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Real Balanced

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Home Recipes Low-Carb Cranberry Orange Muffins

Low-Carb Cranberry Orange Muffins

Net Carbs:3.2g
Published:01/20/20Updated:02/18/22
9 Comments This post contains affiliate links.
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This Cranberry Orange Muffins recipe yields a baked good that is so flavorful and perfectly sweet! If you are looking for a nut-free keto muffin recipe, you will love this low-carb recipe that’s made with monk fruit sweetener! Baked and ready to serve in under an hour, these tasty treats are a perfect dessert or breakfast option!

This recipe was created in partnership with Lakanto.

3 cranberry orange muffins stacked on top of one another with muffin liner pulled away from top muffin

These muffins are so easy to make and can be prepared and ready to serve in under 1 hour.

I personally like to enjoy one in the morning alongside a cup of coffee, but they’re also a delicious after-dinner treat!

As an Amazon Associate, I earn from qualifying purchases.

Cranberry Orange Muffins Recipe FAQs

How to make cranberry orange muffins with fresh cranberries?

This recipe uses fresh cranberries, which are full of flavor that pair really, really well with orange.

Fresh cranberries are used in this recipe. Frozen cranberries will likely work and I would sub them in for fresh cranberries at a 1:1 ratio. Do not use dried or canned cranberries.

How to ensure cream cheese is softened enough to incorporate with the other ingredients in this recipe?

First, it’s important that you’re using cream cheese that is at room temperature or slightly heated. Cream cheese straight from the refrigerator is quite challenging to mix until creamy and fluffy.

Second, you will want to mix the cream cheese with an electric mixer on its own, before adding the other ingredients. This will help it to incorporate well with the other ingredients.

Is it necessary to pre-soak fresh cranberries to soften them before making?

Nope! Simply rinse the cranberries just like you would any other fresh fruit or vegetable. You do not need to soak them to soften them as they will soften up perfectly while baking in the oven.

How long to bake cranberry orange muffins?

These muffins will need to be baked for about 23-25 minutes at 350 degrees.

How to make these muffins into mini muffins?

I haven’t tested this method on this particular recipe, but have with other muffin recipes and wanted to offer this suggestion if you want to make mini muffins rather than traditional-sized muffins.

To make these into mini muffins, bake them at 350 degrees until the tops are golden brown, about 11-13 minutes.

Where do I find cream of tartar?

Cream of tartar sounds like it would be a dairy product, but it’s actually not! It’s a dry ingredient that is found in virtually every single grocery store in the spice aisle. You should find it in a spice container right with all of the other spices.

Since I personally do all of my grocery shopping online, I purchase my cream of tartar from Amazon. This is the exact brand of cream of tartar used in this recipe.

Are there any other flavorings I can add to this recipe?

Yes! I’ve made these muffins a few times and often add 3/4 tsp of cinnamon to the dough. We LOVE cinnamon in our household and I think it really enhances the flavor of the cranberries and orange!

Why didn’t my muffins rise when baking?

Coconut flour is quite dense, so do not expect these muffins to have a beautifully rounded muffin top like the type you’re used to seeing from a bakery.

However, it is important to note that you need to use fresh cream of tartar and fresh baking soda to ensure they activate with one another to help the dough rise.

What diet lifestyles is this recipe compliant with?

  • Keto and Low-Carb: With only 3.2 grams of net carbs per serving, these cranberry orange muffins are an awesome keto-friendly treat.
  • Gluten-Free: Made without wheat, barley, or rye, these muffins are free from gluten products.
  • Grain-Free: This recipe is free from grains.
  • Nut-Free: These homemade cranberry orange muffins are free of nuts, making them safe to consume for those with nut allergies and intolerances.
  • Primal: The ingredients in this recipe follow primal diet restrictions.
  • Vegetarian: This recipe is compliant with a vegetarian diet.
  • Refined Sugar-Free: These cranberry orange muffins do not contain refined sugar as they are sweetened with monk fruit sweetener.

