Cream Blender Muffins. Grain-free and sugar-free

You’re going to love these basic low carb muffins, because they are infinitely adaptable. We love them with cranberries but they are great as blueberry muffins, raspberry muffins, or even chocolate chips muffins.

First cranberry recipe of the season and of course I had to make low carb cranberry muffins. I am well-armed for cranberry season now, as I actually have about 5 bags in my freezer from LAST season.

I am not normally this much of a hoarder but a slight cranberry shortage last year sent me into a panic and I started socking them away. I trolled a number of grocery chains in late October/early November and was shocked that they weren’t yet carrying cranberries. Didn’t they know I had Thanksgiving recipes to write? Didn’t they know how damaging it was not to have large displays of cranberries just inside the entryway?

I had many many cranberry plans last year that were not realized by the late arrival of those tart little berry gems.

 

 

Easy low carb muffins whipped up in your blender! Cranberry Sour Cream Muffins. Keto LCHF

They did finally arrive and I grabbed numerous bags when I saw them. Then my husband, bless his heart, saw a big bag at Costco, and knowing my fears of a cranberry apocalypse, brought two of them home to me.

Of course I ended up with far too many cranberries. Wait, what am I talking about? You can never have too many cranberries. Because those firm sturdy low carb berries freeze amazingly well and thaw to be almost as perfect as they are when fresh.

So you can divvy them up into quart-sized freezer bags and ride out any sort of local cranberry shortage. Mine seem perfectly fine after 12 months in the deep freeze and now I can make my favorite low carb muffins any old time. That makes me happier than you know.

How To Make Low Carb Muffins

Use your blender!

Whipping up your keto muffin batter in a blender makes it more cohesive, lighter and fluffier. You can still do this recipe in a bowl, whisking your ingredients together, if you prefer.

Add sour cream for tenderness

I can’t recommend sour cream enough as an ingredient in keto cakes and muffins. It gives them a wonderful texture, with no need for any butter or other oil. Greek yogurt also works well.

Blend the wet ingredients first

Get the eggs, sour cream, and vanilla extract well blended first, before adding the dry ingredients. Then you can add the dry all at once and blend again until smooth.

Let cool completely after baking

This is a tough one for people who love baked goods hot out of the oven. But all keto baked goods hold together better after they cool properly.

Customize these muffins!

You aren’t restricted to cranberries and pecans in this recipe. Let your imagination run wild! Lemon blueberry, cranberry orange, chocolate chip, you name it. You can use this as a basic low carb muffin recipe and add in whatever you want.

Low carb muffins store well too

Muffins like these are great for stocking your freezer. Simply place them into a ziplock freezer bag and freeze. They can last for several months. They can also be refrigerated for up to a week for easy keto breakfasts.

Easy low carb Cranberry Sour Cream Muffins. LCHF THM Keto Recipe

Cranberries are great for low carb and keto diets

  • Fresh cranberries are very low in carbs and high in fiber
  • 1 cup of cranberries has 12 grams of carbs
  • They are full of phytonutrients and antioxidants
  • They are anti-inflammatory
  • Cranberries are high in vitamin C
  • Beware of dried cranberries, as they are usually full of added sugars.

I have a great recipe for sugar-free dried cranberries that you can make at home.

These low carb blender muffins are a perfect way to showcase those tart little crimson orbs. They are easy to whip up in your blender and the sour cream gives them an incomparable texture. Light and fluffy and they rise astonishingly well.

I put chopped pecans in half of them for extra deliciousness, but kept some pecan-free for the kiddos. These are now ranking up there as some of my favourite muffins to date! And this easy recipe is totally customizable.

Craving low carb blueberry muffins? Swap out the cranberries! Or make chocolate chip muffins if you’d prefer. Or stay with the cranberries and add a little orange extract. The possibilities are truly endless.

The sour cream gives these low carb cranberry muffins an incomparable fluffy texture!

 

4.98 from 37 votes
Print
Easy Low Carb Cranberry Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

These easy low carb blender muffins are bursting with tart cranberries. A deliciously healthy way to start a chilly fall morning! Grain-free.

Course: Breakfast
Cuisine: Breakfast
Keyword: blender muffins, low carb muffins
Servings: 12 muffins
Calories: 241 kcal
Ingredients
  • 1/2 cup sour cream
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3 cups almond flour
  • 1/2 cup Swerve Sweetener
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup cranberries
  • 1/2 cup chopped pecans optional
Instructions
  1. Preheat oven to 325F and line a muffin tin with parchment or silicone liners.
  2. Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.
  3. Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add 1/4 to 1/2 cup of water to thin it out (different brands of almond flour can vary).
  4. By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.
  5. Remove and let cool completely.

Recipe Video

Nutrition Facts
Easy Low Carb Cranberry Muffins
Amount Per Serving (1 muffin)
Calories 241 Calories from Fat 182
% Daily Value*
Fat 20.24g31%
Cholesterol 66mg22%
Carbohydrates 8.39g3%
Fiber 3.88g16%
Protein 8.75g18%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Filed Under: Gluten Free, Low Carb, Muffins & Scones Tagged With: almond flour, cranberries, pecans

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Dawn says

    October 25, 2016 at 5:51 am

    Oooooh these look super simple and yummy! I think I even have all the ingredients….except maybe pecans…I’m going to make these today!!! Thank you!! 🙂

    Reply
  2. Amy I. says

    October 25, 2016 at 8:02 am

    Is it necessary to use a blender? Or is the blender just to make the process quick and easy?

    Reply
    • Carolyn says

      October 25, 2016 at 8:34 am

      I suppose it’s not completely necessary but there is something about whipping it up in the blender that lightens the consistency and gives you fluffier muffins.

      Reply
      • Amy Irons says

        October 25, 2016 at 7:40 pm

        Good to know, thanks!

        Reply
      • Campyhall says

        November 21, 2016 at 4:43 pm

        That may be so but after I see how these come out (they are in the oven now) and if I want to make them again, I am using a mixer. Too much trouble and waste to try and get this semi thick batter out from around the blender blade.

        Reply
    • Janet Dorfler says

      November 18, 2020 at 6:55 pm

      I found the blender to be a problem. Mixture was too thick and my Kitchen Aid blender was struggling…

      Reply
      • Carolyn says

        November 18, 2020 at 7:09 pm

        Add a bit more liquid to help it along! No more than 1/4 cup.

        Reply
  3. Jacque kimball says

    October 25, 2016 at 12:00 pm

    These look so good! Would they work with only 3 eggs?

    Reply
    • Carolyn says

      October 25, 2016 at 12:30 pm

      I am not sure. I didn’t try them that way. The batter may be a lot thicker.

      Reply
  4. Terri S. says

    October 25, 2016 at 1:22 pm

    Carolyn,

    Does the listed nutritional info include the nuts or no?

    Thanks for a cranberry recipe. They are my fall addiction. I don’t care about pumpkin spiced anything…I just want CRANBERRIES!

    Reply
    • Carolyn says

      October 25, 2016 at 1:57 pm

      It does include the pecans. I typically include the optional items.

      Reply
      • Donna Bruns says

        September 8, 2018 at 10:49 pm

        I’m confused…..I entered the recipe in My Fitness Pal, and the nutritional info is different–says each muffin is only 124 calories! Carbs and fiber are lower with net carbs of 3, and protein is about 1/2. I can’t figure out why……It wouldn’t upload directly, but once I entered everything it recognized the source, so I think I entered the ingredients correctly. 12 muffins and 1 serving is one muffin, right?
        ( I didn’t rate the recipe because I haven’t tried it yet–tried something different first–but I plan to soon.)

        Reply
        • Carolyn says

          September 9, 2018 at 9:45 am

          Hi Donna, My Fitness Pal is notoriously inaccurate so I don’t know why the numbers are different but i would trust mine over theirs. Mine pulls from the USDA database. Almond flour alone has about 160 calories per 1/4 cup and there is 1/4 cup per muffin so it would definitely be higher than 124 calories!

          Reply
          • Yomi says

            December 29, 2018 at 9:28 am

            What app do you use to calculate nutritional information?

          • Carolyn says

            December 29, 2018 at 9:41 am

            I use a paid software called MacGourmet. I don’t use free online apps like My Fitness Pal because they are notoriously inaccurate.

  5. Michelle Dickman says

    October 25, 2016 at 1:27 pm

    Saw this first thing this morning and ran out to buy cranberries. Just made them and have to say these are the best muffins I’ve ever made. Blending them changed the texture in the best way. All muffins will now be blender mufffins in my house.

    Wonderful, thanks so much!!!

    Reply
    • Carolyn says

      October 25, 2016 at 1:58 pm

      Aren’t they SO light and fluffy?

      Reply
  6. JOAN says

    October 25, 2016 at 2:02 pm

    I, too, have some in the freezer. Defrost first or us frozen?

    Reply
    • Carolyn says

      October 25, 2016 at 3:46 pm

      Frozen works just fine.

      Reply
      • Dee Gee says

        April 2, 2017 at 10:14 am

        Thanks! I was just about to ask 🙂 I have some frozen cranberries left over from your recipes in the fall/winter. Have a great week!

