Keto-Friendly Cranberry Pecan Muffins Recipe

These low-carb cranberry pecan muffins are amazing, and they are completely keto-friendly. There is no regular flour or sugar in this recipe. I like to use Kerrygold grass-fed butter on top. Even my kids love these delicious muffins, and I think you're going to love them too. 

The cranberries in this recipe are ok because cranberries are tart, they don't have a lot of sugar. You're also allowed between 20 and 50 grams of carbs per day with a ketogenic diet. You don't have to feel deprived on the ketogenic diet. Great recipes like this one are delicious and will even make the house smell great!

Cranberry Pecan Muffins Recipe

Ingredients

• ½ cup sour cream

• 4 large organic, pasture-raised eggs

• 1 tsp vanilla

• 3 cups almond flour

• ½ tsp cinnamon

• 2 tsp baking powder (aluminum-free)

• ½ cup sugar-free sweetener (I use Just Like Sugar)

• ¼ tsp salt

• 1 cup fresh or frozen/thawed cranberries (If frozen, they must be fully thawed and drained.)

• ½ cup pecans (nuts are optional)

Directions

1. Preheat oven at 325°F. 

2. Line the muffin tin with cups or use silicone liners.

3. In a blender, mix sour cream, eggs, vanilla, cinnamon, baking powder, sweetener, and salt. Blend until well-mixed. 

4. Add almond flour mixture a bit at a time and blend. If it gets too thick, add water until it can blend into a batter. Mix well.

5. Add cranberries and nuts and mix with a spatula. (If it's easier for you, you can pour the batter into a large bowl or mix the whole thing in a bowl. You'll still end up with yummy cranberry muffins.) 

6. Using a ¼ cup or a spoon, pour the batter into the muffin cups, dividing the batter evenly into 12. 

7. Bake for 25-30 minutes until the muffins are slightly brown and firm to touch. Let them cool at room temperature because warm muffins will stick to the paper.