Low Carb Cranberry White Chocolate Muffins

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

I’m bringing a brand new recipe this Christmas season that came about quite by accident. I made a double batch of cranberry sauce for Thanksgiving, which was perfect for a Christmas cake idea for the bakery for the upcoming Holiday Market in Thompson Station, at Homestead Manor.

Keto White Chocolate Cranberry Muffin

These keto white chocolate cranberry muffins are very similar to these low carb raspberry white chocolate muffins I made here. The good news is that it’s a lot more affordable right now to use cranberries and they don’t have those annoying raspberry seeds.

My Favorite Keto White Chocolate Chips (Choc Zero)

I purchase all my chocolate from Choc Zero for the Bakery. I am also an affiliate and earn a small commission.

Use Promo Code SpinachTiger10 to save 10% on your orders for Choc Zero.

Best Tools for This Recipe (Amazon Affiliate)

Keto White Chocolate Cranberry Muffins

Grab a few bags of cranberries while they’re at the store and freeze them. You can make this all year.


I used my left over sugar free cranberry sauce, but I put a modified version in recipe for you.

Sugar Free cranberry sauce
Keto White Chocolate Cranberry Muffin

More Keto Recipes You Might Like

Pin This

Low Carb Cranberry White Chocolate Muffin
Keto White Chocolate Cranberry Muffin
Print Recipe
No ratings yet

Low Carb Cranberry White Chocolate Muffins

Low carb, gluten free, sugar free, keto friendly vanilla cake with vanilla glaze.
Prep Time10 minutes
Course: Keto Muffins
Cuisine: American
Keyword: keto muffins
Servings: 12 Muffins
Calories: 204kcal


Muffin Ingredients

Cranberry Sauce

Glaze Ingredients


  • Make Cranberry Sauce Below. Allow it to cool, while assembling ingredients for muffins.

Muffin Instructions

  • Mix all dry ingredients including sweetener. Set aside.
  • Mix eggs well, about five minutes.
  • Stream in oil.
  • Mix sour cream and almond milk together in jar. Then add to mixture.
  • Gently mix in the dry mixture.
  • Add in the white chocolate chips.
  • Use ice cream scoop to scoop evenly into 12 muffin liners.
  • Add blended cranberry sauce AFTER the batter is in the cupcake pan. This will ensure the batter doesn't turn pink. Add a tablespoon and swirl.

Cranberry Sauce

  • Mix all ingredients except the Swerve in saucepan. Cook on medium heat until cranberries pop.
  • Cool to 108 degrees C. and then add in the Swerve. This prevents crystalilzation.
  • Once cooled, pour off excess liquid. Taste for sweetness. Add more if necessary.
  • Place sauce in blender and blend for about 10 to 20 seconds until you have a thick puree. Add in some of the cooled liquid if it's too thick. You want the consistency of a thick maple syrup.


  • Bake for 15 to 20 minutes or until lightly golden at 350 F (180 C.)
  • Glaze AFTER Muffins Completely Cool.


  • Mix Confectioner's Sweetener with water, until you have consistency that will allow for a drizzle.
  • Prepare glaze and drizzle over the top.
  • You might also want to sprinkle extra confectioner's sweetener over top before serving. (optional)


Serving: 1of 12 | Calories: 204kcal | Carbohydrates: 6g | Protein: 8g | Fat: 25g | Fiber: 3g

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating