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!
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.
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.
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.
Easy Low Carb Cranberry Muffins
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
Loni says
Mine made 18 muffins. Did I do something wrong?
Carolyn says
I am assuming you either have a smaller pan or you didn’t fill them quite as much. Either way…enjoy!
Nicole says
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
Carolyn says
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…
Carolyn says
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.
Laura says
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.
Loretta says
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!
Jen says
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!)
Carolyn says
So glad you liked it!
Kelly says
How much Splenda would I use instead of Swerve? I had gastric bypass and cannot tolerate Swerve. Thanks!
Carolyn says
Swerve measures like sugar so use your splenda depending on how sweet it is compared to sugar.
Sharon says
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.
Yomi says
Mine didn’t brown much either, so I moved them to the top rack of the oven for the last five minutes.
Tiffany says
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.
Carolyn says
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.
Debbie says
I just made these and they are wonderful. I had all the ingredients and didn’t have to change out of my PJ’s!
Mo says
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
Carolyn says
Don’t do an immersion blender. Maybe just do the mixer instead.
Michelle says
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…
Carolyn says
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.
Michelle says
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
Carolyn says
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.
Peggy Deichelbohrer says
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!
Barbara says
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.
Jen says
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!
Carolyn says
I would make the muffin batter and then just swirl a little of the relish in to each muffin. That sounds pretty good!
Jen says
Thanks — I can’t wait to try it!
Laura Byrd says
Can I make this in a regular cake pan instead of muffins!
Carolyn says
I haven’t tried that but I can’t see why not!
Laura Byrd says
Thank you! Have a wonderful thanksgiving
Jessica says
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.
Carolyn says
Thanks, Jessica!
Nives says
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
Carolyn says
I store them on the counter for up to 3 days, and in the fridge after that.
Nives says
Perfect. Thank you very much for your quick response. Keep up the good work ?
Valerie says
Do I need to do anything to the cranberries, like cook them or slice them? Won’t they be hard inside muffin?
Carolyn says
No, they get cooked as the muffins cook.
Cassandra says
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!)
Mary says
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?
Carolyn says
Glad you like them. I love my Blendtec!