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
  • ½ cup (4 oz) 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.

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