Cranberry Orange Muffin

Gluten-Free, Sugar-Free & Low-Carb!

• Ready In: 30 mins
• Serves: 6
• Yields: 6 Muffins

Ingredients

• 1  cup  almond flour
• 1⁄2 cup  bob's red mill organic golden flax seed meal
• 1  teaspoon  rumsford aluminum-free baking powder
• 1⁄8 teaspoon  celtic sea salt
• 2  tablespoons  kalona supernaturals unsalted grassfed butter
• 1⁄4 cup water
• 1  teaspoon  orange extract
• 2  organic eggs
• 1⁄2 cup  organic frozen cranberries, Chopped
• 1⁄8 teaspoon  nunaturals pure white stevia powder
• 1⁄2 cup  granular erythritol

Directions

1. In a bowl, mix together the almond flour, flax meal, baking powder, and salt. In another bowl, melt butter then stir in water, eggs, orange extract and sweetener. Add wet to dry and mix well. Fold in cranberries. Fill 6 paper-lined muffin cups (spray with a little non-stick spray) with the batter. Bake at 350º 20-22 minutes, until the tops are golden brown and a toothpick comes out clean. Cool on a rack.