        Reply
  7. Casty says

    October 25, 2016 at 2:16 pm

    Could I make chocolate chip muffins this way? Yum

    Reply
    • Carolyn says

      October 25, 2016 at 3:46 pm

      Yup, I am sure you could!

      Reply
      • Deb says

        October 25, 2016 at 5:29 pm

        I know that recipes can be funny some times and you do not always get the same result if they are simply doubled or in my case, would like to half it for just 6. Any recommendations or adjustments or tweaks when halving a recipe?

        Reply
        • Carolyn says

          October 26, 2016 at 6:58 am

          This one should be fine to cut in half.

          Reply
        • Mel says

          September 14, 2020 at 7:17 pm

          What ingredients are you not suppose to 1/2 over the end result with not be the same? I haven’t heard this before. thanks

          Reply
  8. Sue says

    October 26, 2016 at 11:32 am

    Hello, Can you let me know if using blueberries or raspeberries would significantly change the nutritional value?
    I need an alternative to cranberries if possible without shooting the carb value past 10G per muffin.
    Second question, Can I use a ninja bullet type blender for this mix?
    Many Thanks
    Sue

    Reply
    • Carolyn says

      October 26, 2016 at 5:53 pm

      Please use an online nutritional calculator. It will change the counts some, although probably not significantly. I don’t know about a Bullet, I don’t have one.

      Reply
  9. Hope says

    October 26, 2016 at 1:41 pm

    I’m out of granular Swerve until my Amazon order arrives in a few days. Are there any adjustments for using confectioners Swerve or should I just wait? Been out for a while and kept forgetting to order more. I’m really craving something sweet. Any other suggestions?

    Reply
    • Carolyn says

      October 26, 2016 at 5:51 pm

      You should be okay using confectioner’s here.

      Reply
    • Carla says

      November 3, 2016 at 9:10 am

      Swerve can be bought in Publix and a few grocery stores now.. hope this helps

      Reply
      • Dee Gee says

        April 2, 2017 at 10:16 am

        Meijer has a great price on Swerve. They beat Amazon typically.

        Reply
      • Anita says

        April 5, 2017 at 4:17 pm

        Can xylitol be used instead of swerve

        Reply
        • Carolyn says

          April 6, 2017 at 8:55 am

          Sure.

          Reply
    • Guinan says

      April 2, 2017 at 7:08 am

      You can make your own confectioners by blending some granular. If you want to make some for future use also, add 1 t. of corn starch to every cup to prevent it clumping up… take count of the extra carbs when doing this.

      Reply
  10. Stephanie B. Deal says

    October 26, 2016 at 5:34 pm

    This may be a totally stupid question but I’ve never cooked with cranberries before and I really want to make these. 🙂 You area talking fresh whole cranberries – not dried cranberries right???

    Reply
    • Carolyn says

      October 26, 2016 at 5:50 pm

      Yup, fresh (or frozen) berries.

      Reply
      • Stephanie Deal says

        October 31, 2016 at 11:14 am

        OH my goodness — I made these yesterday and they are yummy. My husband and my boss say they are perfect…. me? I’d put a dab more sweetener in them if they were just for me (LOL), but I have a raging sweet-tooth. SO delicious and SO easy. Thanks Carolyn!!

        Reply
  11. Christine Lake says

    October 27, 2016 at 1:15 pm

    Thank you for an awesome low carb muffin reciped.. Just found your blog today, and I love your recipes…

    Reply
  12. Stephanie says

    October 27, 2016 at 1:22 pm

    Is there any way you could add the weight of the almond flour to the recipe? I think mine was too packed down because it was way too thick for my blender to blend it.

    Reply
    • Stephanie says

      October 27, 2016 at 1:23 pm

      I have a vitamix, it should be up to the job!

      Reply
    • Carolyn says

      October 27, 2016 at 2:07 pm

      That really doesn’t sound right. I don’t pack my almond flour at all, I just scoop and level. What brand of almond flour do you use? I just weight a cup of Bob’s Red Mill and it came to 3.5 ounces.

      Reply
      • Randg says

        October 29, 2016 at 1:41 pm

        According to Bob’s Red Mill website, 1 cup of their super fine blanched almond flour weighs 4 ounces (1/4 C = 28 grams = 1 ounce): http://www.bobsredmill.com/almond-meal-flour.html.

        The difference between using 4oz per cup to your 3.5 oz would add up over the whole recipe to using an extra 1.5 oz = 6 tablespoons, which would affect the texture. I made this recipe this morning and while the flavor is delicious (thank you!), the texture was definitely off. I had to use the tamper on my Vitamiz to get it to mix completely. I will try next time by weighing to your 3.5oz x 3 cups = 10.5 oz.

        Reply
        • Carolyn says

          October 29, 2016 at 3:14 pm

          They may say that, but I sat there weighing it out in my measuring cup so I would definitely go with the 3.5 oz per cup.

          Reply
        • Carolyn says

          October 29, 2016 at 3:14 pm

          I am also wondering if different brands of sour cream make a difference…some thicker than others?

          Reply
    • Heidi says

      October 29, 2016 at 10:20 am

      My batter was super, super thick as well. Nearly killed my basic blender and my flour wasn’t packed down at all. Next time I will add the dry ingredients slowly or use my mixer.

      Reply
      • Carolyn says

        October 29, 2016 at 3:13 pm

        Try adding 1/4 cup water.

        Reply
        • Heidi says

          October 31, 2016 at 8:12 pm

          I ended up using some almond milk. It worked pretty well.

          Reply
    • Katharine says

      October 30, 2016 at 8:23 pm

      Mine was too thick, too (I have a Blendtec). I scoop and level so not sure … I half blended, half stirred. 🙂 Used Honeyville.

      Reply
  13. Sue says

    October 28, 2016 at 12:09 am

    My second comment –

    I Just made these with fresh blueberries and brown Splenda and wow They are gorgeous!! I will make these again.

    I used my mini Ninja blenda for the eggs, sour cream and vanilla and then added that wet mixture to the dry and used a spatula. They rose very well indeed. 12 good sized muffins.

    Please can you share a link to a nutrition calculator that you use.

    Thanks

    Reply
    • Carolyn says

      October 28, 2016 at 8:12 am

      I can’t share a link to the nutrition calculator because it is software that is downloaded to my Mac, not an online source. It is called MacGourmet.

      Reply
  14. Deb Brewer says

    October 29, 2016 at 1:16 pm

    Yum! I bet these would be good with a little orange zest and a touch of orange extract!

    Reply
    • Christine says

      November 21, 2020 at 12:29 pm

      5 stars
      I just did that and yes, orange zest and orange extract is great in that recipe!

      Reply
  15. Frances says

    October 29, 2016 at 3:25 pm

    Can’t wait to try these! I need to order more blanched almond flour. I too only have confectioners swerve. I am wondering if I could actually get by with just using this confectioners In my baking all the time instead of the granular?..

    Reply
    • Carolyn says

      October 29, 2016 at 3:52 pm

      In most cases, you can use confectioners. Occasionally, the granular is important for whipping air bubbles into cakes and such.

      Reply
    • Dee Gee says

      April 2, 2017 at 10:19 am

      Costco and Sam’s carry finely ground almond flour in this are now.

      Reply
  16. Susan Pelter says

    October 29, 2016 at 9:55 pm

    I made these with the zest of a large orange and 1.5 tsp Boyajian orange oil added and left out the pecans. They are GORGEOUS and taste wonderful. Another Carolyn win!

    Reply
  17. Tram says

    October 30, 2016 at 12:50 pm

    I really want to try these as I have frozen cranberries in hand but don’t have sour cream. Can i replacement it with cream cheese? Thanks so much and I love all your recipes.

    Reply
    • Carolyn says

      October 30, 2016 at 4:07 pm

      Cream cheese will be much too thick, but you might try half cream cheese and half whipping cream.

      Reply
      • Tram says

        October 30, 2016 at 4:09 pm

        Thanks Carolyn!!
        I will try as you suggested.

        Reply
  18. Barbara B says

    November 1, 2016 at 7:03 am

    Made these and loved them. The cranberries really popped. I used Sukrin:1 instead of Swerve and my non-D hubs said they could be a little sweeter for him, but he liked them as well. Will adjust sweetener next time. I am going to try this with blueberries as well. This recipe made me wonder if this could be done with your fabulous Almond Flour Yogurt waffles – of which I made three batches this past weekend ! (Blueberry, cranberry almond, and choc chip) All resting nicely in the freezer along with my cranberry muffins !! Another hit recipe, Carolyn !!

    Reply
    • Barbara B says

      November 6, 2016 at 9:58 am

      I also made a batch with blueberries, adding a couple drops of EZ Sweetz this time. Delish !! Thanks for pointing out the weight issue in the other posts on the almond flour. Mine was thick as well, I scoop lightly and level, but will weigh next time. I have an old Oster Kitchen center that I love, but I don’t think the blender is capable of handling the job, as toward the end of adding in the almond flour, I could tell it was straining to process it, so I finished the last portion in a bowl. I’m in the market for a high powered blender that can handle my low carb tasks. Great recipe again, Carolyn !!

