Aunt Rocky’s Cranberry Orange OMM

Melt butter in the microwave in a wide mouth mug. Add egg, vanilla, and and orange oil/extract. Mix well with a fork.

Add all of the dry ingredients and nuts, and mix well, scraping the bottom of the mug. Plop the cranberry sauce on top, and spread just a little bit.

Microwave on high for 1 minute. Top of muffin should look done. If it’s still wet on top, continue cooking for 10 second increments until top looks done.

As the muffin bakes, it puffs up and covers the cranberry, so you have a swirl of hot cranberry sauce running through the middle. Careful, that filling is hot!

Notes:
• If you don’t have sugar free cranberry sauce, use any sugar free jam, omit the brown sugar substitute and orange oil/extract.
• I don’t get any commission or kickback for products I use or mention in my recipes.
• Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories 385, Total Fat 35 g, Saturated Fat 10 g, Sodium 387 mg, Potassium 128 mg, Total Carbohydrate 8 g, Dietary Fiber 5 g, Net Carbs 3 g, Sugars 2 g, Protein 12 g. Macros: 84% fat, 13% protein, 3% carbs.

© June 28, 2017 Roxana Lopez for Aunt Rocky’s