These cranberry muffins are delicious served with a cup of coffee or your favorite tea. If you can’t find fresh cranberries this time of year, check the freezer aisle, many stores carry them.
Prep Time: 10 minutes
Baking Time: 25 minutes
4 tablespoons butter, room temperature
4 ounces of plain cream cheese, room temperature
½ teaspoon vanilla extract
½ teaspoon almond extract
4 large eggs
1 cup erythritol brown sugar
1 ¼ cups almond flour, sifted
¼ teaspoon sea salt
1 teaspoons baking powder
1 cup fresh or frozen cranberries
Preheat the oven to 350 degrees Fahrenheit.
Beat the butter, cream cheese, vanilla extract and almond extract together until well-combined. Beat in eggs until creamy.
Mix the dry ingredients in a separate bowl. Set cranberries aside.
Gently fold the wet ingredients into the dry until all is well combined. Add cranberries.
Line 12 muffin dips in a muffin tin with cupcake liners. Scoop a heaping spoonful into each lined muffin dip.
Bake for 20-25 minutes, or until a toothpick pierced in the center of each muffin comes out clean.
Allow to cool for a few minutes before removing from the tin, storing any leftovers in an airtight container for up to one week.
Net Carbs: 22