Ingredients

Here's what you'll need to make these oh-so-good 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

butter

almond milk: or other plant-based milk

eggs

pure vanilla extract

lemon zest

lemon juice: freshly squeezed is always best!

cranberries: fresh or frozen and thawe

Instructions and helpful tips to make grain-free 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 want.

Mixing Dry Ingredients for Gluten-Free Cranberry Lemon Muffins

Combining ingredients for Gluten-Free Cranberry Lemon Muffins

Batter for Gluten-Free Cranberry Lemon Muffins

Filling muffins cups to make Gluten-Free Cranberry Lemon Muffins

Grain-free Cranberry Lemon Muffins in a bowl

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.

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 in the fridge.

Freezing instructions

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.

Nutrition Facts

Gluten-Free Cranberry Lemon Muffins - Keto

Amount Per Serving

Calories 277 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 9g56%

Cholesterol 63mg21%

Sodium 117mg5%

Potassium 118mg3%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 1g1%

Protein 8g16%

Vitamin A 180IU4%

Vitamin C 2.4mg3%

Calcium 132mg13%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

SAVE THIS TO ONE OF YOUR PINTEREST BOARDS and connect with me on Pinterest! I’m always finding new tasty recipes to pin. Subscribe to my weekly newsletter and never miss a recipe!