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    Home » Recipes » Low-Carb Keto Desserts, Cookies And Cake Recipes

    Sugar-Free Gluten-Free Orange Cupcakes (Dairy Free)

    This post may contain affiliate links.

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    5-INGREDIENTS COOKBOOK STARTER PACK JUMP TO RECIPE
    Sugar-Free Gluten-Free Orange Cupcakes
    CRAZY secret blender recipe for Sugar-Free Gluten-Free Orange Cupcakes

    Sugar-free gluten-free orange cupcakes are easy to make a tasty treat that will satisfy any low-carb sweet tooth.

    Keep reading to see our secret trick to make these sugar-free and gluten-free cupcakes taste like orange marmalade!

    Only 2g net carbs per mini-cupcake!

    CRAZY secret blender recipe for Sugar-Free Gluten-Free Orange Cupcakes
    Sugar-Free Gluten-Free Orange Cupcakes (Dairy Free)
    Jump to:
    • Blender cupcakes
    • Blender cupcake batter
    • Sweetener
    • Baking
    • Serving
    • Storage
    • More sugar-free baking recipes
    • 📖 Recipe
    • 💬 Comments

    Blender cupcakes

    These healthy whole orange cupcakes can be ready to eat in under 30 minutes. There are only a few steps to follow and with the help of a food processor, cupcake prep is quick and easy to clean up.

    There is also a whole orange flourless cake recipe if you want to bake a beautiful healthy dessert for guests.

    Blender cupcake batter

    So what is my magic formula to make these healthy orange cupcakes low-carb and lower in fruit sugars? By keeping the peel on the orange.

    Yes, you read that right, you add the orange peel'n'all.

    The incredibly strong orange flavours and orange essential oils in the skin are what give these amazing healthy sugar-free orange cupcakes their incredible punch of flavour and so, therefore, requires only 1 orange!

    GENIUS!

    Making the cupcake batter is incredibly simple with the help of a food processor. Cut an orange into quarters and remove the seeds, then toss it in your food processor. Blitz the food processor until the orange is almost pureed but still some pieces of orange peel.

    Next, add the remaining ingredients to your food processor and pulse the batter until it is smooth. You will still be able to see little pieces of orange, but there shouldn't be large pieces. 

    Sweetener

    TOP TIP: As with ALL recipes here, ALWAYS taste your batter BEFORE cooking to ensure you have added enough sweetener to suit YOUR tastebuds. Read the Ultimate Guide To Low-Carb Sweeteners.

    If this is day 1 of sugar-free living for you, you may require twice the amount of sweetener as someone who has been living sugar-free for years. So don't be afraid to add more sweeteners. The longer you live sugar-free, the less sweetener in time you will require.

    More Low-Carb Dessert Recipes & Low-Carb Cake Recipes ...

    Baking

    Now that your cupcake batter is done it is time to separate your cupcakes and bake.

    Scoop the batter into your mini-cupcake pans. You can add mini-cupcake liners to your pan or grease the mini-cupcake tin. Either way will work.

    You should be able to get 24 mini-cupcakes from this recipe. If you run out of batter,  use a spoon to transfer some of the batter from your fullest cupcakes to the empty cups.

    To bake your cupcakes preheat your oven to 180C/350F. Once the oven is hot place the cupcakes in the oven and bake for 15-20 minutes. You'll know your cupcakes are done when a skewer or fork can be removed cleanly from the centre of a cupcake.

    Serving

    These cupcakes are delicious served warm with a dollop of whipped cream or sprinkled with sugar-free confectioners sugar.

    If you are not dairy-free and really want to impress your guests or serve these sugar-free gluten-free cupcakes for a birthday party, then why not add creamy sugar-free frosting on top? You can even pipe some frosting or whipped cream into the center.

    Mockup of Ditch The Carbs Low-carb Sweet Treats eBook

    Your whole family will love these healthy mini-cupcakes. They are perfect eaten as is or dress your cupcakes up by sprinkling your favourite powdered sweetener over the top. Enjoy!

    Storage

    The cupcakes will need to cool completely on a wire rack before you are able to store any leftover cupcakes. 

    Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

    To defrost cupcakes, leave one or two on the kitchen bench at room temperature for 20 minutes. Or you can use the defrost setting on your microwave.

