These tender Keto Cranberry have a light fluffy crumb that is bursting with fresh cranberries. They’re easy to make and perfect for quick breakfasts or snacks.
I am not much of a hoarder, but I do have a tendency to hoard fresh cranberries in the fall. Once I start seeing them in the stores, I find myself buying a bag or two on every shopping trip. And although I already have a few bags stashed in my freezer, I can’t resist the call of these tart red berries.
All the better to make recipes like these Keto Cranberry Muffins, right? I also like to have them on hand for Sugar-Free Cranberry Sauce and Keto Cranberry Orange Bread. Really, there is a never-ending supply of delicious low carb cranberry recipes!
Grab a bag (or five!) the next time you’re at the store, because there is so much keto baking to be done!
Why readers love this recipe
I created this recipe in 2016 and it was the first time I ever used my blender to make keto muffins. And I was utterly thrilled with the results. They came out so fluffy and with a delightfully fine crumb.
For anyone who thinks that almond flour can’t rival wheat flour for texture, this is the recipe you need to try! They are easy to whip up in your blender and the sour cream gives them an incomparable texture.
And they are bursting with fresh cranberries. I love how cranberries hold their shape but also release their juices while baking. All that tart flavor comes through perfectly.
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.
Reader Reviews
“I am so glad these are low carb, because they are so good!! Super soft & chewy from the cranberries. I did add nuts, because I love the crunch!” — Natalie
“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!!” — Charlotte
“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
Ingredient Notes
- Sour cream: I love using sour cream in baked goods like muffins and keto cakes. It makes them extra tender. You can also use Greek yogurt, but I recommend full fat for the best flavor.
- Almond flour: As with any almond flour recipe, the finer your flour, the finer the consistency. I always have good results with Bob’s Red Mill.
- Sweetener: I use an erythritol based sweetener but others may also work. Please see the Tips for Success for more information.
- Eggs: Be sure you bring them to room temperature first for smoother blending.
- Cranberries: Fresh cranberries will work best. You can also use frozen but make sure to thaw them first.
- Pecans: Other nut options include walnuts or almonds.
- Pantry staples: Vanilla extract, cinnamon, baking powder, and salt.
Step by Step Directions
1. Blend the wet ingredients: Combine the sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.
2. Add the dry ingredients: 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).
3. Add the cranberries: By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using.
4. Bake the muffins: Divide the mixture in a muffin tin lined with parchment or silicone liners. Bake at 325ºF for 25 to 30 minutes, until just golden brown and firm to the touch. Remove and let cool completely.
Tips for Success
I like using a high-powered blender for this recipe, to really combine the batter and fluff it up a little. I am a huge fan of my BlendTec and it’s been going strong for over 12 years! You can blend it in a food processor as well. Mixing in a bowl is fine but you don’t get quite the fluffiness.
When baking keto muffin recipes, always use silicone or parchment paper liners. Regular paper liners stick badly and you lose too much of the muffin when trying to peel it off.
You aren’t limited 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 keto muffin recipe and add in whatever you want.
These muffins should work with any kind of sweetener. Do keep in mind that if you use one that contains a lot of allulose, they will darken quickly in the oven. Keep your eye on them as you may need to take them out earlier. I also recommend using silicone muffin liners when baking with allulose.
Are cranberries good for you?
- Fresh cranberries are very low in carbs and high in fiber
- 1 cup of cranberries has only 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.
Frequently Asked Questions
Fresh cranberries are very tart on their own so I don’t recommend eating them raw. But they don’t need to be cooked in advance when adding them to baked goods. They soften and release their juice so as long as the recipe is sweet, they will add a delightful tartness.
These muffins freeze very well so go ahead and make a big batch. Let the muffins cool completely and then place in an airtight container or freezer bag. They will last up to 3 months.
This keto cranberry muffin recipe has 8.4g of carbs and 3.9g of fiber per serving. That comes to 4.5g net carbs per muffin.
Keto Cranberry Muffin Recipe
Equipment
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 fresh cranberries
- ½ cup chopped pecans optional
Instructions
- Preheat the oven to 325ºF and line a muffin tin with parchment or silicone liners.
- Combine the 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
Notes
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!!!