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Orange Almond Cupcakes - Low Carb
Prep Time
1.5 hours
Prep Notes
I've been making this recipe for my son for a while with honey, but wanted to make a ketogenic and diabetic friendly version for clients. I made a direct swap - honey for monkfruit - and my son couldn't tell the difference!
These cupcakes each contain 8g total carb, 3g net carb.
You could also make it into one whole cake if you preferred.
Cooking Time
30-35 minutes
Yields
24 cupcakes
Ingredients
3 small oranges
6 eggs
2.5 cups of blanched almond meal (aka almond flour)
1/2 cup monkfruit (I used Lakanto)
1 tsp. baking powder
Directions
- Place unpeeled oranges in a deep saucepan and cover with water. Bring the pot to the boil and boil for 1-2 hours or until the skin is soft and a skewer passes through easily. Allow to cool (you can do this the day before cooking the cupcakes)
- Preheat oven to 180°C
- Put the oranges into a food processer and blend until smooth
- Add all other ingredients and blend until smooth
- Spoon the mixture evenly into 24 silicon muffin holes or greased muffin tray
- Bake for 30-35 minutes, or until they're golden on top and a skewer poked in the middle comes out clean
- Allow to cool for at least 10 minutes before enjoying!
Notes
low carb, keto, paleo, grain free, gluten free, dairy free, diabetic friendly, ketogenic