Keto chocolate cranberry relish muffins are light in texture and chocolaty with a mild bite of acidity from leftover cranberry relish. A delicious twist on low carb chocolate muffins.
Every year I make low carb cranberry sauce or low carb cranberry relish for Thanksgiving and Christmas. And every year, after an obligatory meal or two of leftovers, I’m left with a small plastic container of leftover cranberry relish in the fridge. This container gets moved around the fridge until it eventually ends up in the back, tucked behind jars of condiments – completely forgotten, and is eventually thrown out.
The last few years I’ve been determined to use up the leftover cranberry sauce instead of having it go to waste because it is, after all, delicious! Putting it on turkey coldcut sandwiches is an obvious way to use up leftover cranberry sauce or relish, but I have also enjoyed it on salads and low carb turkey chalupas and wraps. Serving cranberry relish or sauce along side roast pork loin is sublime as is eating it with roast chicken. Both deserve two thumbs up. And don’t laugh, my husband put a combination of leftover cranberry relish and dill pickle relish on his lettuce wrapped hot dog one year! He said it was great.
My favorite way to answer the “what to do with leftover cranberry relish?” question is to put it into low carb muffin and sugar free cake batters. Several years ago I posted a low carb chocolate cranberry cake that used leftover low carb cranberry sauce. It was delicious. The sweat-tart flavor of the cranberries was a nice foil to the sweet-earthy flavor of the chocolate. I put it into the low carb chocolate ganache frosting I used to frost the cake, too. Yum! Since that cake recipe is currently undergoing a revision, I thought I’d share this cranberry relish muffin recipe with you.
These keto chocolate cranberry relish muffins are absolutely delicious. I used coconut flour to help keep the net carbs as low as possible and used the leftover low carb cranberry relish I posted for Thanksgiving in the batter. The result is a low carb chocolate muffin that is light in texture, with a nice chocolate flavor and a complimentary acidic bite from the fresh cranberry relish. My Mother-in-low loved these muffins as did my son!
The muffins are easy to make and like all of my other low carb muffin and quick bread recipes, I just used my hand mixer. You’ll notice that the key to the muffin batter is keeping it nice and light – it not only helps the muffins rise, but provides a nice light texture. The batter is very thick, so get it in the pan quickly. Letting the batter sit for too long before baking will result in dense muffins. Since this is a coconut flour recipe, make sure not to over bake or they may be drier than you like. It’s a great recipe. Enjoy!
These Keto Chocolate Cranberry Relish Muffins are 4 net carbs each!
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Keto Chocolate Cranberry Muffins Recipe
- 1/2 cup coconut flour (50 g)
- 1/4 cup low carb sugar (55 g)
- 4 tbsp butter (2 oz) softened
- 4 tbsp cream cheese (2 oz) softened
- 3 tbsp unsweetened cocoa powder (15 g)
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp stevia glycerite
- 1/8 tsp xanthan gum
- 3 large eggs
- 1/3 cup cranberry relish
- 1/4 cup heavy cream
- Preparation: Preheat oven to 350 degrees and position rack to the middle position. Line a standard size 6-well muffin tin with liners. Add the dry ingredients to a small bowl and whisk together to break up any lumps.
- Beat Together: In a medium bowl, beat the cream cheese and butter together with a hand mixer until smooth. Add 1 egg, the vanilla, and stevia glycerite beating until incorporated.
- Mix: Add a third of the dry ingredients to the cream cheese mixture and beat until incorporated, light, and fluffy. Add and egg, beating until incorporated, light and fluffy. Add half of the dry ingredients, beating again until incorporated, light and fluffy. Add the last egg, keeping the batter light and fluffy while mixing, then add the last of the dry ingredients, again beating until incorporated and the batter is light and fluffy. Add the leftover cranberry relish and mix gently. Add the heavy cream and mix until the batter is light and almost mousse-like. Get the batter in the pan quickly.
- Fill & Bake: Evenly spoon the batter into the muffin liners. The batter is very thick. Once filled, lift the pan a few inches off of the counter and drop it back onto the counter. Do this 3 times. Put the muffins into the oven and turn the heat up to 400 degrees for 5 minutes. Then, turn the oven back down to 350 and bake 20-30 minutes or until the muffins are firm and springy to the touch but still sound moist inside or until a toothpick inserted in the middle comes out clean. Do not over bake. Cool completely and store in an air tight container in the refrigerator. Heat slightly in the microwave before enjoying.