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
Patty Malm says
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!
Patty Malm says
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!
Bernadette Robitaille says
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.
Carolyn says
Sounds amazing!
Kathleen says
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.
Carolyn says
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!)?
Linda Wilson says
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????
Carolyn says
Glad to hear it!
Felicia Stoner says
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!
Carolyn says
Wonderful!
Sandy says
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.
Carolyn says
I love almond extract so I say an enthusiastic yes!
Bonnie says
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!
Carolyn says
They freeze very well.
Becky Hardin says
Perfect, delicious and easy to make!
Chelsea says
These are low carb but taste better than a normal muffin. Seriously sooo delicious!! Thanks for sharing!
Tandi says
I can’t wait for fresh cranberries to appear this year so I can make these again!
Melissa says
I love Cranberries – very tasty recipe!
Julie says
Love the flavor and texture of these! They did not last long in my house!
Lisa says
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?
Carolyn says
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.
Robin says
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.
Runa Haque says
Hi there ! Instead of making muffins can I make it in a loaf pan ? Would be much easier for me ! Thanks
Angie says
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!
Carolyn says
So glad you liked it!
Jan Eppler says
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!
Esther R. says
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 .
Carolyn says
Thanks so much!
Twila says
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.
Annabelle says
These muffins are absolutely delicious! Any thoughts on a frosting? I’d love to frost these for my son’s birthday!
Carolyn says
Sure, any vanilla or cream cheese frosting would do.
Julie Tutelman says
Thank you!!!