What to serve with cranberry orange muffins?

A pat of unsalted butter on a warm cranberry muffin is really good!

My personal favorite way is eating a muffin on its own alongside a cup of hot coffee blended with unsalted butter (like a Bulletproof coffee)!

How to store these muffins?

  • Refrigerator Storage: These muffins can be stored in the refrigerator after completely cooling at room temperature. Store them in an aright container and refrigerate for up to 1 week. Note that the baked muffins will harden when chilled, which may make it difficult to remove the muffin liner. To more easily remove the liner after chilling, heat the muffin up in the microwave for 10-15 seconds.
  • Freezer Storage: You can freeze these muffins after allowing them to cool at room temperature and storing them in an airtight container in the freezer. They will remain fresh when frozen for up to 3 months. When you’re ready to eat them, simply thaw them in the refrigerator then reheat in the oven at 350 degrees until warmed throughout.

Step-by-step instructions on how to make these cranberry muffins

Preheat oven to 350 degrees and line muffin tins with 12 muffin liners. To a mixing bowl, add cream cheese. Using an electric mixer, whip cream cheese until creamy and fluffy.

To same bowl, add eggs, monk fruit sweetener, heavy cream, orange extract, cream of tartar, baking soda, vanilla extract, and salt. Mix again with an electric mixer until ingredients are well-combined.

stainless steel mixing bowl with keto muffin batter ingredients

Mix with an electric mixer until ingredients are combined.

stainless steel mixing bowl with mixed keto muffin ingredients

In a microwave-safe bowl, melt butter. To mixing bowl of eggs and cream cheese mixture, add melted butter and coconut flour.

stainless steel mixing bowl of muffin dough mixture with coconut flour poured atop

Mix with electric mixer until fully incorporated, then add cranberries.

large stainless steel mixing bowl with muffin batter and fresh cranberries

Fold in cranberries.

cranberries gently folded into keto muffin batter in a large mixing bowl

Spoon dough into individual muffin liners.

keto cranberry orange muffin batter scooped into individual muffin liners in a muffin tin atop a white countertop

Flatten dough into even layer using fingers or back of spoon, and transfer to oven.

keto cranberry orange muffin batter scooped into individual muffin liners spread evenly and ready to be baked

Bake until muffin tops are slightly golden, about 23-25 minutes.

baked keto cranberry orange muffins in stainless steel muffin tin atop white countertop

Allow muffins to cool slightly before removing them from muffin tin and serving.

a stack of 3 keto cranberry orange muffins surrounded by fresh cranberries in front of a white background atop a white countertop

Looking for more keto and nut-free baked good recipes?

If you’re in the mood for some more keto-friendly baked goodies that are made without almond flour and other nut ingredients, you’ll love these!

  • Nut-Free Lemon Poppy Seed Muffins
  • Orange Scones
  • Easy Keto Cinnamon Roll Muffins
  • 10 Low-Carb Coconut Flour Recipes Without Almond Flour
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a stack of 3 keto cranberry orange muffins

Low-Carb Cranberry Orange Muffins


★★★★★

5 from 2 reviews

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

This Cranberry Orange Muffins recipe yields a baked good that is so flavorful and perfectly sweet! If you are looking for a nut-free keto muffin recipe, you will love this low-carb recipe that’s made with monk fruit sweetener! Baked and ready to serve in under an hour, these tasty treats are a perfect dessert or breakfast option!