      Reply
  19. Kathy says

    November 1, 2016 at 9:33 pm

    Made these and loved them. The subtle nutty sweetness of the muffins with the bright zing of the cranberries – seriously good. Made them in my nutribullet in two batches. I’m glad the previous poster mentioned the waffles – This was such an old post I never would have found it but now am anxious to try. Thanks for another good recipe.

    Reply
  20. Stacey says

    November 2, 2016 at 10:32 am

    Would I use the same amount of Truvia as Swerve? Thanks

    Reply
    • Carolyn says

      November 2, 2016 at 11:35 am

      I believe that the regular Trivia (not the baking blend) is sweeter but I don’t know the conversion.

      Reply
  21. Shari Taylor says

    November 2, 2016 at 12:40 pm

    Hey Carolyn,
    First off – love your recipes!! I discovered you several months ago when I started low carb / keto. I have since transitioned to Trim Healthy Mama, and am LOVING it. However – I can’t have much of those calorie dense almond flour packed goodies. 🙁 I really love your recipes, and I really love the THM Baking Blend. I know you’ve used the baking blend before. Is there a formula to convert straight almond flour recipes to using the baking blend? I tried subbing 1:1 on some muffins, but they cam out dense and kinda dry. I know the BB is more absorbent, so maybe add more liquid? Another egg? Your help would be MUCH appreciated. Thanks!

    Reply
    • Carolyn says

      November 2, 2016 at 7:28 pm

      I feel like it very much depends on the recipe because some recipes already have the added moisture built in. These are pretty moist but I would probably do more like 2 1/3 cups baking blend. then I would see how thick the batter is. If it’s really runny and liquidy, I’d add another 1/3 cup.

      Reply
    • Keshia Stamps says

      November 7, 2016 at 6:12 am

      Thanks for asking this question.

      Reply
  22. Sheryl says

    November 2, 2016 at 3:01 pm

    I have everything but the sour cream… Would Greek yogurt be a good substitute? They sound great!

    Reply
    • Carolyn says

      November 2, 2016 at 7:20 pm

      I think that should work just fine.

      Reply
    • Jennifer says

      September 7, 2019 at 9:05 pm

      5 stars
      I made these tonight with whole milk Greek yogurt ! Turned out great! I also added frozen cranberries, blueberries, and 1/2 coconut sugar instead of the swerve since I don’t have any. The texture of these muffins were wonderful better than any gluten-free muffin I’ve ever made ! Not very sweet with the coconut sugar so next time I’ll be sure to use the swerve(as the recipe called for) or maple syrup instead of water since they were to thick for my vitamin to blend without a 1/2 cup of water. Thanks for a great recipe!!

      Reply
  23. Carolynn says

    November 2, 2016 at 7:29 pm

    I only have 1 cup almond flour, could I sub it for something else? Thanks!

    Reply
    • Carolyn says

      November 2, 2016 at 8:01 pm

      That depends on what you have. If you have coconut flour, you could do 1/3 cup coconut flour for each cup of almond flour. You might need more eggs and liquid, though. I haven’t tested it so I can’t be sure.

      Reply
  24. Ruthi says

    November 2, 2016 at 8:53 pm

    Every week we have breakfast for dinner one night. Since we are relatively new to low carb, it has been one experiment after another. These are fabulous!!! I, too, added orange peel to the batter. I love my new silicone pans for baking them.

    Reply
    • Carolyn says

      November 3, 2016 at 8:46 am

      Glad you liked them. Welcome to the lifestyle!

      Reply
  25. Felicia says

    November 3, 2016 at 10:08 am

    I just made these this morning and they are fantastic! My 14 yo DD and I had them with our morning cuppa! I am making them again but using 1/2 Cranberry & 1/2 Blueberries to make “sweet & Sour” Muffins- as always, your recipes are Fantastic! Thanks so much!!

    Reply
  26. Tami S. says

    November 3, 2016 at 1:44 pm

    Carolyn, I used orange extract instead of vanilla and added a teaspoon of dried valencia orange peel to the batter because I wanted some orange cranberry muffins. This recipe is a keeper! So delicious! Thank you!

    Reply
    • Carolyn says

      November 3, 2016 at 3:14 pm

      Sounds delish!

      Reply
  27. wendy says

    November 4, 2016 at 7:13 pm

    I just made these with blueberries and thick coconut yogurt to make it dairy free and it came out perfect and they look just like yours, I also added a few extra drops of Stevia to make them a little sweeter.
    Thank you so much for this recipe this will be something I will do a lot at home with some variations.

    Reply
  28. Barbara says

    November 6, 2016 at 9:45 am

    Just made these this morning and they were great. I added extra liquid sucralose and used my homemade cranberry sauce instead of raw cranberries. This is a keeper. Thanks so much.

    Reply
    • Carolyn says

      November 6, 2016 at 9:59 am

      Sounds good!

      Reply
  29. Debbie Life says

    November 6, 2016 at 10:57 am

    These sound so yummy? I like Swerve, but my husband is not a fan 🙁 Do you think THM Gentle Sweet could be used in place of Swerve? I am afraid the batter would be too thin with the Gentle Sweet (1/2 c Swerve = 3 Tbsp Gentle Sweet). TIA

    Reply
    • Carolyn says

      November 6, 2016 at 12:03 pm

      I think it will be absolutely fine with the THM sweeteners.

      Reply
  30. Gabriella says

    November 6, 2016 at 5:09 pm

    Carolyn ,
    Best ever muffin! I will use this as a base for blueberry, peach,etc muffins, the possibilities are endless 😉
    What size pan should I you use if I’d like to make it as a coffee cake and what would be the baking time?
    Also, for chocolate muffin, how much cocoa powder would you add and should I add extra liquid? I’m thinking chocolate chocolate chip muffin:)

    Reply
  31. Lynn Doyle says

    November 12, 2016 at 10:02 am

    These are great muffins!. I think I’ll also use this as a base for blueberry with lemon zest muffins, too. I have 1 question: could I substitute 1/4 cup oil or melted butter for one of the eggs? Looking at standard muffins recipes, they all seen to have the added fat.

    Reply
  32. Alice says

    November 13, 2016 at 12:11 am

    What could I use in place of swerve? Splenda? Sugar?

    Reply
    • Carolyn says

      November 13, 2016 at 7:08 pm

      Either would be fine in these.

      Reply
  33. Joanne Sushames says

    November 21, 2016 at 10:40 pm

    Could i substitute Kefir for sour cream

    Reply
    • Carolyn says

      November 22, 2016 at 8:36 am

      I’m honestly not sure, I’ve never baked with kefir.

      Reply
  34. Spaceranger says

    November 24, 2016 at 3:08 am

    Four years ago I was pregnant with gestational diabetes and was eating very low carb to minimize my need for insulin. I was craving sweets like, well, a pregnant woman. I baked endlessly and *really* didn’t like most of what I baked. I threw a lot of it away. I eventually found one low carb blueberry muffin recipe that wasn’t terrible, but it wasn’t really that good either. Four years later it’s looking like I’m on a fast track to type two diabetes and I’m eating low carb again. Either the low carb world has changed a lot in four years, or I was doing a terrible job of finding the good low carb stuff when I was pregnant. All of that to say, I *really* like these muffins. They smell, look, and taste wonderful. I also made your Nanaimo bars, and German chocolate truffles (not all at once). Also sooooo delicious. Thank you!

    Reply
    • Carolyn says

      November 24, 2016 at 9:47 am

      Glad to help. I think honestly…the low carb baking world has come a long way in 4 years. Some of the stuff I made 4 years ago was pretty good though. I hate to toot my own horn but…I kind of pushed the envelope in low carb baking because I love it so much! 🙂

      Reply
      • Spaceranger says

        November 27, 2016 at 12:01 am

        Yes! Yes! Do toot your own horn! Your recipes are amazing. I’m sure I would have been a much happier pregnant lady if I had found your recipes. You have pushed the envelope! Thank you!

        Reply
  35. Shayna says

    December 2, 2016 at 4:38 pm

    I don’t often comment on posts, but am so thankful to have found your blog as I have made many of your recipes with great success. With that said, I love love love these. They have the light fluffy texture like a non-keto muffin. They are so good I made a batch yesterday and another batch today! Thank you so much for sharing this recipe.

    Reply
    • Carolyn says

      December 2, 2016 at 4:48 pm

      It’s my new favorite way of making muffins so expect a few fun variations!

      Reply
  36. Megeshnie says

    December 6, 2016 at 1:23 am

    These were delicious. I tried them last night. Swapped out the cranberry for blueberries. So so so good. Thank you for your wonderful recipes!

    Reply
  37. Cornelie says

    December 12, 2016 at 12:43 pm

    Amazing muffins – and I’m usually not a fan of a lot of low carb baking. I subbed the sour cream for Greek yougurt and they turned out perfect. Delish!

