This orange spice cake is the perfect low-carb holiday cake! Delicious orange flavor combined with warm spices like cardamom and cinnamon. Only 3.1g carbs in each slice!
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What makes this keto orange cake so festive? The cardamon, zest, cloves, and cinnamon add sweetness and warmth that tastes like Christmas in a slice! Serve on its own or slather it with cream cheese or butter if you feel indulgent.
How To Make Orange Spice Cake
The Ingredients
- Almond flour - Super-fine blanched almond flour. Make sure it's very fine, or your cake will have a gritty texture.
- Eggs - Free-range eggs at room temperature.
- Coconut oil - Can be substituted with avocado oil.
- Erythritol - This is the sweetener for the cake. I used powdered Erythritol. You can substitute it for other powdered sugar-free sweeteners like stevia, monk fruit, Allulose, etc.
- Baking powder
- Baking soda
- Xanthan gum
- Orange - You'll need a small amount of orange juice and zest for this keto orange cake.
- Orange extract - A high-quality pure orange extract.
- Vanilla extract - A high-quality pure vanilla extract.
- Spice blend - I used a simple blend of ground cardamom, cinnamon, and cloves.
The Directions
- Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius), and line and grease a 10-inch bundt pan.
- In a large mixing bowl, combine the almond flour with the Erythritol, cardamon, cinnamon, cloves, xanthan gum, baking powder, baking soda, and a pinch of salt.
- Add the eggs, coconut oil, water, orange juice, orange zest, orange extract, and vanilla extract in the same bowl. Whisk together until well combined into a batter.
- Pour the batter into the prepared bundt pan and bake in the oven for 40 to 50 minutes, until golden.
- Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack and let it cool to room temperature.
- Garnish the orange spice cake with powdered Erythritol and orange slices. Slice, serve, and enjoy! Merry Christmas!
Storage Instructions
- To store: You can store the leftover orange spiced cake in an airtight container at room temperature. It will keep for 2-3 days.
- In the freezer: Wrap individual slices in plastic wrap and place them in an airtight container. They'll keep for up to 3 months.
- To defrost: Place the frozen slices of keto orange cake in the fridge overnight to thaw.
More Christmas Recipes
Orange Spice Cake Recipe
This orange spice cake is the perfect low-carb holiday cake! Delicious orange flavor combined with warm spices like cardamom and cinnamon. Only 3.1g carbs in each slice!
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Servings: slices
Ingredients
- 3 cups Almond Flour
- ½ cup Erythritol powdered
- 2 teaspoon Ground Cardamom
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Xanthan Gum
- 3 medium Eggs
- ½ cup Coconut Oil/Avocado Oil
- ¼ cup Water
- 3 tablespoon Orange Juice freshly squeezed
- 2 tablespoon Orange Zest
- 1 teaspoon Pure Orange Extract
- 1 teaspoon Pure Vanilla Extract
- pinch Sea Salt
Optional Ingredients
- Powdered Erythritol
- Orange Slices to garnish
Instructions
- Preheat the oven to 325°F (165°C) and line and grease a 10” bundt pan.
- In a large mixing bowl, combine the almond flour with the Erythritol, cardamom, cinnamon, cloves, xanthan gum, baking powder, baking soda, and a pinch of salt.
- In the same bowl, add the eggs, avocado or coconut oil, water, orange juice, orange zest, orange, and vanilla extract, and whisk until well combined.
- Pour batter into the prepared pan. Bake in the preheated oven for 40-50 minutes, until golden.
- Allow to cool in pan for a few minutes, then transfer to a wire rack to cool completely.
- Garnish with powdered Erythritol and orange slices and serve at room temperature.
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Notes
Net Carbs: 3.1g
Nutrition
Serving: 1 slice Calories: 273 kcal Carbohydrates: 6.4 g Protein: 7.5 g Fat: 25.1 g Saturated Fat: 8.8 g Polyunsaturated Fat: 3.9 g Monounsaturated Fat: 10 g Cholesterol: 40.9 mg Sodium: 255.3 mg Potassium: 301.2 mg Fiber: 3.3 g Sugar: 1.5 g Vitamin A: 18 IU Vitamin C: 2 mg Calcium: 123.8 mg Iron: 1.4 mg Net Carbs: 3.1 g
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