About
These muffins hit the right balance of hearty and sweet. While fruit like oranges are typically not eaten on a Keto diet, the small amount of orange zest and orange juice give the muffins a brightness and great flavor without the carbs. This recipe uses 6 tablespoons of Swerve, but if you prefer a less sweet muffin, aim for 5 tablespoons of sweetener. You can also make this recipe into mini muffins or a loaf!
Ingredients
- 4 tablespoon butter
- 6 tablespoon the ultimate sugar replacement granular by swerve
- ¼ cup coconut milk by aroy-d
- ½ teaspoon vanilla extract
- 1 ½ tablespoon orange juice, fresh
- ½ tablespoon orange peel or zest raw
- 1 cup almond flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup almond butter, unsalted
- 1 tablespoon flaxseed finely ground by 365
- 2 tablespoon coconut flour by bob's red mill
- 3 large raw egg
- ½ cup, whole pieces cranberries, fresh
- ¼ cup, chopped walnuts
Instructions
- Allow the butter to come to room temperature so it is soft, and cream it together with the swerve in a large bowl. Add the orange zest, orange juice and coconut milk until well mixed.
- Add in the almond flour, baking soda, baking powder, flaxseed and coconut flour and mix well.
- Whisk the eggs in a separate bowl. Add the eggs and almond butter to the bowl and carefully mix until well combined.
- Fold in the cranberries.
- Spoon the batter into muffin tin liners until they are about ¾ of the way full. Crush the walnuts and crumble on top of the muffins.
- Bake at 350 degrees Fahrenheit for about 35 minutes, or until the muffins are fully cooked.
Nutrition Facts
- Servings: 9
- Calories: 237.3kcal/976.2kJ (per serving)
- Fat: 20.8g (per serving)
- Carbs: 14.8g (per serving)
- Protein: 7.2g (per serving)
