Keto Cranberry-Orange Muffins

These cranberry-orange muffins are bursting with warmth and flavour without any of the guilt! Ground pecans give them a texture that reminds me of whole grain muffins, while keeping them grain-free, sugar-free and fully keto.

Ingredients

3/4 cup unsweetened almond milk
1/2 cup almond flour
1/2 cup finely ground pecans
1/4 cup coconut flour
1/4 cup Swerve brown
1/4 cup butter
1/4 cup dry (or dehydrated) cranberries , unsweetened
1 large egg
1 Tbsp orange zest
2 tsp baking powder
Pinch of salt

Yields: 12 muffins
Per serving* (per muffin):
Calories: 118
Net carbs: 2
Protein (grams): 2
Fat (grams): 10

Prep time: 8 min
Cook time: 40 min
Total time: 1 hr 18 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

Place the butter and orange zest into a small sauce pan, and melt over medium-high heat, about 5 min.

In a large bowl, combine the almond flour, ground pecans, coconut flour, Swerve brown, baking powder and pinch of salt.

Pour the melted zest-infused butter over the dry ingredients and mix.

Add the almond milk and egg, and mix again until well combined.

Fold in the dry or dehydrated cranberries. You can make your own unsweetened cranberries in a dehydrator or baking them at low temperature in the oven.

Divide the muffin batter between 12 muffin molds. You can use silicone molds, muffin liners or grease the mold.

Bake 30-35 min, until the tops are golden.

Allow the muffins to cool about 30 min. Store in the fridge or freeze to enjoy at a later date.

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Keto Cranberry-Orange Muffins

Yield: 12

Author: Georgiana Elias

Prep time: 8 MinCook time: 40 MinInactive time: 30 MinTotal time: 1 H & 18 M

These cranberry-orange muffins are bursting with warmth and flavour without any of the guilt! Ground pecans give them a texture that reminds me of whole grain muffins, while keeping them grain-free, sugar-free and fully keto.

Ingredients

• 3/4 cup unsweetened almond milk
• 1/2 cup almond flour
• 1/2 cup finely ground pecans
• 1/4 cup coconut flour
• 1/4 cup Swerve brown
• 1/4 cup butter
• 1/4 cup dry (or dehydrated) cranberries , unsweetened
• 1 large egg
• 1 Tbsp orange zest
• 2 tsp baking powder
• Pinch of salt

Instructions

1. Preheat oven to 350F.
2. Place the butter and orange zest into a small sauce pan, and melt over medium-high heat, about 5 min.
3. In a large bowl, combine the almond flour, ground pecans, coconut flour, Swerve brown, baking powder and pinch of salt.
4. Pour the melted zest-infused butter over the dry ingredients and mix.
5. Add the almond milk and egg, and mix again until well combined.
6. Fold in the dry or dehydrated cranberries. You can make your own unsweetened cranberries in a dehydrator or baking them at low temperature in the oven.
7. Divide the muffin batter between 12 muffin molds. You can use silicone molds, muffin liners or grease the mold.
8. Bake 30-35 min, until the tops are golden.
9. Allow the muffins to cool about 30 min. Store in the fridge or freeze to enjoy at a later date.

Nutrition Facts

Calories

118

Fat (grams)

10

Net carbs

2

Protein (grams)

2

* Net carbs and other nutritional information may vary based on brand used