Orange Cranberry Almond Holiday Morning Muffins
Ingredients
Dry Ingredients
- 1 cup finely ground blanched almond flour
- 1/2 cup super fine coconut flour
- 1 serving Orange Cream Keto Chow (or 1 scoop)
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1 1/2 tsp baking powder
Wet Ingredients
- 1/2 cup butter, softened 1 stick
- 2/3 cup allulose
- 2 tbsp sour cream
- 1/2 tsp almond extract
- 1/2 tsp orange extract
- zest from one orange
- 1/4 cup heavy whipping cream
- 3 large eggs
- 3/4 cup fresh cranberries, chopped
- 1/4 cup sliced almonds, roughly chopped
Glaze and Topping
- 5 tbsp powdered Swerve
- 2 tbsp heavy whipping cream
- 1/4 tsp almond extract
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 325F. Prepare a 12-cupcake pan by greasing or lining with cupcake liners.
- Combine dry ingredients (almond flour, coconut flour, Keto Chow, xanthan gum, salt, and baking powder) in a bowl. Use a whisk to mix well. Set aside.
- In a separate large mixing bowl, cream butter with allulose. Add in sour cream, almond extract, orange extract, orange zest, and whipping cream. Mix until uniform.
- Add 1 egg to the wet ingredient bowl, mixing in slightly, then add in 1/2 of the dry ingredient mix, and mix again. Then add 1 more egg and mix. Add the last of the dry ingredients, and finally, add the last egg. Mix until incorporated.
- Stir in the chopped cranberries and almonds.
- Divide the dough between the 12 cupcake liners. This dough is stiff and keeps its shape when baking. I wet my hands and formed 12 even balls and put them in the liners. They will seem very full, but it doesn't overflow the liners when baked.
- Bake at 325F for 29-32 minutes on the center rack. Mix glaze while muffins bake.
- For the glaze, in a small bowl, mix powdered swerve, heavy whipping cream and almond extract until smooth. (I transferred this to a plastic sandwich bag, then snip the tip of the bag corner to use as a mini icing bag to make decorating easier.)
- Remove muffins from the oven when a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack. After muffins have cooled for about 5-10 minutes, drizzle the glaze over top. Garnish with the sliced almonds
- Enjoy! Muffins can be stored in an airtight container at room temperature for 2-3 days. Best when warmed up in the microwave before eating.
Notes
Nutrition
Photos by Sarah DeYoung Photography
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