Gluten Free & Keto Cranberry Orange Muffins

These gluten free and keto cranberry orange muffins are truly special, and some of the most aromatic muffins you’ll ever bake. Think of a ridiculously tender and moist sweet-orange crumb, paired with wonderful tangy cranberries. A marriage for the books.

Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.

Course Dessert

Cuisine American, Gluten Free, Ketogenic, Paleo

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 177kcal

Ingredients

For the keto orange cranberry muffins

64 g almond flour
21 g coconut flour
1 tablespoon psyllium husk
1/2 teaspoon xanthan gum or 2 teaspoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 eggs yolks & whites divided
6 tablespoons Swerve *
2 teaspoons orange zest or 1/4-1/2 teaspoon orange extract
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
57 g organic grass-fed butter melted and cooled slightly
2 tablespoons freshly squeezed orange juice or water
2 tablespoons water
50-100 g fresh cranberries to taste (we go for the larger amount!)

For the orange glaze

3 tablespoons Swerve confectioners
1 teaspoon water
1/2 teaspoon orange zest or orange extract to taste

Metric - US Cups

Instructions

Preheat oven to 350°F/180°C. Grease and flour (with coconut flour) a muffin tray.
Beat egg whites until soft peaks form and set aside.
Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, xanthan gum, baking powder, baking soda, and salt. Set aside.
In a large bowl with an electric mixer on medium speed, beat egg yolks with sweetener until pale and fluffy, 1-3 minutes.
Incorporate orange zest (or extract), vanilla extract, vinegar, and melted butter. Add flour mixture slowly, alternating with water (or orange juice) and beating until well incorporated.
Fold egg whites little by little and gently into batter. The dough will be thick initially, but will loosen up as you begin to incorporate the egg whites. Fold in cranberries.
Spoon batter onto the prepared muffin tray.
Bake for 18 to 20 minutes (covering with aluminum foil at minute 13-15), until deep golden and a toothpick inserted comes out clean.
Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack (they will be very tender when warm, so handle gently). They will also collapse slightly as the cranberries weigh them down.
While the cranberry orange muffins are cooling, make the orange glaze by mixing the powdered sweetener with the orange zest (or extract) and water (or orange juice, if you so desire).
Store in an airtight container for up to 3 days, though we're fairly certain they'll be long gone before then.

Notes

*Or 3 tablespoons Pyure. Please see section on Sweeteners for more deets and possible substitution.

Please note that nutrition facts below are for the keto cranberry orange muffins with the zest and 2 tablespoons of freshly squeezed orange juice.

Nutrition

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