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a stack of 3 keto cranberry orange muffins

Low-Carb Cranberry Orange Muffins

  • 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


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!



  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.

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