Low Carb Cranberry Sour Cream Muffins

These low-carb cranberry sour cream blender muffins are a tasty treat that tastes great with cranberries and has a soft, moist crumb. Makes a great snack or breakfast without any guilt.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred low-carb sweetener
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen cranberries
• Zest of 1 orange optional
• Cooking spray for muffin tin

Instructions:

Warm up the oven to 350F 175C and spray cooking spray into a muffin tin

Put erythritol, baking powder, baking soda, salt, almond flour, and coconut flour in a blender

Mix everything together well

Sour cream, eggs, melted butter, and vanilla extract should all be put into the blender

Mix the ingredients together until the batter is smooth

If you want to, add the orange zest and cranberries here

Fill up every muffin pan cup about two thirds of the way to the top with batter

After the oven is hot, bake the muffins for 20 to 25 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Have fun with your tasty low-carb cranberry sour cream muffins!