EASY LOW CARB CRANBERRY MUFFINS recipes from cloudymarana -
In this EASY LOW CARB CRANBERRY MUFFINS recipes, I always share fresh, flavorful, (mostly) healthy recipes that I like to make and eat in my real, actual life, every day. If I don't eat it in real life, I won't put it in the blog. My goal is to inspire you with approachable and interesting foods, whether you cook for yourself, your family, roommates, or your friends.
now it's time to cook EASY LOW CARB CRANBERRY MUFFINS please refer to the following recipe
Easy Low Carb Cranberry Muffins
These easy low carb blender muffins are bursting with tart cranberries. A deliciously healthy way to start a chilly fall morning! Grain-free.
Ingredients
1/2 cup sour cream
4 large eggs
1 tsp vanilla extract
3 cups almond flour
1/2 cup Swerve Sweetener
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup cranberries
1/2 cup chopped pecans optional
Instructions
Preheat oven to 325F and line a muffin tin with parchment or silicone liners.
Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.
Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add 1/4 to 1/2 cup of water to thin it out (different brands of almond flour can vary).
By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.
