Taffiny Elrod

Mar 28, 2020 · min read

Keto Carrot Cake 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.

Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Servings cupcakes

Calories 414.93kcal

Ingredients

1cupOrange Cream Keto Chow
1/2cupalmond flour
1/3cupcoconut flour
2tspbaking powder
1/2tspground cinnamon
1/4tspground ginger
1/4tspground nutmeg
1/4tspsalt
1cupbrown erythritol blendgranulated sweetener
3large egg(s)
3/4cupunsweetened almond milk
1/2cupavocado oil
1tsppure vanilla extract
1/2tsporange extract
1small carrot (about 4 ounces) finely grated
1/2cupwalnutschopped
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.

Keyword Chef Taffiny Elrod, Orange Cream

Photos bySarah DeYoung Photography

Nutrition Facts

Orange-Carrot Cupcakes

Serving Size

1 serving

Amount per Serving

Calories

414.93

% Daily Value*

Fat

38.48

Saturated Fat

15.63

Trans Fat

0.84

Polyunsaturated Fat

5.18

Monounsaturated Fat

15.11

Cholesterol

109.35

Sodium

446.43

Potassium

602.49

Carbohydrates

32.35

Fiber

4.04

Sugar

2.77

Sugar Alcohol

24.07

Net Carbs

4.23

Protein

12.01

Vitamin A

2577.79

Vitamin C

30.63

Calcium

322.75

Iron

1.45

* Percent Daily Values are based on a 2000 calorie diet.

Taffiny Elrod

Keto Chef

Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.