Cranberry Orange Muffins

  • 4 eggs
  • ⅔ cup monk fruit sweetener
  • 1 oz cream cheese, softened
  • 2 tsp orange juice
  • 1 tsp cream of tartar
  • ½ tsp baking soda
  • ½ tsp pure vanilla extract
  • ¼ tsp salt
  • 1/4 cup unsalted butter or coconut oil
  • ½ cup + 2 tbsp coconut flour
  • 1 cup fresh cranberries
  1. Preheat oven to 350 degrees and line muffin tins with 12 muffin liners.
  2. To a mixing bowl, add eggs, monk fruit sweetener, cream cheese, orange juice, cream of tartar, baking soda, vanilla extract, and salt. Mix with an electric mixer until ingredients are combined.
  3. In a microwave-safe bowl, melt butter. To mixing bowl of eggs and cream cheese mixture, add melted butter and coconut flour. Mix with electric mixer until fully incorporated. Fold in cranberries.
  4. Spoon dough into individual muffin liners, flattening into even layer using fingers or back of spoon, and transfer to oven to bake until muffin tops are slightly golden, about 23-25 minutes.
  • Vicki says:

    Love this recipe ! I used frozen raspberries instead of cranberries.

  • Heather Madigan says:

    What is the nutritional information per muffin?

    • Liat says:

      Calories: 211 kcal Carbohydrates: 12 g Protein: 6g Fat: 15g Saturated Fat: 3g Cholesterol: 63mg Sodium: 112 mg Potassium: 37mg Fiber: 2g Sugar:3

  • Love this recipe
    This provides an alternative to the recipe I had using all purpose flour
    I felt using this recipe brought out more flavor than my other in
    Thank you so much Liat

    • Liat says:

      Fantastic! I’m glad you’re enjoying it and found a healthier substitute for your original recipe 👍