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Creamy Orange Frosting

Creamy Orange Frosting

Prep Time10 mins
Total Time10 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Chef Taffiny Elrod
Servings: 12
Calories: 214.3kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • In the work bowl of an electric mixer, beat the Keto Chow, almond milk, vanilla, and orange extracts together on low speed until the Keto Chow is completely moistened.
  • With the mixer still running, begin adding the cream cheese a couple chunks at a time, mixing after each addition. Beat until fully combined and lighter in texture.
  • Add the butter chunks a couple pieces at a time, beating after each addition. The texture should start to look light and fluffy.
  • Turn the mixer off and add the powdered erythritol, turn the mixer back on at the lowest speed and mix the erythritol in. When it is mixed into the frosting, increase the speed on the mixer and beat until everything is light and fluffy. If the frosting is too thick, you can add more almond milk one teaspoon at a time until you reach the desired consistency.
  • You can make this frosting with any flavor of Keto Chow you like, just omit the orange extract. Although the orange extract would be delicious with chocolate flavor. 
Nutrition Facts
Creamy Orange Frosting
Amount Per Serving (1 serving)
Calories 214.3 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13.4g84%
Trans Fat 0.8g
Polyunsaturated Fat 0.87g
Monounsaturated Fat 6.16g
Cholesterol 60.7mg20%
Sodium 138.6mg6%
Potassium 163.54mg5%
Carbohydrates 6.8g2%
Fiber 0.6g3%
Sugar 0.8g1%
Protein 3.5g7%
Vitamin A 714.63IU14%
Vitamin C 10mg12%
Calcium 99.6mg10%
Iron 0.24mg1%
Sugar Alcohol 5g
Net Carbs 1.19g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 214.3kcal | Carbohydrates: 6.8g | Protein: 3.5g | Fat: 22g | Saturated Fat: 13.4g | Polyunsaturated Fat: 0.87g | Monounsaturated Fat: 6.16g | Trans Fat: 0.8g | Cholesterol: 60.7mg | Sodium: 138.6mg | Potassium: 163.54mg | Fiber: 0.6g | Sugar: 0.8g | Vitamin A: 714.63IU | Vitamin C: 10mg | Calcium: 99.6mg | Iron: 0.24mg | Sugar Alcohol: 5g | Net Carbs: 1.19g

Photos by Sarah DeYoung Photography

Tropical Orange Cream Parfaits

Tropical Orange Cream Parfaits

Prep Time15 mins
Chill Time2 hrs
Total Time2 hrs 15 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Chef Taffiny Elrod
Servings: 2 10-ounce servings
Calories: 210.8kcal
Author: Taffiny Elrod

Ingredients

Instructions

  • Whisk the coconut milk and Keto Chow together in a medium mixing bowl. Mix in the lime zest. Set aside.
  • In a separate bowl, mix the strawberries with the powdered erythritol and lime juice.
  • To assemble the parfaits, layer the bottom of two decorative glasses, jars, or cups each with 1/4 of the orange cream mixture.
  • Then layer on top of each 1/4 of the strawberries and 1/4 of the coconut.
  • Then repeat the process with the rest of the orange cream mixture, strawberries, and coconut.
  • Cover or wrap tightly and refrigerate for at least two hours or up to two days.
  • Serve chilled.
Nutrition Facts
Tropical Orange Cream Parfaits
Amount Per Serving (1 serving)
Calories 210.8 Calories from Fat 121
% Daily Value*
Fat 13.4g21%
Saturated Fat 11.4g71%
Polyunsaturated Fat 0.23g
Monounsaturated Fat 0.57g
Cholesterol 6mg2%
Sodium 438.4mg19%
Potassium 991.39mg28%
Carbohydrates 17.5g6%
Fiber 7.3g30%
Sugar 4.6g5%
Protein 14.7g29%
Vitamin A 521.98IU10%
Vitamin C 94.6mg115%
Calcium 467.29mg47%
Iron 2.45mg14%
Sugar Alcohol 5.12g
Net Carbs 5.09g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 210.8kcal | Carbohydrates: 17.5g | Protein: 14.7g | Fat: 13.4g | Saturated Fat: 11.4g | Polyunsaturated Fat: 0.23g | Monounsaturated Fat: 0.57g | Cholesterol: 6mg | Sodium: 438.4mg | Potassium: 991.39mg | Fiber: 7.3g | Sugar: 4.6g | Vitamin A: 521.98IU | Vitamin C: 94.6mg | Calcium: 467.29mg | Iron: 2.45mg | Sugar Alcohol: 5.12g | Net Carbs: 5.09g

