Low Carb Leftover Cranberry Sauce Muffins

These Cranberry Sauce Muffins are the perfect way to use up any leftover sauce! Low carb, keto, gluten free, and sugar free recipe.

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So here's a confession. Every time I make my low carb cranberry sauce, it makes WAY more than my family of three typically consumes over a festive meal. This is intentional, because I know that most of you have bigger families than this - especially for celebrations! It isn't usually an issue, though, because I love a quick meal of a low carb tortilla, a few slices of cold turkey, and a dollop of cranberry sauce! However, it occurred to me that there might be more to these leftovers - and that's when  the idea to add them to a muffin came about!

The recipe is based on my delicious low carb redcurrant muffins, and they can be enjoyed as a sweet treat, snack, or even for breakfast! They aren't super sweet though, so you may want to add in additional sweetener if that suits your taste.

How to Make Low Carb Leftover Cranberry Sauce Muffins

To make the batter for the muffins, combine almond flour, sweetener (I used Lakanto), and baking powder. You don't need a stand mixer for this, it's easy enough to do it by hand.

Add in some melted (and cooled) butter, two beaten eggs, unsweetened almond milk and a little salt. Stir well until everything is combined.

Next, add the cranberry sauce. Don't stir it in completely, just turn the mixtures together a couple of times, then divide it between the cups of a lined six-hole muffin pan.

Bake in a preheated oven for 20-25 minutes or until the center of the muffins is cooked.  After cooking, let them rest for 5 minutes then transfer them to a wire cooling rack.

And if you have even more leftover sauce, try my Low Carb Brie and Cranberry Bombs!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Leftover Cranberry Sauce Muffins

4.42 from 12 votes

These Cranberry Sauce Muffins are the perfect way to use up any leftover sauce! Low carb, keto, gluten free, and sugar free recipe.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Makes: 6 Muffins

Net Carbs: 5

Calories: 221

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1½ cups almond flour
• ¼ cup Lakanto
• 1 teaspoon baking powder
• 2 tbs butter melted and cooled
• ¼ cup unsweetened almond milk
• 2 eggs beaten
• ¼ teaspoon salt
• ¼ cup low carb cranberry sauce

Equipment

• Silicone Cupcake Liners Baking Cups - 12 Pack 

Step-by-Step Instructions

 

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1. Preheat the oven to 350F.
2. Combine the almond flour, sweetener, and baking powder together in a bowl.
3. Add in the melted (and cooled) butter, two beaten eggs, unsweetened almond milk and a little salt. Stir well until everything is combined.
4. Next, add the cranberry sauce. Don't stir it in completely, just turn the mixtures together a couple of times, then divide it between the cups of a lined six-hole muffin pan.
5. Bake for 20-25 minutes or until the center of the muffins are cooked.
6. After cooking, let them rest for 5 minutes then transfer them to a wire cooling rack.

Nutrition

Serving: 1MuffinCalories: 221kcalCarbohydrates: 8gProtein: 7gFat: 19gSaturated Fat: 3gCholesterol: 64mgSodium: 157mgFiber: 3gSugar: 1gNet Carbs: 5g

Notes

5g net carbs per muffin

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.