    Cupcakes can also be reheated in the microwave if desired for 10-15 seconds.

    CRAZY secret blender recipe for Sugar-Free Gluten-Free Orange Cupcakes

    More sugar-free baking recipes

    It's easy to find delicious and healthy sugar-free and gluten-free baking recipes.

    • Keto Lemon Cupcakes (Creamy Lemon Frosting)
    • Whole Orange Flourless Cake (Without Boiling or Peeling)
    • Low-Carb Blueberry Cupcakes (Sugar-Free Cupcakes)
    • Chocolate Cream Cheese Frosting (Sugar Free)
    • a white cake stand with a dozen keto lemon cupacke with creamy lemon frosting and a slice of lemon
    • orange cake decorated with sugar-free frosting on a white plate with a slice of orange
    • Beautiful and simple low carb lemon and blueberry cupcakes decorated with a single blueberry

    📖 Recipe

    orange cupcakes on a black platter

    Please rate this recipe.

    4.6 from 19 votes

    Sugar-Free Gluten-Free Orange Cupcakes (minis)

    CRAZY secret blender recipe for Sugar-Free Gluten-Free Orange Cupcakes - these are so amazing you HAVE to try them.
    Servings: 24 Mini-Cupcakes
    NET carbs: 2g
    Author: Libby Jenkinson
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Category: Cakes and desserts. Lunch boxes
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. LCHF. Low Carb. No Sugars. Wheat Free
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    Calculate ingredients

    Adjust servings: 24 Mini-Cupcakes
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    Ingredients

    Almond and Orange Flourless Cake

    • 1 orange quartered
    • 6 eggs - medium
    • 250 g (2 ½ cups) almond meal/flour
    • 1 teaspoon baking powder
    • 4 tablespoon granulated sweetener of choice or more, to your taste
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt

    Equipment

    • Food processor
    • Measuring cups and spoons
    • Cupcake tray

    Instructions

    • Place the orange quarters (make sure to remove and seeds) in the food processor and using the blade attachment, blitz until almost pureed. It is nice to see small pieces of orange peel in the final baking mix.
    • Add all the other ingredients. Pulse until smooth.
    • Divide into 24 cupcakes.
    • Bake at 180C/350F for 15-20 minutes. Test the centre with a clean fork or skewer to ensure they are cooked thoroughly.
    © Copyright Ditch The Carbs

    5-INGREDIENTS COOKBOOK

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    Nutrition Facts
    Sugar-Free Gluten-Free Orange Cupcakes (minis)
    Serving Size
     
    1 Mini-Cupcake
    Amount per Serving
    NET carbs
     
    2
    g
    Total Carbohydrates
     
    3
    g
    1
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    4
    g
    8
    %
    Fat
     
    6
    g
    9
    %
    Sodium
     
    40
    mg
    2
    %
    Potassium
     
    46
    mg
    1
    %
    Vitamin A
     
    72
    IU
    1
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    39
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    % Daily Value*
    -
    Calories
    78
    * Percent Daily Values are based on a 2000 calorie diet.

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

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    1. Abraham

      July 14, 2022 at 8:19 am

      5 stars
      Hi: I would like to know if could freeze that halfway baked. Thank you

      Reply
      • Libby Jenkinson

        July 14, 2022 at 3:48 pm

        5 stars
        I wouldn't;t advise freezing any cake batter with raw eggs. They can be frozen however after baking.

        Reply
    2. P

      August 02, 2020 at 12:18 am

      Hi could I try this with coconut flour (halved amount of the almond) due to new development of allergy? Thanks as these look beautiful 😍

      Reply
    3. Sandra

      July 05, 2020 at 8:11 am

      Would this work with a lemon (peel and all) instead of the orange, or would the flavor be too strong/bitter? Would it call for more sweetening? Thanks.

      Reply
      • Libby www.ditchthecarbs.com

        July 07, 2020 at 10:26 am

        Yes, in fact, I have a low-carb lemon cupcake recipe here you can try. It is exactly how you describe. Enjoy ?

