Published: Oct 31, 2024 by Carolyn

Keto Cranberry Muffins

Name: Keto Cranberry Muffin Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/2 cup sour cream; 4 large eggs; 1 tsp vanilla extract; 3 cups almond flour; 1/2 cup Swerve Sweetener; 2 tsp baking powder; 1/2 tsp cinnamon; 1/4 tsp salt; 1 cup fresh cranberries; 1/2 cup chopped pecans (optional)

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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.

Close up shot of Keto Cranberry Muffins in a muffin tin with fresh cranberries in one of the cavities.

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!

Keto Cranberry Muffins in a muffin tin with fresh cranberries filling one of the wells.

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

Top down image of the ingredients needed for keto cranberry muffins.

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

A collage of 6 images showing the steps for making keto cranberry muffins.

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.

Close up shot of a keto cranberry muffin broken open to show the inside.

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.

Keto Cranberry Muffins piled up on a white plate.

Frequently Asked Questions

Do you need to cook fresh cranberries before baking?

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.

Can you freeze keto cranberry muffins?

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.

How many carbs are in a cranberry muffin?

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 Muffins in a stack on a white table, with a muffin tin with. more muffins in the background.

Keto Cranberry Muffin Recipe

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.

4.88 from 88 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: cranberry muffins

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: muffins

Calories: 237kcal

Equipment

12 silicone muffin cups

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

US Customary – Metric

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

Storage Information: Store these muffins in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. They can also be frozen for several months.

Nutrition Facts

Keto Cranberry Muffin Recipe

Amount Per Serving (1 muffin)

Calories 237 Calories from Fat 182

% Daily Value*

Fat 20.2g31%

Carbohydrates 7.4g2%

Fiber 3.5g14%

Protein 8.7g17%

* Percent Daily Values are based on a 2000 calorie diet.

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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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Comments

4.88 from 88 votes (33 ratings without comment)