Keto Orange Olive Oil Muffins
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My inspiration for this keto orange olive oil muffin comes from an Italian orange cake that is made with fresh boiled oranges, almond flour and olive oil. The good news is these are sugar free, gluten free and low carb. (5 net carbs).
This spring season is very exciting for us. We are heading to Rome, Lucca and Paris in a week.
If you want to follow along, please follow my instagram account. We will either be waiting for a new pope or celebrating a new pope, and this is in the year of the Catholic Jubilee, something only traditionally executed every 25 years. There will be an extraordinary jubilee in 2033 to celebrate the resurrection.
Believe it or not, I don’t actually have a sweet tooth, even though I have a keto bakery and bring you many keto dessert recipes. However, I do love Italian desserts, as the baked goods are often made with almond flour and are not that sweet.
You can eat these muffins just as they are, or with a drizzle of vanilla glaze, which is how I sell them in my keto bakery. And, and I should mention that out of all of the the baked goods that come out of my kitchen, this is my husband’s all time favorite.
I really like using tart liners as opposed to cupcake liners for a flat, more shareable cake. You can use these or traditional liners. You can see below how much I filled the liners and with what result.
Top the Orange Muffin with A Glaze
The keto orange olive oil is topped with a simple orange-flavored glaze also made with Swerve’s Confectioner’s. On that note, when I ran out of the Swerve brand, I used the Lakanto brand of confectioner’s and it was equally good.
Macros
Don’t be too concerned that you are eating a lot of carbs because one orange with the skin (provides fiber) makes 12 servings. So you are only eating 1/12 of an orange with protein, fat and fiber.
- Net Carbs: 5 grams
- Protein: 8 grams
- Fat: 22 grams
- Calories: 260
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More Spinach Tiger Recipes
- Keto Creamsicle Cupcakes (Orange Cake, Vanilla Buttercream)
- Keto Coffee Cake Muffins
- Keto Meyer Lemon Budino
- Keto Lemon Blueberry Bundt Cake
- Keto Orange Butter Dutch Baby
Keto Orange Olive Oil Muffins
Equipment
- Muffin Liners
- Vitamix Blender (Or super blender)
- Baking Sheet
Ingredients
Preparation for Bundt Pan
Bundt Cake
- 1 large navel orange
Dry Ingredients
- 260 grams blanched almond flour 2 1/2 cups
- 28 grams coconut flour 2 tablespoons
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon xanthan gum
Wet Ingredient Group
- 1 cups Granulated Swerve
- 1/2 cup olive oil extra virgin
- 6 extra large eggs
- 1 teaspoon vanilla extract
- 1 Orange
- 1/2 teaspoon orange extract
Orange Glaze
- 1 1/2 cups Swerve Confectioner's Sweetener see notes
- 6 tablespoons water
- dash orange extract
Instructions
- Spray liners with baking spray. This batter may make more than 12 depending on the liners you are using.
- Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode to keep from browning, but it's fine to use a convection oven too.
Orange Mixture
- Wash Navel orange and trim off the bottom, if necessary.
- Cut into quarters. Put in cold water. Bring to boil for 30 minutes. Drain. Reserve 1/4 cup water.
- Add to Vitamix or super blender. Pulse until you have a texture of course puree, with a little bit of zest showing. Add orange extract. You may need to add a little of the reserved water in bottom of blender. Set aside to cool. This can be made up to 3 days ahead and refrigerated. It can also be made ahead and frozen.
Dry Ingredients
- Whisk together almond flour, coconut flour, baking powder, salt, xanthan gum, Swerve granulated. Set aside.
Make Batter
- Beat eggs for five minutes. I use my whipping wand.
- Slowly stream in oil.
- Add vanilla extract.
- Add orange mixture to batter.
- Add dry mixture beating on low.
- Use an Ice cream scoop to scoop batter onto each liner.
- Bake for 18 to 22 minutes depending on what liner you use. Use a food thermometer. It needs to be between 207 and 210 F.
- Cool completely before adding glaze.
Glaze
- Mix confectioner's with water and a dash of orange extract, until you have a pourable glaze you can drizzle.
Notes
Nutrition
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