        Reply
    4. Janine Phillpot

      April 29, 2020 at 4:55 am

      made these this am and they are seriously fantastic! I did a bit of an oops though, and thought i'd post about it in case anyone else doesn't pay attention to the MEDIUM eggs, clearly listed in the ingredients list (we buy XL from a farm) INSERT FACE PALM HERE!!! This made my batter WAY too wet, so when i realized what i had done I added 1/4 cup psyllium husk powder, pulsed a few times to incorporate and carried on. I made 12 regular size muffins with it and baked for about 18 minutes total. They were REALLY REALLY good!!!

      Reply
    5. Sylvana

      April 25, 2020 at 7:41 pm

      I made these exactly as the recipe said, but I cooked in muffin pans as I didn’t have anything smaller. I got 18 out of the batch and they were perfect! Moist with a great kick of orange flavor (great idea to leave the peel). Hubby loved them and told me to make sure I remember how to make them! 🙂 Will definitely be making again! Oh and so easy using the food processor!

      Reply
      • Libby www.ditchthecarbs.com

        April 27, 2020 at 2:35 pm

        Yay, I'm thrilled you love these and you love the idea to leave the orange peel. It's such an easy way to amp up the flavour and at the same time dial down the carbs and fruit sugars.

        Reply
    6. Trish

      April 25, 2020 at 10:14 am

      5 stars
      Did not have a mini cupcake pan so I made mini loads. They tasted fantastic and the recipe was so easy to make. Highly recommend it!

      Reply
      • Libby www.ditchthecarbs.com

        April 27, 2020 at 2:35 pm

        Ooooh, mini-loaves, what a wonderful idea. Thanks Trish 🙂

        Reply
    7. L. Marshall

      April 24, 2020 at 9:26 am

      You don't say to use the peel but you say there is peel in the batter so I guess you use the peel? Since most recipes would not call for it, you might want to modify this one to tell the baker to do so. It would be helpful.

      Reply
      • Libby www.ditchthecarbs.com

        April 24, 2020 at 11:57 am

        Yes, you read that right, you add the orange peel'n'all.

        Reply
    8. Janice

      April 24, 2020 at 6:26 am

      Can we use mandarin oranges instead of regular oranges?

      Reply
      • Libby www.ditchthecarbs.com

        April 24, 2020 at 11:58 am

        Sure thing, just be aware you may have a more delicate/mild flavoured orange cupcakes, but that might be nice. Let me know how they tasted.

        Reply
    9. Olivia

      April 22, 2020 at 3:38 pm

      Could you make them without the orange in them so there like normal cupcakes?

      Reply
      • Libby www.ditchthecarbs.com

        April 24, 2020 at 11:59 am

        You could, but you would have to replace the juice and other aspects that the orange adds to the recipe. If you want a simpler cupcake, why not try my Lemon & Blueberry Cupcakes - nom nom.

        Reply
    10. Rosa Morabito

      April 20, 2020 at 3:27 pm

      Also made more than 24. I checked the size of the mini cup cake tins which are the ones I have. But i'm ok with that!! Waiting for them to come out of the oven. they look so lovely when i saw this email this morning... I just had to make them!!! I need to go back to work. All this making!!!!

      Reply
    11. Prue

      April 19, 2020 at 1:17 pm

      Hi Libby, I have just cooked these cupcakes and found them to be very dry, I cooked some in the small patty tins and some in the larger tins for the recommended time. Flavour is nice. Prue

      Reply
    12. Susan

      April 17, 2020 at 6:17 am

      I had a lot more than 25 mini cups with this recipe. I followed recipe exactly. Please advise.

      Reply
      • Libby www.ditchthecarbs.com

        April 17, 2020 at 4:53 pm

        Your mini cupcake tin must be smaller than mine, yay, you made more with even fewer carbs!

        Reply
    13. Angie

      April 12, 2020 at 2:06 am

      Is there any other flour I can use besides almond. I’m allergic. And what kind of sweater do you suggest

      Reply
      • Libby www.ditchthecarbs.com

        April 13, 2020 at 4:28 pm

        Hi Angie, you can't easily swap out almond flour for other low-carb flours because they behave in different ways and require remarkably different volumes plus a differing number of eggs, so always try to use a recipe that was developed using that particular flour. As you are allergic to almonds, you could try my coconut flour cupcakes instead, if you can tolerate coconut flour. As for which sweetener I use, you may wish to read my Ultimate Guide To Sweeteners.

        Reply

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