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Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning Muffins

 

Holiday Recipe Challenge: Paula Schmitt's Orange Cranberry Almond Holiday Morning Muffins

Local fresh cranberries and almond slices make these orange muffins stand out as a holiday family favorite. Even the non-keto kids were scarfing these down!
Prep Time1 hr
Total Time1 hr
Course: Breakfast, Snacks
Keyword: Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Keto Chow Community Recipe
Servings: 12
Calories: 235.74kcal
Author: Paula Schmitt

Ingredients

Wet Ingredients

  • 1/2 cup butter, softened 1 stick
  • 2/3 cup allulose
  • 2 tbsp sour cream
  • 1/2 tsp almond extract
  • 1/2 tsp orange extract
  • zest from one orange
  • 1/4 cup heavy whipping cream
  • 3 large eggs
  • 3/4 cup fresh cranberries, chopped
  • 1/4 cup sliced almonds, roughly chopped

Glaze and Topping

Instructions

  • Preheat oven to 325F. Prepare a 12-cupcake pan by greasing or lining with cupcake liners.
  • Combine dry ingredients (almond flour, coconut flour, Keto Chow, xanthan gum, salt, and baking powder) in a bowl. Use a whisk to mix well. Set aside.
  • In a separate large mixing bowl, cream butter with allulose. Add in sour cream, almond extract, orange extract, orange zest, and whipping cream. Mix until uniform.
  • Add 1 egg to the wet ingredient bowl, mixing in slightly, then add in 1/2 of the dry ingredient mix, and mix again. Then add 1 more egg and mix. Add the last of the dry ingredients, and finally, add the last egg. Mix until incorporated.
  • Stir in the chopped cranberries and almonds.
  • Divide the dough between the 12 cupcake liners. This dough is stiff and keeps its shape when baking. I wet my hands and formed 12 even balls and put them in the liners. They will seem very full, but it doesn't overflow the liners when baked.
  • Bake at 325F for 29-32 minutes on the center rack. Mix glaze while muffins bake.
  • For the glaze, in a small bowl, mix powdered swerve, heavy whipping cream and almond extract until smooth. (I transferred this to a plastic sandwich bag, then snip the tip of the bag corner to use as a mini icing bag to make decorating easier.)
    orange Cranberry Muffins
  • Remove muffins from the oven when a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack. After muffins have cooled for about 5-10 minutes, drizzle the glaze over top. Garnish with the sliced almonds
  • Enjoy! Muffins can be stored in an airtight container at room temperature for 2-3 days. Best when warmed up in the microwave before eating.
    orange Cranberry Muffins

Notes

The lower baking temperature is to account for the excessive browning that comes from the coconut flour and allulose.
Don't like almonds? You can easily substitute walnuts for the chopped sliced almonds and omit the almond extract. The almond flour needs to stay, though!
Nutrition Facts
Holiday Recipe Challenge: Paula Schmitt's Orange Cranberry Almond Holiday Morning Muffins
Amount Per Serving (79 g)
Calories 235.74 Calories from Fat 181
% Daily Value*
Fat 20.07g31%
Saturated Fat 8.33g52%
Trans Fat 0.42g
Polyunsaturated Fat 2.4g
Monounsaturated Fat 7.99g
Cholesterol 77.78mg26%
Sodium 261.89mg11%
Potassium 253.78mg7%
Carbohydrates 24.38g8%
Fiber 4.25g18%
Sugar 12.37g14%
Protein 7.89g16%
Vitamin A 442.53IU9%
Vitamin C 10.94mg13%
Calcium 148.58mg15%
Iron 0.99mg6%
Sugar Alcohol 16.95g
Net Carbs 3.18g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 79g | Calories: 235.74kcal | Carbohydrates: 24.38g | Protein: 7.89g | Fat: 20.07g | Saturated Fat: 8.33g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 7.99g | Trans Fat: 0.42g | Cholesterol: 77.78mg | Sodium: 261.89mg | Potassium: 253.78mg | Fiber: 4.25g | Sugar: 12.37g | Vitamin A: 442.53IU | Vitamin C: 10.94mg | Calcium: 148.58mg | Iron: 0.99mg | Sugar Alcohol: 16.95g | Net Carbs: 3.18g

Photos by Sarah DeYoung Photography

Keto Chow Better than Bran Muffins

Keto Chow Better than Bran Muffins

This recipe came out so good with the snickerdoodle that my husband said it was one of the best muffins he has ever had. It's a great all-purpose recipe that will work with multiple flavors.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Snacks
Keyword: Chef Taffiny Elrod, Keto Chow, Pumpkin Spice Caramel, Snickerdoodle
Keto Chow Flavor: Pumpkin Spice Caramel, Snickerdoodle
Recipe Creator: Chef Taffiny Elrod
Servings: 12 muffins
Calories: 181.5kcal

Video

Author: Taffiny Elrod

Ingredients

Instructions

  • Preheat oven to 350 degrees
  • Prepare a 12 cup muffin pan by oiling generously or lining with paper cupcake liners
  • Place the eggs, oil, and sweetener in a large mixing bowl and whisk together.
  • Add the keto chow, almond flour, flax seed, coconut flour, baking soda, cinnamon, and allspice and mix well.
  • Then mix in the almond milk, vinegar and vanilla extract.
  • Finally stir in the nuts or seeds.
  • Allow the batter to rest 2-3 minutes. Then divide among the prepared muffin cups.
  • Bake at 350 degrees for 25 minutes.

