Keto Cranberry Nut Muffins Recipe

Keto Cranberry Nut Muffins Recipe

Ingredients

• 1/2 cup (60 g) pecans
• 1/2 cup (50 g) cranberries
• 3/4 cup plus 2 tablespoons (110 g) almond meal
• 3/4 cup (90 g) vanilla whey protein powder
• 2 tablespoons (30 g) gluten
• 2 tablespoons (30 g) polyol
• 1/4 cup (6 g) Splenda
• 2 1/2 teaspoons baking powder
• 2 eggs
• 3/4 cup (180 ml) low-carb milk
• 3 tablespoons (42 g) butter, melted
• 1/4 teaspoon orange extract

Method

1. Preheat your oven to 400°F (200°C, or gas mark 6)
2. Spray a 12-cup muffin tin with nonstick cooking spray or line it with paper muffin cups if you prefer
3. Chop your pecans, then your cranberries-I do them by pulsing the Sblade of my food processor, and if you do them in this order, you wont have pecans sticking to the moisture left behind by the cranberries
4. Set aside
5. In a mixing bowl, combine the almond meal and the next 5 ingredients (through baking powder)
6. Stir together to make sure everything is distributed evenly
7. Whisk together the eggs, low-carb milk, melted butter, and orange extract
8. Make sure your oven is up to temperature before you add the wet ingredients to the dry ingredients
9. When it is, pour the wet ingredients into the dry ingredients and stir the two together with a few swift strokes of your whisk or a spoon
10. Do not overmix! A few lumps are fine
11. Now add the pecans and cranberries and stir just enough to incorporate into the batter
12. Spoon the batter into the prepared muffin tin and bake for 20 minutes
13. Remove the muffins from the pan to a wire rack to cool

Makes 12 muffins

1. Each with 18 g protein; 5 g carbohydrate; 2 g dietary fiber; 3 g usable carb
2. Carb count does not include polyol sweetener

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