Low Carb Zesty Orange Cake

Transport your taste buds to a citrusy paradise with this Low Carb Zesty Orange Cake, a guilt-free dessert bursting with bright, tangy flavor! Crafted with a blend of almond and coconut flours, this moist and fluffy cake is perfect for those embracing a low-carb lifestyle or keto diet. Freshly grated orange zest and a splash of freshly squeezed orange juice infuse every bite with natural sweetness and a zesty punch, while a hint of vanilla adds a warm, aromatic touch. Sweetened with your choice of erythritol or monk fruit sweetener, this cake keeps sugar to a minimum without compromising on flavor. Finish it with an optional creamy glaze for an extra layer of indulgence. Quick to prepare in just 15 minutes and ready to serve in under an hour, this simple yet elegant dessert is ideal for everything from dinner parties to casual weeknight cravings. Discover the perfect balance of healthy and heavenly in every slice!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

In a medium mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.

Step 3

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.

Step 4

Stir in the orange zest and orange juice into the wet mixture.

Step 5

Gradually add the dry ingredient mixture to the wet ingredients, mixing until the batter is well combined and smooth. Do not overmix.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

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.

Step 8

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.

Step 9

Optionally, make a glaze by mixing heavy cream and powdered erythritol, then drizzle it over the cooled cake for added sweetness.

Step 10

Slice and serve! Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(828.8g)

Amount per serving	% Daily Value*
Calories	2462.1

Total Fat 224.6g	0%
Saturated Fat 82.7g	0%
Polyunsaturated Fat g
Cholesterol 1036.3mg	0%
Sodium 1582.5mg	0%
Total Carbohydrate 252.1g	0%
Dietary Fiber 29.7g	0%
Total Sugars 15.0g
Protein 71.6g	0%

Vitamin D 164IU	0%
Calcium 597.1mg	0%
Iron 11.8mg	0%
Potassium 569.7mg	0%

*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.

Source of Calories

Fat: 61.0%

Protein: 8.6%

Carbs: 30.4%