Cranberry Orange Low carb Muffins

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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