Low carb cranberry and orange streusel muffins are a blend of low carb and gluten free flours, filled with fresh cranberries, orange zest, and topped with yummy streusel.
You won’t believe how incredible these muffins are! I am already hoping to find fresh cranberries year-round, so I will be able to have these heavenly muffins on hand ALL of the time!
Anniversary Time
This month, two years ago, the first post was published here on the site and Hunger for Spice was introduced to the food blogging world.
I truly knew nothing about anything to do with this business, except how to cook. Remembering back, the first couple of times even attempting to get photos off of the camera were a nightmare. Not near as big of a nightmare as learning to develop a website.
Then, there was learning how to operate countless new systems and platforms, all while trying to develop new recipes each week to get up on the site, but that is all water under the bridge…mostly.
Photography is Key
I knew the most important detail, after developing the site, and getting EVERYTHING connected, was to get really good at food photography. Learning food photography has been a battle. Investing in classes by Eva Kosmas Flores, at First We Eat, was the turning point for me.
I have finally reached a point where my confidence is rising in the photography world.
Hunger for Spice has become my purpose in life and the one thing I have been searching for, through many years, to do forever.
Although there are always mountains to climb, it feels good to look back and see how far you’ve come.
I truly want to thank each and every one of you for your support through all of my madness. It truly was a psychotic time in the beginning, and I am updating older recipes wording, and photos as fast as I can.
There are thousands of food blogs out there and I am so grateful you are a part of our community.
Merry Christmas to you all! Praying you are all safe in your travels and have a happy and healthy holiday season!
Back to these incredibly fantastic low carb cranberry and orange streusel muffins that you seriously HAVE to make!
How to make Low Carb Cranberry and Orange Streusel Muffins
Turn oven to 325°.
In a medium size bowl, add the dry streusel ingredients together and mix. Melt the butter and allow to cool slightly, then blend with dry ingredients and set aside.
In a stand mixer with a whisk attachment, or in a large bowl with a hand mixer, whip the eggs until they are frothy. Add the sweetener to the eggs and continue whisking until they are thickened, about one minute.
In a separate bowl, cream the room temperature butter with the orange zest. Add the sifted dry ingredients and cream together until thoroughly combined.
Add the egg mixture to the dry ingredients, then add the orange juice, and heavy cream. Mix all of the ingredients together, on medium-low speed, until well combined.
Spoon the batter into lined muffin pans and bake for 21- 23 minutes. Makes 12 muffins.
Have you made this RECIPE? Please leave a comment below and let me know what you think.
Share your photos and tag @hungerforspice on Instagram and hashtag it #hungerforspice.
Join our email list! You’ll receive the lastest email each time a new recipe comes out.
Looking for more great recipes? Check out Nestle Toll House inspired keto chocolate chip cookies and low carb clementine scones.
Nestle Toll House Keto Chocolate Chip Cookies 
Low Carb Clementine Scones
Low Carb Cranberry and Orange Streusel Muffins
- Prep Time: 15 minutes
- Cook Time: 21-23 Minutes
- Total Time: 36-38 Minutes
- Yield: 12 Muffins
- Category: Tasty Treats
- Diet: Gluten Free
Description
Cranberry and orange streusel muffins are a blend of low carb and gluten free flours, filled with fresh cranberries, and orange zest.
Ingredients
For the Streusel:
3/4 cup or 70 grams almond flour
2 Tablespoons or 10 grams coconut flour
1/2 cup or 36 grams sliced almonds
2 Tablespoons or 30 grams Swerve brown
pinch of salt
3 Tablespoons butter, melted
For the Batter:
1 1/3 cup or 135 grams almond flour
1/2 cup or 40 grams vanilla whey protein powder (I use Precision Engineered)
2 Tablespoons arrowroot flour
2 Tablespoons golden flaxseed meal
1/4 teaspoon kosher salt
2 teaspoons baking powder
2/3 cup or 84 grams Swerve confectioners
1 Tablespoon orange zest
5 Tablespoons or 65 grams butter, at room temperature
1 cup cranberries
2 eggs or 90 grams
2 Tablespoons fresh squeezed orange juice
2 Tablespoons heavy cream
Instructions
For the Streusel:
In a medium size bowl, add the dry streusel ingredients together and mix.
Melt the butter and allow to cool slightly, then blend with dry ingredients, and set aside.
For the Batter:
In a stand mixer with a whisk attachment, or in a large bowl with a hand mixer, whip the eggs until they are frothy.
Add the sweetener to the eggs and continue whisking until they are thickened, about one minute.
In a separate bowl, cream the room temperature butter with the orange zest.
Add the sifted dry ingredients and cream together until thoroughly combined.
Add the egg mixture to the dry ingredients, then add the orange juice, and heavy cream.
Mix all of the ingredients together, on medium-low speed, until well combined.
Spoon the batter into lined muffin pans and bake in 325° oven for 21- 23 minutes.
These are so amazing. Warm them up with a little butter if you are doing the keto and so delicious!!
These are definitely some of my favorite muffins ever! So happy you like them so much too!