Low Carb Cranberry Orange Breakfast Muffins
There's just something about the flavors of cranberry and orange combined together in perfect low carb breakfast muffins! Perfect for Thanksgiving, Christmas, or all winter long!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 4 eggs large
- 4 oz cream cheese
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 4-5 drops orange essential oil
- 1/2 cup sweetener Swerve or other equivalent
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup cranberries fresh or unsweetened dried
- 2 oz cream cheese
- 1 tbsp almond milk
- 3 drops orange essential oil (use 1 tsp orange zest if not using essential oil)
- 1 tbsp powdered sweetener Swerve
Place eggs, cream cheese, vanilla, sweetener, orange zest, and orange oil in a blender and blend well.
In a large bowl whisk together almond flour, coconut flour, baking powder, salt, and cinnamon.
Pour the blended wet ingredients into the bowl of dry ingredients and stir to combine completely.
Mix in the cranberries evenly.
Turn on oven to 325 degrees Fahrenheit and line a regular sized muffin pan with silicone or other liners.
Using an ice cream scoop or spoon, evenly fill the muffin tins about 2/3 full and place in the oven to bake for 20-25 minutes.
To prepare the frosting, cream together the cream cheese, almond milk, and orange essential oil or zest.
Add more almond milk to thin if necessary or drizzle over cooled muffins.
*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, you may figure your own with the specific ingredients you choose.
|Amount Per Serving|
|calories 115 |
|Total Fat 9 g|| |
|Saturated Fat 4 g|| |
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 76 mg|| |
|Sodium 204 mg|| |
|Potassium 49 mg|| |
|Total Carbohydrate 4 g|| |
|Dietary Fiber 2 g|| |
|Sugars 1 g|