Gluten Free & Keto Cranberry Orange Muffins 🍊
Suuuper Tender & Moist
These gluten free and keto cranberry orange muffins are truly special, and some of the most aromatic muffins you’ll ever bake. Think of a ridiculously tender and moist sweet-orange crumb, paired with wonderful tangy cranberries. A marriage for the books.
i.e. pure bliss in every bite! So if you’re an orange and cranberry fan, these guys are a must make.
The Orange 🍊
Yes, oranges are a no-go in the keto diet. But you’ll often find orange zest (and a small amounts of orange juice) scattered throughout keto baking (and even cooking). This is because a little zest goes a long way, and net carb impact is minimal in the end.
But know that you can always opt for an orange extract. Just keep in mind that we always prefer the more natural route, which we believe it’s what keto is all about.
The Flours 🔍
And don’t skip the psyllium husk. It helps retain moisture, create structure (i.e. it’s highly responsible for the killer crumb), and it just so happens to be a killer source of fiber (it’s responsible for 2g of fiber per muffin 💩!). Without it, your muffins will be more crumbly and they may collapse more when cooling. They will, however, taste the same.
We also highly suggest you do not skip the xanthan gum here, as your muffins will be more crumbly. Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. You can (if you absolutely must), substitute in with twice the amount of ground flax seeds.
The Sweetener 🍯
And if you’re doing the orange glaze, which comes highly recommended, your best options are Swerve or xylitol (same amounts). They’re roughly 1-to-1 in sweetness to sugar (and you need the ‘bulk’ here guys!). But they must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Powdered Swerve (i.e. confectioner’s).
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Gluten Free & Keto Cranberry Orange Muffins
Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.
For the keto orange cranberry muffins
- 64 g almond flour
- 21 g coconut flour
- 1 tablespoon psyllium husk
- 1/2 teaspoon xanthan gum or 2 teaspoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 eggs yolks & whites divided
- 6 tablespoons Swerve *
- 2 teaspoons orange zest or 1/4-1/2 teaspoon orange extract
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 57 g organic grass-fed butter melted and cooled slightly
- 2 tablespoons freshly squeezed orange juice or water
- 2 tablespoons water
- 50-100 g fresh cranberries to taste (we go for the larger amount!)
For the orange glaze
- 3 tablespoons Swerve confectioners
- 1 teaspoon water
- 1/2 teaspoon orange zest or orange extract to taste
- Preheat oven to 350°F/180°C. Grease and flour (with coconut flour) a muffin tray.
- Beat egg whites until soft peaks form and set aside.
- Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, xanthan gum, baking powder, baking soda, and salt. Set aside.
- In a large bowl with an electric mixer on medium speed, beat egg yolks with sweetener until pale and fluffy, 1-3 minutes.
- Incorporate orange zest (or extract), vanilla extract, vinegar, and melted butter. Add flour mixture slowly, alternating with water (or orange juice) and beating until well incorporated.
- Fold egg whites little by little and gently into batter. The dough will be thick initially, but will loosen up as you begin to incorporate the egg whites. Fold in cranberries.
- Spoon batter onto the prepared muffin tray.
- Bake for 18 to 20 minutes (covering with aluminum foil at minute 13-15), until deep golden and a toothpick inserted comes out clean.
- Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack (they will be very tender when warm, so handle gently). They will also collapse slightly as the cranberries weigh them down.
- While the cranberry orange muffins are cooling, make the orange glaze by mixing the powdered sweetener with the orange zest (or extract) and water (or orange juice, if you so desire).
- Store in an airtight container for up to 3 days, though we're fairly certain they'll be long gone before then.