    Reply
  38. Jan says

    December 15, 2016 at 11:34 am

    Question: Sorry, I hate when people ask you about substitutions on a recipe you’ve clearly put a lot of thought into, but what purpose does the sour cream serve? My biggest problem with low carb recipes is the dairy. I’m not allergic, but very intolerant so try to avoid it. If it’s necessary or you don’t know of what else might work I’ll move on to another recipe. Thanks for all your lovely recipes.

    Jan

    Reply
    • Carolyn says

      December 15, 2016 at 12:26 pm

      Moistness and texture. sorry but this recipe really requires it.

      Reply
    • Jeanne says

      December 18, 2016 at 8:00 pm

      I am about to try these with the tofutti brand vegan sour cream for your same issue. I use their cream cheese and vegan butter and vanilla, to make great cream cheese frosting, no one has a clue! For low carb use Swerve, or sugar if not low carb.

      Reply
  39. Donna DeVoue says

    December 15, 2016 at 4:45 pm

    Just made these muffins and they turned out great! I didn’t have cranberries, but I had a cup of leftover low carb homemade cranberry sauce (made with Xyla), so I just cut the swerve in half and folded in a cup of my cranberry sauce. Hubby is happy with them too. My Vitamix didn’t blend the ingredients well, so I had to scrape it out and finish with my hand mixer. But the finished product is a winner! Thanks!

    Reply
    • Carolyn says

      December 15, 2016 at 7:21 pm

      Hmmm, I would have thought a Vitamin would do great with this batter! Well, glad they turned out!

      Reply
  40. Patti says

    January 6, 2017 at 4:17 pm

    Carolyn, you did it again and created another fabulous blender muffin. I think this one may just be my favorite. Hubby, who is rather finicky, said he doesn’t like cranberries. Well, you’d never know it by the way he’s enjoying these. I guess he does like cranberries after all. Thank you for all you do in creating delicious recipes.

    Reply
  41. Kay says

    January 10, 2017 at 9:51 pm

    Would this work with monk fruit?

    Reply
    • Carolyn says

      January 10, 2017 at 10:31 pm

      I imagine so!

      Reply
      • Deb Turner says

        January 11, 2017 at 8:43 pm

        Love this recipe as a base for more flavours! Just used frozen chopped rhubarb and pecans for a truly yummy, moist muffin! To make, go generous with both the rhubarb and chopped pecans as well, be sure to top with a full pecan piece for extra eye-appeal! Makes big, yummy, nutty, fruity muffins!

        Reply
  42. Christy Scott says

    January 31, 2017 at 1:54 pm

    Thank you so much for this recipe – the best low carb bread/dessert I’v ever tasted! I had to use erythritol and 30 drops of stevia because I had no Swerve. Could you tell me what kind of blender you use? My Waring wouldn’t blend these well, and I had to scrape a ton of times. Messy, but the results were so good, it makes the mess totally worth it!

    Reply
    • Carolyn says

      February 1, 2017 at 8:26 am

      I have a Blendtec so it’s pretty powerful. If your batter is super thick like that, try adding a few tbsp of water.

      Reply
  43. Sherry Annand says

    February 2, 2017 at 12:01 pm

    I’m very new to baking low-carb. Despite not using a blender, and being uncertain about the sweetener I had, I really enjoyed this recipe. It was dense as expected, but not unpleasant. Next time I’ll make a full batch, because I suspect this half batch will not last long. Thank you! 🙂

    Reply
    • Carolyn says

      February 2, 2017 at 5:43 pm

      If it was dense, I promise that a blender will make it much lighter!

      Reply
      • Sherry Annand says

        February 4, 2017 at 12:18 pm

        lol, I know. I just didn’t want to clean it!! I don’t mind dense. I do have a question, if you don’t mind. I really miss banana muffins and would like to add a small banana to this recipe. In your baking opinion, would I have to adjust any of the other ingredients? This was my very first foray into baking with almond flour, and I’m really excited by it. I love this recipe as is, will def make it again, but I’m wondering how adaptable it might be.

        Reply
        • Carolyn says

          February 4, 2017 at 10:59 pm

          I think it would be fine with 1 banana. If you really want some banana flavour, see if you can find some banana extract.

          Reply
  44. Zavier says

    February 2, 2017 at 5:31 pm

    I can’t have eggs or anything stevia related, so I was wondering two things:

    1) will flax egg work here?
    2) what purpose does the sugar serve, if any, outside of sweetening? Should I be fine cutting the sugar down to 1/4 c, or will I need to add some more flour or another dry ingredient to make up for the lost bulk?

    Thank you!

    Reply
    • Carolyn says

      February 2, 2017 at 6:54 pm

      I have no idea if flax eggs will work, sorry. If you want to use sugar, 1/4 should be okay. Not as sweet but okay.

      Reply
      • Zavier says

        February 4, 2017 at 5:16 pm

        Thank you for the info!

        Reply
  45. Mary says

    February 22, 2017 at 6:13 pm

    These were so good!

    Reply
  46. Elizabeth Keyes says

    March 8, 2017 at 10:37 am

    I made these with sugar-free chocolate chips and a bit of splenda brown sugar. YUM!
    This is totally my go-to muffin recipe. Next up: blueberry muffins!! Yay!

    Reply
    • Carolyn says

      March 8, 2017 at 4:03 pm

      It’s my go to recipe as well. Love with chocolate chips!

      Reply
  47. leanne says

    March 8, 2017 at 4:39 pm

    Do you think this would work with full fat yogurt instead of the sour cream?

    Reply
    • Carolyn says

      March 8, 2017 at 5:16 pm

      Yes, it certainly should.

      Reply
  48. Roxana says

    March 10, 2017 at 9:55 pm

    Made these tonight, did not have cranberrys but used frozen blueberrys and sweet leaf orange drops (1 tsp) They rocked, also used silicon muffin pan, no stick, GREAT RECIPE

    Reply
  49. MOMOF8 says

    March 30, 2017 at 2:55 pm

    I just tried these and they taste great! We added mini chocolate chips to them. Super yummy! I used my Blendtec and it couldn’t handle the batter. It was WAY too thick. I ended up pouring in at least a 1/2 cup of almond milk and it still didn’t move the batter. Took it out and hand mixed it. Definitely needs more liquid in the recipe.

    Reply
    • Carolyn says

      March 30, 2017 at 3:35 pm

      It really doesn’t need more liquid. I have made this recipe so many times. It may be a difference in things like almond flour. What brand did you use?

      Reply
    • Carolyn says

      March 30, 2017 at 3:38 pm

      Actually, come to think of it, I am going to amend the recipe and mention more liquid if the batter is too thick. Most people don’t have issue but just in case…

      Reply
  50. Deana says

    March 31, 2017 at 10:34 pm

    Can this be made in a loaf pan or 8×8 baking dish?

    Reply
    • Carolyn says

      April 1, 2017 at 8:17 am

      Probably! I don’t know the baking time, though.

      Reply
      • Deana says

        April 1, 2017 at 8:28 am

        I’ll give it a whirl and let you know my results and specifics (oven temp, time baked, etc.)!

        Reply
        • Jessica says

          August 11, 2017 at 9:49 am

          Hi! I don’t have cupcake tins — did you ever figure this out?

          Reply
  51. patricia says

    April 2, 2017 at 10:16 am

    Hi Carolyn, just love your recipes. I have to be dairy free. So would coconut milk work for the sour cream, maybe just a little less? Dairy free products are really hard to find in my area. I also cannot have soy. Thanks.

    Reply
    • Carolyn says

      April 2, 2017 at 10:37 am

      Can you use the cream part from the can of coconut milk? I think that would work too.

      Reply
  52. Grace says

    April 15, 2017 at 12:48 pm

    Just made these, and have to say – wonderful! Everyone’s comments were very helpful. Thank you, adventurous bakers-all! The thing I liked best about these was how perfectly they popped out of my muffin cups, besides how lovely they look. No liner necessary! I just hate all the waste when a good portion of the muffin is left behind on paper liners.
    I would really like to try tampering with the amount of almond flour, and might try replacing a cup or so with some coconut flour and an added egg, although it does seem foolish to tamper with such a good outcome.
    Lastly, it is really nice to have your input, Carolyn, on changing the recipe up to afford flexibility for different fruit additions or to adjust for dietary limitations. Adventure on!

    Reply
  53. Mika says

    April 16, 2017 at 9:52 pm

    I Just made these and they are DELICIOUS!
    Next time I will more than likely us a hand mixer. It took a bit longer than it should have trying to mix the thick batter in my blender.

    10/10 Would recommend

    Reply
  54. Judy says

    April 20, 2017 at 11:18 am

    Could I substitute Stevia for swerve? Same amount?

    Reply
    • Carolyn says

      April 20, 2017 at 1:43 pm

      What kind of stevia? Extract or the baking blend kind that measure like sugar?

      Reply
  55. laquetta says

    April 28, 2017 at 8:22 am

    Carolyn,
    I just wanted to tell you that these are amazing, I made them last nite, I read comments and made a few minor adjustments, added 1/3 c almond milk and 1/3 c coconut oil to debunk the thickness issues, and I didn’t add pecan but I did half cranberries half strawberries and I tell you that they are so light and fluffy that you cant tell the diff from those made with white flour, this is my go to now for muffins I will try different flavors of course, and even for pancakes or waffles. thanks so much for all your hard work you keep me able to survive this lifestyle!!!

