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

Cook Time30

Total Time50

Course: Desserts

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: cupcakes

Calories: 249.8kcal

Author: Taffiny Elrod

Ingredients

1 cup Orange Cream Keto Chow
1/2 cup almond flour
1/3 cup coconut flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup brown sugar style granulated sweetener
3 large eggs
3/4 cup unsweetened almond milk
1/2 cup avocado oil
1 tsp pure vanilla extract
1/2 tsp orange extract
1 small carrot (about 4 ounces) finely grated
1/2 cup walnuts chopped
1 recipe Creamy Orange Frosting optional

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

Photos by Sarah DeYoung Photography

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By Taffiny Elrod|2021-02-02T15:14:42-07:00March 27th, 2020|Categories: Recipes, Keto Chow Recipes|Tags: keto dessert, keto chow recipe, cupcakes, orange cream keto chow, chef taffiny Elrod|0 Comments

Strawberry Cake or Cupcakes
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Strawberry Cake or Cupcakes

Uncategorized, Recipes, Keto Chow Recipes

Strawberry Cake or Cupcakes

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Print Recipe Pin Recipe

3 from 1 vote

Strawberry Cake or Cupcakes

Prep Time10

Cook Time25

Total Time35

Course: Desserts

Keyword: Amanda Balle, Strawberry

Keto Chow Flavor: Strawberry

Recipe Creator: Amanda Balle

Servings:

Calories: 229.4kcal

Author: Amanda

Ingredients

STRAWBERRY CAKE

1/2 cup unsalted butter softened
4 eggs room temp
1/4 cup granulated sweetener monk fruit or erythritol
1 Tbsp baking powder
1/2 cup fine almond flour
1/2 cup Strawberry Keto Chow 54g
2-3 drops red food coloring (if a brighter pink is desired) optional

STRAWBERRY CREAM CHEESE FROSTING

6 ounces cream cheese softened
1/2 cup heavy whipping cream
2 Tbsp Strawberry Keto Chow
1/4 cup powdered sweetener

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

Serving Size

1 serving

Amount per Serving

Calories

229.4

% Daily Value*

Fat

20.1

g

31

%

Saturated Fat

10.6

g

66

%

Trans Fat

0.6

g

Polyunsaturated Fat

1.42

g

Monounsaturated Fat

6.47

g

Cholesterol

104.9

mg

35

%

Sodium

392.1

mg

17

%

Potassium

459.73

mg

13

%

Carbohydrates

13.6

g

5

%

Fiber

1.9

g

8

%

Sugar

1.3

g

1

%

Sugar Alcohol

9.74

g

Net Carbs

2.03

g

Protein

10.2

g

20

%

Vitamin A

616.1

IU

12

%

Vitamin C

32.64

mg

40

%

Calcium

272.62

mg

27

%

Iron

0.89

mg

5

%

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

Nutrition

Photos by Sarah DeYoung Photography

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By Amanda|2021-02-02T14:32:27-07:00January 21st, 2020|Categories: Uncategorized, Recipes, Keto Chow Recipes|Tags: strawberry, natural strawberry, amanda, keto dessert, keto cupcakes, cupcakes|4 Comments

Holiday Recipe Challenge: Joe Stauffer’s Eggnog Cannoli Cupcakes
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Holiday Recipe Challenge: Joe Stauffer’s Eggnog Cannoli Cupcakes

Community Submissions, Recipes

Holiday Recipe Challenge: Joe Stauffer’s Eggnog Cannoli Cupcakes

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Print Recipe Pin Recipe

5 from 1 vote

Eggnog Cannoli Cupcakes

A twist on eggnog and cannoli. Joe Stauffer from 2 Krazy Ketos made an eggnog flavored cupcake and then filled each one with an eggnog cannoli cream.

Prep Time1

Cook Time20

Cooling Time1

Total Time2 20

Course: Desserts, Snacks

Keyword: Eggnog

Keto Chow Flavor: Eggnog

Recipe Creator: Joe Stauffer

Servings:

Author: Joe Stauffer

Ingredients

Cupcakes

1 cup almond flour
1 tbsp coconut flour
1 serving Eggnog Keto Chow (or 1 scoop)
2 tsp baking powder
1/4 cup allulose
4 eggs, room temperature
2 tbsp butter, room temperature
1/2 tsp liquid stevia

Cannoli Filling

1/2 cup ricotta cheese (undrained)
1/2 cup mascarpone cheese
1/4 cup heavy whipping cream
1 serving Eggnog Keto Chow (or 1 scoop)
1/4 cup allulose
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp liquid stevia

Instructions

Cupcakes

Preheat oven to 350F.
In a bowl, combine all dry ingredients.
Beat in eggs, butter, and stevia.
Blend until smooth. Allow mixture to sit for 5 minutes so the coconut flour absorbs any excess moisture.
Scoop into 8 cupcake molds.
Bake at 350F for 20 minutes or until they pass the toothpick test.
Allow to cool before frosting.

