Incredibly fluffy keto cranberry muffins are made with coconut flour and sweetened with stevia. They are pretty, delicious, and healthy!
It’s hard to be a food blogger. For the past two weeks, I’ve been eating keto cranberry muffins every day for breakfast, going through several versions until I reached perfection. 😀
I think I told you before that ideally, I like to have a savory breakfast. Such as these egg sausage muffins. Eating sweet tasting foods, even if low carb, seems to be controversial, with some saying that they raise your insulin levels, and – just as importantly – create cravings.
Having said that, I am not perfect! Despite my best intentions, I end up eating all kinds of low carb cakes and muffins for breakfast quite often. I can’t get enough of this low carb pumpkin cake, for example. I enjoy them very much (duh), and I find that they do not raise my blood sugar any more than eggs do, although I might be hungrier than usual when I eat them.
One thing I know for sure: if you choose to eat muffins for breakfast, at least make them low carb and gluten free. If they are made, like these keto cranberry muffins, from coconut flour, eggs, butter and stevia, then essentially you’re having a breakfast of finely shredded unsweetened coconut, egg, butter and cranberries. There ARE worse breakfasts, for sure!
Two important tip:
1. It’s best to measure the coconut flour by weight and not by volume. It is so very absorbent, that even just a little too much will cause the muffins to be too dry.
2. Use foil liners. These keto cranberry muffins stick to anything else I’ve tried, including paper liners and silicone cups.
This recipe makes five keto cranberry muffins, but you can easily double it and make ten. Once completely cool, they keep well in an airtight container in the fridge for 4-5 days. I gently reheat them in the microwave, on low. They also freeze well.
Keto Cranberry Muffins
- Avocado oil spray for liners
- 3 large eggs
- 2 tablespoons whole milk (or heavy cream)
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 teaspoon stevia glycerite (equals about 1/3 cup sugar)
- ¼ teaspoon sea salt
- ¼ cup coconut flour (It's best to measure by weight: 28 grams)
- ¼ teaspoon baking soda
- 1/3 cup fresh cranberries, plus 10-15 more for topping the muffins
- Preheat oven to 350 degrees F. Spray 5 foil liners (they stick to paper liners) with oil and place them in a muffin tin.
- In a large bowl, whisk together the eggs, milk, butter, vanilla, stevia and salt.
- Whisk in the coconut flour. Keep whisking until mixture is very smooth and lump free.
- Whisk in the baking soda, then use a rubber spatula to fold in 1/3 cup cranberries.
- Use a 4-tablespoon scoop to divide the batter evenly among the liners. Top each muffin with 2-3 cranberries, gently pressing them in.
- Bake until set and a toothpick inserted in center comes out clean, about 15 minutes.
- Allow the muffins to set in the pan on a cooling rack for 5 minutes, then transfer them directly to the cooling rack and cool 10 more minutes before removing the foil liners and serving.