    Reply
  56. Guinan says

    May 24, 2017 at 6:34 pm

    Oops… I had my head in another place and used Blueberries instead of Cranberries, but O.M.G. are these ever sensational! “I found my thri-hill, on Blueberry Hi-hill” 😀
    I read a lot here about them being dense but mine were a bit too wet, they came apart when I took them out of the mould. So… I used a spoon to get every last wonderful morsel out of the mould and into my mouth!! Waste not, want not LOL.
    Perhaps I should use smaller eggs or should have dried the blueberries after washing them, or maybe I could just add a tablespoon of Coconut Flour to “mop up” the liquid next time, what do you think?
    I’m sooo happy with my brand new Blendtec, it really whips up a storm with this mixture!

    Reply
    • Cindy says

      November 1, 2017 at 2:04 pm

      I live in Guatemala where we can’t get cranberries. Do you think frozen strawberries could be substituted? What other fruit could be substituted? If blueberries are used, how many would you use to keep from having a crossover? Also, could a baking blend be substituted for the almond flour?

      Reply
      • Carolyn says

        November 1, 2017 at 5:58 pm

        Any berry will be fine but just FYI that strawberries have a high liquid content and kind of get mushy. I don’t remember the constraints for a crossover recipe but 1/2 cup here of blueberries would probably be fine. Baking blend is drier to you will need less…about 2/3 of the almond flour.

        Reply
  57. Anita says

    June 15, 2017 at 4:08 am

    Hi Carol,
    Thanks for this recipe. This looks amazing. Can’t wait to try them this weekend. I do not have sour cream in hand. Do you think I can replace the sour cream with heavy cream?

    Reply
    • Carolyn says

      June 15, 2017 at 8:45 am

      No, you can’t replace with heavy cream as it’s too liquidy. Greek yogurt works, though.

      Reply
  58. Anita says

    July 9, 2017 at 6:51 am

    Just made these with homemade sour cream and frozen blueberries. OMG, they are delish- fluffy and moist! My hubby ate 2 right after they were done. I used a food processor instead of a blender, and otherwise followed the recipe. Thanks for sharing. Love your website!

    Reply
  59. Doortje says

    July 24, 2017 at 4:33 am

    Best low-carb muffin recipe I’ve tried!
    Used greek yoghurt instead of sour cream and dark chocolate the batter was kust perfect!

    Reply
  60. Amy says

    July 25, 2017 at 1:02 pm

    According to the diabetes website these muffins have 18 g of carbs versus eight. I’m pretty sure I compared the ingredients exactly. What do you think is correct?

    Reply
    • Carolyn says

      July 25, 2017 at 1:56 pm

      What diabetes website? This recipe is mine and shouldn’t be on any other website. However, chances are they are counting the erythritol, which has little to no impact on blood glucose.

      Reply
  61. Mary says

    October 31, 2017 at 7:18 pm

    These are the best low carb baked goods I have ever made! The texture was like a traditional muffin. I have a very inexpensive blender, so I did have to add quite a bit of almond milk to keep my blender from overheating. But they are wonderful! I can’t wait to try them with different flavors. Thank you so much for sharing!
    Does anyone have any brand recommendations for a new blender?

    Reply
    • Carolyn says

      November 1, 2017 at 9:12 am

      Glad you like them. I love my Blendtec!

      Reply
  62. Cassandra says

    November 4, 2017 at 4:14 am

    These are great! I used unbleached almond flour so they came out darker than yours, but they still look (and taste) lovely. Had my boyfriend try a piece sans cranberry and he thought I’d made regular muffins. I love how light and fluffy they are compared to most keto baked goods – definitely going to be making these all holiday season for family events so I have something tasty on hand, too! (Well, these and crustless pumpkin pies, ha!)

    Reply
  63. Valerie says

    November 7, 2017 at 7:06 pm

    Do I need to do anything to the cranberries, like cook them or slice them? Won’t they be hard inside muffin?

    Reply
    • Carolyn says

      November 8, 2017 at 8:47 am

      No, they get cooked as the muffins cook.

      Reply
  64. Nives says

    November 10, 2017 at 5:00 pm

    Hello, I love your site.
    I plan to make this muffins today. A question: how long are they still OK to eat after made? Should I store them in the refrigerator? T

    Reply
    • Carolyn says

      November 10, 2017 at 5:23 pm

      I store them on the counter for up to 3 days, and in the fridge after that.

      Reply
      • Nives says

        November 10, 2017 at 6:25 pm

        Perfect. Thank you very much for your quick response. Keep up the good work ?

        Reply
  65. Jessica says

    November 16, 2017 at 1:17 pm

    These are fabulous. I did not have sour cream on hand, but I did have heavy cream. I mixed heavy cream and 1/2 t lemon juice in my mixer until it thickened, almost as thick as sour cream. Then I combined all the ingredients as stated in recipe in the mixer.

    They turned out perfect! I love them! Thank you – I just bought your cookbook and am very eager to use it. I’ve been eating Keto for 4 months.

    Reply
    • Carolyn says

      November 16, 2017 at 6:33 pm

      Thanks, Jessica!

      Reply
  66. Laura Byrd says

    November 21, 2017 at 8:43 pm

    Can I make this in a regular cake pan instead of muffins!

    Reply
    • Carolyn says

      November 22, 2017 at 8:44 am

      I haven’t tried that but I can’t see why not!

      Reply
      • Laura Byrd says

        November 22, 2017 at 10:42 am

        Thank you! Have a wonderful thanksgiving

        Reply
  67. Jen says

    November 26, 2017 at 5:02 pm

    Hi Carolyn, I have a lot of cranberry/orange/apple relish left over from Thanksgiving and I wondered if I could add a cup of that instead of cranberries — do you think that might work? Or might it work better with another one of your muffin recipes? Thanks!

    Reply
    • Carolyn says

      November 27, 2017 at 8:37 am

      I would make the muffin batter and then just swirl a little of the relish in to each muffin. That sounds pretty good!

      Reply
      • Jen says

        November 27, 2017 at 10:52 pm

        Thanks — I can’t wait to try it!

        Reply
  68. Barbara says

    December 1, 2017 at 1:06 pm

    Made these today and they were delicious. Next time I might toss the cranberries in some swerve before mixing them in since they were quite tart. I added some orange extract to them too. So good. Thanks for another great recipe, Carolyn.

    Reply
  69. Peggy Deichelbohrer says

    December 4, 2017 at 11:02 am

    After reading many comments, I decided to throw mine in the mix. I am dairy free so I used 1/2 cup coconut cream (thick part that separates from the liquid) and 4 tsp fresh lemon juice for the sour cream. I also mixed the dry ingredients separately in a medium bowl and added the wet blended ingredients to the bowl and stirred it up. Instead of chopping the nuts, I twirled them in the blender for a few seconds at the end. I mistakenly chopped the cranberries that way also. I might have liked the whole cranberries better but the muffins are awesome! Thanks again, Carolyn, for another great recipe. BTW They baked a bit quicker then I expected. And very easy!

    Reply
  70. Michelle says

    December 5, 2017 at 3:09 pm

    I love your website and recipes, but this one was not a winner for me, unfortunately. I followed the recipe and the muffins look amazing, but they did not taste good, they are dry and chalky tasting and are not sweet enough. I threw the rest away, so sad! I am wondering if the recipe needs more fat (butter, oil, etc., to help with the moistness, and I can always add more sweetener if I make them again…

    Reply
    • Carolyn says

      December 5, 2017 at 4:06 pm

      Hi Michelle. Sorry to hear it but something had to have gone wrong here. As you can see from the responses, this is an extremely popular recipe. Can you tell me what brands of almond flour and sweetener you used? Because these are anything but dry and chalky.

      Reply
      • Michelle says

        December 5, 2017 at 11:48 pm

        Hi Carolyn,

        Thanks for the reply! I used Anthony’s almond flour and confectioners Lakanto as the sweetener. The batter was very thick, so I added a little water as per the recipe.

        Michelle

        Reply
        • Carolyn says

          December 6, 2017 at 8:51 am

          Okay, so the almond flour is possibly the issue. The batter should not be too thick…it shouldn’t be pourable but you should be able to scoop it easily into the cups. Also, if you’re using a powdered sweetener, chances are you are getting more sweetener per cup (because it’s more finely ground) so it’s going to possibly add to the thickness as well. I always use Bob’s Red Mill almond flour and it’s about 100g per cup, so you may want to try weighing your almond flour in the future.

          Reply
  71. Mo says

    December 9, 2017 at 1:12 pm

    I don’t own a regular blender, just an immersion blender. Do you think that will work? I also have a kitchinaide. Thanks! These look awesome

    Reply
    • Carolyn says

      December 9, 2017 at 6:42 pm

      Don’t do an immersion blender. Maybe just do the mixer instead.

      Reply
  72. Debbie says

    December 10, 2017 at 11:32 am

    I just made these and they are wonderful. I had all the ingredients and didn’t have to change out of my PJ’s!

