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Mini Orange Creamsicle Cupcakes: Low Carb, Gluten Free, Sugar Free, Grain Free

Orange creamsicles are one of my absolute favorite summer time treats. Unfortunately, they’re loaded with sugar. These mini cupcakes pack all of the flavor of my favorite creamy orange-vanilla treat with just 95 calories and 2g of net carbs in each cupcake. Yum!
As with my other cupcake recipe, the secret to the perfect low carb cake is a small amount of arrowroot powder. It adds a nominal amount of carbs and a true to life cake-like texture that’ll keep this snack’s healthy profile a secret from your kids or family.
Mini Orange Creamsicle Cupcakes 
 
Ingredients:
 
Cake:
 
  • 1/3 C almond flour
  • 2 T coconut flour
  • 2 T arrowroot powder (or gluten free oat flour, if you use it)
  • 1/4 C + 1 T Swerve (or granulated sweetener of choice)
  • 3 T + 1 tsp. coconut oil
  • 1 1/2 T water
  • 1 egg
  • 1 tsp. orange extract
  • 1/4 tsp. vanilla extract
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • Natural orange food coloring (optional)
Frosting:
 
  • 1/4 C heavy whipping cream
  • 2 1/2 oz. cream cheese, softened
  • 1/3 C Swerve (powdered, or preferred powdered sweetener of choice)
  • 2 tsp. vanilla extract
Instructions: 
 
  1. Preheat oven to 350 degrees and spray a mini muffin pan with nonstick spray.
  2. Prepare the cake batter first. In a medium bowl, combine coconut oil, Swerve (or your sweetener), water, egg, orange and vanilla extracts, baking powder, salt and food coloring and beat on low speed with an electric mixer until smooth.
  3. Add in almond flour, coconut flour and arrowroot powder and beat for about 30 seconds until smooth, scraping the sides of the bowl.
  4. Fill each greased muffin well 3/4 full with cake batter.
  5. Bake cakes on middle rack for about 10-12 minutes or until cakes are firm but not brown.
  6. Cool cakes while you prepare the frosting.
  7. To prepare frosting, first whip the whipping cream to soft peaks with an electric mixer. Then add in Swerve and vanilla extract. Beat until sweetener is just incorporated. Do not overbeat.
  8. In a separate bowl, beat the cream cheese until it’s nice and creamy.
  9. Fold the whipped cream into the cream cheese by hand until everything is smooth.
  10. Ice cooled cupcakes with the icing.
Makes 12 mini cupcakes.
NUTRITION (1/12th recipe): 95 calories, 3 g carbs, 1 g fiber (2 g net carbs), 9 g fat, 2 g protein
 
 

 

 

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Ingredients

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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