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Easy Low Carb Cranberry Muffins

These easy low carb blender muffins are bursting with tart cranberries. A deliciously healthy way to start a chilly fall morning! Grain-free.

Course Breakfast
Cuisine Breakfast
Keyword low carb muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 241 kcal

Ingredients

Instructions

  1. Preheat oven to 325F and line a muffin tin with parchment or silicone liners.
  2. Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.
  3. 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 1/4 to 1/2 cup of water to thin it out (different brands of almond flour can vary).
  4. 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.
  5. Remove and let cool completely.

Recipe Notes

Serves 12. Each serving has 4.51g NET CARBS.

Food energy: 241kcal Total fat: 20.24g Calories from fat: 182 Cholesterol: 66mg Carbohydrate: 8.39g Total dietary fiber: 3.88g Protein: 8.75g Erythritol: 10g

Nutrition Facts
Easy Low Carb Cranberry Muffins
Amount Per Serving (1 muffin)
Calories 241 Calories from Fat 182
% Daily Value*
Total Fat 20.24g 31%
Cholesterol 66mg 22%
Total Carbohydrates 8.39g 3%
Dietary Fiber 3.88g 16%
Protein 8.75g 18%
* Percent Daily Values are based on a 2000 calorie diet.