Incredibly fluffy keto cranberry muffins are made with coconut flour and sweetened with stevia. They are so pretty and delicious!
It’s hard to be a food blogger. For the past two weeks, I’ve been eating muffins every single day for breakfast, going through several versions until I reached perfection. 😂
It was worth it though! I am very happy with these muffins. Their crumb is tender and fluffy, and they are dotted with just the right amount of soft, juicy cranberries.
Sweet breakfast foods are not ideal
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!).
And since I do, it’s good to have a collection of low carb and keto baked goods.
The ingredients needed to make keto cranberry muffins
Here are the ingredients you need to make these tasty muffins (the exact measurements are listed in the recipe card below):
Eggs: I use large eggs in most of my recipes, this one included.
Whole milk: Feel free to use heavy cream instead.
Unsalted butter: I’m partial to creamy European butter. Although all butters taste great!
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Sweetener: I use stevia glycerite. You could possibly use a granulated sweetener instead, but I haven’t tried that.
Coconut flour: An excellent flour substitute. Try to measure it by weight if you can. It’s very absorbent, so every extra gram can make a difference.
Salt and baking soda: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Fresh cranberries: I never tried making these with dried cranberries. I think they are too sugary. The baked fresh cranberries taste amazing.
How to make keto cranberry muffins
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Whisk together the eggs, milk, butter, vanilla, stevia, and salt.
Mix in the coconut flour until the mixture is very smooth.
Whisk in the baking soda, then use a rubber spatula to fold in 1/3 cup cranberries.
Divide the batter evenly among the muffin cups. 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 at 350°F.
Two tips for making this recipe a success:
1. Measuring the coconut flour. 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 muffins stick to anything else I’ve tried, including paper liners and silicone cups.
How to keep the leftovers?
This recipe makes five 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 50% power. They also freeze well.
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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.