Just like the classic cranberry orange muffins thse Low Carb Cranberry Orange Muffins are a delicious and healthy treat! Keto, 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!
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:
- Low Carb Peppermint White Chocolate Dipped Cookies
- Low Carb Candy Cane Chocolate Cake Squares
- Sugar Free Chocolate Orange Pots
- Low Carb Sugar Free Snickerdoodle Cookies
- Low Carb Gingerbread Brownies
- Low Carb Cranberry Coconut Squares
- Low Carb Gluten Free Snowball Cookies
- Low Carb Orange Cranberry Shortbread Cookies
- Low Carb Pistachio Cranberry Chocolate Bark
Jump To:
- Why I love these low carb cranberry orange muffins
- Ingredients needed for these low carb cranberry orange muffins
- 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 Keto: 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.
Ingredients needed for these low carb cranberry orange muffins
- Almond Flour - Provides a soft, moist texture while keeping these keto cranberry orange 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
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.
- Step 1: Preheat oven to 325F. Whisk 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.
- 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 keto cranberry orange 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.
Storage
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Low Carb Cranberry Orange Muffins
Instructional Recipe Video
Ingredients
- 2 cups almond flour
- ¾ cup powdered sweetener sugar substitute
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 large eggs
- ½ cup sour cream or use greek yogurt
- ⅓ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 teaspoon orange extract
- 1 cup frozen cranberries (do not thaw) or use fresh cranberries
Instructions
- Preheat the oven to 325°F.
- In a large bowl, whisk together the dry ingredients.2 cups almond flour, ¾ cup powdered sweetener sugar substitute, 1 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon salt
- Add the wet ingredients and mix until fully combined.3 large eggs, ½ cup sour cream, ⅓ cup unsalted butter, 1 teaspoon vanilla extract, 1 tablespoon orange zest, 1 teaspoon orange extract
- Gently fold in the frozen cranberries.1 cup frozen cranberries (do not thaw)
- Use an ice cream scoop to transfer batter into 12 muffin liners, evenly distributing.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to finish cooling. This helps maintain their shape.
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
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