Keto Orange Cake
User Reviews
5
Keto Orange Cake
Description
This Keto Orange Cake recipe begins by simmering whole, unwaxed oranges in water for at least an hour to remove bitterness, followed by draining, cooling, halving, seeding, and pureeing the fruit. Almond flour acts as the main dry ingredient, creating a low-carb base along with baking powder and flavorings such as orange extract, vanilla bean powder, and crushed cardamom seeds.
Eggs are separated with the whites whisked to stiff peaks, which are folded into the batter for a lighter texture. The wet and dry ingredients combine to form a smooth batter poured into a parchment-lined baking tin and topped with flaked almonds before baking at moderate heat for about 50 minutes to a clean knife test.
The cake provides a moist crumb with distinct orange and cardamom flavor notes and a tender crumb afforded by the whipped egg whites. Best served sliced, it stores well refrigerated up to five days and can be frozen for longer periods. The recipe allows for adjustments to almond flour amounts based on the flour's fineness and suggests using citrus with thinner skins for an optimal result.
Ingredients
- 2.5 cups almond flour 250g, or ground almonds. **see notes
- 2 orange unwaxed, washed ***see notes
- 5 egg medium, separated (or 4 large
- 1 teaspoon baking powder
- 2 teaspoon orange extract
- 1 teaspoon vanilla bean powder or vanilla extract
- cardamom crushed, seeds of 6 pods
- 16 drops liquid stevia or to taste. Option to use 4 tsp-¼ cup granulated sweetener of choice
- almond to decorate, flaked, handful
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 are approximately 3.5g per slice assuming 12 slices per cake.
- Use ground almonds or almond flour; reduce amount by ¼ cup if using superfine almond flour.
- Choose oranges with thinner skin; remove some peel after cooking if skins are thick.
- Recipe works with tangerines or lemons as alternatives to oranges.
- Store cake in fridge up to 5 days or slice and freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Total Carbohydrates | 5.9g | 2% |
| Protein | 7.2g | 14% |
| Fat | 12.9g | 20% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 0.4g | 2% |
| Potassium | 64mg | 1% |
| Fiber | 2.4g | 10% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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