This sugar free orange cake recipe is moist and flavorful keto orange pound cake with almond flour and whole orange and still very low in carbs.
I love oranges, and as I live in Croatia, I can’t resist and avoid making keto orange dessert! Especially when I get domestic, homegrown, organic oranges. As these oranges are organic, it was a wonderful opportunity to use one whole orange with the peel. So, I made this keto orange cake with whole, cooked orange.
Can you eat orange peel?
In Mediterranean countries we eat orange peel if we have homegrown or store bought organic oranges. Orange peels are actually full of vitamins and other goodies that are great for your health, plus there are growing evidences that they contain substances that can help with diabetes type 2! So, that’s why, it’s much better to use the whole orange with the peel! Of course, only if you have organic oranges!
HOW TO MAKE SUGAR FREE ORANGE CAKE RECIPE?
KETO ORANGE CAKE WITH COOKED ORANGE
First, cook the orange. You may use 1 smaller organic orange, and cook it in the water until it starts boiling. When it starts boiling, remove the water, replace it with fresh water and leave it to boil again until the peel become soft enough for blending.
Leave the orange cool, cut it in smaller pieces, remove the seeds and if there is a lot of white parts in the middle of the orange and under the peel, remove that too. If there is a lot of white parts, your your cake might be bitter.
When you cut it in small pieces, blend it in a blender or with immersion blender until you get it completely mashed.
Keto orange pound cake is so moist and delicious. Structure is perfect and you would never say it was keto almond flour orange dessert, probably because of a really fantastic combination of blanched almond meal or almond flour with unsweetened whey protein or unsweetened vanilla flavored protein. I love combining these two ingredients, they give a really delicious cake structure.
This sugar free orange and almond cake recipe is sweetened with erythritol. Erythritol is great option for diabetic orange dessert because it won’t spike your blood sugar. Great alternative is also Swerve, Sukrin or xylitol.
Other ingredients in this cake are very simple, you will need jus some baking powder, eggs and softened butter. And you will get a wonderful, healthy orange dessert that is also very low in carbs!
Serving low carb orange pound cake
This low carb orange pound cake goes perfectly with coffee or tea. It goes wonderfully as a keto breakfast cake or as a regular, moist and sweet sugar free dessert, after your meal.
I love to finish my working day with a cup of tea and a slice of keto dessert, and this dessert is perfect for that little treat.
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- 1 smaller orange 140 g/4.9 oz
- 2 large eggs
- Baking powder 1 TBS
- Blanched almond meal or almond flour 1 cup/100 g/3.5 oz
- Unsweetened whey protein or unsweetened vanilla flavored whey protein 1/4 cup/20 g/0.7 oz
- Low carb sweetener (erythritol) 1/3 - 1/2 cup
- Softened butter 40 g/1.4 oz
- Freshly squeezed orange juice 2 TBS
- Powdered low carb sweetener (erythritol) 3 TBS
- Orange zest
COOK THE ORANGE
- Cook the orange in water until it starts boiling. When it starts boiling, remove the water, replace it with fresh water and leave it to boil again until the peel become soft enough for blending.
- Leave the orange cool, cut it in smaller pieces, remove the seeds and if there is a lot of white parts in the middle of the orange and under the peel, remove it. If there is a lot of white parts, cake might be bitter.
- When you cut the orange into small pieces, blend it in a blender or with immersion blender until you get it completely mashed.
- Preheat the oven to 170 C/340 F.
- Combine almond meal with whey protein, sweetener and baking powder.
- Add eggs and softened butter and stir.
- Add mashed cooked orange, stir or mix until everything combined.
- Pour the mixture into a small loaf pan, layered with a parchment paper.
- Bake in a preheated oven on 170 C/340 F for 35 - 45 minutes (depends on the oven). You can check if it's baked with a toothpick.
- When baked, prepare the glaze by mixing 2 TBS of orange juice with 3 TBS of powdered erythritol or xylitol and pour it over the baked cake.
- Decorate with orange zest.
- Serve hot or cold and enjoy!
This cake is for 18 cm x 8.5 cm/7 inch x 3.5 inch.
Serving Size:1 slice
Amount Per Serving: Calories: 151Total Fat: 12gNet Carbohydrates: 2.6gProtein: 7g
This is for your information only. Please calculate your own macros with ingredients you use.