Keto Moroccan Orange Cake
This festive dessert is beautifully moist and tender at the same time, and it can easily become one of your favorite desserts or afternoon treats. It is beautiful when served alone, but it also works great with some Keto jam or sugar-free whipped cream. The best part about this delicious Keto Moroccan orange cake is that it is super easy to prepare – about 10 minutes of your actual work. It also doesn’t require any special ingredients. A small amount of orange extract and orange zest will perfectly balance the sweet taste and won’t add too many carbs to your daily menu. The cake can be stored for days and still taste just as fresh as the day you made it– just remember to keep it in the refrigerator.
How to Make It
Step 1
In a large bowl, combine eggs, sour cream, heavy whipping cream, orange zest, orange extract, and orange peel. Optionally, adjust the orange extract according to your taste. Make sure all your ingredients are at a room temperature.
Step 2
Using a hand mixer with whisking attachments, beat until fully incorporated. This should take about 2-3 minutes. You should get a light mixture.
Step 3
Add almond flour, powdered erythritol, and baking powder. Start beating the mixture at the lowest speed setting, gradually increasing to a maximum. Continue to beat until fully incorporated, making sure to break any lumps.
Step 4
Pour the batter into a loaf pan lined with parchment paper. Using a rubber spatula, gently flatten the surface as evenly as possible. Bake for 50 minutes at 350°F/175°C.
Step 5
When done, remove the cake from the oven and cool completely. Cut into 10 equal pieces. Serve immediately or store for later. Optionally, dust the cake with some powdered sweetener of choice and garnish with sliced oranges.
Ingredients
- Almond flour
2.5 cup
- Powdered Erythritol (Icing Sugar)
0.5 cup
- Baking powder
1 tsp
- Egg
3 large
- Sour cream
0.5 cup
- Heavy whipping cream
0.25 cup
- Orange Peel Or Zest Raw
1 tbsp
- Orange Extract
1 tsp
- Dried Orange Peel Pieces
7 g