Keto Cranberry Almond Crumb Muffins
Ingredients
Dry Ingredients
-
2
cups
almond flour
-
½
cup
coconut flour
-
½
cup
low carb sugar
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
2
tablespoons
psyllium husk powder
-
1 ½
cups
fresh cranberries, chopped
Wet Ingredients
-
6
large
eggs
-
½
cup
full fat coconut milk
-
1
tablespoon
white vinegar
-
1
teaspoon
vanilla extract
-
½
teaspoon
stevia glycerite
-
½
teaspoon
almond extract
Crumb Mixture
-
⅓
cup
reserved dry ingredients
-
¼
cup
sliced almonds
-
2
tablespoons
low carb sugar
-
1
tablespoon
coconut oil, melted
Instructions
- Preheat the oven to 350°F and prepare a muffin pan.
- Chop the fresh cranberries and set aside.
- In a bowl, whisk together the first six dry ingredients, excluding the psyllium husk powder.
- Reserve ⅓ cup of the dry mixture for the crumb topping.
- Add the psyllium husk powder to the dry mixture and stir.
- Fold in the chopped cranberries.
- In another bowl, combine all wet ingredients and mix well.
- Combine the wet ingredients with the dry ingredients and mix until combined.
- Let the batter sit for 5 minutes.
- Prepare the crumb mixture by mixing the reserved dry ingredients with the remaining crumb ingredients.
- Spoon the muffin batter into the muffin wells and sprinkle the crumb mixture on top.
- Bake at 400°F for 6 minutes, then reduce the temperature to 350°F and bake for an additional 15-20 minutes.
- Check for doneness with a toothpick.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
330
Total fat
28.73g
Total carbohydrates
9.46g
Total protein
8.12g
Sodium
222mg
Cholesterol
146mg
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