You'll fall in love with our keto Cranberry Almond Muffins!
There's no denying the incredible combination of flavor and texture found in these low carb Cranberry Almond Muffins. Your taste buds won't know what hit them after you take a bite of this satisfying treat. Let's take a minute to praise the goodness that this one simple muffin has to offer. Not only do the cranberries offer a burst of flavor, but the tartness is actually the perfect match for the smooth flavor of almonds. It's like the gift that keeps on giving right down to the very last crumb.
Not only is the delicious taste spot on, but the crunchy almonds with the perfectly crisp muffin top makes this an enjoyable eating experience. As you bite into this delicious dessert, be sure to check out the beautiful layers created by the ingredients. Pops of cranberry and almonds showcase the heartiness of this tasty recipe. It's not every day that a snack can satisfy all your senses, but this one happens to do just that! This muffin works perfectly as a dessert, but can easily be transformed into the perfect brunch side. Either way, you can't go wrong with this amazing low carb muffin. It's just that good!
Plus, let's not forget how simple this recipe is! Trying new things can be intimidating, but this recipe proves that good food doesn't have to take a whole lot of effort. What are you waiting for? You'll definitely want to bake this up ASAP for you and your family to enjoy. The result is a yummy little treat that will leave everybody wanting more. You MIGHT want to double the batch. Happy baking!
| Servings: |
- 1/2 cup coconut flour
- 1/2 cup So Nourished powdered erythritol
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large eggs whisked
- 1/2 cup canned coconut milk
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1/2 cup chopped almonds
- 1/4 cup dried cranberries unsweetened
- Preheat the oven to 400°F and line the cups of a muffin pan with paper liners.
- Whisk together the coconut flour, erythritol, baking powder, and salt in a mixing bowl.
- In a separate bowl, whisk together the eggs, coconut milk, coconut oil, and vanilla extract.
- Whisk the dry ingredients into the wet then fold in the cranberries and almonds.
- Spoon the batter into the prepared pan and bake for 15 minutes until a knife inserted in the center comes out clean.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.
