Ultra moist almond flour muffins from scratch are quick and easy to make! This cranberry muffins recipe takes just 30 minutes. Cranberry Keto Muffins – You must try this recipe.
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Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 12 muffins
INGREDIENTS
- 2 1/2 cup Blanched almond flour
- 1/2 cup Erythritol (or any granulated sweetener)
- 1 1/2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt (optional, but recommended)
- 1/3 cup Coconut oil (measured solid, then melted; can also use butter)
- 1/3 cup Unsweetened almond milk
- 3 large Egg
- 1/2 tsp Vanilla extract
- 3/4 cup Cranberrys
INSTRUCTIONS
- Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 silicone or parchment paper muffin liners.
- In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
- Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the cranberrys.
- Distribute the batter evenly among the muffin cups. Bake for about 20 minutes, until the top is golden and an inserted toothpick comes out clean.
Nutrition Facts
Amount per serving. Calories217 Fat19g Protein7g Total Carbs6g Net Carbs3g Fiber3g Sugar2g
Author Maya Krampf
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These are fine. Next time I will try with butter instead of coconut oil, since the coconut flavor clashes with the cranberry. These would probably be better with some orange zest in the batter.