Low Carb Zesty Orange Cake
Delight in the flavors of citrus with this Low Carb Zesty Orange Cake, a guilt-free dessert packed with vibrant orange zest and freshly squeezed juice. This gluten-free, sugar-free treat features a blend of almond and coconut flour for a moist and tender crumb, while a hint of vanilla enhances the natural citrus aroma. Perfect for those following keto or low-carb diets, it’s lightly sweetened with erythritol or monk fruit for a healthier alternative. With just 15 minutes of prep time and an optional creamy glaze for added indulgence, this easy-to-make cake is ideal for brightening up any occasion. Serve it as a refreshing after-dinner dessert or with a cup of tea for an afternoon pick-me-up!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated erythritol or monk fruit sweetener
- 0.5 cups Unsalted butter, melted
- 4 large Eggs
- 1 teaspoons Vanilla extract
- 2 tablespoons Orange zest
- 3 tablespoons Orange juice (freshly squeezed)
- 2 tablespoons Heavy cream (optional, for glaze)
- 2 tablespoons Powdered erythritol (optional, for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine granulated erythritol or monk fruit sweetener, melted butter, eggs, and vanilla extract. Whisk until the mixture is smooth and pale.
Stir in the orange zest and orange juice into the wet mixture.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until the batter is well combined and smooth. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly firm to the touch.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optionally, make a glaze by mixing heavy cream and powdered erythritol, then drizzle it over the cooled cake for added sweetness.
Slice and serve! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.6 g | 288% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1036 mg | 345% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 252.1 g | 92% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 15.0 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 597 mg | 46% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
