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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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!
Cinnabon Inspired Cranberry and Pecan Cinnamon Rolls | Montvale Bakes
This is a mashup of a few of our favourite cinnamon roll recipes, specially made with Christmas in mind. We love Cinnabon and this is the closest comparison we’ve created, with the addition of those traditional seasonal flavours of cranberry and pecans. We hope you enjoy this easy twist on a classic.
Dry ingredients:
450g plain flour
60g caster sugar
Teaspoon salt.
7g instant yeast.
Wet:
120ml warm water
60ml milk
60g room temperature butter
7g active yeast
1 large egg
Filling:
70g soft spreadable butter
1.5tablespoons of sugar
60g light brown sugar
75g roughly chopped pecans
60g dried cranberries
Glaze:
120g sifted icing sugar
3-4 tablespoons on milk
Small pinch of salt,
Splash of Vanilla extract
Cinnamon Rolls Recipe Tutorial S4 Ep 514
This cinnamon rolls recipe has been modified for the holiday season. On this video I'll teach you how to make cinnamon rolls. This is an excellent recipe for any occasion.
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CHRISTMAS WREATH BREAD | Butter Cinnamon | Cranberry and White Chocolate | Holiday Baking Recipes
Today I want to show you how to make Christmas Wreath Bread. We’ll make sweet yeast dough and two different fillings. This soft and fragrant wreath bread is a great way to start a holiday morning or to make it as a gift for your loved ones.
CHRISTMAS WREATH BREAD Printable Recipe –
INGREDIENTS FOR THE DOUGH:
200 ml warm milk
7g dry active yeast
100g sugar
2 eggs
70g melted butter
2 eggs at room temperature
¼ tsp salt
550-600g sifted flour
1 egg + 1 tbsp milk for the egg brush
INGREDIENTS FOR THE FIRST FILLING:
30g melted butter
80g sugar
1 tsp ground cinnamon
INGREDIENTS FOR THE SECOND FILLING:
30g melted butter
60g chopped white chocolate
60g dry cranberries
zest of 1 orange
NOTES:
The milk should be warm NOT hot to the touch and no salt is needed when you’re proofing the yeast.
Eat them fresh or bake the wreath breads up to 2 days ahead of time, cool them completely, then wrap tightly in foil and store at room temperature. Re-heat the bread at 350°F for about 10 minutes.
--LINKS—
--Stand Mixer (Amazon):
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-- CHRISTMAS WREATH BREAD --
To make this Christmas Wreath Bread watch my video all the way through and follow the recipe for great results!
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Ina Garten's Holiday Sticky Buns | Barefoot Contessa | Food Network
Ina's holiday stick buns are filled with cranberries and white chocolate!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Holiday Sticky Buns
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 55 min
Prep: 20 min
Inactive: 5 min
Cook: 30 min
Yield: 12 sticky buns
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted
For the filling:
2 tablespoon unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1/2 cup dried cranberries
1/2 cup white raisins
Directions
Preheat the oven to 400 degrees f. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine 12 tablespoons of butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with 1 tablespoon of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 cup of the cranberries and 1/4 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, about 1 1/2 inches each. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
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Ina Garten's Holiday Sticky Buns | Barefoot Contessa | Food Network
THE BEST CRANBERRY AND PECAN BREAD |DELICIOUS, SOFT AND FLUFFY BREAD RECIPE
CRANBERRY AND PECAN BREAD
Ingredients;
FOR THE DOUGH;
1 cup warm milk (250ml)
1 large egg
1/4 cup sugar (50g)
3 and 1/4 cup all purpose flour (405g)
2 and 1/4 tsp instant yeast (7g)
1 tsp salt (5g)
1/4 cup unsalted butter (55g) softened
FOR THE FILLING;
1/2 cup pecan
1/3 cup dried cranberry
1/2 cup brown sugar
2 tbsp cinnamon powder
Background music:
Easy Stroll - TrackTribe
We Share This - Freedom Trail Studio