Keto Chocolate And Cranberry Muffins

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  • prep time

    prep time

    12 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    32 min

Keto Chocolate And Cranberry Muffins

These festive keto muffins are the perfect combination of warming winter spices, chocolate and cranberry.

These are perfect to rustle up over the holiday season, served with a coffee!

  • Net Carbs

    4 g

  • Fiber

    5.1 g

  • Total Carbs

    19.3 g

  • Protein

    7.6 g

  • Fats

    18.3 g

234 cals

Keto Chocolate And Cranberry Muffins

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Raw Egg Whole

    Raw Egg Whole

    3 medium

  • Food Cupboard Home Baking Almonds Ground by Sainsbury's

    Food Cupboard Home Baking Almonds Ground by Sainsbury's

    10 ounce

  • Almond Milk, Vanilla Or Other Flavors, Unsweetened

    Almond Milk, Vanilla Or Other Flavors, Unsweetened

    2 tablespoon

  • Maple Flavored Syrup by Lakanto

    Maple Flavored Syrup by Lakanto

    2 tablespoon

  • Ginger, Ground

    Ginger, Ground

    2 teaspoon

  • Cinnamon

    Cinnamon

    2 teaspoon

  • Lemon Juice

    Lemon Juice

    2 teaspoon

  • Cocoa Powder, Unsweetened

    Cocoa Powder, Unsweetened

    1-½ tablespoon

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • Baking Soda

    Baking Soda

    ½ teaspoon

  • Cranberries, Fresh

    Cranberries, Fresh

    ½ cup, whole pieces

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    ¼ cup

  • Coconut Oil

    Coconut Oil

    ¼ cup

  • Salt, Sea Salt

    Salt, Sea Salt

    ⅛ teaspoon

Recipe Steps

steps 7

32 min

  • Step 1

    Preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin tray with muffin cases.
  • Step 2

    Add the ground almonds, ginger, cinnamon, cocoa powder, erythritol, baking soda and salt to a food processor. Blend well to combine.
    Step 2
  • Step 3

    Add the eggs and blend again.
    Step 3
  • Step 4

    Melt the coconut oil and add to the blender along with the syrup, lemon juice, vanilla and almond milk. Blend to form a smooth batter.
    Step 4
  • Step 5

    Transfer the batter to a mixing bowl and stir through the fresh cranberries.
    Step 5
  • Step 6

    Divide the mixture evenly between the muffin cases.
    Step 6
  • Step 7

    Transfer to the oven to bake for 18-20 minutes until firm to touch. Allow to cool before serving.
    Step 7