Keto-Friendly Cranberry Pecan Muffins Recipe – Dr. Berg
Watch this video to get my healthy and delicious recipe for cranberry pecan muffins.
Timestamps
0:00 Keto-friendly cranberry pecan muffins
1:10 Tasting the keto cranberry pecan muffins
1:29 Why the cranberry is ok
3:04 How to make cranberry pecan muffins
In this video, we're going to teach you how to make cranberry pecan muffins. These low-carb cranberry pecan muffins are amazing, and they are completely keto-friendly. There is no regular flour or sugar in this recipe. I like to use Kerrygold grass-fed butter on top. Even my kids love these delicious muffins, and I think you're going to love them too.
The cranberries in this recipe are ok because cranberries are tart, they don't have a lot of sugar. You're also allowed between 20 and 50 grams of carbs per day with a ketogenic diet. You don't have to feel deprived on the ketogenic diet. Great recipes like this one are delicious and will even make the house smell great!
Cranberry Pecan Muffins Recipe
Ingredients
• ½ cup sour cream
• 4 large organic, pasture-raised eggs
• 1 tsp vanilla
• 3 cups almond flour
• ½ tsp cinnamon
• 2 tsp baking powder (aluminum-free)
• ½ cup sugar-free sweetener (I use Just Like Sugar)
• ¼ tsp salt
• 1 cup fresh or frozen/thawed cranberries (If frozen, they must be fully thawed and drained.)
• ½ cup pecans (nuts are optional)
Directions
1. Preheat oven at 325°F.
2. Line the muffin tin with cups or use silicone liners.
3. In a blender, mix sour cream, eggs, vanilla, cinnamon, baking powder, sweetener, and salt. Blend until well-mixed.
4. Add almond flour mixture a bit at a time and blend. If it gets too thick, add water until it can blend into a batter. Mix well.
5. Add cranberries and nuts and mix with a spatula. (If it's easier for you, you can pour the batter into a large bowl or mix the whole thing in a bowl. You'll still end up with yummy cranberry muffins.)
6. Using a ¼ cup or a spoon, pour the batter into the muffin cups, dividing the batter evenly into 12.
7. Bake for 25-30 minutes until the muffins are slightly brown and firm to touch. Let them cool at room temperature because warm muffins will stick to the paper.
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* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
#keto #ketodiet #weightloss #ketosis
I hope you enjoy this delicious keto-friendly recipe for cranberry pecan muffins. Thanks for watching!
Cranberry Orange Muffins Recipe
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2 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter (unsalted)
1 1/4 cups sugar
2 eggs
1/2 cup milk
1 orange (1 tsp zest and the juice from orange)
2 cups cranberries (cut in pieces)
Bake in a preheated 350 degree oven for 25-30 minutes.
Cranberry muffins/How to make easy muffins /Magic out of hands
Cranberry muffins
Ingredients
Plain flour- 1 and 1/3 cups (163g)
Baking powder- 1 and 1/2 teaspoons
Baking soda- 1/2 teaspoon
Salt- 1/4 teaspoon
Sugar - 1/2 cup (100g)
Eggs -2
Melted unsalted butter- 1/2 cup (113g)
Buttermilk - 1/2 cup (120ml)
Dried cranberries— 1/3 cup (44g)
Vanilla- 1 teaspoon
Bake in preheated oven at 220•c for 5 min
And then reduce the temperature to 180•c and bake for 10 to 12 min
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#muffins #cranberrymuffins #howtomakemuffins #magicoutofhands #cupcakes #cake #cakerecipes #cakes #cakerecipes #cupcakes #cupcakerecipe #howtomake
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How to Make Cranberry Orange Muffins
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CRANBERRY ORANGE MUFFINS
Ingredients
• 1 1/4 cups all purpose flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 1/2 cup fresh or frozen cranberries
• zest of one large orange
• 1 large egg
• 1/2 cup milk
• 1/4 cup vegetable oil
Instructions
• Preheat your oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
• Add the flour, baking powder, salt, white sugar, and brown sugar to a large bowl and whisk to combine.
• Add the cranberries and orange zest to the bowl and toss to coat with the flour mixture.
• In a large pyrex or glass liquid measuring cup, add the egg, milk and vegetable oil., whisking them together with a fork.
• Add the wet ingredients to the dry ingredients and combine with a rubber spatula just until the flour disappears.
• Scoop the batter into the muffin cups (filled about 2/3 full) and bake at 375 degrees Fahrenheit for 19-22 minutes or until a toothpick inserted into the middle of one muffin comes out clean.
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Cranberry Orange Muffins | How to make Cranberry Orange Muffins
These muffins are burst with cranberry and orange flavor, i am using sweetend dried cranberries instead of fresh one but still it works well.These muffins can be made the night before, which makes them a great time saver in the morning. Hope you like this one!
#cranberryorangemuffins #muffins #orangemuffins
Ingredients:
2 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup sugar
2 eggs
1/4 cup melted butter
1/4 cup coconut oil / vegetable oil
1 cup milk
1 1/2 tsp. vanilla
1 cup dried cranberries ( plus 1/4 cup for toppings)
1 tbsp. orange zest
2 tbsp sugar for toppings (orange sugar)
For the written recipe :
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Orange Cranberry Muffins
Looking for a deliciously creative way to use that bag of leftover cranberries? Bake up a batch of our streusel-topped orange cranberry muffins inspired by Budget Bytes and give your family a lip-smacking good breakfast treat.
Fresh cranberries are a hallmark of the holiday season, and they are most often transformed into a zingy cranberry sauce to grace the Thanksgiving table. But these mouth-puckering berries are begging to be used for so much more. Though they require at least a modest amount of sugar to balance their tart flavor, their snappy taste never fails to get attention. These beautiful red berries bring life to every dish.
Not convinced? Put our orange cranberry muffins on your morning menu, and you’ll find your family leaping out of bed for breakfast. Fresh cranberries add a tasty zip, and they brighten these baked treats with their rosy color. The scatter of streusel on top delivers a lovely crunch with every hungry bite.
Streusel makes every muffin special. It’s amazing how a simple crumble of sugar, butter, and flour can make the most mundane muffins become suddenly irresistible. We add orange zest and a pinch of salt to give our streusel just a bit more flavor.
Make extra streusel. Don’t just make enough streusel for this batch of muffins. Mix up a triple batch and keep it in your freezer. You can scatter streusel on muffins, quick breads, coffee cakes, or pies.
Fix and freeze your muffins. In addition to making extra streusel, you can make more than one batch of these mouthwatering muffins, store them in your freezer, and pull them out on those mornings you need to feed your family but don’t have time to bake.
Full Recipe:
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