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Orange-Carrot Cupcakes

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
Servings: 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 350F
  • In a large mixing bowl whisk together the orange 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 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
Amount Per Serving (1 g)
Calories 249.8 Calories from Fat 161
% Daily Value*
Fat 17.9g28%
Saturated Fat 2.8g18%
Polyunsaturated Fat 4.37g
Monounsaturated Fat 10g
Cholesterol 51.5mg17%
Sodium 518mg23%
Potassium 842.49mg24%
Carbohydrates 28.3g9%
Fiber 6.5g27%
Sugar 1.3g1%
Protein 15.2g30%
Vitamin A 875.42IU18%
Vitamin C 49.14mg60%
Calcium 401.57mg40%
Iron 3.22mg18%
Sugar Alcohol 18.92g
Net Carbs 2.96g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | 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

Strawberry Cake or Cupcakes

 

Strawberry Cake or Cupcakes

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Desserts
Keyword: Amanda Balle, Strawberry
Keto Chow Flavor: Strawberry
Recipe Creator: Amanda Balle
Servings: 12
Calories: 229.4kcal
Author: Amanda

Ingredients

STRAWBERRY CAKE

STRAWBERRY CREAM CHEESE FROSTING

Instructions

  • Preheat oven to 350 degrees.
  • With an electric mixer, cream together all cake ingredients on medium speed for about 2-4 minutes until creamy and well combined. 
  • Add batter to a standard cupcake tin with papers or well greased pan. You can also use a 10-inch round cake pan that has been lined with parchment and greased.
  • For cupcakes, bake for 25 minutes. For round cake pan, bake for 30 minutes. Let cake or cupcakes cool completely before frosting. 
  • While your cake is baking, you can prepare the frosting. Add together all ingredients and mix on low. After 30 seconds, once there is no loose powder, whip on high for one minute, scrape sides and then whip another minute. 
  • Frost cakes as desired.

Notes

Mini cupcakes yield approx 45 pieces.
In the Keto Chow photos, we used the optional red food coloring.
Nutrition Facts
Strawberry Cake or Cupcakes
Amount Per Serving (1 g)
Calories 229.4 Calories from Fat 181
% Daily Value*
Fat 20.1g31%
Saturated Fat 10.6g66%
Trans Fat 0.6g
Polyunsaturated Fat 1.42g
Monounsaturated Fat 6.47g
Cholesterol 104.9mg35%
Sodium 392.1mg17%
Potassium 459.73mg13%
Carbohydrates 13.6g5%
Fiber 1.9g8%
Sugar 1.3g1%
Protein 10.2g20%
Vitamin A 616.1IU12%
Vitamin C 32.64mg40%
Calcium 272.62mg27%
Iron 0.89mg5%
Sugar Alcohol 9.74g
Net Carbs 2.03g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 229.4kcal | Carbohydrates: 13.6g | Protein: 10.2g | Fat: 20.1g | Saturated Fat: 10.6g | Polyunsaturated Fat: 1.42g | Monounsaturated Fat: 6.47g | Trans Fat: 0.6g | Cholesterol: 104.9mg | Sodium: 392.1mg | Potassium: 459.73mg | Fiber: 1.9g | Sugar: 1.3g | Vitamin A: 616.1IU | Vitamin C: 32.64mg | Calcium: 272.62mg | Iron: 0.89mg | Sugar Alcohol: 9.74g | Net Carbs: 2.03g

Photos by Sarah DeYoung Photography

Mini Strawberry Mousse and Chocolate Tarts

 

Mini Strawberry Mousse and Chocolate Tarts

Prep Time1 hr
Chill Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Strawberry
Keto Chow Flavor: Strawberry
Recipe Creator: Chef Taffiny Elrod
Servings: 8 tarts
Calories: 450kcal
Author: Taffiny Elrod

Equipment

  • food processor
  • cupcake liners or ramekins

Ingredients

CRUST

CHOCOLATE GANACHE LAYER

  • 2/3 cup heavy whipping cream
  • 5 ounces sugar free, semi-sweet chocolate cut in small pieces
  • 2 Tbsp unsalted butter cut into cubes

STRAWBERRY MOUSSE LAYER

Instructions

  • To make the crust, pulse the strawberries and almonds in the food processor until they are finely ground, then mix in the erythritol, butter, and salt. Blend until it’s all mixed.
  • Press the mixture into the bottoms of the eight liners or ramekins as evenly as possible They should be about 1/2 inch thick.
  • To make the ganache, heat the cream in a small saucepan over medium-low heat until small bubbles start to break the surface and it's almost simmering. Take the cream off the heat and put all the chocolate into the cream. Let it sit for about a minute for the chocolate to soften. Then gently stir the mixture until it is glossy and all the chocolate is melted. Add the butter and stir gently until it has melted and is mixed in.
  • Pour a layer of ganache over each crust layer, then transfer them to the freezer to set while you make the strawberry mousse.
  • Puree the strawberries to a liquid and strain through a fine sieve. They should yield approximately 1/2 cup of strawberry puree.
  • Beat the whipping cream until soft peaks begin to form, then sprinkle the Keto Chow over the top and mix briefly. Finally add the strawberry puree and whip until it is fully combined. The mixture will be soft but spoonable.
  • Top the crust and chocolate layer with a generous layer of strawberry mousse and return to the freezer to set. Freeze for about an hour until you can remove the muffin liners from the mini tarts to reveal the layers.
  • To serve, decorate with crushed freeze-dried strawberries, melted chocolate, or whipped cream.
  • Store extra tarts in an airtight container in the freezer.

