Loaded with cranberries, these sugar-free Gluten-Free Cranberry Lemon Muffins are keto and paleo-friendly, too. Perfect for morning coffee time!
Here’s a batch of bright and sunshiny gluten-free Cranberry Lemon Muffins to bring some cheer to the gloomiest fall or winter day! Tender bites, bursting with tart cranberries and flecks of lemon, these muffins would be perfect for holiday breakfasts. You can easily adapt this muffin recipe for gluten-free, keto or paleo diets.
I’ve experimented baking with zero-calorie natural sweeteners lately, and since I was really happy with the way these Ultra-Moist Keto Blackberry Muffins turned out, I decided to adapt this recipe to make one of my favourite flavour combinations: cranberry-lemon.
They’re so quick and easy to put together, and they can be ready in 30 minutes.
Watch this VIDEO to see how EASY it is to make these Keto Muffins!
Ingredients for Cranberry Lemon Almond Flour Muffins
Here’s what you’ll need to make these Keto muffins
- almond flour: finely ground, sifted, then measured
- zero-calorie sweetener: like Swerve or Lacanto Monkfruit with erythritol
- baking powder: gluten-frree
- Himalayan pink salt
- almond milk: or other plant-based milk
- pure vanilla extract
- lemon zest
- lemon juice: freshly squeezed is always best!
- cranberries: fresh or frozen and thawed
Tips for making Keto Cranberry Lemon Muffins
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.
Combine the dry ingredients and lemon zest in a large bowl. Have you ever baked muffins or a loaf and found the berries had sunk to the bottom after baking? Prevent this by adding the cranberries to the flour mixture instead of the liquid mix.
Next, whisk together the almond milk, melted butter, eggs, vanilla and lemon juice in a medium bowl.
Then, combine the wet and dry ingredients together, making sure all the flour mix is completely combined..
Next, scoop into muffin cups and mound them up in the center. (Gluten-free muffins don’t rise like muffins made with wheat do. Forming them into a traditional muffin shape before baking makes them more appealing.)
And finally, bake, cool, remove paper liners and top with optional cream cheese glaze if you want.
Just because you’re following a low-carb or grain-free diet is no reason to miss out on your morning muffin! Let these slightly sweet and tart sugar-free Cranberry Lemon Muffins fill that gap.
Adapt this recipe for Keto or Paleo Diets
For Keto diet: use a zero-calorie sweetener like Monkfruit Sweetener, Swerve or Erythritol. Choose either coconut oil or butter.
For Paleo diet: use coconut sugar and coconut oil instead of butter, and skip the glaze. Make sure your eggs and non-dairy milk are at room temperature or the melted coconut oil will harden, making it more difficult to combine.
Like your muffins sweeter? Add 1/2 cup of sweetener instead of 1/3 cup.
How to Store Muffins with Almond Flour
Muffins made from scratch may not last as long as store-bought muffins, as they have no preservatives. They will last at room temperature for a day or two, but after that they are best stored in the fridge.
I line an airtight container with a piece of paper towel, place the muffins on top of it, seal and store in the fridge.
Can I Freeze Keto Cranberry Lemon Muffins?
These Paleo and Keto muffins freeze very well. Store them in an airtight container with paper towel as described above and freeze for 3 – 4 months or more. Let them thaw at room temperature, or gently reheat them in the oven or microwave.
Gluten-Free Cranberry Lemon Muffins - Keto
- 2.5 cups finely ground blanched almond flour sifted, then measured
- 1/3 to 1/2 cup granulated sweetener (or coconut sugar if not keto) like Monkfruit with Erythritol for keto diet
- 1.5 tsp baking powder gluten-free
- 1/4 tsp pink Himalayan salt
- 1/3 cup butter melted
- 1/3 cup almond milk unsweetened
- 3 large eggs at room temperature
- 1/2 tsp pure vanilla extract
- 1 tbsp lemon zest finely grated
- 1 tbsp lemon juice freshly squeezed
- 3/4 cup fresh cranberries roughly chopped
Cream Cheese Glaze
- 1/4 cup cream cheese softened
- 1/4 cup whole milk ricotta cheese
- 1/2 tsp vanilla
- 2 tbsp powdered sweetener (or more, as desired) like Monkfruit confectioner's or Swerve (or icing sugar if not keto)
- 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 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.