Orange Mango Muffins with Whipped Strawberry Cream Cheese

Fruity and balanced, these muffins are ideal for a summer brunch.
Keyword Chef Taffiny Elrod, Orange Mango
Recipe Creator Chef Taffiny Elrod
Prep Time 30 minutes
Cook Time 25 minutes

Yields:

12 muffins

Ingredients:

Muffins

  • 2 servings Orange Mango Keto Chow
  • 1 cup fine almond flour 3 oz.
  • 1/4 cup coconut flour 1 oz.
  • 1 1/2 tsp. baking soda
  • 2 large eggs
  • 1/3 cup avocado oil
  • 1/2 cup granulated erythritol
  • 1 cup unsweetened almond milk
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. pure vanilla extract

Strawberry Cream Cheese

  • 4 large strawberries 1/4 cup, mashed
  • 4 oz. cream cheese softened
  • 4 oz. unsalted butter softened
  • 1/4 cup powdered erythritol

Directions:

  • Preheat the oven to 350℉ and line a standard 12-muffin tin with cupcake liners.
  • Mix the Keto Chow, almond flour, coconut flour, and baking soda together in a small bowl.
  • In a separate mixing bowl, whisk together the eggs, avocado oil, and erythritol; then mix in the almond milk, vinegar, and vanilla extract.
  • Pour the dry ingredients into the wet ingredients and stir until there are no lumps remaining. The batter will be thick.
  • Scoop the batter into the prepared muffin tin, evenly divided to make 12 muffins.
  • Bake for about 25 minutes, or until the muffins are firm around the edges and a skewer inserted in the center comes out clean.
  • While the muffins are baking, make the cream cheese mixture.
  • Crush the strawberries with a fork.
  • In a large mixing bowl, whip the cream cheese with the butter until combined, then add the crushed strawberries and powdered erythritol. Continue to beat until everything is combined and the mixture is light and fluffy.
  • Serve the muffins warm with strawberry cream cheese on the side.
Nutrition Facts
Orange Mango Muffins with Whipped Strawberry Cream Cheese
Serving Size
 
1 muffin (about 61 grams, plus 29 grams of cream cheese frosting)
Amount per Serving
Calories
246.75
% Daily Value*
Fat
 
22.36
g
34
%
Saturated Fat
 
8.36
g
52
%
Trans Fat
 
0.42
g
Polyunsaturated Fat
 
2.32
g
Monounsaturated Fat
 
10.28
g
Cholesterol
 
62.94
mg
21
%
Sodium
 
361.27
mg
16
%
Potassium
 
369.05
mg
11
%
Carbohydrates
 
18.55
g
6
%
Fiber
 
2.89
g
12
%
Sugar
 
1.48
g
2
%
Sugar Alcohol
 
13.3
g
Net Carbs
 
2.36
g
Protein
 
8
g
16
%
Vitamin A
 
552.22
IU
11
%
Vitamin C
 
22.84
mg
28
%
Calcium
 
195.64
mg
20
%
Iron
 
0.86
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
mango muffins

Ingredients:

Muffins

  • 2 servings Orange Mango Keto Chow
  • 1 cup fine almond flour 3 oz.
  • 1/4 cup coconut flour 1 oz.
  • 1 1/2 tsp. baking soda
  • 2 large eggs
  • 1/3 cup avocado oil
  • 1/2 cup granulated erythritol
  • 1 cup unsweetened almond milk
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. pure vanilla extract

Strawberry Cream Cheese

  • 4 large strawberries 1/4 cup, mashed
  • 4 oz. cream cheese softened
  • 4 oz. unsalted butter softened
  • 1/4 cup powdered erythritol
Nutrition Facts
Orange Mango Muffins with Whipped Strawberry Cream Cheese
Serving Size
 
1 muffin (about 61 grams, plus 29 grams of cream cheese frosting)
Amount per Serving
Calories
246.75
% Daily Value*
Fat
 
22.36
g
34
%
Saturated Fat
 
8.36
g
52
%
Trans Fat
 
0.42
g
Polyunsaturated Fat
 
2.32
g
Monounsaturated Fat
 
10.28
g
Cholesterol
 
62.94
mg
21
%
Sodium
 
361.27
mg
16
%
Potassium
 
369.05
mg
11
%
Carbohydrates
 
18.55
g
6
%
Fiber
 
2.89
g
12
%
Sugar
 
1.48
g
2
%
Sugar Alcohol
 
13.3
g
Net Carbs
 
2.36
g
Protein
 
8
g
16
%
Vitamin A
 
552.22
IU
11
%
Vitamin C
 
22.84
mg
28
%
Calcium
 
195.64
mg
20
%
Iron
 
0.86
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Preheat the oven to 350℉ and line a standard 12-muffin tin with cupcake liners.
  • Mix the Keto Chow, almond flour, coconut flour, and baking soda together in a small bowl.
  • In a separate mixing bowl, whisk together the eggs, avocado oil, and erythritol; then mix in the almond milk, vinegar, and vanilla extract.
  • Pour the dry ingredients into the wet ingredients and stir until there are no lumps remaining. The batter will be thick.
  • Scoop the batter into the prepared muffin tin, evenly divided to make 12 muffins.
  • Bake for about 25 minutes, or until the muffins are firm around the edges and a skewer inserted in the center comes out clean.
  • While the muffins are baking, make the cream cheese mixture.
  • Crush the strawberries with a fork.
  • In a large mixing bowl, whip the cream cheese with the butter until combined, then add the crushed strawberries and powdered erythritol. Continue to beat until everything is combined and the mixture is light and fluffy.
  • Serve the muffins warm with strawberry cream cheese on the side.

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