Gluten-Free Cranberry Lemon Muffins in a basket

Gluten-Free Cranberry Lemon Muffins - Keto

Loaded with cranberries, these sugar-free Gluten-Free Cranberry Lemon Muffins are keto and paleo-friendly, too. Perfect for morning coffee time!
Course Breads and Muffins, Breakfast and Brunch
Cuisine American, Canadian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 muffins
Calories 277kcal
Author Flavour & Savour


  • 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


  • 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.
    Mixing Dry Ingredients for Gluten-Free Cranberry Lemon Muffins
  • 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.
    Combining ingredients for Gluten-Free Cranberry Lemon Muffins
  • 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.
    Filling muffins cups to make Gluten-Free Cranberry Lemon Muffins
  • 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.



This recipe yields 9 or 10 small muffins, depending on the size of your muffin cups.
I used Lacanto Monkfruit Sweetener in this recipe.


Calories: 277kcal | Carbohydrates: 8g | Protein: 8g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 117mg | Potassium: 118mg | Fiber: 3g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 2.4mg | Calcium: 132mg | Iron: 1.5mg