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.
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.
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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.