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
Jude Huebner says
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!
Liz says
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.
BettyAnn says
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?
Carolyn says
Almond flour, my friend. Almond flour.
Kristeen Downs says
Can I use paper liners if I spray them with something like Baker’s Joy?
Carolyn says
I think they will still stick, to be honest.
Jude Huebner says
I use parchment paper liners and they work perfectly!
Tracy Guenther says
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 !!
Carol Moore says
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!!!!
Susan says
I submitted the ingredients to Carb Manager. It came out to 3.8 Net carbs/muffin.
Larry Korson says
Made these last night with blueberries
These are so great
Sooooo happy to have found them
Grant Schley says
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
Maribel Rivera says
Thank you for the recipe. I made it in a square pan and it turned out really good.
JudytheBaker says
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?
Baker Judy says
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.
Julia says
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
Carolyn says
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.
Coffeeshopkitty says
Is the Swerve necessary for structure or can I leave it out? I want to make these savory with a little green onion.
Carolyn says
I’ve made savory muffins with this recipe! Check out my garlic bread muffins.
Coffeeshopkitty says
Perfect! Thank you!
Nataliya says
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!
Evelyne says
This is the best keto muffin recipe so far that I’ve tried. Thank you!
Suzanne says
These look delicious! Thank you for sharing!
carol walter says
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.
Charlotte Heineken says
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!!
Carolyn says
Thanks, Charlotte!
wendy says
Delicious but don’t leave them in for 25min! 15 min tops or you will have lumps of coal.
Carolyn says
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.
Claire says
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