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low carb orange almond cupcakes

Orange almond cupcakes, low carb, sugar-free, keto and grain free

These gorgeous little cupcakes provide a healthier option to standard sugary fare.  They're easy to make, keep really well and are sure to delight family and friends. They make the perfect guilt-free treat (eaten in moderation of course!).
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Course: Dessert
Cuisine: Low Carb Sugar-Free Keto Friendly
Prep: 30 minutes
Cook: 35 minutes
Simmer oranges: 2 hours
Hands On Time: 1 hour 5 minutes
Servings: 18 cupcakes
Carbs: 5g
Author: Julie - icanlivewithoutsugar.com



  • 2 large oranges, approx 10.5oz [300g] each (use a pip free variety, e.g. Navel)
  • 7.5 oz. [220g] Xylitol *or Erythritol
  • 8 oz. [227g] Almond Flour
  • 6 large eggs i.e. 2 oz. [60g] each
  • 1 tsp.  orange emulsion or extract
  • 1 tsp.  baking powder


  • 5 oz. [150g] powdered Xylitol
  • 4 T [60g] butter, softened
  • 1 tsp. orange emulsion or extract
  • 2-3 T cream
  • Optional: orange food colouring** (use one drop at a time until desired shade is reached.)


Preliminary Prep

  •  This can be done the same day or night before. Wash oranges thoroughly, do not remove peel. Boil oranges in a pan of water two hours (make sure the oranges remain covered with water). When oranges are done, leave the peel on, and puree in a blender (you want chunky not slushy). Chill for a few hours or overnight.
  • When ready to make cupcakes, preheat oven to 350 degrees F [180 C] or 320 degrees F [160 C] fan-forced. Put 18 large cupcake liners into muffin trays, this will help liners keep their shape and allow cupcakes to cook evenly.


  • Using a hand mixer or stand mixer beat eggs and sweetener on high for 3-5 minutes until pale and fluffy.
  • Add baking powder and mix on low.
  • Add half of the almond flour and mix on low (scrape down sides of the bowl to ensure the flour is fully incorporated). Add rest of almond flour (scrape down sides of bowl as needed).
  • Finally, add orange pulp and orange emulsion or extract, and mix on low (scrape down the sides of the bowl).
  • Spoon approx. 2-3 tablespoons of mixture into each cupcake liner, smoothing down the tops with the back of a spoon.
  • Bake the cupcakes for 25-35 minutes. Ovens vary so keep a close eye on them from the 20-minute mark on. Turn muffin trays around in oven as needed to ensure even baking. Cupcakes are ready when firm to the touch, and a skewer or toothpick comes out clean. Remove muffin trays from oven and allow cupcakes to cool completely before frosting. 


  • Mix powdered Xylitol and softened butter together.
  • Mix in orange emulsion or extract.
  • Add cream a little at a time - not all at once (you may not need to use all of it). Add just enough cream to achieve frosting that is thick, creamy and spreadable. 
  • Add orange food coloring if using, one drop at a time, until desired shade is achieved.
  • Cover frosting with cling wrap until cupcakes are completely cooled and ready to be frosted.
  • When cupcakes are completely cooled spread one tablespoon of frosting over each cooled cupcake.
  • Put rest of frosting into a piping bag or silicone frosting bulb and pipe little swirls on top of cupcakes. 
  • Sprinkle some finely ground almonds over the top of each frosted cupcake. Enjoy!


*I like to mix two sweeteners together, e.g. 4.5 oz. [130g] Xylitol & 3 oz. [90g] Erythritol
** Red and yellow mixed together can also be used to make orange.
(Just like chocolate, Xylitol is toxic to animals and may prove fatal if ingested. Store Xylitol and/or any foods or drinks containing it away from pets).

Orange Almond Cake Recipe:

This orange almond cupcake recipe can also be made as a whole cake. There's never a slice left when I make this for family functions.
low carb sugar-free orange almond cake
Whole orange almond cake instructions:
  1. Preheat oven to 350 degrees F [180 C] or fan forced: 320 degrees F [160 C]
  2. Lightly grease the sides and then grease and line the bottom of a 9 inch [23 cm] spring form pan with non stick baking paper.
  3. Follow cupcake recipe (omit the frosting).
  4. Pour cake batter into the prepared spring form pan.
  5. Bake for 45-55 mins until top of cake is a deep gold colour and skewer or toothpick comes out clean.
  6. It's important to check cake after first 10-15 mins of baking as it has a tendency to brown quickly on top (this happens to me). To prevent the cake from burning just cover top loosely with a layer of foil and continue baking.
  7. When cake is a deep gold colour on top, firm to the touch and a skewer or toothpick comes out clean, remove from oven and place on a cooling tray.
  8. Gently run a knife or metal spatula around sides of cake before releasing the clip of the spring form pan. Leave cake to cool completely.  When cool, turn cake upside down onto a bread board or flat tray. Carefully run a large metal egg flipper or metal spatula under the base of spring form pan and remove from cake. Carefully peel away the non stick baking paper. Place serving tray on top of the base of the cake and turn right side up.
  9. Store cake in fridge on serving tray and when ready to serve sprinkle top of orange almond cake with powdered xylitol (or another powdered sweetener of your choice ). I fill a metal tea strainer with the sweetener and shake gently over the top of the cake to do this.
  10. Slice cake and serve with freshly whipped cream and sliced strawberries if desired.


Calories: 127kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Fiber: 1g