Step 1

Preheat the oven to 325ºF and line a muffin tin with parchment or silicone liners.

Step 2

Combine the sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.

Step 3

Add the almond flour, sweetener, baking powder, cinnamon, and salt. 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).

Step 4

By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using.

Step 5

Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.

Step 6

Remove and let cool completely.