Ingredients:

  • 1 ¾ cups Super-fine Almond Flour (170g)
  • ¼ cup Coconut Flour (30g)
  • ¾ cup Keto Granulated Sweetener (150g)
  • 2 teaspoons Baking Powder
  • ½ teaspoon Xanthan Gum
  • ¼ teaspoon Salt
  • 1 cup Fresh or Frozen Cranberries (120g)
  • 3 large Eggs
  • ½ cup Unsalted Butter, melted (113g)
  • ½ cup Unsweetened Almond Milk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Orange Zest (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper or silicone liners.
  2. In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, xanthan gum, and salt until thoroughly combined and lump-free.
  3. In a medium bowl, whisk the eggs until slightly frothy. Then, whisk in the melted butter, almond milk, and vanilla extract (and orange zest, if using).
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold them together just until no dry streaks remain. Do not overmix.
  5. Gently fold in the cranberries. If using frozen cranberries, toss them lightly with 1 teaspoon of almond flour before adding them to the batter to prevent sinking.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling them about ¾ full.
  7. Bake for 22–25 minutes, or until the tops are golden brown and a wooden skewer inserted into the centre of a muffin comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.