Keto Orange Cake

Katrin Nürnberger from sugarfreelondoner.com

This moist and moreish orange almond breakfast cake is made with whole oranges - skins and all. It is low carb, gluten free and sweetened with stevia.

Course Breakfast, Dessert

Cuisine British

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

Servings

Calories 172kcal

Author Katrin Nürnberger

Ingredients

250 g / 2 ½ cups almond flour to my UK readers - ground almonds are fine here
2 oranges unwaxed, washed
5 eggs separated
1 tsp baking powder
2 tsp orange extract
1 tsp vanilla bean powder
seeds of 6 cardamom pods crushed
16 drops liquid stevia equivalent to 3 tsp sweetener
handful flaked almonds to decorate

Instructions

Preheat your oven to 180 Celsius/ 350 Fahrenheit.
Line a rectangular bread baking tin with baking paper or use a well-greased silicone baking tin.
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.
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.
Make sure you 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.

Video

Notes

Net carbs: 3.5g per slice (assuming 12 slices).

Oranges with thin skins work best for this recipe.

My oranges were around 10 cm in diameter.

Nutrition