Low-Carb Cranberry & Orange Muffins

Step 1Preheat 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.

Step 2Add 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.

Step 3Meanwhile, 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.

Step 4Halve 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.

Step 5Place 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.

Step 6Store at room temperature loosely covered with a kitchen towel for up to a day, or refrigerate for up to 5 days.