First low carb cranberry recipe of the season (and there is another not far behind!). I am well-armed for cranberry season, as I actually have about 5 bags in my freezer from LAST season. I am not normally this much of a hoarder but a slight cranberry shortage last year sent me into a panic and I started socking them away. I trolled a number of grocery chains in late October/early November and was shocked that they weren’t yet carrying cranberries. Didn’t they know I had Thanksgiving recipes to write? Didn’t they know how damaging it was not to have large displays of cranberries just inside the entryway? I had many many cranberry plans last year that were not realized by the late arrival of those tart little berry gems
They did finally arrive and I grabbed numerous bags when I saw them. Then my husband, bless his heart, saw a big bag at Costco, and knowing my fears of a cranberry apocalypse, brought two of them home to me. Of course I ended up with far too many cranberries. Wait, what am I talking about? You can never have too many cranberries. Because those firm sturdy berries freeze amazingly well and thaw to be almost as perfect as they are when fresh. So you can divvy them up into quart-sized freezer bags and ride out any sort of local cranberry shortage. Mine seem perfectly fine after 12 months in the deep freeze!
This year, the elusive cranberry seems to be a little less, well, elusive. I’ve already seen bags of them in my local stores already but I just pass them on by. No need to panic and go into hoarding mode, when I am well stocked at home. Chances are, however, that I will grab a few bags at the end of the season, as insurance against future shortages. I have made a solemn promise to myself that I will never by cranberry-less again.
These blender muffins are a perfect way to showcase those tart little crimson orbs. They are easy to whip up in your blender and the sour cream gives them an incomparable texture. Light and fluffy and they rise astonishingly well. I put chopped pecans in half of them for extra deliciousness, but kept some pecan-free for the kiddos. These are now ranking up there as some of my favourite muffins to date!
These easy low carb blender muffins are bursting with tart cranberries. A deliciously healthy way to start a chilly fall morning! Grain-free.
- 1/2 cup sour cream
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups almond flour
- 1/2 cup Swerve Sweetener
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup cranberries
- 1/2 cup chopped pecans (optional)
- Preheat oven to 325F and line a muffin tin with parchment or silicone liners.
- Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.
- Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute.
- By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.
- Remove and let cool completely.
Serves 12. Each serving has 4.51g NET CARBS.
Food energy: 241kcal Total fat: 20.24g Calories from fat: 182 Cholesterol: 66mg Carbohydrate: 8.39g Total dietary fiber: 3.88g Protein: 8.75g Erythritol: 10g