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    Home » Gluten Free » Easy Low Carb Cranberry Muffins

    Published: Oct 25, 2016 · Modified: Mar 18, 2020 by Carolyn

    Easy Low Carb Cranberry Muffins

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

    140.6K shares
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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!

     

    Easy Low Carb Cranberry Muffins

    These easy low carb blender muffins are bursting with tart cranberries. A deliciously healthy way to start a chilly fall morning! Grain-free.
    4.88 from 78 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Breakfast
    Keyword: blender muffins, low carb muffins
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12 muffins
    Calories: 241kcal

    Ingredients

    • ½ cup sour cream
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 3 cups almond flour
    • ½ cup Swerve Sweetener
    • 2 teaspoon baking powder
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • 1 cup cranberries
    • ½ cup chopped pecans optional

    Instructions

    • Preheat oven to 325F and line a muffin tin with parchment or silicone liners.
    • Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.
    • 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 ¼ to ½ cup of water to thin it out (different brands of almond flour can vary).
    • 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.
    • Remove and let cool completely.

    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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    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.

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    1. Lb says

      June 28, 2023 at 10:51 am

      After seeing your post about cherry choc cookies, I was wondering if I could do it with this muffin recipe? I have a few cherries off my tree and I love this muffin recipe. Would I need to do coconut flour to combat the cherry juiciness?

      Reply
      • Carolyn says

        June 28, 2023 at 2:02 pm

        I can’t see why not! In this case, I think you could just add them in. Muffins are moister than cookies anyway!

        Reply
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