Dessert

Almond and orange cake

Name: Almond and orange cake
Total time: 150 min
Yield: 8 servings
Cuisine: American
Ingredients: 8½ oz Almond flour; 8 Eggs; 7 oz Orange; 4 oz Powdered erythritol; Baking powder, a teaspoon for the cake; Sea salt, a good pinch

The whole oranges are boiled for an hour and then blended, skin and all, which is where the flavor comes from — and it means the cake needs no flour, no butter and no oil at all.

5gnet carbs

22gfat

13gprotein

270kcal

Per serving150 minServes 8

Cook it with Keto Tracker AI

See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.

Download on theApp Store Get it onGoogle Play

Ingredients

For the whole dish · serves 8

Almond flour8½ oz
Eggs8
Orange7 oz
Powdered erythritol4 oz
Baking powdera teaspoon for the cake
Sea salta good pinch

Method

6 steps · 150 minutes

Boil the whole oranges, unpeeled, for an hour, changing the water once. The second water takes most of the bitterness with it.
Cool them completely, then blend them whole. Pips out, everything else in, including the skin and pith.
Whisk the eggs hard with the erythritol until pale and thick. There is no raising agent here beyond that air and a teaspoon of baking powder.
Fold the orange pulp and almonds in gently. Beaten at this stage it goes dense.
Fifty minutes at 340F in a lined pan, covered with foil for the last twenty if the top darkens.
Cool it completely in the pan before turning it out. Warm, it has no structure and will break in half.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.