Photos by Sarah DeYoung Photography

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 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
Amount Per Serving (1 serving)
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: 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

Holiday Recipe Challenge: Paula Schmitt’s Orange Cranberry Almond Holiday Morning Muffins

 

Orange Cranberry Almond Holiday Morning Muffins

Local fresh cranberries and almond slices make these orange muffins stand out as a holiday family favorite. Even the non-keto kids were scarfing these down!
Prep Time1 hr
Total Time1 hr
Course: Breakfast, Snacks
Keyword: Orange Cream
Keto Chow Flavor: Orange Cream
Recipe Creator: Keto Chow Community Recipe
Servings: 12
Calories: 235.74kcal
Author: Paula Schmitt

Ingredients

Dry Ingredients

Wet Ingredients

  • 1/2 cup butter, softened 1 stick
  • 2/3 cup allulose
  • 2 tbsp sour cream
  • 1/2 tsp almond extract
  • 1/2 tsp orange extract
  • zest from one orange
  • 1/4 cup heavy whipping cream
  • 3 large eggs
  • 3/4 cup fresh cranberries, chopped
  • 1/4 cup sliced almonds, roughly chopped

Glaze and Topping

Instructions

  • Preheat oven to 325F. Prepare a 12-cupcake pan by greasing or lining with cupcake liners.
  • Combine dry ingredients (almond flour, coconut flour, Keto Chow, xanthan gum, salt, and baking powder) in a bowl. Use a whisk to mix well. Set aside.
  • In a separate large mixing bowl, cream butter with allulose. Add in sour cream, almond extract, orange extract, orange zest, and whipping cream. Mix until uniform.
  • Add 1 egg to the wet ingredient bowl, mixing in slightly, then add in 1/2 of the dry ingredient mix, and mix again. Then add 1 more egg and mix. Add the last of the dry ingredients, and finally, add the last egg. Mix until incorporated.
  • Stir in the chopped cranberries and almonds.
  • Divide the dough between the 12 cupcake liners. This dough is stiff and keeps its shape when baking. I wet my hands and formed 12 even balls and put them in the liners. They will seem very full, but it doesn't overflow the liners when baked.
  • Bake at 325F for 29-32 minutes on the center rack. Mix glaze while muffins bake.
  • For the glaze, in a small bowl, mix powdered swerve, heavy whipping cream and almond extract until smooth. (I transferred this to a plastic sandwich bag, then snip the tip of the bag corner to use as a mini icing bag to make decorating easier.)
    orange Cranberry Muffins
  • Remove muffins from the oven when a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack. After muffins have cooled for about 5-10 minutes, drizzle the glaze over top. Garnish with the sliced almonds
  • Enjoy! Muffins can be stored in an airtight container at room temperature for 2-3 days. Best when warmed up in the microwave before eating.
    orange Cranberry Muffins

Notes

The lower baking temperature is to account for the excessive browning that comes from the coconut flour and allulose.
Don't like almonds? You can easily substitute walnuts for the chopped sliced almonds and omit the almond extract. The almond flour needs to stay, though!
Nutrition Facts
Orange Cranberry Almond Holiday Morning Muffins
Amount Per Serving (79 g)
Calories 235.74 Calories from Fat 181
% Daily Value*
Fat 20.07g31%
Saturated Fat 8.33g52%
Trans Fat 0.42g
Polyunsaturated Fat 2.4g
Monounsaturated Fat 7.99g
Cholesterol 77.78mg26%
Sodium 261.89mg11%
Potassium 253.78mg7%
Carbohydrates 24.38g8%
Fiber 4.25g18%
Sugar 12.37g14%
Protein 7.89g16%
Vitamin A 442.53IU9%
Vitamin C 10.94mg13%
Calcium 148.58mg15%
Iron 0.99mg6%
Sugar Alcohol 16.95g
Net Carbs 3.18g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 79g | Calories: 235.74kcal | Carbohydrates: 24.38g | Protein: 7.89g | Fat: 20.07g | Saturated Fat: 8.33g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 7.99g | Trans Fat: 0.42g | Cholesterol: 77.78mg | Sodium: 261.89mg | Potassium: 253.78mg | Fiber: 4.25g | Sugar: 12.37g | Vitamin A: 442.53IU | Vitamin C: 10.94mg | Calcium: 148.58mg | Iron: 0.99mg | Sugar Alcohol: 16.95g | Net Carbs: 3.18g

Photos by Sarah DeYoung Photography