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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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Chef Taffiny Elrod
Serving: 12 cupcakes
Calories: 249.8kcal
Author: Taffiny Elrod

Ingredients

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 Facts
Orange-Carrot Cupcakes
Serving Size
 
1 serving
Amount per Serving
Calories
249.8
% Daily Value*
Fat
 
17.9
g
28
%
Saturated Fat
 
2.8
g
18
%
Polyunsaturated Fat
 
4.37
g
Monounsaturated Fat
 
10
g
Cholesterol
 
51.5
mg
17
%
Sodium
 
518
mg
23
%
Potassium
 
842.49
mg
24
%
Carbohydrates
 
28.3
g
9
%
Fiber
 
6.5
g
27
%
Sugar
 
1.3
g
1
%
Sugar Alcohol
 
18.92
g
Net Carbs
 
2.96
g
Protein
 
15.2
g
30
%
Vitamin A
 
875.42
IU
18
%
Vitamin C
 
49.14
mg
60
%
Calcium
 
401.57
mg
40
%
Iron
 
3.22
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 249.8kcal | Carbohydrates: 28.3g | Protein: 15.2g | Fat: 17.9g | Saturated Fat: 2.8g | Polyunsaturated Fat: 4.37g | Monounsaturated Fat: 10g | Cholesterol: 51.5mg | Sodium: 518mg | Potassium: 842.49mg | Fiber: 6.5g | Sugar: 1.3g | Vitamin A: 875.42IU | Vitamin C: 49.14mg | Calcium: 401.57mg | Iron: 3.22mg | Sugar Alcohol: 18.92g | Net Carbs: 2.96g

Photos by Sarah DeYoung Photography

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