Easy Low Carb Cranberry Muffins
Ingredients
- ½ cup sour cream
- 4 eggs
- 1 tsp pure vanilla extract
- 3 cups almond flour
- ½ cup sugar sub Swerve sweetener for keto/low carb
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup cranberries
- ½ cup chopped walnuts optional
Instructions
- Preheat oven to 170C and line a muffin tin with baking paper or silicone liners.
- Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.1/2 cup sour cream, 4 eggs, 1 tsp pure vanilla extract
- Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add ¼ to ½ cup of water to thin it out (different brands of almond flour can vary).3 cups almond flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp ground cinnamon, 1/4 tsp salt
- By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped walnuts if using. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.1 cup cranberries, 1/2 cup chopped walnuts
- Remove and let cool completely.
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