Cannoli Cream

Using a high speed mixer, beat together mascarpone and ricotta cheese.
Once well combined, add Keto Chow, cinnamon, allulose, nutmeg, and stevia. Combine well.
Add in heavy whipping cream as you continue to mix.
Allow to chill in the fridge until ready.
Once cupcakes are cool, using a pastry bag and tip, squeeze some cannoli cream into each cupcake. With the remaining cream, top each cupcake like a frosting.

Notes

Usually when making cannoli cream, people drain the ricotta in a cheesecloth. DO NOT do that with this recipe. The Keto Chow will remove all the excess moisture. If you drain the ricotta, you will get a very dry, clumpy cream.

Depending on the time of year, you can use any flavor of Keto Chow.

Photos by Sarah DeYoung Photography

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By Lori Allred|2021-02-02T13:38:10-07:00December 26th, 2019|Categories: Community Submissions, Recipes|Tags: cupcakes, Joe Stauffer, keto recipe, holiday recipe challenge, Eggnog Cannoli Cupcakes, Eggnog|4 Comments

Keto Chow Raspberry Cheesecake Red Velvet Cupcakes
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Keto Chow Raspberry Cheesecake Red Velvet Cupcakes

Recipes, Keto Chow Recipes

Keto Chow Raspberry Cheesecake Red Velvet Cupcakes

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The recipe for the Keto Chow Raspberry Cheesecake Cream Cheese Frosting can be found right here.

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Keto Chow Raspberry Cheesecake Red Velvet Cupcakes with Cream Cheese Frosting

Red velvet fans, raise your hands!

Prep Time15

Cook Time25

Total Time40

Course: Desserts

Keyword: Chef Taffiny Elrod, Keto Chow, Raspberry Cheesecake, Strawberry

Keto Chow Flavor: Raspberry Cheesecake, Strawberry

Recipe Creator: Chef Taffiny Elrod

Servings: cupcake

Calories: 385.67kcal

Video

Author: Taffiny Elrod

Ingredients

Cupcakes

1 cup almond milk
1 tsp. apple cider vinegar
1 tsp. pure vanilla extract
2 servings Raspberry Cheesecake Keto Chow
1 cup almond flour
1/4 cup coconut flour
1 Tbsp. cocoa powder preferably Dutch process cocoa powder
1 tsp. baking soda
1 stick unsalted butter softened (4 ounces)
3/4 cup granulated sweetener
2 large eggs
1-2 tsp. red food coloring

Frosting

1 serving Raspberry Cheesecake Keto Chow
6 Tbsp. heavy whipping cream
4 oz. cream cheese
1/2 cup powdered erythritol
2 sticks unsalted butter softened and cut into pieces
1 pint fresh raspberries, washed and dried for decorating

Instructions

Cupcakes

Preheat oven to 350℉ and line a standard muffin tin.
To make the cupcakes, combine the almond milk, vinegar, and vanilla extract. Set aside.
In a separate bowl, mix together the Keto Chow, almond flour, coconut flour, cocoa powder, and baking soda.
Cream butter with an electric mixer until light and fluffy. Beat in the erythritol; then beat in the eggs, one at a time.
Beat in half the flour mixture. Slowly mix in the almond milk mixture a little at a time so it doesn’t splash out of the bowl, then beat in the remaining flour mixture.
Mix in the red food coloring. Add enough to make the batter bright red. The amount needed will depend on what type of coloring you use.
Divide the batter evenly among the prepared muffin cups.
Bake for about 25-30 minutes, or until slightly firm to the touch and lightly browned around the edges.
Allow the cupcakes to cool completely before frosting.

Frosting

To make the frosting, blend the Keto Chow and heavy cream in a large mixing bowl until smooth.
Beat in the cream cheese and then the powdered erythritol.
Beat in the softened butter a few pieces at a time until the mixture is light, fluffy and smooth.
Frost the cupcakes and decorate with raspberries.

Nutrition Facts

Keto Chow Raspberry Cheesecake Red Velvet Cupcakes with Cream Cheese Frosting

Serving Size

1 cupcake with frosting (74 g.)

Amount per Serving

Calories

385.67

% Daily Value*

Fat

35.43

g

55

%

Saturated Fat

18.98

g

119

%

Trans Fat

1.14

g

Polyunsaturated Fat

2.49

g

Monounsaturated Fat

11.64

g

Cholesterol

113.11

mg

38

%

Sodium

386.26

mg

17

%

Potassium

554.24

mg

16

%

Carbohydrates

30.92

g

10

%

Fiber

5.15

g

21

%

Sugar

2.38

g

3

%

Sugar Alcohol

22.04

g

Net Carbs

3.73

g

Protein

11.24

g

22

%

Vitamin A

1025.11

IU

21

%

Vitamin C

35.42

mg

43

%

Calcium

276.32

mg

28

%

Iron

1.31

mg

7

%

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

Nutrition

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By Taffiny Elrod|2021-02-15T18:27:58-07:00February 8th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: dessert, keto chow recipe, raspberry cheesecake, cupcakes, red velvet, Taffiny Elrod|1 Comment