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Taffiny Elrod
3 min read
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Keto Carrot Cake 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.
Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Servings 12cupcakes
Calories 415kcal

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. 
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
g
59
%
Saturated Fat
15.63
g
98
%
Trans Fat
0.84
g
Polyunsaturated Fat
5.18
g
Monounsaturated Fat
15.11
g
Cholesterol
109.35
mg
36
%
Sodium
446.43
mg
19
%
Potassium
602.49
mg
17
%
Carbohydrates
32.35
g
11
%
Fiber
4.04
g
17
%
Sugar
2.77
g
3
%
Sugar Alcohol
24.07
g
Net Carbs
4.23
g
Protein
12.01
g
24
%
Vitamin A
2577.79
IU
52
%
Vitamin C
30.63
mg
37
%
Calcium
322.75
mg
32
%
Iron
1.45
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.