Ingredients

  • 1 oz cream cheese, softened
  • 4 eggs
  • 2/3 cup (80g) powdered monk fruit sweetener or 2/3 cup (128g) classic monk fruit sweetener
  • 2 tbsp (30mL) heavy whipping cream
  • 2 tsp orange extract
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 cup (4 oz) unsalted butter
  • 1/2 cup + 2 tbsp (70g) coconut flour
  • 200g fresh cranberries


Instructions

  1. Preheat oven to 350 degrees and line muffin tins with 12 muffin liners.
  2. To a mixing bowl, add cream cheese. Using an electric mixer, whip cream cheese until creamy and fluffy. To same bowl, add eggs, monk fruit sweetener, heavy cream, orange extract, cream of tartar, baking soda, vanilla extract, and salt. Mix again with an electric mixer until ingredients are well-combined.
  3. In a microwave-safe bowl, melt butter. To mixing bowl of eggs and cream cheese mixture, add melted butter and coconut flour. Mix with electric mixer until fully incorporated. Fold in cranberries.
  4. Spoon dough into individual muffin liners, flattening into even layer using fingers or back of spoon, and transfer to oven to bake until muffin tops are slightly golden, about 23-25 minutes.

Recipe Notes:

Net Carbs: Each muffin contains 3.2 grams of net carbs.

Refrigerator Storage: These muffins can be stored in the refrigerator after completely cooling at room temperature. Store them in an aright container and refrigerate for up to 1 week. Note that the baked muffins will harden when chilled, which may make it difficult to remove the muffin liner. To more easily remove the liner after chilling, heat the muffin up in the microwave for 10-15 seconds.

Freezer Storage: You can freeze these muffins after allowing them to cool at room temperature and storing them in an airtight container in the freezer. They will remain fresh when frozen for up to 3 months. When you’re ready to eat them, simply thaw them in the refrigerator then reheat in the oven at 350 degrees until warmed throughout.

Keywords: cranberry orange muffins recipe, cranberry orange muffins, low carb cranberry orange muffins

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9 Comments

  1. Gram says

    May 10, 2023 at 6:05 pm

    Sounds delicious and love only less than 4 carbs! I’m going to make them right now! 🤗

    ★★★★★

    Reply
  2. Linda Dulmes says

    March 23, 2021 at 12:49 pm

    I love cranberry orange muffins, and can’t wait to try these. Please tell me how many cranberries are in 200g? I don’t have a scale.

    Reply
    • Sara Nelson says

      March 25, 2021 at 8:48 am

      It’s about 1 1/2 cups of fresh cranberries. Enjoy!

      Reply
  3. Rachel says

    December 1, 2020 at 6:01 pm

    Absolutely delicious!! No problems with the recipe. I only had three eggs instead of four. I used dairy free cream cheese, and it worked great. I used dairy free yogurt instead of butter to make 100% dairy free, and it was so good! Love the versatility of the recipe to adapt it to be dairy free and still amazing. Will be making many more of these!

    ★★★★★

    Reply
  4. Tina Baca says

    January 31, 2019 at 7:39 pm

    These were delicious! I’ve made them 3 times now, but I keep having the same problem. No matter how soft I get the cream cheese, I can’t seem to have it blend enough with the sugar and other ingredients. Little lumps stay in the batter, and I just have to hope they melt in the oven! Any suggestions? Whipped cream cheese maybe?

    Reply
    • Sara Nelson says

      February 2, 2019 at 8:39 pm

      I would suggest mixing the cream cheese in a separate mixing bowl, on its own, if it’s not incorporating well with the other ingredients. Glad you enjoyed the muffins!

      Reply
      • Tina Baca says

        February 3, 2019 at 1:54 pm

        Thank you Sara! I will definitely try that tip next time!!!

        Reply
  5. Tannia says

    December 14, 2018 at 10:17 am

    I’m allergic to almonds, so I get excited to see recipes that use coconut flour. It also happens that I love cranberry orange muffins! Thank you so, so, so much!

    Reply
    • realbalanced says

      December 14, 2018 at 12:25 pm

      Thanks, Tannia! I’m allergic to almonds, too (all peanuts and tree nuts actually). You can find lots of nut-free and low-carb recipes on my site! We also have a Nut-Free Keto and Low-Carb Recipes Facebook group that’s a great resource that you may find helpful. 🙂

      Reply

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