Name: Low Carb Cranberry Orange Muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups almond flour; 3/4 cup powdered sweetener sugar substitute; 1 tsp baking powder; 1 tsp cinnamon; 1/2 tsp salt; 3 large eggs; 1/2 cup sour cream (or use greek yogurt); 1/3 cup unsalted butter (melted); 1 tsp vanilla extract; 1 tbsp orange zest; 1 tsp orange extract; 1 cup frozen cranberries (do not thaw) (or use fresh cranberries)

These Low Carb Cranberry Orange Muffins are a delicious and healthy treat! Gluten-free and diabetic-friendly, they’re bursting with cranberry and zesty orange flavors.

Perfect for a cozy holiday breakfast or any time you want a sweet, guilt-free snack. Easy to make and ideal for staying on track while enjoying the festive season’s flavors!

Several low carb cranberry orange muffins on a brown paper with cranberries and an orange.

Made with people with diabetes in mind, these low carb orange cranberry muffins are perfect for a quick snack or an after dinner treat, especially during the holidays. You might also want to include these festive treats during the festive season:

Jump To:

Why I love these low carb cranberry orange muffins.
Ingredients needed
Steps by step instructions
How to make low carb orange cranberry muffins?
Top Tip
Recipe Tips
Variations
What to serve with these low carb muffins?
Storage
More low carb holiday recipes
Recipe Card

Why I love these low carb cranberry orange muffins.

Perfectly Balanced Flavors: Bursting with the tartness of cranberries and the zesty sweetness of orange, these muffins are a flavorful treat that’s not too sweet but just right.
Diabetic-Friendly and Low Carb: Made with almond flour and a powdered sweetener, these muffins are ideal for managing my blood sugar while still enjoying a delicious baked good.
Gluten-Free Goodness: Skip the gluten without sacrificing texture or taste! These muffins are soft, moist, and perfect for those with gluten sensitivities.
Easy to Make: With simple, wholesome ingredients like sour cream, eggs, and cranberries, these muffins come together quickly for a fuss-free baking experience.
Holiday-Worthy Treat: Whether it’s for a Christmas breakfast, holiday brunch, or a cozy snack with coffee, these muffins are festive enough for any holiday table.

Closeup wide shot of several low carb cranberry orange muffins on a brown paper with cranberries and an orange.

Ingredients needed

Ingredients for the low carb cranberry orange muffins.

Almond Flour - Provides a soft, moist texture while keeping the muffins low carb and gluten-free. Tip: Use finely ground almond flour for the best results and avoid almond meal, which can make the muffins dense.
Cream Cheese - Adds richness and moisture, making the muffins tender and creamy. Tip: Let the cream cheese come to room temperature for easier mixing.
Cranberries - Bring a tart, fruity burst to each bite, balancing the sweetness perfectly. Tip: Use frozen cranberries straight from the freezer to prevent them from bleeding into the batter.
Orange Zest - Delivers bright, citrusy flavor that complements the cranberries beautifully. Tip: Grate only the outer orange skin and avoid the bitter white pith underneath.
Orange Extract - Enhances the orange flavor, making it vibrant and aromatic. Tip: A little goes a long way, so measure carefully to avoid overpowering the muffins.

* See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.

Steps by step instructions

Overhead shot of Several low carb cranberry orange muffins on a brown paper with cranberries and an orange.

How to make low carb orange cranberry muffins?

STEP 1: Preheat the oven to 325°F then whisk together the dry ingredients in a large bowl.

STEP 2: Then add the wet ingredients and mix until well combined.

Mixing the dry ingredients with a whisk in a large glass bowl.

Step 1: Preheat oven to 325F. Whisk dry ingredients.

Adding the wet ingredients to the dry ingredients.

Step 2: Add wet ingredients.

STEP 3: Fold in the frozen cranberries until evenly distributed.

STEP 4: Using an ice cream scoop, transfer muffin batter into 12 muffin liners in a muffin tin. Roughly one scoop per muffin, if extra distribute evenly. Bake at 325°F for 30-35 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Allow muffins to cool for a few minutes in the muffin tin before transferring to a wire rack to finish cooling.

Step 3: Fold in cranberries.

Scooping the muffin batter into the muffin liners.

Step 4: Transfer batter to muffin liners then bake.

* See the printable recipe card at the bottom of this post for a complete list of ingredients and instructions.

Top Tip

No need to thaw frozen cranberries before adding them to the batter. Keeping them frozen helps prevent the color from bleeding and ensures the berries stay firm during baking, giving your muffins a beautiful appearance and perfect texture.

Recipe Tips

Room Temperature Ingredients: Ensure eggs and sour cream are at room temperature for a smoother batter and even baking.
Don’t Overmix: Mix the batter just until combined to avoid dense muffins.
Check for Doneness: Use a toothpick to test; it should come out clean or with a few crumbs, not wet batter.

Variations

Add chopped walnuts or pecans for a crunchy texture.
Swap cranberries for blueberries for a different fruity twist.
For extra sweetness, drizzle with sugar-free glaze or sprinkle with cinnamon.

What to serve with these low carb muffins?

Enjoy with a cup of coffee or tea for a cozy breakfast or snack. Pair with a dollop of sugar-free whipped cream or a spread of almond butter for extra flavor.