Gluten-Free Cranberry Lemon Muffins - Keto

Loaded with cranberries, these sugar-free Gluten-Free Cranberry Lemon Muffins are keto and paleo-friendly, too. Perfect for morning coffee time!

Course Breads and Muffins, Breakfast and Brunch

Cuisine American, Canadian

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings muffins

Calories 277kcal

Author Elaine

2.5 cups finely ground blanched almond flour, sifted, then measured
⅓ to ½ cup granulated sweetener (or coconut sugar if not keto), like Monkfruit with Erythritol for keto diet
1.5 teaspoon baking powder, gluten-free
¼ teaspoon pink Himalayan salt
⅓ cup butter melted
⅓ cup almond milk, or other milk
3 large eggs, at room temperature
½ teaspoon pure vanilla extract
1 tablespoon lemon zest, finely grated
1 tablespoon lemon juice, freshly squeezed
¾ cup fresh cranberries, roughly chopped

¼ cup cream cheese, softened
¼ cup whole milk ricotta cheese
½ teaspoon vanilla,
2 tablespoons powdered sweetener (or more, as desired), like Monkfruit confectioner's or Swerve (or icing sugar if no special diet)

Preheat oven to 350°F. Line a muffin pan with 9 or 10 parchment paper liners.
You MUST sift the blanched, superfine almond flour. If you just scoop it from the bag, the almond flour will be packed and the muffins will be dry and heavy. Sift, then use a spoon to overfill a measuring cup, then level the top with a knife.
In a large bowl, combine the sifted superfine almond flour, erythritol, baking powder and salt. Add the lemon zest and cranberries and gently stir to coat. This prevents them from sinking to the bottom of the muffins when baking.
In a smaller bowl, whisk the melted coconut oil or butter, almond milk, eggs, lemon juice, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir to combine.
Spoon the batter into muffin cups. Bake for 24 - 26 minutes or until a toothpick inserted comes out clean. Let cool in pan for 5 minutes, remove and carefully peel off paper liners, and allow to cool completely on a wire rack.
When cool, top with Cream Cheese glaze, if desired.
To make optional Cream Cheese glaze or drizzle, combine equal parts of cream cheese and ricotta cheese with vanilla extract and sweetener. Pipe or spread a thin layer on top of muffins when cool.

This recipe yields 9 or 10 small muffins, depending on the size of your muffin cups.

I used Lacanto Monkfruit Sweetener in this recipe.