Heat oven to 375º F. Prepare a muffin tin with muffin cups.
Mix the flours, sweetener, collagen, salt, baking soda, and cardamom together in a medium mixing bowl breaking up any lumps. *It is important to break up even small lumps of coconut flour to avoid uneven baking and produce an even texture.
In a separate bowl, stir the coconut cream until smooth, then mix in the eggs, lemon juice, zests, and essential oil until well blended.
Add the dry ingredients to the wet mixture and stir to combine. Fold in the cranberries and fill the muffin cups 3/4 full.
Top with sliced almonds and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack.
Recipe Tips & Variations
Make ahead and freeze for a convenient, grab-n-go breakfast.
Sub extract for essential oils. We love the pure, concentrated power of quality essential oils, but you can use extracts to boost the citrus flavor instead.
Sub fresh cranberries for the unsweetened dried cranberries.
Sub whey protein powder for the collagen peptide powder.
If collagen is not available, increase coconut flour and almond flour by 1 tablespoon each.