Cranberry Almond Muffins

 Cranberry Almond Muffinscranberry almond muffins


With a light and slightly sweet almond batter mixed with the tartness of fresh cranberries, these muffins will quickly become a favorite.

Baking is one of the ways I relieve stress in my life. There is something satisfying about combining ingredients together to produce a wonderful treat.

Good thing they are Keto Approved!

I now bake and enjoy my treats more now than I ever did before beginning keto.

I no longer shame myself saying, “I shouldn’t eat this”.

These cranberry almond muffins (like most low carb baked goods) are best if you let them cool completely. I refrigerate mine overnight.

My favorite way to enjoy them is to warm them in the microwave for few seconds, slice them in half and spread butter on them.



Cranberry Almond Muffins

Category: breakfast

Yield: 24

Serving Size: 1 muffin

Calories per serving: 86

Fat per serving: 6.2g

Carbs per serving: 4.5g

Protein per serving: 4.2g

Fiber per serving: 2.6g

Cranberry Almond Muffins

Cranberry Almond Muffin



  1. Mix dry ingredients together
  2. Add chopped cranberries
  3. Stir until cranberries are coated in flour mixture
  4. In separate bowl combine all liquid ingredients
  5. Add to dry ingedients
  6. Mix just until combined
  7. Line muffin tins with paper liners
  8. With large scoop fill 3/4 full
  9. Sprinkle with sliced almonds, slightly pressing them into the batter to make them stick
  10. Bake at 350 degrees for 20-25 min
  11. Almonds on top should just beginning to brown
  12. Cool on wire rack and refrigerate overnight in a sealed container
  13. Store in fridge or freeze to keep fresh
  14. HINT: Paper wrappers remove easily when they are cold
  15. Microwave for a few seconds and enjoy with butter!
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