Gluten-Free Keto Orange Cream Almond Cake
This low-carb orange cake combines ground almonds with erythritol sweetener for a moist, citrus-scented dessert perfect for holiday celebrations. The tender almond flour base is studded with dried cranberries and topped with a fluffy orange cream cheese frosting. Using sugar-free sweeteners and almond milk, this cake delivers festive flavors while maintaining ketogenic macros. The natural orange zest and juice provide bright citrus notes that complement the rich, nutty texture from ground almonds.
Ingredients
- 5 tablespoon erythritol, 100% pure
- 4 medium raw eggs
- 3 tablespoon powdered erythritol, 100% natural
- 3 tablespoon almond milk, vanilla or other flavors, unsweetened
- 2 cup almonds, ground, raw
- 1 teaspoon vanilla extract
- 1 teaspoon orange juice
- 1 teaspoon orange peel or zest, raw
- 1 tablespoon dried cranberries, reduced sugar
- 1 teaspoon coconut flour
- ½ teaspoon baking soda
- ⅓ cup cream cheese spread
- ⅓ cup unsalted butter
- ⅛ teaspoon sea salt
Instructions
- 1
Preheat oven and line loaf tin with baking paper
- 2
Blend butter with erythritol in food processor until creamy and well combined
- 3
Add eggs and blend well until mixture is light and frothy
- 4
Add ground almonds, salt and baking soda, blend until thick and dense
- 5
Add almond milk, vanilla extract and orange juice, blend to form light cake batter
- 6
Toss dried cranberries with coconut flour to coat, then stir into batter
- 7
Spoon batter into prepared loaf tin and level gently
- 8
Bake until golden brown all over and cooked through, then cool completely
- 9
Blend remaining butter, cream cheese, remaining erythritol, orange zest and remaining orange juice until fluffy
- 10
Spread orange buttercream evenly over cooled cake surface
- 11
Slice to serve
Tips
Toss cranberries with coconut flour before adding to prevent them from sinking to the bottom of the cake during baking.
Adjust orange juice quantity to taste preference for more or less citrus flavor intensity.
Ensure cake is completely cooled before applying frosting to prevent melting and sliding.
Good to Know
Refrigerate covered for up to 5 days due to cream cheese frosting
Cake can be baked 1 day ahead, frost before serving
Serve chilled or at room temperature, slice with sharp knife
Common Mistakes
Don't skip coating cranberries with flour to avoid them sinking
Avoid overmixing after adding dry ingredients to prevent tough cake
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without a food processor?
Yes, use an electric mixer to cream butter and sweetener, then mix in remaining ingredients until smooth batter forms.
How long will this cake keep?
Store covered in refrigerator for up to 5 days. The cream cheese frosting requires refrigeration for food safety.
Can I freeze this cake?
Freeze unfrosted cake wrapped tightly for up to 3 months. Thaw completely before frosting and serving.