Low Carb Cranberry White Chocolate Muffins
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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.
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)
- Confectioner’s Wand
- Wilton Drizzle Spoon (better than any of the fancy ones)
- Jumbo Cupcake/Tart Liners (These come in 600 pack for under $20. If you intend to do a lot of baking, these are great and affordable. You can also bake these muffins in regular cupcake holders.
Grab a few bags of cranberries while they’re at the store and freeze them. You can make this all year.
Ingredients
- Almond Flour
- Coconut Flour
- Eggs
- Xanthan Gum
- Baking Powder
- Swerve Granulated
- Avocado Oil
- Baking Powder
- Sour Cream
- Cranberries Sauce (Cinnamon, Orange Zest, Swerve)
- Choc Zero White Chocolate Chips
I used my left over sugar free cranberry sauce, but I put a modified version in recipe for you.
More Keto Recipes You Might Like
- Sugar Free Cranberry Sauce
- Orange Cranberry Bread
- Orange Cranberry Muffins
- White Chocolate Raspberry Bundt Cake
- Chocolate Raspberry Bundt Cake
- Raspberry White Chocolate Blondies
- White Chocolate Macadamia Raspberry Cookies
- Cranberry Orange Holiday Cocktail
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Low Carb Cranberry White Chocolate Muffins
Ingredients
Muffin Ingredients
- 2 1/4 cups blanched almond flour 260 grams
- 1 tablespoon baking powder
- 2 tablespoons coconut flour
- 6 large eggs
- 1/2 cup extra virgin olive oil or avocado oil
- 4 tablespoons sour cream 60 grams
- 1/3 cup almond milk unsweetened
- 1/3 cup sugar free white chocolate chips
- 1/2 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1 cup Swerve Granulated
- 1/2 cup Sugar Free Cranberry Sauce
Cranberry Sauce
- 1 cup cranberries
- 2 cups water
- 1/2 cup confectioner's Swerve
- orange zest optional
- 1/2 teaspoon cinnamon
Glaze Ingredients
- 3 tablespoons water
- 1 dash salt
- 1 cup Swerve Confectioner's Sweetener
Instructions
- 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.
Baking
- Bake for 15 to 20 minutes or until lightly golden at 350 F (180 C.)
- Glaze AFTER Muffins Completely Cool.
Glaze
- 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)
Nutrition
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