Dark Chocolate & Orange Keto Cupcakes
Before he went Keto, Chef Will was an expert home baker, preparing a wide variety of artisanal breads, pies, pastries and more, much to the delight of family and friends. (Jennifer has jokingly blamed her diabetes diagnosis on this period). When he started his Keto journey, one of his first disappointments was thinking that his baking days were over.
But Will soon discovered that taking the carbs out of your diet doesn’t mean you have to give up the mouth-feel or savory freshness of home-made baked goodies. Naturally, he first turned to the many great Keto muffin recipes already out there, but very few successfully captured the taste of an orange muffin with rich, fruity flavor because the fruit itself was sugary.
With Moons Grove Farms’ allulose-sweetened citrus peels, Chef Will finally brought back some of those missing tastes you can’t get anywhere else! Welcome to MGF’s Keto recipe for mouth-watering orange muffins.
We love these! It’s hard to eat only one. These muffins are something you will be proud to share with family and friends. They are soft, moist and delicious, and the light orange undertones melt on your tongue, making each bite a joy.
Make a basket of Keto muffins for people you love. It’s a sweet gift to give health-conscious friends and a blessing for those on sugar-free diets. These are so tasty, you might even win some converts to the joys of eating fresh, whole, clean food.
Or whip up some dark chocolate frosting and turn it into a scrumptious dark chocolate and orange keto cupcake.
Check out the ingredients below, then try Chef Will’s recipe for scrumptious, melt-in-your-mouth orange muffins for yourself. You won’t believe how good they taste — or how good they are for you.
- 1 ½ cup fine almond flour
- ½ cup coconut flour
- ¼ cup allulose
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp xanthan gum
- 1/64 tsp monk fruit powder (optional, or other sweetener to taste)
- 2-3 packs keto candied orange peel (optionally, soaked in ¼ cup water)
- 2 beaten eggs
- ½ cup heavy cream
- ¼ cup melted butter
Optional: Dark Chocolate Frosting Ingredients
- 1 cup heavy cream
- 1 cup allulose + other sweetener to taste
- 1 4oz bar 100% chocolate
Preheat oven to 375 F degrees.
Prepare cupcake or muffin pans by greasing the bottom of the cups, or use silicone molds or parchment paper baking cups.
Dice the Moons Grove Farms candied peels into nice chunks.
Mix all dry ingredients in a large mixing bowl and add the diced peels.
Beat the 2 eggs in a bowl until frothy, then add the cream and melted butter and mix.
Stir into the dry ingredients.
Spoon the batter ⅔’s full in each cup.
Place in oven, on the middle rack.
Bake until light brown and a toothpick comes out clean. Baking time: 20 minutes.
Remove from oven and let cool.
Turn out muffins when cool enough to handle.
Will recommends serving them warm from the oven with butter, sprinkled with cinnamon, topped with whipped cream, frosted with his dark chocolate frosting or enjoyed just as they are. They’re delicious every way!
The muffins can be refrigerated or frozen for future use. Make them in advance for a weekend brunch or store them in your fridge for a healthy snack any time.
To make the frosting: Gently stir the cream over low-medium heat. Add the allulose (plus optionally a bit of other sweetener like monk fruit), then when thickened a bit, break the 100% chocolate into chunks and add to the mix. Stir until melted, then take off the heat and let cool until it can be used as frosting. A pinch or two of salt is nice too.
Yield: 12 muffins. Serving size: 1 muffin.
Nutrition Facts per cupcake (1/12th recipe): 185 calories, 16g fat, 5g protein, 2g net carbs (13g total minus 3.6g fiber and 8g allulose). Not including dark chocolate frosting!
VARIATION: LEMON POPPY MUFFINS: Substitute our lemon peels for the orange peels, and add poppy seeds to taste in the pre-mix, then bake as above to make sensational summer citrus treats.