Our classic Cranberry Orange Muffins are bursting with bright orange flavor and tangy cranberries, baked into a rich, buttery almond flour low-carb muffin. This recipe captures the holiday-favorite pairing of cranberry and orange in a muffin that’s delicious any time of year. (Photo update planned — we apologize for the older images.)

Cranberry Orange Almond Flour Muffins

Cranberry and orange are a beloved flavor pairing, like peanut butter and jelly or lemon and blueberry. For me they signal the holidays — muffins, breads and scones full of citrus and tart berries. These muffins bring that familiar aroma to the table in a low-carb version that uses almond flour and just enough cranberry and orange essence to keep carbs low while delivering great flavor.

Are Cranberries Keto or Low Carb

Dried cranberries are generally high in sugar and not strictly keto-friendly. On a moderate low-carb plan, a small amount can be included depending on your personal guidelines or medical advice. This recipe uses only a modest quantity of dried cranberries, chopped finely so a little goes a long way, keeping the carb impact minimal per muffin.

Are Oranges Keto or Low Carb

Whole oranges contain natural sugars and are not typically considered keto foods. That said, the intense flavor of orange comes from the peel and essential oils, which contribute negligible carbs. For these muffins we use finely chopped orange peel and orange flavor oil to impart bright citrus notes without adding significant sugars. You can also use sugar-free orange extract if preferred.

How These Muffins Stay Low Carb

The base of these muffins is almond flour, a low-carb alternative to wheat flour. We rely on orange peel and a touch of orange oil for citrus flavor instead of fresh orange juice, and we use a small, finely chopped amount of dried cranberries to stretch the flavor without raising the carb count significantly. Combined with a low-carb sweetener, this yields a tender, satisfying muffin that keeps carbs in check.

Recipe for Cranberry Orange Muffins

Makes 12 muffins.

Muffin Ingredients

• 3 eggs, beaten
• 1 tsp vanilla extract
• ½ cup sour cream
• ⅓ cup sweetener of choice (I use powdered Pyure)
• 1 tablespoon orange peel, finely chopped
• 1 teaspoon orange flavor oil (or sugar-free orange extract)
• 3 cups almond flour
• 2 tsp baking powder
• ½ tsp nutmeg
• ¼ tsp salt
• ⅓ cup dried cranberries, finely chopped

Instructions

1. Preheat oven to 350ºF (175ºC).
2. In a large mixing bowl, beat the eggs, vanilla, sour cream, sweetener, orange peel and orange oil until well combined.
3. Add the almond flour, baking powder, nutmeg and salt; mix until just combined.
4. Fold in the chopped cranberries by hand.
5. Spoon batter into 12 muffin liners or a greased muffin tin.
6. Bake 15–20 minutes, or until the tops are firm and a toothpick inserted in the center comes out clean. Let cool slightly, then enjoy with butter if you like.

Please note: Allow the muffins to cool before removing the paper liners, or they may stick and crumble. If you prefer a warm muffin, peel off the paper and heat briefly in the microwave.

More Low Carb Muffin Ideas

• Keto Strawberry Muffins
• Cinnamon Sugar Donut Style Muffins (Keto)

Sausage and Cheddar Breakfast Muffins

Enjoy!

Low Carb Cranberry Orange Muffins

Yield:
12 Muffins

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Bright orange zest and tart cranberries meet a tender almond flour base in these low-carb muffins — perfect for breakfast or a holiday treat.

Ingredients

• 3 eggs, beaten
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ⅓ cup sweetener of choice (powdered recommended)
• 1 tablespoon orange peel, finely chopped
• 1 teaspoon orange flavor oil
• 3 cups almond flour
• 2 teaspoons baking powder
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• ⅓ cup dried cranberries, chopped

Instructions

1. Preheat oven to 350ºF (175ºC).
2. Beat eggs, vanilla, sour cream, sweetener, orange peel and orange oil until combined.
3. Add almond flour, baking powder, nutmeg and salt; mix.
4. Fold in cranberries by hand.
5. Spoon into muffin liners or a greased tin.
6. Bake 15–20 minutes until a toothpick comes out clean.

Notes

Full-size muffins, not mini. Cooling before removing liners helps prevent sticking.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving (approx.):

Calories: 228
Total Fat: 18g
Carbohydrates: 7g
Net Carbohydrates: 3g
Fiber: 4g
Protein: 8g

Nutrition values are estimates and may vary by ingredients and brands.