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Keto Christmas Orange Cream Cake Recipe

Gluten Free
Vegetarian
★★★★☆
4.7/5
(2084 reviews)
By Zylo Nutritionist Team
Keto Christmas Orange Cream Cake
Zylo Recipes

Description

This festive holiday cake offers a delightful alternative to traditional fruitcake, perfect for those seeking a lighter option. Imagine a tender, airy sponge, gently imbued with the bright essence of orange. Each bite reveals bursts of sweet-tart dried cranberries, baked to a beautiful golden hue.

The cake's texture is wonderfully balanced – moist and delicate, yet sturdy enough to hold its shape. The citrus notes dance on the palate, creating a refreshing and invigorating flavor profile. The cranberries provide a pleasing chewiness that contrasts beautifully with the soft crumb of the cake.

To complement the vibrant flavors of the cake, a luscious cream cheese frosting is generously applied. This frosting is smooth, rich, and subtly tangy, adding a layer of creamy indulgence that perfectly complements the citrus notes in the cake. The orange zest infuses the frosting, amplifying the citrusy aroma and flavor.

For those who prefer a different citrus twist, lemon can be substituted for orange, creating a zesty and equally delicious variation. The ground almonds create a delightful density with a pleasing texture, offering a unique characteristic to the cake's crumb. Whether you use ground almonds or almond flour, the result is a moist and flavorful sponge that is sure to impress.

This holiday cake is a delightful treat to share with friends and family, or to enjoy as a comforting dessert or afternoon indulgence. Its vibrant flavors, appealing texture, and festive presentation make it a wonderful addition to any celebration. The combination of citrus, cranberries, and creamy frosting creates a symphony of flavors that will leave you wanting more.

This cake is a true testament to the fact that you can enjoy delicious and satisfying treats without sacrificing flavor or enjoyment.

Preparation Time

Prep Time
20 min
Cook Time
45 min
Total Time
1 h 5 min

Nutrition Information

Per 1 slices serving
C
Calories
360 Kcal
C
Carbs
6 g
Fi
Fiber
1 g
Sugar
3 g
P
Protein
6 g
C
Fats
35 g
Saturated Fats 20 g
Unsaturated Fats 12 g
Cholestrol 150 mg
Sodium 150 mg
Potassium 50 mg
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Ingredients

    1.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    5 tablespoon
    2.
    Raw Egg
    Raw Egg
    4 medium
    3.
    100% Natural Powdered Erythitol by Sonourished
    100% Natural Powdered Erythitol by Sonourished
    3 tablespoon
    4.
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    3 tablespoon
    5.
    Almonds, Raw
    Almonds, Raw
    2 cup, ground
    6.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    7.
    Orange Juice
    Orange Juice
    1 teaspoon
    8.
    Orange Peel Or Zest Raw
    Orange Peel Or Zest Raw
    1 tsp
    9.
    Reduced Sugar Craisin Dried Cranberries by Ocean Spray
    Reduced Sugar Craisin Dried Cranberries by Ocean Spray
    1 tablespoon
    10.
    Coconut Flour
    Coconut Flour
    1 teaspoon
    11.
    Baking Soda
    Baking Soda
    ½ teaspoon
    12.
    Cream Cheese Spread
    Cream Cheese Spread
    ⅓ cup
    13.
    Unsalted Butter
    Unsalted Butter
    ⅓ cup
    14.
    Orange Juice
    Orange Juice
    1 teaspoon
    15.
    Unsalted Butter
    Unsalted Butter
    ⅓ cup
    16.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon

Instructions

    1.
    Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a loaf tin with baking paper to prevent sticking. In a food processor, combine 1/3 cup (75g) of softened butter with 5 tablespoons of erythritol (or your preferred low-carb sweetener, adjusting to taste). Blend until the mixture is creamy and well combined.
    2.
    Crack the eggs into the food processor with the butter mixture. Blend well until fully incorporated and the mixture becomes light and frothy. This step is crucial for creating a tender cake texture.
    3.
    Add the ground almonds, salt, and baking soda to the food processor. Blend the mixture together until well combined. At this stage, the batter will appear quite thick and dense. Ensure all ingredients are evenly distributed.
    4.
    Add the almond milk, vanilla extract, and 1/3 cup of orange juice to the food processor. Blend again until the mixture is smooth and homogenous. Adjust the amount of orange juice to your preference. In a separate bowl, toss the dried cranberries with the coconut flour to prevent them from sinking. Gently fold the floured cranberries into the cake batter.
    5.
    Spoon the cake batter into the prepared loaf tin. Gently shake the tin to level the mixture. Transfer the cake to the preheated oven and bake for 40-45 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean. Let the cake cool completely in the tin before frosting.
    6.
    In the food processor, combine 1/4 cup (50g) of softened butter, cream cheese, and the remaining 3 tablespoons of erythritol. Add the orange zest and the remaining teaspoon of orange juice. Blend until the mixture is smooth, fluffy, and well combined. Taste and adjust sweetness or orange flavor as needed.
    7.
    Once the cake has completely cooled, use a spatula to evenly spread the orange buttercream frosting over the surface. Slice the cake into 10 equal portions and serve. Enjoy your delicious Keto Christmas cake!