Put your leftover cranberry sauce to good use with these moist and delicious muffins!
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If you’re like most people, one leftover you can just about count on is cranberry sauce. This Keto muffin recipe puts it to excellent use! You just have to give these muffins a try!
Tender and fluffy gluten free vanilla muffins get a holiday twist with cranberry sauce swirled into the batter and topped with toasted walnuts. These are just divine and super easy to make.
And if you’re wondering, “Is cranberry sauce Keto?” This homemade sugar free cranberry sauce certainly is and it’s every bit as good as the traditional version with sugar!
What’s in Cranberry Walnut Keto Muffins?
- Super fine almond flour
- Oat Fiber (see note below)
- Cranberry sauce
- Sour cream
- Heavy cream
- Brown Swerve
- Swerve Confectioners
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Orange zest
- Vanilla extract
*Exact measurements are listed in the recipe card below.
How to Make Gluten Free Cranberry Muffins
Preheat your oven to 350F.
In a separate bowl, add all of the wet ingredients, Swerve Confectioners and Swerve Brown, then mix using a hand mixer or whisk.
Add the dry ingredients into the wet and mix just until combined.
Fold in the chopped walnuts.
Add large drops of the cranberry sauce.
Gently stir into the batter using a fork in a swirling motion.
Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.
Allow to cool slightly before serving, but these are best served warm!
Can I Freeze Almond Flour Muffins?
This low carb cranberry muffin recipe freezes well. You’ll want to allow them to come to room temp. Then take each muffin and wrap individually in plastic wrap and place in the freezer for up to a couple of months.
When you’re ready to eat them, remove the wrap and allow them to sit out on the counter for about 30 minutes. If you’d like to reheat them, you can place them in the microwave for a few seconds.
How Many Carbs in Cranberries?
There are approximately 8 net carbs in a whole cup of fresh, unsweetened cranberries. Used in recipes like these cranberry Keto muffins, where there is usually less than a cup in a whole recipe, it’s a great way to add a lot of flavor without a lot of carbs.
And cranberries are healthy too! They’re a good source of many vitamins and minerals, including manganese, copper, and vitamins C, E, and K1.
What is Oat Fiber? Is Oat Fiber Keto?
The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag lasts a while, because you don’t need to use much in your recipes.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!
More Great Keto Recipes Using Oat Fiber
- Lemon Meringue Cupcakes
- Blueberry Lemon Muffins
- Pumpkin Cupcakes
- Chocolate Chip Cookies
- Gingerbread Cupcakes with Cream Cheese Frosting
- Cinnamon Roll Waffles with Cream Cheese Icing
- Lemon Cupcakes with Creamy Lemon Frosting
- Chocolate Peanut Butter Cupcakes
- Fluffy Pumpkin Pancakes
- Pumpkin Donuts
- Tiramisu Pancakes
Also try my Cranberry Walnut Crumble Bars…
More Keto and Low Carb Fall Recipes
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Cranberry Sauce and Walnut Muffins – Keto, Low Carb & Gluten Free
- 1 3/4 cups super fine almond flour
- 1/4 cup Oat Fiber see note below
- 1/2 cup cranberry sauce
- 2 eggs
- 1/3 cup sour cream
- 1/3 cup heavy cream
- 1/3 cup Swerve Confectioners
- 1/4 cup Brown Swerve
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon orange zest
- 2 teaspoons vanilla extract
- 1/2 cup walnuts chopped
- Pinch of salt
- Preheat oven to 350F.
- Add the flour, baking powder, oat fiber, cinnamon, nutmeg and salt to a bowl and whisk together, then set aside.
- In a separate bowl, add all of the wet ingredients, swerve and swerve brown, then mix using a hand mixer or whisk. Add the dry ingredients into the wet and mix just until combined. Fold in the chopped walnuts.
- Add large drops of the cranberry sauce and gently stir into the batter using a fork in a swirling motion. Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.
- Allow to cool slightly before serving, but these are best served warm!