    Reply
  73. Tiffany says

    December 18, 2017 at 12:44 pm

    This was my first try at using almond flour and these did not turn out. The center is all dense and a little moist, they didnt rise at all. I used a stand mixer instead of the blender is that the problem? Batter was thick and used 1/2 cup water like recipe said but very disappointed they don’t taste better. Any suggestions would be helpful.

    Reply
    • Carolyn says

      December 18, 2017 at 10:11 pm

      Yes, a stand mixer is part of the problem. The blender makes these very light and fluffy. Also could be your almond flour. not sure what brand you used.

      Reply
  74. Sharon says

    December 23, 2017 at 7:33 pm

    Made these this afternoon and the taste and texture is spot on to a regular muffin. Mine never did get
    brown on top. The picture shows them to be darker so I am not sure what I did wrong.

    Reply
    • Yomi says

      December 29, 2018 at 9:45 am

      Mine didn’t brown much either, so I moved them to the top rack of the oven for the last five minutes.

      Reply
  75. Kelly says

    December 30, 2017 at 6:53 pm

    How much Splenda would I use instead of Swerve? I had gastric bypass and cannot tolerate Swerve. Thanks!

    Reply
    • Carolyn says

      January 1, 2018 at 9:29 am

      Swerve measures like sugar so use your splenda depending on how sweet it is compared to sugar.

      Reply
  76. Jen says

    January 4, 2018 at 11:08 pm

    Oh my word! These were SO GOOD! I substituted Kite Hill unsweetened plain yogurt for the sour cream, cut back the swerve to 1/3 cup (I don’t like things too sweet), and added a few drops of orange oil. This is a keeper recipe. Even my non-keto husband ate one and loved it, thinking they were just regular GF muffins. You’re amazing! (and I got your cookbook for Christmas and LOVE IT!)

    Reply
    • Carolyn says

      January 5, 2018 at 8:49 am

      So glad you liked it!

      Reply
  77. Loretta says

    January 5, 2018 at 7:59 am

    A friend made these and said they were great so I made a batch this morning. Wow! So soft. Best almond flour muffins Ive ever had! Like others, I added a tsp of orange extract because I love that flavor combo. Friend used stand mixer and so I did too. No problem getting light, fluffy muffins. Thank you, Carolyn. I have your cookbook and waiting for the next!

    Reply
  78. Laura says

    January 6, 2018 at 2:59 pm

    These are AMAZING!! Made them this morning with blueberries. Followed the recipe exactly other than that. I’m excited to try more of your recipes!!! Thank you from a recovering sugar addict.

    Reply
  79. Nicole says

    January 28, 2018 at 5:56 pm

    Im in the middle of making these and struggling with not being able to find oven temperature and amount of baking time. Im using Pinterest and the ingredients are listed outside the link to the blog but not on the blog post itself. Scratching my head over that too. Sill video has no info either and you have to watch the video to see the order of ingredients. Hope the muffins are good otherwise it’s a fail for a recipe blog post and a waste of 3 cups of almond flour

    Reply
    • Carolyn says

      January 28, 2018 at 6:40 pm

      It’s not you. My site is having issues and we are trying to get it fixed ASAP.

      Let me grab you my recipe notes…

      Reply
    • Carolyn says

      January 28, 2018 at 6:42 pm

      Okay, 325F for about 25 minutes. You blend everything except the cranberries and pecans, pour into greased muffin tin and bake. Again…sorry. I have people working on my site to fix things.

      Reply
  80. Loni says

    January 29, 2018 at 10:39 pm

    Mine made 18 muffins. Did I do something wrong?

    Reply
    • Carolyn says

      January 30, 2018 at 8:37 am

      I am assuming you either have a smaller pan or you didn’t fill them quite as much. Either way…enjoy!

      Reply
  81. Lidia Ponce says

    February 9, 2018 at 3:15 pm

    5 stars
    I just made these muffins and they were delicious, thanks

    Reply
  82. Lidia says

    February 10, 2018 at 8:00 am

    How is the best way to store these muffins? Can you freeze them?

    Reply
    • Carolyn says

      February 10, 2018 at 8:29 am

      Yes, these freeze very well.

      Reply
  83. Anjie says

    February 21, 2018 at 11:07 pm

    My son has a nut allergy.
    Do you think it would work with coconut flour and if so how much would you use?
    Thank you!

    Reply
    • Carolyn says

      February 22, 2018 at 1:24 pm

      No, coconut flour does not work in this recipe. But you can sub sunflower seed flour.

      Reply
  84. Bri says

    March 24, 2018 at 9:06 am

    5 stars
    These were great! I tweaked it a bit, doing 3 eggs and 1 flax egg to up the fiber, adding some heavy cream and using 1/3 cup pyure. This is a great base for any muffin and it’ll be my go to from now on. Thanks!

    Reply
  85. Grace says

    March 30, 2018 at 8:32 pm

    5 stars
    These are amazing!!! I didn’t have cranberries so I added blueberries and strawberries instead. I also increased the swerve amount to 3/4 cup, some of which I sprinkled on the berries first to macerate the fruit . These muffins tasted like the real deal! Thanks so much!!

    Reply
  86. Cassandra says

    April 27, 2018 at 8:18 pm

    5 stars
    I made this for the third time today and made it in a cake pan. Followed the recipe as printed except used greek 5% fat yogurt instead of sour cream – and added some cardamom & lemon extract, yum. Greased a 9×9 cake pan A LOT with coconut oil (and it’s still sticking a little). Baked at 350F for 35 minutes and it was perfect. I started checking it after 30 min with a tooth pick. Turned out just as good as the muffin versions before.

    Reply
  87. sarah says

    April 29, 2018 at 8:07 pm

    5 stars
    Made these this morning,yumm! I only had dried cranberries and used 1/4 cup of raw honey . They came out great .

    Reply
  88. Julie says

    May 13, 2018 at 10:58 am

    5 stars
    Happy Mother’s Day, Carolyn. I made these as a treat for myself this morning. I used finely ground King Arthur’s almond meal, which I weighed out to 10.5 ox., 1/2 cup of 4% whole milk yogurt instead of sour cream and fresh blueberries since that is what I had on hand. All other ingredients were used as in the recipe. The batter was super thick and my Vitamix had a hard time handling it until I added about 2 Tbl. of almond milk. The muffins turned out great. The recipe made 10 muffins.

    Reply
  89. Filmibuff says

    May 27, 2018 at 1:49 pm

    5 stars
    Didn’t have cranberries so I used finely chopped strawberries and these came out divine. Last week I tried your double chocolate blender muffins and they were a huge hit.

    Reply
    • Carolyn says

      May 27, 2018 at 2:30 pm

      Glad to hear it!

      Reply
  90. Karen Johansen says

    June 6, 2018 at 1:41 pm

    5 stars
    My all time favorite and so simple! Blueberry works also!

    Reply
  91. Jen says

    June 28, 2018 at 7:04 am

    Can coconut cream be used instead of sour cream? I’m dairy free.

    Reply
    • Carolyn says

      June 28, 2018 at 7:52 am

      Yes, I think so.

      Reply
  92. vicki price says

    July 2, 2018 at 2:59 pm

    My husband eats these EVERY morning and has for a year now. They are delicious! I add cream cheese frosting and they freeze beautifully. I switched it up last week adding 1 finely grated apple (about 1 1/2 cups, squeezed liquid out) and 1 teaspoon cinnamon. No cranberries. I used the cream cheese frosting and he thinks it tastes just like banana bread. They are also delicious! Thanks so much!

    Reply
  93. Chloe says

    July 28, 2018 at 9:13 pm

    5 stars
    So i put all the ingredients into My Fitness Pal but its coming up as only 120 cal per serving (i entered 12 servings). But your recipe says 240 calories per serving? Is it 1 or 2 muffins per serving?

    Reply
    • Carolyn says

      July 30, 2018 at 1:05 am

      Myfitnesspal is notoriously inaccurate. With these ingredients, believe me it’s many more calories than 120. It’s a single muffin per serving.

      Reply
  94. Nursesheri says

    October 21, 2018 at 2:59 pm

    5 stars
    Amazing! I’ve made MANY of your recipes, but just found this one, and they are wonderful. Thanks so much for sharing this and all others. I’ve been day dreaming about other things to make with this recipe, and using the blender for other baked goods. My vita mix did fine. My batter was pretty thick, so I added a quarter cup of water as you suggested, and it turned out great! Thanks again Carolyn!

    Reply
  95. Christopher del Rosario says

    October 23, 2018 at 8:20 pm

    4 stars
    I thought the taste was great although not sweet but I prefer it that way. I love tart cranberries, I think I will double the cranberries next time. I thought it was dry, my three-year-old and I were choking on it. I used 2 cups of Bob’s Red Mill almond flour and 1 cup of Bob’s Red Mill coconut flour and ended up adding 3/4 water because the batter was so thick. And it was still so thick that it was moldable. Do you think the coconut dried it out? Everything else I followed exactly.

