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Low-Carb Cranberry & Orange Muffins

4.6 stars, average of 44 ratings

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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.

To make these I used a muffin pan lined with greased paper cups. You can also use a silicon muffin tray. If you use paper cups, make sure to grease them as they may stick.

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

Serving size muffin

Allergy information for Low-Carb Cranberry & Orange Muffins

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, muffin)

Net carbs4.4 grams
Protein6.9 grams
Fat18.6 grams
Calories219 kcal
Calories from carbs 8%, protein 13%, fat 79%
Total carbs7.7 gramsFiber3.4 gramsSugars2.1 gramsSaturated fat8.3 gramsSodium201 mg(9% RDA)Magnesium51 mg(13% RDA)Potassium236 mg(12% EMR)

Ingredients (makes 10 muffins)


  1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). 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 (this is optional but will help avoid any clumps). 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 baking 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. Store at room temperature loosely covered with a kitchen towel for up to a day, or refrigerate for up to 5 days. Low-Carb Cranberry & Orange Muffins

Ingredient nutritional breakdown (per serving, muffin)

Net carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g2.5 g1.9 g29 kcal
Coconut oil, extra virgin
0 g0 g5.4 g49 kcal
Coconut milk (full-fat, unsweetened)
0.3 g0.2 g2.4 g22 kcal
Orange peel (zest), fresh
0.2 g0 g0 g1 kcal
Almond flour (blanched ground almonds, almond meal)
1.3 g3.2 g7.9 g89 kcal
Coconut flour, organic
0.3 g0.5 g0.5 g11 kcal
Chia seed meal (ground chia seeds)
0.1 g0.3 g0.5 g8 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Cream of tartar, raising agent
0.2 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.4 g0 g0 g2 kcal
Cranberries, fresh
1.4 g0.1 g0 g8 kcal
Total per serving, muffin
4.4 g6.9 g18.6 g219 kcal

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Martina Slajerova
Creator of

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.

Let us know what you think, rate this recipe!

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Comments (24)

I love the muffins but would like to get rid of the coconut taste and smell. Can I sub more almond flour or something else?

You could use about 1 cup of almond flour instead. The coconut flour is very absorbent so you can use a lot more almond flour. 1 Cups is about 100 g/3.5 oz.

Hi Martina,  I just made these muffins and they are great!  However, when I enter the recipe into my recipe calculator - it is calculating 96 grams of carbs for Swerve with zero fiber.  It also is correct when I look at the label of Swerve.  I thought Swerve didn't count in the carb calulation.
Please advise, since this one muffin would be the majority of my carbs for the day.
Thanks, Candace

Thank you Candace! We use a verified database to calculate all nutritional information so all details are accurate (we use the same database in our app: Many apps/websites/calculators use crowd sourced data that contain errors and inaccurate nutrition facts. Even some brands would list partial or estimated values. Some brands list values "per tbsp" and round the numbers up or down. When you calculate values per 100 g or larger quantities, there are inaccuracies too - we simply rely on verified data in generic foods rather than brands. As for Swerve, the vast majority of carbs are not absorbed and have no effect on blood sugar. The issue with food databases is described in detail in this post: Barcode Scanning and Food Database in the KetoDiet App

Can I replace the chia seeds with something else?

Yes, the best substitution would be flax meal.

Delicious!  Will make these again.  I had fresh cranberries from my sister’s cranberry bog.  I substituted the butter with unsweetened apple sauce since I don’t follow a high fat diet.  They turned out great.  

Thank you for your lovely feedback, Theah!

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.

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?

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!

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?

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

Awesome! I'm glad you both enjoyed them 😊

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?

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

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

Great! Thanks for trying my recipe 😊

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

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

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

Great, let me know how they turned out! 😊

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.

Thanks Stephanie! Glad you liked them 😊