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Cranberry Muffins

Low Carb Recipe

Tasty moist cranberry muffins made with cream cheese, Splenda, almond meal and wheat bran and your choice of fresh or frozen cranberries. These muffins freeze well.

Cranberry Muffins


12 ounces cream cheese, soft
5 eggs
15 packets sugar substitute
2 teaspoons vanilla
1-1/2 cup whole almond meal
1 cup unprocessed wheat bran
1 teaspoon baking powder
1 cup whole or coarsely chopped cranberries (fresh or frozen)
2 teaspoons grated lemon peel (optional)

Recipe Directions

Preheat oven to 325 degrees. Lightly grease a 12 cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.

Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs, one at a time, beating briefly after each. On slow speed, stir in the rest of the ingredients except the cranberries and lemon peel. When mixture is well blended, stir in the cranberries and lemon peel (if using).

Fill the muffin pans almost to the top. (The muffins will rise only slightly). Bake muffins for about 20 to 25 minutes or until golden brown. These muffins freeze well. Thaw at room temperature.

Nutrition Information

Recipe makes 12 muffins
Serving size: 1 muffin
Carbohydrates: 4.8