Keto Friendly Fresh Cranberry Muffins (Dairy & Gluten Free)

Tasty little fresh cranberry muffins are
great for breakfast, brunch or snack time.

Ingredients: 

1/3 cup solid coconut oil*

2 1/2 cups almond flour

1/2 cup Lakanto Baking Sweetener**

1 1/2 teaspoons baking powder

1/4 teaspoon pink Himalayan or sea salt

1/3 cup unsweetened almond milk

3 eggs

1/2 teaspoon butter extract (optional)***

1/4 teaspoon almond extract

1/2 teaspoon orange extract

3/4 cup of fresh haled cranberries****

Method:

Preheat oven to 350*. Spray 12 cups of a muffin pan with coconut oil cooking spray or use paper liners. Set aside.

Melt the coconut oil in a saucepan or at 20 second intervals in a microwave oven. Set aside. 

In a large bowl, use a whisk or large fork to mix together the flour, sweetener, baking powder and salt. Beat together the melted oil, almond milk, eggs and extracts. Make a "well" or "crater" in the center of the dry ingredients. Add the liquid ingredients and stir just until all of the ingredients blended. (Be careful not to over mix.) Fold in the cranberries. Divide the batter evenly between the muffin cups. Bake for 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Cool for 10 minutes in the pan before removing. Store in an airtight container in the refrigerator. Makes 12 servings.

*If you are not following a dairy free diet, you may substitute butter for the coconut oil.

**If you do not have Lakanto Baking Sweetener, you can place the Classic sweetener into a food processor. Process to create a finer powder. (When I am out of the baking sweetener, I add several cups of Classic sweetener to my food processor and then store in an airtight container.) Lakanto Baking sweetener does make a difference in the texture of baked goods.

***If using coconut oil in this recipe, you may wish to add butter extract. If using butter, the butter extract is unnecessary.

****Please take a few minutes to cut the berries in half and then rinse in a colander to remove the seeds. This process will great improve any recipe that calls for cranberries.

Nutritional info per muffin, made with coconut oil, approximately:  239,4 calories ~ 22 grams fat ~ 3 grams net carbs ~ 6.7 grams protein

Nutritional info per muffin, made with butter, approximately:              226 calories ~ 20.6 grams fat ~ 3 grams net carbs ~ 6.7 grams protein

Note: These are good served warm, but I think they are even better at room temperature or chilled.