Cranberry & Orange Muffins

Cranberry & Orange MuffinsPin recipeFollow us 54.2k

As some of you may know, I've been working on a new cookbook which is the reason I wasn't able to post as frequently as I'd like to. The book work is almost done and I can focus on my blog again! Since I'm planning to post a new 14-day diet plan in January, I'll be sharing many recipes suitable for this diet plan throughout December. I'll make the diet plan easy to follow without having to spend hours in the kitchen. It will be based on keto & primal rules, so it will include raw dairy and a small amount of healthy low-carb sweeteners. However, if you prefer to follow a dairy and sweetener free diet plan, try my 7-Day Grab & Go Keto/Paleo Diet Plan.

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 / 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?


Nutritional values (per muffin)

4.2 grams 3.8 grams 6.9 grams 18.6 grams 8.5 grams 217 calories
Total Carbs8.1grams
Net Carbs4.2grams
of which Saturated8.5grams
Energy (calories)217kcal
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.


  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. 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. 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. 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. 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. Cranberry & Orange Muffins
  6. Enjoy! :-) Cranberry & Orange Muffins

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By Martina Slajerova
Creator of

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 (14)

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 😊


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