Orange-Carrot Cupcakes
A citrus spiced carrot cake that’s perfect for spring and special occasions. One carrot divided among 12 cupcakes adds a lot of flavor and texture for a small number of additional carbs. Topped with creamy orange frosting, they are just as festive as they are delicious.
Ingredients
- 1cupOrange Cream Keto Chow
- 0.5cupalmond flour
- 0.33cupcoconut flour
- 2tspbaking powder
- 0.5tspground cinnamon
- 0.25tspground ginger
- 0.25tspground nutmeg
- 0.25tspsalt
- 1cupbrown erythritol blendgranulated sweetener
- 3large egg(s)
- 0.75cupunsweetened almond milk
- 0.5cupavocado oil
- 1tsppure vanilla extract
- 0.5tsporange extract
- 1small carrot (about 4 ounces) finely grated
- 0.5cupwalnutschopped
- 1recipeCreamy Orange Frostingoptional
Instructions
- Line a 12-cup muffin tin with paper liners or grease very well.
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together the Orange Cream Keto Chow, almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a separate large mixing bowl, whisk together the granulated sweetener, eggs, almond milk, avocado oil, vanilla extract, and orange extract. Whisk well until everything is fully combined.
- Pour the wet ingredients into the center of the dry ingredients and stir them together with a wooden spoon or a rubber spatula. Fold in carrots and walnuts.
- Scoop approximately 1/4 cup of batter into each prepared muffin cup. Distribute any remaining batter as evenly as possible among the cups.
- Bake in the preheated 350F oven on a center rack until the cupcakes are golden, spring back slightly when gently touched and a skewer inserted in the center comes out clean. Approximately thirty minutes.
- Place the muffin tin on a cooling rack and cool for about 15 minutes, then remove the cupcakes from the tin, place directly on the cooling rack and allow them to cool completely.
- When they are completely cool, frost them with Creamy Orange Frosting and decorate to your liking.
- Store in an airtight container in the fridge for 3-5 days.
- Store unfrosted cupcakes in an airtight container in the freezer for up to three months.
- These are also great without the frosting as muffins. Toast them and slather with butter for a special breakfast treat.
Notes
A 3 tbsp scoop worked perfectly for the amount of batter in cupcake tin with no spill over.
Nutrition
Serving: 1servingCalories: 414.93kcalCarbohydrates: 32.35gProtein: 12.01gFat: 38.48gSaturated Fat: 15.63gPolyunsaturated Fat: 5.18gMonounsaturated Fat: 15.11gTrans Fat: 0.84gCholesterol: 109.35mgSodium: 446.43mgPotassium: 602.49mgFiber: 4.04gSugar: 2.77gVitamin A: 2577.79IUVitamin C: 30.63mgCalcium: 322.75mgIron: 1.45mgSugar Alcohol: 24.07gNet Carbs: 4.23g
Photos bySarah DeYoung Photography