Cranberry Orange Pecan Keto Friendly Muffins

This is gonna knock your ever loving socks off!

First, in true keto fashion, examine the nutritional facts:

About Sweeteners:

I have to tell you that the analyzer I used, did not recognize my sweetener. I used Monk Fruit powder in this batch, but you can use what you choose! Since it doesn’t add any calories or carbs, the label is still accurate. If you are not looking for a keto friendly recipe, you can use raw honey or maple syrup. I like xylitol, and Swerve which is a blend of erythritol and stevia without the stevia after taste. If you use one of these, be sure to use a powder version. I powder mine in my Magic Bullet.

I’m not going to insult you by listing “organic” in the ingredients. Instead, I’ll assume that you know that using organic ingredients whenever possible, gives you better odds at keeping Round Up out of your body. I buy most of my organic products at Costco, and farmer’s markets. My eggs are organic and free range.


  • 3/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 6 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup sweetener *see note above
  • 1 tsp vanilla extract
  • 1 cup whole cranberries (I use frozen, but fresh are fine!)
  • 1/2 cup pecans – less or more as you prefer
  • rind of one orange


Mix dry ingredients together, sift if you wish.
Use eggs at room temperature. I like to use my Kitchen Aid and gently beat my eggs, melted coconut oil and sweetener until well blended and incorporated. You can easily do this by hand or with a hand beater.

Combine wet and dry ingredients and let sit for 10 minutes so that coconut is fully absorbed by the liquid.

Add pecan pieces, cranberries, and orange rind – gently incorporate and divide batter amongst 12 muffin tins.

Bake for 25 to 30 minutes.

Enjoy with butter or without – I like to add a dollop of strawberry jam.

Store in air tight container in the fridge.


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