Notes

Serve warm with plenty of butter or nut butter and sugar-free jam.
Yield 12 muffins
Nutrition Facts
Keto Chow Better than Bran Muffins
Amount Per Serving (62 g)
Calories 181.5 Calories from Fat 134
% Daily Value*
Fat 14.9g23%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2.71g
Monounsaturated Fat 9.32g
Cholesterol 33.08mg11%
Sodium 279.19mg12%
Potassium 248.93mg7%
Carbohydrates 9.4g3%
Fiber 3.67g15%
Sugar 0.64g1%
Protein 7.9g16%
Vitamin A 125.63IU3%
Vitamin C 22.8mg28%
Calcium 192.59mg19%
Iron 0.99mg6%
Sugar Alcohol 4.02g
Net Carbs 1.73g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 62g | Calories: 181.5kcal | Carbohydrates: 9.4g | Protein: 7.9g | Fat: 14.9g | Saturated Fat: 2g | Polyunsaturated Fat: 2.71g | Monounsaturated Fat: 9.32g | Trans Fat: 0.01g | Cholesterol: 33.08mg | Sodium: 279.19mg | Potassium: 248.93mg | Fiber: 3.67g | Sugar: 0.64g | Vitamin A: 125.63IU | Vitamin C: 22.8mg | Calcium: 192.59mg | Iron: 0.99mg | Sugar Alcohol: 4.02g | Net Carbs: 1.73g

Banana Nut Breakfast Muffins

Banana Nut Breakfast Muffins
Print Recipe Pin Recipe
2.67 from 3 votes

Banana Nut Breakfast Muffins

The final product are these gorgeous golden brown muffins! They smelled so delicious they didn’t last long enough for me to take the pictures, I had to dig in! As you can see, these muffins resemble the texture of a german pancake, making them perfect for breakfast. ;) Bon appetit!
Prep Time5 mins
Cook Time26 mins
Total Time31 mins
Course: Breakfast, Snacks
Keyword: Banana, Keto Chow
Keto Chow Flavor: Banana
Servings: 12 muffins
Calories: 204.8kcal
Author: Victoria Jensen

Ingredients

Instructions

  • Preheat oven to 350 degrees. In a mixing bowl, melt butter and cream cheese.
  • Combine and add eggs. Be careful not to cook the eggs from the heat of the butter.
  • In a separate bowl, mix protein powder, baking powder, cinnamon. Pour dry ingredients into wet; combine with a hand mixer until completely mixed. At first, the batter will look thin and too liquidy, but because of the xanthan gum in the protein powder, it will thicken up after a couple of minutes).
  • Stir in pecans.
  • Pour into muffin baking tray and bake at 350 degrees for 22-26 minutes. (I have a convection oven and after 24 minutes they were golden brown.)
  • The final product are these gorgeous golden brown muffins! They smelled so delicious they didn’t last long enough for me to take the pictures, I had to dig in! (If you notice the size difference between the two muffins on the bottom left side and the rest it’s because they’re lacking baking powder/soda- I did a little experiment to see how important it really was and obviously it made a HUGE difference!)
    Banana Nut Breakfast Muffins

Notes

As you can see, these muffins resemble the texture of a german pancake, making them perfect for breakfast ;) Bon appétit!
 
Nutrition Facts
Banana Nut Breakfast Muffins
Amount Per Serving (70 g)
Calories 204.8 Calories from Fat 156
% Daily Value*
Fat 17.3g27%
Saturated Fat 7.7g48%
Trans Fat 0.38g
Polyunsaturated Fat 1.88g
Monounsaturated Fat 5.89g
Cholesterol 155.59mg52%
Sodium 366.36mg16%
Potassium 344.51mg10%
Carbohydrates 3.5g1%
Fiber 1.61g7%
Sugar 1.36g2%
Protein 10.1g20%
Vitamin A 543.49IU11%
Vitamin C 22.84mg28%
Calcium 186.76mg19%
Iron 0.99mg6%
Sugar Alcohol 0.01g
Net Carbs 1.89g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 70g | Calories: 204.8kcal | Carbohydrates: 3.5g | Protein: 10.1g | Fat: 17.3g | Saturated Fat: 7.7g | Polyunsaturated Fat: 1.88g | Monounsaturated Fat: 5.89g | Trans Fat: 0.38g | Cholesterol: 155.59mg | Sodium: 366.36mg | Potassium: 344.51mg | Fiber: 1.61g | Sugar: 1.36g | Vitamin A: 543.49IU | Vitamin C: 22.84mg | Calcium: 186.76mg | Iron: 0.99mg | Sugar Alcohol: 0.01g | Net Carbs: 1.89g

Photos by Sarah DeYoung Photography

By |2019-11-08T23:07:12-07:00November 1st, 2017|Categories: Keto Chow Recipes, Recipes|Tags: , , , , , |5 Comments