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

Cook Time 25

Total Time 40

Servings muffins

Calories 330kcal

Author lowcarbmaven.com

Ingredients

Dry Ingredients (divided use)

2 cups almond flour (185 g)
½ cup coconut flour (50 g)
½ cup low carb sugar (115 g)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons psyllium husk powder (20 gm)
1 ½ cups fresh cranberries chopped, (115 g)

Wet Ingredients

6 large eggs
½ cup full fat coconut milk (118 ml)
1 tablespoon white vinegar
1 teaspoon vanilla extract
½ teaspoon stevia glycerite
½ teaspoon almond extract

Crumb Mixture

⅓ cup reserved dry ingredients (35 g)
¼ cup sliced almonds small handful
2 tablespoons low carb sugar
1 tablespoon coconut oil melted (or butter)

Instructions

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 ⅓ 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.

Notes

STORE: Place cooled muffins in an airtight container and refrigerate up to a week.

FREEZE: Place in a zip bag and freeze up to 3 months. Thaw in the fridge over night.

REHEAT: Warm gently in the microwave for 15-25 seconds depending on your microwave.

Nutrition