    Reply
    • Carolyn says

      October 23, 2018 at 9:32 pm

      Hi Christopher. Heck yeah the coconut flour dried it out. You cannot sub 1 cup of coconut flour for 1 cup of almond. You should have used only 1/3 cup coconut flour at the most. It’s a HUGE issue. Please read my primers on baking with coconut flour and almond flour. They are not interchangeable at all and coconut flour is highly absorbent and needs tons of eggs and liquid. So it was a huge error for you to make this substitution in the recipe.

      https://alldayidreamaboutfood.com/low-carb-basics-baking-with-almond-flour/

      https://alldayidreamaboutfood.com/low-carb-basics-baking-with-coconut-flour/

      Reply
      • Christopher says

        October 24, 2018 at 6:38 am

        Thank you.

        Reply
  96. Christopher del Rosario says

    October 30, 2018 at 8:06 pm

    5 stars
    Made them again without the coconut flour mistake I made last time. They were perfect. I did double the cranberries and nuts. Thank you for sharing this recipe. I’m going to make it for our Thanksgiving potluck this year.

    Reply
    • Carolyn says

      October 31, 2018 at 7:49 am

      Ah good so glad to hear it! Yes, as I think you learned, coconut and almond flour are not at all interchangeable. Enjoy your holidays!

      Reply
  97. Brenda C says

    November 8, 2018 at 7:35 am

    5 stars
    I mixed the egg whites separately from the yolks and folded them in at the end. It made the batter nice and light. I used orange and vanilla extract and added the pecans. I used my hand mixer instead of the blender. They are beautiful and delicious! Thanks for a wonderful recipe! Will definitely make again!

    Reply
    • Carolyn says

      November 8, 2018 at 8:15 am

      Glad you like them!

      Reply
  98. Janean Woods says

    November 16, 2018 at 5:18 pm

    HI !I just found this recipe on pinterest and can’t wait to try it. Do you know if it could be made as a 9X 13 cake pan for a potluck? My daughter broke my stonewear muffin pan recently and I haven’t had a chance to replace it…
    Thanks!

    Reply
    • Carolyn says

      November 16, 2018 at 7:47 pm

      Yes, it should be fine that way. Not sure of the baking time, though! Watch it carefully.

      Reply
  99. Burghanite says

    November 19, 2018 at 5:18 pm

    5 stars
    Wow! These are delicious. Followed the recipe exactly and the muffins are perfect. The muffin base has an almost custard-y richness that pairs beautifully with the tart cranberries. Thanks for another culinary success.

    Reply
  100. Julie Tutemlan says

    November 21, 2018 at 2:28 am

    Hello! So grateful to have stumbled upon your site! I’m a new Diabetic and have embraced a low carb lifestyle. I cannot do Keto as I have pre existing Cholesterol issues.
    In this recipe, the nutritional info says 20 grams of fat. Is there some way to lower that? Is the fat totally from the sour cream? Could I use a lower fat sour cream? Or a 0% plain greek yoghurt? Or do the muffins require full fat?
    Thank you so much!

    Reply
    • Carolyn says

      November 21, 2018 at 8:54 am

      The fat comes from the sour cream and the almond flour. You can try a lower fat dairy and it will help but the almond flour itself is pretty high fat. I also recommend reading up on cholesterol and the new research that suggests that a keto diet is actually GOOD for your cholesterol. I know it’s very scary to go against the standard medical advice but it’s at least worth reading up on. Many keto dieters find that their cholesterol actually goes down…

      Reply
      • Baker Judy says

        July 12, 2020 at 1:42 pm

        Hi Carolyn,
        I, too, have cholesterol issues. My cholesterol really went up in the year I have been low carb. Even though my “good cholesterol “ was off the charts, my cardiologist was very concerned that my total cholesterol was over 300. After months of trying to hoping my cholesterol would go down, I started taking statins. Statins can make A1C go up, so it’s a balancing act.

        Can we try liquid egg whites? I’ve heard liquid egg whites to equal 2 TBSP per egg I noticed Sweeve says can use egg whites in their cake mixes, and also use coconut flour to thicken. Is the recipe, with whole eggs, supposed to be a thick batter? Or regular muffin batter? Thank you.

        Reply
        • Carolyn says

          July 12, 2020 at 8:16 pm

          I’m sorry, Judy, but you will have to play with this yourself because I don’t test my recipes this way. But the carton of egg whites will tell you how much to use per egg. It’s usually 3 to 4 tbsp, not 2.

          Reply
  101. Julie Tutelman says

    November 21, 2018 at 11:11 pm

    Thank you!!!

    Reply
  102. Annabelle says

    November 23, 2018 at 10:54 pm

    5 stars
    These muffins are absolutely delicious! Any thoughts on a frosting? I’d love to frost these for my son’s birthday!

    Reply
    • Carolyn says

      November 24, 2018 at 8:38 am

      Sure, any vanilla or cream cheese frosting would do.

      Reply
  103. Twila says

    December 9, 2018 at 7:01 pm

    5 stars
    Tried these today and they turned out fabulous, I added 2 tbls of half and half but that is all I did differently. It is nice to have a low carb snack option. My family thought thy were very good.

    Reply
  104. Esther R. says

    March 1, 2019 at 5:03 pm

    5 stars
    This is like the 6th time I’ve made these so I’m trying to remember to write a comment . I love these , it’s a great recipe for newbies . Thanks for what you do .

    Reply
    • Carolyn says

      March 2, 2019 at 8:47 am

      Thanks so much!

      Reply
  105. Jan Eppler says

    April 4, 2019 at 10:05 pm

    I made these this morning, but used dried figs instead of blueberries or cranberries. (Someone gave me 3 pounds of dried figs.) My husband loves them! He has eaten three already. I only had baking blend, instead of the almond flour. So I added about half a cup of water. Delicious!

    Reply
  106. Angie says

    May 15, 2019 at 7:22 am

    5 stars
    Wow! Just made these and they are my FAVORITE Almond Flour recipe by far and I’ve tried LOTS! If I hadn’t told my husband, he would have thought these were made with white flour. Thank you for sharing! I can’t wait to try other variations such as blueberry muffins!

    Reply
    • Carolyn says

      May 15, 2019 at 2:41 pm

      So glad you liked it!

      Reply
  107. Runa Haque says

    June 18, 2019 at 3:05 pm

    Hi there ! Instead of making muffins can I make it in a loaf pan ? Would be much easier for me ! Thanks

    Reply
  108. Robin says

    June 18, 2019 at 7:22 pm

    5 stars
    They turned out fine, just had to bake longer. The batter was so thick; then I thought too thin. Taste great and will make them again.

    Reply
  109. Lisa says

    July 3, 2019 at 2:14 pm

    I made these muffins with blueberries and my skeptical family LOVED them! I would like to try them with cranberries and the orange extract; how much extract should I use?

    Reply
    • Carolyn says

      July 4, 2019 at 10:26 am

      It depends on your orange extract… some are quite strong. 1/2 teaspoon to 1 teaspoon is a wide range but I think they will be good with either.

      Reply
  110. Julie says

    July 23, 2019 at 8:48 am

    5 stars
    Love the flavor and texture of these! They did not last long in my house!

    Reply
  111. Melissa says

    July 23, 2019 at 9:14 am

    5 stars
    I love Cranberries – very tasty recipe!

    Reply
  112. Tandi says

    July 23, 2019 at 9:24 am

    5 stars
    I can’t wait for fresh cranberries to appear this year so I can make these again!

    Reply
  113. Chelsea says

    July 23, 2019 at 10:25 am

    5 stars
    These are low carb but taste better than a normal muffin. Seriously sooo delicious!! Thanks for sharing!

    Reply
  114. Becky Hardin says

    July 24, 2019 at 1:27 am

    5 stars
    Perfect, delicious and easy to make!

    Reply
  115. Bonnie says

    August 10, 2019 at 1:26 pm

    5 stars
    I just made these with Blueberries. Came out perfect. Do you know if these freeze well? So many responses – not sure if this has been asked before. Thank You!

    Reply
    • Carolyn says

      August 10, 2019 at 1:47 pm

      They freeze very well.

      Reply
  116. Sandy says

    August 20, 2019 at 7:16 pm

    I’m kind of late in the game but I thought almond extract might be good instead of vanilla. Thoughts? I hate to waste expensive ingredients to find out it was a bad idea, know what I mean? Thanks. LOVE LOVE your recipes btw. Anytime I’m looking for a specific low carb recipe, your website is the first place I look.

    Reply
    • Carolyn says

      August 20, 2019 at 7:59 pm

      I love almond extract so I say an enthusiastic yes!

      Reply
  117. Felicia Stoner says

    September 16, 2019 at 5:20 pm

    5 stars
    This recipe is an amazing adaptable foundation for so many possibilities!! I subbed out cranberries for frozen blueberries, added lemon zest and lemon extract, chopped walnuts, and sprinkled Swerve brown on top of these babies. They are so incredibly moist, Carolyn! You are my confectionery hero! Cheers!

    Reply
    • Carolyn says

      September 16, 2019 at 5:49 pm

      Wonderful!

