Keto Orange Cake

Name: Keto Orange Cake
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 12 serving
Ingredients: 2.5 cups almond flour; 2 oranges; 5 eggs; 1 teaspoon baking powder; 2 teaspoon orange extract; 1 teaspoon vanilla bean powder; seeds of 6 cardamom pods; 16 drops liquid stevia; handful flaked almonds

User Reviews

5.0

69 reviews

Excellent

Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings
12
Calories
172 kcal
Course
Dessert, Breakfast
Cuisine
British

Keto Orange Cake

Raiden Walker

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This moist and moreish almond flour orange cake is made with whole oranges - skins and all. It is low carb, gluten free and sweetened with stevia.

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Ingredients

Servings

2.5 cups almond flour 250g, or ground almonds. **see notes
2 oranges unwaxed, washed ***see notes
5 eggs medium, separated (or 4 large)
1 teaspoon baking powder
2 teaspoon orange extract
1 teaspoon vanilla bean powder or vanilla extract
seeds of 6 cardamom pods crushed
16 drops liquid stevia or to taste. Option to use 4 tsp-¼ cup granulated sweetener of choice
handful flaked almonds to decorate

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Instructions

Put the oranges into a pot filled with cold water and cover with a lid. Bring to the boil, then simmer for at least 1 hour. Make sure the oranges are always submerged. This removes the bitterness.
Drain the water and let the oranges cool down.
Cut the oranges in half and remove any seeds, then puree in a food processor or with a stick blender.
Preheat the oven to 180 Celsius/ 350 Fahrenheit electric or 160C / 320F fan. Line a 9x5 inch bread baking tin with parchment paper.
Separate the eggs and whisk the egg whites until stiff peaks form. This will make the cake lighter in texture.
Add all ingredients except the egg whites to the orange pulp and mix. Lastly, fold in the egg whites until well-combined. Test your batter for sweetness and adjust to taste.
Pour the batter into your cake tin and sprinkle flaked almonds on top. Bake for 50 minutes or until a knife inserted comes out clean.

Notes

Net carbs: 3.5g per slice (assuming 12 slices).
**I used ground almonds. For super-fine almond flour, reduce the amount by ¼ cup or 25 grams.
***Oranges with thin skins work best for this recipe. Consider removing some of the skin after cooking if your oranges have thicker skins. My oranges were 10 cm in diameter.
The recipe also works with tangerines or lemons.
Store in the fridge for up to 5 days. Slice and freeze for up to 3 months.

Nutrition Information

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Calories 172kcal (9%) Total Carbohydrates 5.9g Protein 7.2g (14%) Fat 12.9g (20%) Saturated Fat 1.5g (8%) Polyunsaturated Fat 0.4g Potassium 64mg (2%) Fiber 2.4g (10%) Sugar 2.5g (5%)