These Cranberry Orange Low Carb Muffins will brighten up your day. Bursting with orange flavor and yummy cranberries...you forget they are sugar free!
The best quick and easy low carb breakfast recipe, in my opinion, is a muffin. You can make a batch of 12 and then freeze them for breakfast all week. Eat 2 for a hearty breakfast, or one when you have a smaller appetite. One thing is for sure, these low carb muffins will be a favorite!
Ingredients needed
This section explains how to choose the best ingredients for low carb muffins recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.
2 ½ Cups almond flour
2 Tablespoons Coconut flour - This is a new addition to my muffin recipe. It helps the muffins not get so soggy after refrigerating.
1 teaspoon Baking soda
¼ teaspoon kosher salt
½ Cup Granular Sweetener
8 Ounces Fat Free plain Greek Yogurt
3 Large Eggs, beaten
2 teaspoons Vanilla Extract
2 teaspoons orange extract
⅓ Cup no sugar added dried cranberries
How to make these low carb muffins
This section explains how to make this low carb muffin recipe, step by step. For a full printable recipe, see the recipe card below.
Preheat the oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of your liners with cooking spray.
In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt and sweetener. Add in your beaten eggs, greek yogurt, vanilla extract, and orange extract. Finally, fold in the dried cranberries.
Using a scoop or spoon, evenly distribute the muffin batter into the muffin pan. Bake in the oven for 15-20 minutes or until a toothpick comes out clean.
More low carb muffin recipes
- Chocolate chip muffins
- Blueberry Muffins
- Jalapeno Cheddar corn bread muffins
- Peanut butter and jelly muffins
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Cranberry Orange Low Carb Muffins
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Ingredients
- 2 ½ Cups almond flour (see my favorite on Amazon)
- 2 Tablespoons Coconut flour
- 1 teaspoon Baking soda
- ¼ teaspoon kosher salt
- ½ Cup sugar free granulated sweetener (see my favorite on Amazon)
- 8 Ounces Fat Free plain Greek Yogurt
- 3 Large Eggs, beaten
- 2 teaspoons Vanilla Extract
- 2 teaspoons orange extract
- ⅓ Cup no sugar added dried cranberries
Instructions
- Preheat the oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of your liners with cooking spray.
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt and sweetener. Add in your beaten eggs, greek yogurt, vanilla extract, and orange extract. Finally, fold in the dried cranberries.
- Using a scoop or spoon, evenly distribute the muffin batter into the muffin pan. Bake in the oven for 15-20 minutes or until a toothpick comes out clean.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Nancy Boyd says
Can’t wait to try these muffin recipes!
Teresa says
I found the orange essence gave the muffins an artificial flavour. Might try just adding orange zest the next time.
Overall lovely textured muffin. Used alulose as the sweetener as ethrytrol has an awful aftertaste for me.
Carrie renfro says
Help! I entered all ingredients in the carb manager app and it said 188 calories, like your recipe but it said 6 net carbs. Why such a difference?
Jennifer Banz says
It looks like carb manager possibly didn't include fiber in the almond flour.
Carrie renfro says
I went back over the ingredients and i did not use sugar free cranberries, so that doubled the net carbs.
Peggy Dicillo says
Can I use fresh cranberries or would they make batter too wet? Do you have a recipe using fresh cranberries ? What if I added some coconut flour to help dry batter a bit?
Jennifer Banz says
I actually think that would work just fine. I have used fresh blueberries, raspberries, and strawberries.
DrewMchagin says
Fantastic