Enjoy tart cranberry and delicate almond flavor in every bite with these easy low carb cranberry almond crumb muffins.
Making delicious and low carb keto muffins is easier than you think. Carefully chosen gluten free ingredients result in moist full-sized bakery style muffins that will have you savoring every bite.
Muffins are like a warm cozy hug. I love to make all sorts of seasonal low carb muffins when the weather turns colder. In addition to these cranberry muffins, other fall favorites are low carb pumpkin spice muffins, apple crumb muffins and chocolate cranberry relish muffins. Alongside a steamy cup of coffee, I can’t think of a better way to kick off a fall morning.
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Don’t wait! Make the most delicious low carb cranberry almond crumb muffins today!
Some low carb muffin recipes are dry and crumbly, but these cranberry almond crumb muffins are anything but dry! They’re moist and bursting with the bright tart flavor of cranberries in each and every bite. The crumb topping and sliced almonds provide a nice contrast to the delicate muffins.
Not only are these cranberry muffins low carb, but like most keto baked goods this cranberry muffin recipe is gluten free and dairy free, too. Plus each muffin has more protein than an egg. A nice amount of fat and fiber keeps tummies full longer to help one power through the day.
But the thing I like best about these muffins is how easy they are to make! Just whisk the dry ingredients together and the wet ingredients together and combine the two. That’s it! No muss or fuss.
Ingredients for Low Carb Cranberry Almond Muffins
I put a lot of thought into the ingredients I choose for my recipes and each low carb ingredient has a purpose. Chopped fresh cranberries deliver a tart bright flavor to every bite of this low carb muffin recipe. To maximize the cranberry taste, I chopped the cranberries in a mini food processor.
NOTE: I don’t know if frozen berries work because I haven’t tried, but I would process them just before adding them to the batter.
While most traditional muffin recipes are made with flour, a mix of gluten free almond flour and coconut flour is a must for these cranberry muffins. If you’re new to low carb baking, almond flour is a staple for most low carb muffin recipes. Made from finely ground blanched almonds, almond flour is protein packed and low in carbs, but tends to be heavy. Mixing in some coconut flour helps lighten the muffins, giving them a better rise and texture.
Next, low carb sugar. I’m using an erythritol based sweetener for this muffin recipe. Erythritol based sweeteners are perfect for low carb diets because the body can’t break down or absorb them. This means they have zero calories and don’t affect blood sugar.
I prefer erythritol blends that are mixed with either stevia or monk fruit extract to measure 1:1 with regular sugar. Erythritol does have a cooling effect so I use as little as possible and add a little stevia glycerite to bump up sweetness. (Read more about low carb sweetener choices here and how to combine them.)
Psyllium powder and coconut flour are high in fiber and very absorbent. Adding both psyllium powder and coconut flour to the muffins allows the addition of more liquid and eggs, increasing yield. I chose full fat coconut milk which serves as the fat in the recipe and adds moisture. The result? Perfectly moist, regular sized muffins instead of the dreaded short muffin you get from many low carb and keto muffins recipes.
The result? An easy to make, delicious cranberry almond muffin to serve all fall and into the holiday season. Even Santa would approve.
Cranberry Almond Crumb Muffins (Low Carb)
Dry Ingredients (divided use)
- 1/3 cup reserved dry ingredients (35 g)
- 1/4 cup sliced almonds small handful
- 2 tablespoons low carb sugar
- 1 tablespoon coconut oil melted (or butter)
- 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.
- Each muffin is 4.46g NET CARBS.