There's so much you can eat on the Keto diet plan, and Lolita Carrico, who wrote a new cookbook busting the myths of what you can't do on Keto, takes us through another surprising recipe. She's the author of Keto Carbs Cookbook for Beginners, which includes a recipe for Cranberry Orange muffins. She told Tonia's Kitchen it's a summertime favorite of hers and follows a similar template to the bagels she's introduced to us prior. She says the recipe includes lemon zest and orange zest, along with fresh cranberries. The muffins themselves are light, flavorful and make for a perfect breakfast companion. The basic muffin recipe follows below. Add cranberries along with lemon and orange zest
- 2 cups blanched almond flour
- 1 cup coconut flour
- 2 cups sweetener - I use an equal mix of Swerve and Allulose
- 1/3 teaspoon baking soda
- 1/3 teaspoon kosher salt
- 4 large eggs room temperature
- 1 cup creme fraiche or full fat sour cream
- 1 cup ghee or butter melted
FOR THE GLAZE
- 1/2 cup powdered sweetener - I usually use Powdered Swerve
- 1/4 cup fresh lemon juice
- Preheat the oven to 375 degrees
- Spray a muffin pan with coconut oil spray.
FOR THE MUFFINS
- In a large bowl, combine the flours, sweeteners, baking soda and salt.
- In another bowl, combine the eggs, sour cream and butter until smooth.
- Stir into dry ingredients just until moistened.
- Fill greased muffin cups about three-quarters of the way.
- Bake for 20 - 25 minutes, checking at the 20 minute mark as they will brown quickly.
- Remove from oven and allow to cool on a rack for 15 minutes.
FOR THE GLAZE
- Whisk powdered sweetener and lemon juice until a thick glaze forms. Allow to sit for about 15 minutes to further thicken.
- Drizzle over the cooled muffins and serve!
