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Keto Orange Cake
5 from 69 votes

Keto Orange Cake

Keto Orange Cake blends cooked whole oranges pureed with almond flour, eggs, and spices including cardamom and vanilla bean powder. Egg whites whipped to stiff peaks lighten the batter, which is baked into a moist, citrus-infused cake topped with flaked almonds. The recipe focuses on low-carb ingredients suitable for ketogenic diets.

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

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

    Cup of Yum
  1. 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.
  2. Drain the water and let the oranges cool down.
  3. Cut the oranges in half and remove any seeds, then puree in a food processor or with a stick blender.
  4. Preheat the oven to 180 Celsius/ 350 Fahrenheit electric or 160C / 320F fan. Line a 9x5 inch bread baking tin with parchment paper.
  5. Separate the eggs and whisk the egg whites until stiff peaks form. This will make the cake lighter in texture.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 172

% 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.