      Reply
  118. Linda Wilson says

    October 30, 2019 at 5:11 pm

    Usually low carb muffins etc are much better the next day after baking. These were so moist right out of the oven.
    Thanks again for another keeper😄

    Reply
    • Carolyn says

      October 30, 2019 at 5:25 pm

      Glad to hear it!

      Reply
  119. Bernadette Robitaille says

    November 8, 2019 at 10:42 am

    5 stars
    Hi. I loved your recipe and I used it to make 3 different versions. I separated to mix in 3 portions and in the first I did the cranberry but added lemon zest and the juice of 1/2 lemon. The 2nd I put in blueberries, and the 3rd I added diced banana and sugar free chocolate chips. I like a verity.

    Reply
    • Carolyn says

      November 8, 2019 at 10:53 am

      Sounds amazing!

      Reply
      • Kathleen says

        November 18, 2019 at 11:28 pm

        5 stars
        This was my first attempt at keto baking, and it went well. The muffins were dense, which I think was a blending error. I suspect I should have blended on a higher speed to get more air? Although dense they are good and I’m enjoying them. I’m going to keep working on this recipe because it was so easy and it tastes right ….if I could just get the consistency corrected it will be perfect.

        Reply
        • Carolyn says

          November 19, 2019 at 7:47 am

          So yes, they definitely shouldn’t be dense. But even people who mix the batter by hand find them just fine, so I think it may be something more than that. Is your baking powder fresh or older? Was the batter super thick (hint… it shouldn’t be!)?

          Reply
  120. Patty Malm says

    November 21, 2019 at 10:55 am

    I was checking through the comments to see if anyone already asked about freezing these wonderful muffins. I got my answer and am extremely pleased that I can save them in the freezer! I followed the recipe exactly and added the extra water and the orange extract. These are the BEST. Thank you Carolyn for all your recipes, and especially this one!

    Reply
    • Patty Malm says

      November 21, 2019 at 10:57 am

      P.S. They were still a little dense in the blender BUT after I added the water, I put them in a bowl to stir completely before adding the cranberries. PERFECTION!

      Reply
  121. Claire says

    January 6, 2020 at 5:10 pm

    I just made the recipe today, followed everything to the letter! AMAZING!!! I just loved eating that muffin, it’s my new recipe from now on. Many thanks for being so generous and sharing. This recipe is a 5***** one! Claire in Canada

    Reply
  122. wendy says

    January 12, 2020 at 10:02 am

    Delicious but don’t leave them in for 25min! 15 min tops or you will have lumps of coal.

    Reply
    • Carolyn says

      January 12, 2020 at 10:48 am

      Hi Wendy, I make these muffins all the time as do many of my readers. You may want to check your oven temperature as it sounds VERY off. Grab yourself an inexpensive oven-safe thermometer.

      Reply
  123. Charlotte Heineken says

    January 13, 2020 at 11:40 am

    I love these muffins, made them several times!! Very easy!! I put most in the freezer and when I want a little treat I have with a cup of tea and put a little cream cheese on the muffin!! Delicious! Sometimes I have for breakfast with coffee! Love your recipes. Thank you!!

    Reply
    • Carolyn says

      January 13, 2020 at 1:21 pm

      Thanks, Charlotte!

      Reply
  124. carol walter says

    February 6, 2020 at 11:21 pm

    Awesome. So glad I finally got around to making them. I used Pyure and the seasonings that I use in my favorite French breakfast puffs… Nutmeg instead of cinnamon in the batter and a sprinkle of cinnamon/sugar-sweetener on top. My batter was very thick, just like the French breakfat puffs so I didn’t add more water. the texture is perfect and moist and a bit heavy, just like I like my muffins. I saved half of the batter to add blueverries, but I like the cranberries so much that I may just leave the bliueberries in the freezer. I added a dollop of cream cheese, cream,Pyure and lemon juice instead of glazing them as I originally planned. Hub and I decided we could serve these to anyone and they would not know they were low carb.

    Reply
  125. Suzanne says

    March 19, 2020 at 3:06 pm

    These look delicious! Thank you for sharing!

    Reply
  126. Evelyne says

    May 1, 2020 at 1:42 pm

    5 stars
    This is the best keto muffin recipe so far that I’ve tried. Thank you!

    Reply
  127. Nataliya says

    May 18, 2020 at 7:59 pm

    Hi Carolyn! Thank you very much for the amazing recipe ! I have a question …can you please tell what would nutrition value be if you don’t add pecans to the batter? Thank you!

    Reply
  128. Coffeeshopkitty says

    May 30, 2020 at 11:55 am

    Is the Swerve necessary for structure or can I leave it out? I want to make these savory with a little green onion.

    Reply
    • Carolyn says

      May 30, 2020 at 5:07 pm

      I’ve made savory muffins with this recipe! Check out my garlic bread muffins.

      Reply
      • Coffeeshopkitty says

        May 30, 2020 at 7:41 pm

        Perfect! Thank you!

        Reply
  129. Julia says

    June 19, 2020 at 8:34 pm

    They look delicious! I am going to use paper cupcake liners.Do I have to spray the liners before putting in the batter?Thank you

    Reply
    • Carolyn says

      June 19, 2020 at 10:03 pm

      I really don’t recommend paper liners, as I think the muffins will stick to them quite a bit. I don’t know if greasing will help but it’s certainly worth a try.

      Reply
  130. JudytheBaker says

    July 1, 2020 at 4:47 pm

    Hi Carolyn,

    this looks so interesting, but 4 eggs for 6 muffins sounds like a lot. Does it have an eggy flavor? Can I sub liquid egg whites for part? I am not shopping much. But I do have almost a case of egg whites

    My Ninja doesn’t have blades at the bottom, so I’d have to double the recipe to be worthwhile. Would that work?

    Reply
    • Baker Judy says

      July 13, 2020 at 5:14 pm

      5 stars
      DUH!!! This makes TWELVE muffins.

      Just had to make them this morning. Like you, I squirrel awway bags of cranberries. I think that next time I will add more Swerve if I use cranberries.

      Love, Love, Love the light texture. This is so great to mix up. I think that I have less cleanup, which is a plus.

      My new go-to recipe for muffins. Great for breakfast.

      Reply
  131. Maribel Rivera says

    July 7, 2020 at 10:46 am

    5 stars
    Thank you for the recipe. I made it in a square pan and it turned out really good.

    Reply
  132. Grant Schley says

    August 4, 2020 at 7:40 am

    5 stars
    I don’t love it but I do if that makes any sense. I don’t love almond flour trying to get used to it. Could not be easier…. I used swerve brown sugar and zap the brown sugar with the wet ingredients in the blender. Mary cranberry batch and they’re okay but I don’t love cranberries then I made a batch with blueberries and I like that much better… I’m going to try it with coconut flour next

    Reply
  133. Larry Korson says

    August 11, 2020 at 8:34 am

    5 stars
    Made these last night with blueberries
    These are so great
    Sooooo happy to have found them

    Reply
  134. Susan says

    October 10, 2020 at 2:38 pm

    I submitted the ingredients to Carb Manager. It came out to 3.8 Net carbs/muffin.

    Reply
  135. Carol Moore says

    November 18, 2020 at 7:20 pm

    Hi, Carolyn,
    I just dried 2 bags of cranberries for your keto-dried cranberries, so I’m set for A LONG time! Would you sub 1/2 cup of dried for the fresh in this recipe? LOVE, LOVE, LOVE all your goodies!!!!

    Reply
  136. Tracy Guenther says

    November 20, 2020 at 12:54 pm

    5 stars
    I have made these twice! They are the best!! I’m. Spice girl so I added more cinnamon and added some cloves and nutmeg! I also had to add a little more cranberries. These are perfect !!

    Reply
  137. Kristeen Downs says

    November 29, 2020 at 11:42 am

    Can I use paper liners if I spray them with something like Baker’s Joy?

    Reply
    • Carolyn says

      November 29, 2020 at 1:12 pm

      I think they will still stick, to be honest.

      Reply
    • Jude Huebner says

      January 20, 2021 at 4:03 pm

      I use parchment paper liners and they work perfectly!

      Reply
  138. BettyAnn says

    December 28, 2020 at 3:23 pm

    How can there be 20grams of fat per muffin as stated in the info if there is only 1/2 cup of sour cream in the whole recipe?

    Reply
    • Carolyn says

      December 29, 2020 at 6:43 pm

      Almond flour, my friend. Almond flour.

      Reply
  139. Liz says

    January 3, 2021 at 10:04 am

    Can these be made as coffee cake muffins? I thought i would leave out any fruit and a struesel type of topping before baking. I also thought I could make one using just Apple pie spice? Excuse my ignorance, I am new to keto.

    Reply
  140. Jude Huebner says

    January 20, 2021 at 10:41 am

    5 stars
    I’ve been making a triple batch of these almost every week since before Thanksgiving of last year. Of course, it’s way too much for my blender but my mighty hand mixer does just fine. I add a sprinkle of Swerve granular on top before putting them in the oven…so good! They freeze well but I haven’t had to freeze many. Both of my daughters love taking home a dozen when they visit. Thank you for the great recipe!

    Reply

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