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Keto Cranberry Orange Muffins

Updated: Nov 17, 2022

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!!!

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Portion Scoops -

Wilton Disposable Piping bags 50CT. -

Wilton Disposable Piping bags 12 CT. -

Pyrex Measuring cup set -

Kitchen Aide 5 qt. Mixer -

Restaurant 10 in Spatulas-

Measuring spoons-

Granular monkfruit-

Lakanto powdered monkfruit-

Anthony's powdered monkfruit -

Isopure Unflavored whey protein isolate-

Coconut Flour -

Hoosier Hill Allulose -

Splenda Allulose -

It's Just Allulose -

Big Box of Allulose -

Orange Extract -

Liquid Stevia -

Keto Cranberry Orange Muffin Recipe

Makes 24

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


  1. Pull out eggs, zest and juice the oranges, measure/weigh the liquid to 9 ounces add the orange extract and set aside

  2. 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

  3. While that is going weigh/measure, sift and whisk together dry ingredients and weigh/measure cranberries

  4. Preheat oven to 350 degrees and line 24 muffin tins with paper liners

  5. Once oil is pale, add one egg at a time, scrap down and whip until fluffy and combined well

  6. 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

  7. 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

  8. Once all the cranberries are in the cups scrape the rest of the batter into any that may be a little short

  9. 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

  10. 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

110 Calories

7 g Fat

14 g Total Carbs

2 g Fiber

9 g Sugar Alcohol

2 g Net Carbs

7 g Protein

If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.

Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.

Code for 20% off- KETOUPGRADECHEF

Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.

I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Alycia J Distefano

P. O. Box 56

Derby, NY 14047

Business Inquires:

Keto Upgrade e-mail -

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