Low Carb Cranberry Almond Crumb Muffins

Fresh cranberries and wholesome almonds are the winning combination for these low carb Cranberry Almond Crumb Muffins. So flavorful and moist, you won’t believe they are low carb – neither will your friends.

I bought a bag of cranberries the other day and I knew what I wanted to do with them – make cranberry muffins with almond crumb. Actually, I only had the cranberry almond part in mind as I assembled my ingredients for the recipe. But as I started mixing my low carb ingredients together, a little light went on, and I decided to make cranberry almond crumb muffins. I purposely bought fresh cranberries because dried cranberries are loaded with sugar and that is a no-no on a low carb diet. Before adopting this way of eating I used to make the most fabulous Cranberry Almond Pie. I only made it for the Thanksgiving and Christmas holidays so it was much anticipated. The combination of the almond and cranberry in that pie was so delicious that I knew it would be a winning combination in these muffins.

I’m very pleased with how these turned out. The muffins aren’t overly sweet and both flavors of cranberry and almond are delivered in each bite. I chopped the cranberries in a food processor instead of leaving them whole so little bits of tart-cranberry-goodness would run through the entire batter. Folding them into the batter kept the cranberry pieces visible.  I think the crumb topping was genius. It gave these unbelievably moist muffins a nice contrasting crunch. The recipe filled 12 muffin wells nicely with some batter left over. Do you know what I did with the remaining batter? I made myself a cranberry almond minute muffin! It was delish!

These cranberry muffins are so attractive and tasty that I plan to bake more to share with the neighbors. I bet they will never guess that they are gluten-free, dairy-free AND low carb!

Cranberry Muffins With Almond Crumb are 5 Net Carbs Each

[NOTE] The recipe was reworked and improved on 10/27/15. While I think it is a better recipe, there is some interest in the original recipe. I will include the original recipe in the “notes” section of the current recipe.

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Cranberry Almond Crumb Muffins (Low Carb)

Fresh cranberries and wholesome almonds are the winning combination for these Cranberry Almond Crumb Muffins. So flavorful and moist, you won't believe they are low carb - neither will your friends.

Course Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12

Calories 197kcal

Author lowcarbmaven.com

Ingredients

Dry Ingredients

• 2 cups Honeyville Almond Flour, (185 g)
• 1/2 cup Bob's Red Mill coconut flour, (50 g)
• 1/2 cup Sukrin 1 (or Swerve Granulated) (115 g)
• 2 teaspoons baking powder (10 ml)
• 1/2 teaspoon baking soda (2.5 ml)
• 1/2 teaspoon salt (2.5 ml)
• 2 tablespoons psyllium husk powder (20 gm)
• 1 1/2 cups fresh cranberries chopped, (115 g)

Wet Ingredients

• 6 large eggs
• 1/2 teaspoon stevia glycerite
• 1 tablespoon white vinegar (30 ml)
• 1 teaspoon vanilla extract (5 ml)
• 1/2 teaspoon almond extract (2.5 ml)
• 1/2 cup full fat coconut milk (118 ml)

Crumb Mixture

• 1/3 cup reserved dry ingredients (35 g)
• 1/4 cup sliced almonds small handful
• 2 tablespoons Sukrin 1 (or Swerve Granulated) (28 g)
• 1 tablespoon butter, melted

Instructions

• Preparation: Preheat the oven to 350 degrees and adjust the rack to the lower third. Line a muffin pan with paper liners or spray well with baking spray. Chop the fresh cranberries in a food processor and set aside.
• Dry Ingredients: Measure the first 6 ingredients into a medium bowl - NOT the psyllium husk powder. Whisk well to break-up any lumps and to evenly distribute the ingredients. Remove 1/3 cup of the dry mixture and put in a small bowl and set aside for the crumb topping. Add the psyllium husk powder to the muffin ingredients and stir again. Dump the chopped cranberries on top.
• Wet Ingredients: Combine the eggs, coconut milk, white vinegar, vanilla extract, almond extract and stevia glycerite and blend with a fork or a hand mixer.
• Combine: Pour into the wet ingredients into the dry ingredients and mix until thoroughly combined. Let the batter sit for 5 minutes.
• Fill: Into the small bowl with the reserved dry mixture, add the rest of the ingredients for the crumb topping. Gently mix with your fingers or a fork. Evenly spoon the cranberry muffin batter into the muffin wells, making sure to mound in the middle. Sprinkle the crumb mixture over the tops of the muffins and place into the oven turning the heat up to 400 degrees.
• Bake at 400 for 6 minutes and then turn the oven back down to 350 baking 15-20 minutes more or until the muffins are done. The cranberry muffins are done when the tops are nicely browned and a toothpick inserted into the middle of a muffin comes out clean.

Notes

Nutrition Facts

Cranberry Almond Crumb Muffins (Low Carb)

Amount Per Serving

Calories 197

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 197kcal