Keto Orange Pound Cake

Name: Keto Orange Pound Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 serving
Ingredients: 1 ¾ cups Super Fine Almond Flour; ¼ cup oat fiber; ¾ cup butter; ⅔ cup monk fruit/allulose; ¼ cup fresh squeezed orange juice; ¼ cup sour cream; 3 whole eggs; 2 tablespoons orange zest; 2 teaspoons baking powder; 1 teaspoon vanilla extract; ¼ - ½ teaspoon almond extract; pinch of salt; ¼ cup powdered monk fruit/allulose; 1 tablespoon fresh squeezed orange juice; 1-2 teaspoons heavy cream

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
12
Calories
230 kcal
Course
Dessert
Cuisine
American

Keto Orange Pound Cake

Iris Warren

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This buttery Keto Orange Pound Cake has a perfectly moist texture and has a pop of fresh orange flavor!

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Ingredients

Servings

For the Cake

1 ¾ cups Super Fine Almond Flour
¼ cup oat fiber
¾ cup butter room temperature
⅔ cup monk fruit/allulose
¼ cup fresh squeezed orange juice
¼ cup sour cream
3 whole eggs
2 tablespoons orange zest
2 teaspoons baking powder
1 teaspoon vanilla extract
¼ - ½ teaspoon almond extract
pinch of salt

For the Icing

¼ cup powdered monk fruit/allulose
1 tablespoon fresh squeezed orange juice
1-2 teaspoons heavy cream or as needed

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Instructions

Preheat oven to 350°F.
In a mixing bowl, add in the almond flour, oat fiber, salt and baking powder. Whisk to combine, then set aside.
In a large mixing bowl, add in the butter and sweetener, then cream them together using a hand mixer until the butter has absorbed the sweetener and is fluffy.
Mix in the sour cream and once combined add in the eggs, orange juice, orange zest, vanilla and almond extracts. If you don’t like a strong almond flavor, start with ¼ teaspoon and taste it. Then if you’d like to add more, you can add another ¼ teaspoon. Continue mixing until well combined.
Add the wet ingredients into the dry and mix, just until combined.
Pour the batter into a 9x5 nonstick loaf pan that’s been sprayed with nonstick spray and lined with parchment paper.
Bake for 40 minutes or until a toothpick, when inserted, comes out clean. Allow to cool before slicing.
Once the pound cake has cooled, whisk together the icing ingredients. Drizzle over the top of the pound cake and allow the icing to set before slicing and serving.