Keto Chocolate Cranberry Muffins Recipe

Try these low carb chocolate muffins made with leftover cranberry sauce. A great keto breakfast or dessert!

Keto Chocolate Cranberry Muffins Recipe

These keto chocolate cranberry relish muffins are light in texture and chocolaty with a mild bite of acidity from leftover cranberry relish. A delicious twist on low carb chocolate muffins. 4 net carbs each.

Course Bread, Breakfast

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 221kcal

Ingredients

½ cup coconut flour (50 g)
¼ cup low carb sugar (55 g)
4 tablespoon butter (2 oz) softened
4 tablespoon cream cheese (2 oz) softened
3 tablespoon unsweetened cocoa powder (15 g)
1 teaspoon baking powder
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon stevia glycerite
⅛ teaspoon xanthan gum
3 large eggs
⅓ cup cranberry relish
¼ cup heavy cream

Instructions

Preparation: Preheat oven to 350 degrees and position rack to the middle position. Line a standard size 6-well muffin tin with liners. Add the dry ingredients to a small bowl and whisk together to break up any lumps.
Beat Together: In a medium bowl, beat the cream cheese and butter together with a hand mixer until smooth. Add 1 egg, the vanilla, and stevia glycerite beating until incorporated.
Mix: Add a third of the dry ingredients to the cream cheese mixture and beat until incorporated, light, and fluffy. Add and egg, beating until incorporated, light and fluffy. Add half of the dry ingredients, beating again until incorporated, light and fluffy. Add the last egg, keeping the batter light and fluffy while mixing, then add the last of the dry ingredients, again beating until incorporated and the batter is light and fluffy. Add the leftover cranberry relish and mix gently. Add the heavy cream and mix until the batter is light and almost mousse-like. Get the batter in the pan quickly.
Fill & Bake: Evenly spoon the batter into the muffin liners. The batter is very thick. Once filled, lift the pan a few inches off of the counter and drop it back onto the counter. Do this 3 times. Put the muffins into the oven and turn the heat up to 400 degrees for 5 minutes. Then, turn the oven back down to 350 and bake 20-30 minutes or until the muffins are firm and springy to the touch but still sound moist inside or until a toothpick inserted in the middle comes out clean. Do not over bake. Cool completely and store in an air tight container in the refrigerator. Heat slightly in the microwave before enjoying.

Notes

4 net carbs each.

Nutrition Facts

Keto Chocolate Cranberry Muffins Recipe

Amount Per Serving

Calories 221 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 10g63%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 151mg50%

Sodium 227mg10%

Potassium 97mg3%

Carbohydrates 8g3%

Fiber 4g17%

Protein 6g12%

Calcium 80mg8%

Vitamin C 3.3mg4%

Vitamin A 700IU14%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition