Low-Carb Cranberry & Orange Muffins

4.4 stars, average of 5 ratings

Low-Carb Cranberry & Orange MuffinsPin recipeFollow us 81.8k

Another festive season with fragrant winter fruits and spices is here and it's hard to resist sweet temptations!

I love the flavour of orange & cranberries which really comes through in these muffins. Those who have made muffins from nut and coconut flours and low-carb sweeteners know that it's quite difficult to get them fluffy like "regular" muffins.

What really helped was using egg whites stabilised with cream of tartar and sifting the coconut flour. I'll definitely be making these as long as I can find fresh cranberries! What are you going to cook for the holiday season?

Hands-on Overall

Nutritional values (per muffin)

4.2 grams 3.8 grams 6.9 grams 18.6 grams 8.5 grams 217 calories
Total Carbs8.1grams
Fiber3.8grams
Net Carbs4.2grams
Protein6.9grams
Fat18.6grams
of which Saturated8.5grams
Calories217kcal
Magnesium51mg (13%)
Potassium237mg (12%)

Macronutrient ratio: Calories from carbs (8%), protein (13%), fat (79%). Total carbs or net carbs? Have a look at my post here to learn what really counts when following a LCHF diet.

Ingredients (makes 10 muffins)

Note: Instead of cream of tartar and baking soda, you can use 2 tsp gluten-free baking powder and 1 tbsp dried orange zest instead of fresh.

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Instructions

  1. Preheat the oven to 175 °C/ 350 °F. Separate the egg yolks from the eggs whites. Place the egg yolks in a bowl and add softened coconut oil, stevia and powdered Erythritol. Mix until creamed. Low-Carb Cranberry & Orange Muffins
  2. Add the orange zest. Sift the coconut and almond flours if needed. Add the almond and coconut flour, chia seeds, cinnamon, baking soda, salt and combine well. Pour in the coconut milk and mix until well combined. Low-Carb Cranberry & Orange Muffins
  3. Meanwhile, whip the egg whites with the cream of tartar until they create soft peaks. Gently fold them into the dough - try not to deflate the egg whites completely. Low-Carb Cranberry & Orange Muffins
  4. Halve the cranberries if too big and add them to the dough. Line a muffin tin with muffin paper cups (or use a silicon muffin tray). You may want to spray the paper cups with some coconut oil or melted ghee to avoid sticking. Low-Carb Cranberry & Orange Muffins
  5. Place in the oven and bake for 25-30 minutes until the tops are golden brown. Remove from the oven and let the muffins cool down for 10-15 minutes. Low-Carb Cranberry & Orange Muffins
  6. Enjoy! :-) Low-Carb Cranberry & Orange Muffins
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (16)

Hello, I love your blog and love your recipes. I tried this recipe however it comes out on the bitter side.  Any suggestion? I made this with blueberries because we didn’t have cranberries. Thank you.

Reply

Thank you for your kind words, Margaret! That's interesting because I'd think it would be the cranberries but since you didn't use them... could it be the sweetener? Did you use stevia?

Reply

Hi,
I have made these twice now and love them! (I'm in the process of making my third batch now.)  I had to make a couple of adjustments that I want to share here. I found the batter to be a bit too dry, so added a couple tablespoons more butter (I used heavy cream instead of coconut milk, so that may be the difference) and another 1/4 cup liquid.  The results were very moist muffins, but the source of the moisture was fat and didn't indicate or taste like under-cooked muffins.  I baked them for 28 minutes and did not use cupcake liners.  The second time I made them I did use the liners and I found that they didn't add anything.  Spraying the muffin pans with coconut oil was sufficient to prevent sticking.
Also, I noticed that for the Swerve measurement there is a discrepancy--it says 1/2 cup, but the grams and ounces conversion is for 1/3 cup.  I didn't notice this at first and have been using 1/2 cup, which makes for a perfectly delicious not-too-sweet muffin.
Great recipe!  Thanks!

Reply

Thank you for the tips Cynthia, I'm glad you liked them! I think that powdered Erythritol (what I used) might be lighter than Swerve - did you use Confectioners Swerve or Granular Swerve?

Reply

I have made these many times and even my mom who is not on keto loves them.  They freeze well.  One of my favs!!

Reply

Awesome! I'm glad you both enjoyed them 😊

Reply

Just made these. I halved the recipe & made it in my mega muffin tin.  It made four mega muffins which is perfect for only me! They turned out great, however; when was I supposed to add the liquid Stevia?

Reply

Hi Cici, I must have missed that one. It goes into the wet ingredients (step 1). Thanks! 😊

Reply

Hiya! Just made these ones. Turned out lovely. Thank you for the recipe. 😊

Reply

Great! Thanks for trying my recipe 😊

Reply

I very much appreciate the fact that you use REAL cranberries, and not the dried ones full of sugar from the stores!

Reply

Thank you Wenchypoo, they are in season and so delicious!

Reply

We love the combination of orange and cranberries so we'll definitely be making these muffins -- maybe even doubling the recipe.

Reply

Great, let me know how they turned out! 😊

Reply

Sorry I never got back to you about these muffins.  I did make a double batch and my husband and I enjoyed every one of them.

Reply

Thanks Stephanie! Glad you liked them 😊

Reply