Low Carb Cranberry Orange Muffins

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These low carb cranberry orange muffins celebrate the classic flavor combination that is popular around the holidays, but yummy all year long.

Low Carb Cranberry Orange Muffins

Cranberry Orange is a popular combination like peanut butter and jelly or lemon blueberry. I grew up having cranberry orange muffins, bread and scones once the holiday season hit. It is one of those things that reminds me of certain occasions, like Christmas Eve morning at my gramma’s house or taking dozens of the muffins to a school holiday fundraiser.

Since I eat low carb and refined sugar free now I have set out to develop a low carb version of my favorites , like these low carb cranberry orange muffins. Now, neither orange or cranberry is technically low carb, however we use orange peel which has no glycemic effect and just enough cranberries per serving that they really don’t matter.

Making our low carb cranberry orange muffins:

Makes 12 muffins.

Ingredients

• 3 eggs, beaten
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/3 cup sweetener of choice (I use powdered Pyure)
• 1 tbsp orange peel, fine chopped
• 1 tsp orange flavor oil
• 3 cups almond flour
• 2 tsp baking powder
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/3 cup dried cranberries, chopped

Instructions

1. Preheat oven to 350º
2. In a large mixing bowl with electric mixer-  beat eggs, vanilla, sour cream, sweetener, orange peel and orange oil until well combined.
3. Add remaining ingredients (except cranberries), mix.
4. Hand stir in cranberries
5. Spoon into muffin papers or greased muffin tin.
6. Bake 15 minutes or until top is firm and toothpick inserted in the middle comes out clean.

PLEASE NOTE* Allow the muffins to cool or they will stick to the paper and crumble apart. If you want a warm muffin to smother with butter simply peel the paper off and microwave for a few seconds.

Another great low carb/ keto muffin recipe –

Sausage and Cheddar Breakfast Muffins