Notes

Keto Chow used regular almonds (unblanched) and they taste wonderful.
The power of your food processor will change the texture, and the color of your dried strawberries will change the color of the bottom layer.
Nutrition Facts
Mini Strawberry Mousse and Chocolate Tarts
Amount Per Serving (1 g)
Calories 450 Calories from Fat 367
% Daily Value*
Fat 40.8g63%
Saturated Fat 20.4g128%
Trans Fat 1g
Polyunsaturated Fat 3.37g
Monounsaturated Fat 13.05g
Cholesterol 80.9mg27%
Sodium 159.9mg7%
Potassium 458mg13%
Carbohydrates 24.2g8%
Fiber 9.1g38%
Sugar 4.4g5%
Protein 10g20%
Vitamin A 995.45IU20%
Vitamin C 38.01mg46%
Calcium 182.17mg18%
Iron 1.22mg7%
Sugar Alcohol 8.57g
Net Carbs 6.58g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 24.2g | Protein: 10g | Fat: 40.8g | Saturated Fat: 20.4g | Polyunsaturated Fat: 3.37g | Monounsaturated Fat: 13.05g | Trans Fat: 1g | Cholesterol: 80.9mg | Sodium: 159.9mg | Potassium: 458mg | Fiber: 9.1g | Sugar: 4.4g | Vitamin A: 995.45IU | Vitamin C: 38.01mg | Calcium: 182.17mg | Iron: 1.22mg | Sugar Alcohol: 8.57g | Net Carbs: 6.58g

Photos by Sarah DeYoung Photography

Root Beer Pecan Pralines

 

Root Beer Pecan Pralines

The root beer, caramel and pecans make a wonderfully subtle flavor combination in these classic pralines. Make these for a special occasion or as a luxurious treat for an afternoon cup of coffee or tea.
Prep Time5 mins
Cook Time20 mins
Chill Time1 hr
Total Time1 hr 25 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Rootbeer Float
Keto Chow Flavor: Root Beer Float
Recipe Creator: Chef Taffiny Elrod
Servings: 14 1-Ounce Pieces
Calories: 139.1kcal
Author: Taffiny Elrod

Equipment

  • Candy Thermometer (optional)

Ingredients

Instructions

  • Prepare a cookie sheet by lining it with lightly oiled tin foil
  • Put the butter and granulated sweetener in a small, non-stick skillet or saucepan and place over medium heat. Stir gently until the butter and the sweetener melt. At first the butter and sweetener will separate but as they continue to cook they will begin to come together.
    Root Beer Pecan Pralines
  • As it continues to cook you will see many tiny bubbles breaking the surface the color will lighten and it will have an almost foamy look. You are essentially making a caramel.
    Root Beer Pecan Pralines
  • Let it cook for about ten minutes. It should look lighter in color and thicker. If you have a candy thermometer, you want it to reach a temperature of about 240 degrees.
  • When it is ready, remove pan from heat and carefully stir in the heavy cream a little at a time, and then the vanilla extract. Be careful! It may bubble up a lot when you add the liquid and it is very hot.
  • Bring it back to a boil and cook it for another two-three minutes until it looks thick again. Then remove it from the heat and allow it to cool for a minute.
  • When it has cooled, whisk in the Root Beer Float Keto Chow. It should pull together and start to look velvety and glossy as you stir the Keto Chow in.
    Root Beer Pecan Pralines
  • Then stir in the pecans and sea salt, being sure to mix them well so they are evenly distributed.
    Root Beer Pecan Pralines
  • Now working quickly, use two spoons to scoop and drop 14 rounds of the mixture onto the prepared baking sheet. They should look somewhat like cookie dough before baking.
  • Chill in a cool, dry place until firm, about one hour. They set up best if they can set slowly so don’t put them in the fridge or freezer if you can avoid it.
  • Once they are set, you can store them in an airtight container in the fridge for up to two weeks, or in the freezer for two months. If you store them in the freezer, allow them to return to room temperature before enjoying them.
    Root Beer Pecan Pralines

Notes

NOTES: If not using a SMALL saucepan, watch carefully as the caramel will burn quickly, even on medium low heat. It is best to use a small saucepan, small burner, and candy thermometer. 
Use small spoons to scoop out to get 12-14 pieces.
Nutrition Facts
Root Beer Pecan Pralines
Amount Per Serving (1 g)
Calories 139.1 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5.6g35%
Trans Fat 0.32g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 5.24g
Cholesterol 23.3mg8%
Sodium 90.8mg4%
Potassium 118.69mg3%
Carbohydrates 8.7g3%
Fiber 1.3g5%
Sugar 0.4g0%
Protein 2.8g6%
Vitamin A 278.45IU6%
Vitamin C 9.79mg12%
Calcium 58.6mg6%
Iron 0.32mg2%
Sugar Alcohol 6.94g
Net Carbs 0.44g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 139.1kcal | Carbohydrates: 8.7g | Protein: 2.8g | Fat: 14g | Saturated Fat: 5.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5.24g | Trans Fat: 0.32g | Cholesterol: 23.3mg | Sodium: 90.8mg | Potassium: 118.69mg | Fiber: 1.3g | Sugar: 0.4g | Vitamin A: 278.45IU | Vitamin C: 9.79mg | Calcium: 58.6mg | Iron: 0.32mg | Sugar Alcohol: 6.94g | Net Carbs: 0.44g

Photos by Sarah DeYoung Photography