Preheat oven to 325F and line a 12 serving muffin tin with parchment or silicone liners.
Combine sour cream, eggs, and orange extract in a large blender jar .Add orange zest. Blend about 30 seconds.
Add the almond flour, sweetener, and baking powder. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add 1/4 to 1/2 cup of water to thin it out (different brands of almond flour can vary).
By hand, stir in cranberries, keeping a few for the top of the muffins. Divide the mixture among the prepared muffin cups and bake 25 to 35 minutes, until just golden brown and firm to the touch.
Remove and let cool completely.
Notes
Serving Size = 1 muffin (68grams)Total Carbs = 7 gramsNet Carbs = 3 grams (Total Carbs - Fiber-Erythritol)*All nutrition information is approximate. Please read and use your own labels for more precise information. We provide these recipes to give you options for food choices on a Keto or Low Carb diet, it is YOUR responsibility to manage your individual daily macros.