Loaded with cranberries, these sugar-free Gluten-Free Cranberry Lemon Muffins are keto and paleo-friendly, too. Made with almond flour and sweetened with Monkfruit sweetener, these tender muffins are 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 day!
❤️ Why you'll love these muffins
Tender bites, bursting with tart cranberries and flecks of lemon, these muffins are perfect for winter breakfasts. You can easily adapt this muffin recipe for gluten-free, keto, or paleo diets.
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 grain-free Cranberry Lemon Muffins fill that gap.
I've done a lot of experimenting with baking with zero-calorie natural sweeteners. If you're curious about Monkfruit Sweetener with erythritol, you can read more in this Note About Monkfruit Sweetener.
Since I was really happy with the way both these Ultra-Moist Keto Blackberry Muffins and this Keto Blackberry Bread 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.
Here's what you'll need to make these oh-so-good Keto cranberry muffins.
- almond flour: finely ground, sifted, then measured
- zero-calorie sweetener: like Lacanto Monkfruit with erythritol, or Swerve
- 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
🥄 Instructions and helpful tips to make keto muffins
- It's important to 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. (Grain-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'd like.
🔁 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 ½ cup of sweetener instead of ⅓ cup.
⏰ How to store almond flour muffins
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 them in the fridge.
🥶 Freezing instructions
These Paleo and Keto muffins freeze very well. Store them in an airtight container with a 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.
🗒 More recipes you might like
This post was originally published in 2018. It has been updated to make it more helpful.
When you make these Keto Cranberry Lemon Muffins, please leave a comment and a rating below. I love hearing when you've made one of my recipes. Thanks in advance!
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📖 Recipe Card
Gluten-Free Cranberry Lemon Muffins - Keto
- 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
Cream Cheese Glaze
- ¼ cup cream cheese softened
- ¼ cup whole milk ricotta cheese
- ½ teaspoon vanilla,
- 2 tablespoon 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 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.