Ingredients
Units
Scale
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 whey
- 1/2 cup sugar substitute
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup sour cream, room temperature
- 3 eggs, room temperature
- 4 tbsp cream cheese, softened
- 1/2 cup coconut oil
- 1 cup cranberries, chopped
- 1/2 cup pistachios, shelled, salted and chopped
Optional Topping:
- erythritol sugar substitute
Instructions
- Preheat the oven to 400 degrees F. Grease or line a 12 cup muffin pan and set it aside.
- In a large bowl, combine all the ingredients except for the cranberries and the pistachios and stir to combine.
- Fold in the diced cranberries and the pistachios.
- Evenly divide the muffin batter to each muffin well
- Stick a few extra diced cranberry on the top of each muffin for decoration and sprinkle with brown sugar substitute (if desire).
- Bake in the oven for 20 minutes or until the top of the muffin springs back when poked
- Allow cooling before removing the muffins from muffin well
Notes
- if your pistachios are not salted, add about 1/8-1/4 tsp of salt to the recipe
- if your cranberries are frozen, allow them to come to room temperature
- I throw the cranberries and pistachios in my Vitamix for 15 seconds to dice them
- Net carbs = 5.8 grams
- each muffin is 80% fat which fits into a keto diet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American, Fall, Holidays
- Diet: Diabetic
Nutrition
- Serving Size: 1 muffin
- Calories: 286
- Sugar: 3
- Fat: 25.5
- Carbohydrates: 9.1
- Fiber: 3.4
- Protein: 8.5
