Will’s BEST Orange Muffins and Allulose Chocolate Buttercream Frosting

Will has been perfecting his recipe for 100% Keto orange muffins with chocolate frosting for months, never quite satisfied with the texture.  Until now! We think he nailed the winner! The chocolate frosting is an amazingly delicious delight on top of these mouth-watering cupcakes.

 

 

Orange Muffins

These will be moist and soft if not overcooked.

Preheat oven to 350 degrees Fahrenheit.

In a mixing bowl, combine dry ingredients of–
1 ½ cups of coconut flour
½ cup of fine almond flour
½ cup allulose (see below for variation)
2 teaspoons baking powder
1 teaspoon xanthum gum
¼ teaspoon Lakanto 30% mogroside-strength monkfruit powder (optional, equivalent to 8 tsp-worth of sugar sweetness)
a pinch of salt

Either mince roughly 5 ounces of candied orange peel (3 packets of Moon’s Grove Farms Orange Peel Candy) to add to dry ingredients now, or instead take the half-cup of allulose listed above and add it to ½ cup water over medium heat. Simmer the resulting simple syrup and add in the minced orange candy, stirring at least occasionally until thickened. Set aside while mixing in a separate bowl–

– 1 cup sour cream
– 2 eggs, and
– ¼ cup melted butter

Beat lightly together just until the yolks break and streak, then stir in the orange mix if using this method. If not, add ½ cup water.

Make a well in the dry ingredients and spoon in the wet. Stir quickly together, and do not over mix. Note that coconut flour sucks up a lot of moisture and if the batter seems dry, add either an additional ½ cup allulose syrup or another ½ cup of sour cream.

Spoon batter into molds or muffin liners about two-thirds full and place on center rack in oven. Check after 10 minutes and remove whenever the muffins are firm and the tops and edges are lightly browned. Cool on a wire rack and frost if and as desired.

Yield: 12 cupcakes

Nutritional Facts: Per serving: 180 cals, 13g fat, 5g net carbs (22 total includes 11g allulose and 6g fiber), 5g protein

 

Allulose Chocolate Buttercream Frosting

Use a stand mixer if possible.

Dry ingredients–
2-4 cups powdered allulose (as finely powdered as possible), or other finely powdered sweeteners. Do not use liquid sweeteners here.
¼ cup cocoa powder
½ teaspoon cream of tartar
¼ teaspoon salt

Wet ingredients–
½ cup softened unsalted butter
4 tablespoons heavy cream
1 teaspoon vanilla extract

Cream butter in mixer, adding allulose 1 cup at a time, then cocoa and cream of tartar, then cream, vanilla, and salt. Try to do this in a cool room and don’t let the mixture run hot.  Butter should be soft, not melted. Use immediately in a piping bag or store in a covered container in refrigerator until needed, bringing to room temperature before use.

Yield:  generous frosting for 12 cupcakes
Nutritional Facts: Per serving: 105 cals, 10g fat,  2g net carbs (39 total carbs includes 37g allulose), 1g protein
***warning: this is a heavy on allulose, which you generally want to keep to less than 15g/serving

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