Keto Cranberry Orange Muffins
Updated: Nov 17
Use to eat these as a kid, my mom would buy the box mix and we would make them on the weekends. Of course they were very sugary if I remember correctly, they were probably made with sweetened cranberries. So I thought I would try to figure out a keto muffin recipe, which I thought would be easy. Of course it proved difficult in everything always sank to the bottom of the muffin but I finally figured it out. I made blueberry muffins with the same recipe only subbing out some lemon juice to make the homemade keto buttermilk and the blueberries didn't all sink!
The possibilities are endless with this muffin recipe, the trick was to add a little extra dry ingredients to stiffen the batter. In doing that keto baked goods tend to get dry. To counter that I added a few tablespoons of allulose in order to add some moisture (allulose keeps things moist and soft). In turn if you use too much allulose it may never bake and get fully cooked before it burns or if it does bake it may fall apart because it is so soft. I recommend the amounts I use for a reason. This isn't a super sweet recipe because muffins are suppose to be, otherwise that would be a cupcake. You can always up the amount of sweetness or minus a little depending on your taste buds. I recommend the bulk be a 1:1 sugar substitute then a fraction being the allulose for the above mentioned reason. But you can always add additional stevia in liquid or powder form because a little goes a long way.
My "flours" are always gonna be the same, I don't do almonds or most nuts because I have an allergy in the family and it's just too hard with powdered nuts to keep things from being cross contaminated. If you want to replace the coconut flour you will need 3-4x as much almond flour. The whey protein isolate I have heard different things work at replacing it, I just haven't had the time to experiment, especially when I'm trying to make a profit and sell goods, it's hard to throw product away if it turns out badly. Things like casin protein, beef protein isolate, pea protein have all been mentioned on google or in some comments. Eventually I will take one of my tried and true recipes and buy different powders to test. I just did that once with the pea protein and hated the way it tasted so that was $60 down the drain cause I didn't want to use it in any other desserts. Bottom line my recipes are made up of mostly protein powder so any powder you add it is gonna taste like it, so you have to enjoy the taste of the protein powder. I have use flavored whey powders in the past and they have worked well. They do often have added sweeteners and gums to them though, so you may need to adjust those in the recipes.
The liquid ingredients for this particular muffin I used fresh squeezed orange juice and an alternative milk, which combined made a buttermilk. You can use any liquid you want really. For my apple cider donuts I used apple cider and alternative milk. If you are just making a chocolate chip muffin you can use a teaspoon or 2 of vinegar in any low carb milk to make a buttermilk substitute. You can add any extracts you would like to flavor it as well. Possibilities are really endless!!!
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Keto Cranberry Orange Muffin Recipe
5 oz./1/2 Cup+2 Tbs. Avocado Oil (Any neutral oil) Can use melted coconut oil or very soft butter
144 g/3/4 Cup 1:1 Granular Alternative Sweetener
40 g/ 1/4 Cup Allulose or more 1:1 Sweetener (may not be as moist)
4 Room Temperature Eggs
1 Tbs. Orange Extract
Zest and Juice of 2 Oranges (about 4 oz./1/2 Cup)
5 oz./1/2 Cup+2 Tbs. Alternative milk or enough to get 9 oz./1 Cup+2 Tbs. total liquid
150 g/1+1/2 Cup Unflavored Whey Protein Isolate
85 g/1/2 Cup+3 1/2 Tbs. (approx.) Coconut Flour
1 Tbs. Baking Powder
2 tsp. Xanthan Gum
1/2 tsp. Salt
220 g/2 Cup (approx.) Fresh or Frozen Cranberries
1-2 tsp. Liquid Stevia (optional) if you like a sweeter muffin
Optional Drizzle Topping:
60 g/1/2 Cup Powdered Sweetener
1/2 tsp. Orange Extract
2-4 Tbs. Low Carb Milk or Cream
Pull out eggs, zest and juice the oranges, measure/weigh the liquid to 9 ounces add the orange extract and set aside
Measure/weigh oil and sweetener into a stand mixer or in a bowl to use a hand mixer and beat until lighter in color and less grainy
While that is going weigh/measure, sift and whisk together dry ingredients and weigh/measure cranberries
Preheat oven to 350 degrees and line 24 muffin tins with paper liners
Once oil is pale, add one egg at a time, scrap down and whip until fluffy and combined well
Then alternate the 9 ounces of liquid and the dry ingredients, mix until just combined, scrap down and continue to mix with a spatula until fully incorporated, fold in the cranberries
Using a medium sized scoop, portion the batter into 24 muffin papers, filling at least 3/4 full making sure there are plenty of cranberries in each muffin cup
Once all the cranberries are in the cups scrape the rest of the batter into any that may be a little short
Bake at 350 for 15-18 minutes turning halfway through to brown evenly, they are done when browned and bounce back when pressed in the middle, let cool the top with icing drizzle if desired
Will stay good on the counter in an airtight container for a few days or keep in the refrigerator for up to 2 weeks, can freeze for a month. Best eaten warmed with some butter in my opinion
Macros 1/24 with icing
7 g Fat
14 g Total Carbs
2 g Fiber
9 g Sugar Alcohol
2 g Net Carbs
7 g Protein
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