Cranberry Sauce and Walnut Muffins – Keto, Low Carb & Gluten Free

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Put your leftover cranberry sauce to good use with these moist and delicious muffins!

If you have the inevitable leftover cranberry sauce that you’d like to put to good use, give these muffins a try!

I make vanilla muffins and swirl my leftover cranberry sauce into the batter and top with toasted walnuts.  These are just divine and super easy to make.

I made my own cranberry sauce and it is every bit as good as the traditional version with sugar!  See my recipe here to make it!

Ingredients

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

1/4 cup Brown Swerve

1/3 cup Swerve Confectioners

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

Preparation

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.

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!

Note:  

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!

These are just some of the great recipes you can make using Oat Fiber:

Lemon Meringue Cupcakes

Blueberry Lemon Muffins

Pumpkin Cupcakes

Chocolate Chip Cookies

Gingerbread Cupcakes with Cream Cheese Frosting 

Cheddar Jalapeño “Cornbread”

Blueberry Pancakes

Lemon Poppy Mini Bundt Cakes

Rosemary and Kalamata Olive Focaccia

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…

Makes 10 Muffins

Macros:  Fat 17 grams – Protein 6 grams – Carbs (net) 3 grams

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Cranberry Sauce and Walnut Muffins - Keto, Low Carb & Gluten Free

If you have the inevitable leftover cranberry sauce that you'd like to put to good use, give these muffins a try!  I make vanilla muffins and swirl my leftover cranberry sauce into the batter and top with toasted walnuts.  These are just divine and super easy to make.

CourseBreakfast

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Servings 10

Ingredients

• 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

Preparation

• 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!

Notes

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 and I buy it in the 16 ounce bag on Amazon (link in recipe).  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.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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