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Cranberry Muffins

Serves 12

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.


Calories: 225
Carbs: 25
Net Carbs: 22
Protein: 6
Fat: 15