Orange Cream Cake
Orange cream Cake is a bright citrusy orange flavoured Cake with hint of spice and a delightful cream cheese icing. One bite brings me right back to that delicious frozen treat that we all enjoyed as a child.
This recipe was designed after a special request from a members hubby who told us that he would go full on Keto if I could make an acceptable orange creamsicle cake. Us crowd at the East Coast Keto Test Kitchen believe we not only met, but surpassed our end of the bargain. Now I believe it’s his turn. 😉
All kidding aside, don’t try Keto unless it’s something that YOU want. For us, it was an easy decision...just like it’s going to be an easy decision to make this cake, over and over again. It’s definitely my new favourite.
While this gorgeous cake has all the taste of that frozen cream-sicle, it has nowhere near the carbs. We don’t recommend you eat the whole cake, but any ketonian should have no trouble working a slice of this Keto friendly dessert into their macros
- Prep Time10 min
- Cook Time13 min
- Total Time23 min
- Yield1 burger
- Serving Size150g
- Energy560 cal
Ingredients
For the cake
- 2/3 cupButter
- 3/4 cup Monkfruit/Erythritol blend or equivalent
- 3 Eggs
- 2 cups almond flour
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 2 tsp Cream of tartar
- 1/2 tsp xanthan gum
- 1 tsp Vanilla
- 2 Tbsp Olive Oil
- 1/2 cup 35% whipping cream
- 4 drops food grade orange essential oil
- 2 tsp Orange zest
- 5 drops of liquid stevia, to taste
For the frosting
- 1/4 cup cream cheese, softened
- 1 cup 35% whipping cream
- 1/4 cup confectioners swerve, or equivalent
- 3 drops of orange food grade essential oil
- 2 squirts PC tangerine water enhancer or equivalent ( optional)
Directions
Preheat oven to 350 degrees.
Cream together butter and Granulated sweetener.
Mix dry ingredients together in a separate bowl. (almond flour, nutmeg, baking soda, cream of tartar, xanthan gum).
Blend in one egg at a time alternating with dry ingredients.
Add vanilla, olive oil, whipping cream, orange zest and essential oil, liquid stevia and mix well with a hand or stand mixer.
Pour into greased 9 inch or bunts pan and bake for 40-45 minutes depending on how hot your oven runs. Cake should just be starting to turn a tiny bit golden around the edges.
Don’t move the cake from the oven right away as the change in temperature may cause your cake to fall flat. Instead, turn off the oven, open the oven door to about one quarter open and allow the cake to gradually reduce temp. I usually remove the cake after about 2 minutes with the door ajar.
Wait five minutes before turning the cake out into a plate.
Allow the cake to completely cool. Frost the cake with cream cheese frosting and garnish with a sprinkle of orange zest.
For the Frosting
Thoroughly mix all ingredients with a hand or stand mixer. Finish the cake with a light sprinkling of orange zest.
Enjoy!!!
Nutrition Facts
- Serving Size150g
- Amount per serving
- Calories560
- % Daily Value*
- Total Fat48 g61.54%
- Saturated Fat15 g75%
- Trans Fat8 g
- Polyunsaturated Fat7 g
- Monounsaturated Fat9 g
- Cholesterol100 mg33.33%
- Sodium1560 mg67.83%
- Total Carbohydrate56 g20.36%
- Dietary Fiber5 g17.86%
- Total Sugars15 g
- Added Sugars10 g20%
- Sugar Alcohal8 g
- Protein12 g24%
- Vitamin D (Cholecalciferol)4 IU0.5%
- Calcium650 mg50%
- Iron7 mg38.89%
- Potassium2100 mg44.68%
- Vitamin A570 mcg63.33%
- Vitamin C (Ascorbic Acid)40 mg44.44%
- Vitamin E (Tocopherol)8 IU24.24%
- Vitamin K30 mcg25%
- Vitamin B1 (Thiamin).66 mg55%
- Vitamin B2 (Riboflavin).24 mg18.46%
- Vitamin B3 (Niacin)6 mg37.5%
- Vitamin B6 (Pyridoxine).5 mg29.41%
- Folate50 mcg12.5%
- Vitamin B12 (Cobalamine).25 mcg10.42%
- Biotin8 mcg26.67%
- Vitamin B5 (Pantothenic acid)2 mg40%
- Phosphorus102 mg8.16%
- Iodine40 mcg26.67%
- Magnesium230 mg54.76%
- Zinc3 mg27.27%
- Selenium10 mcg18.18%
- Copper150 mg16666.67%
- Manganese.8 mg34.78%
- Chromium4 mcg11.43%
- Molybdenum8 mcg17.78%
- Chloride300 mg13.04%
