Christmas Orange Cream Cake

About

This delicious low carb loaf is packed with festive flavors and makes a great Keto Christmas cake option. Our light and fluffy sponge is infused with orange juice and studded with dried cranberries, then baked until lightly golden. Once cooled, the cake is smothered with a generous layer of orange cream cheese frosting to serve. This Keto Christmas cake makes a great alternative to a traditional fruit cake and can be enjoyed as a low carb dessert or afternoon treat!

Is Orange Keto?

When used sparingly, both orange juice and its zest can be used as a Keto flavoring. We have paired our orange juice and zest with dried cranberries, which again may be enjoyed in moderation on a low carb diet. We have chosen this fruit mix for their classic festive flavors. However, you may substitute the orange for lemon if preferred. Please be sure to adjust your macros to account for any changes made to the original recipe.

Can I Use Almond Flour?

We have used ground almonds for this Keto Christmas dessert recipe. Ground almonds are more fibrous and provide a denser sponge than almond flour. As ground almonds are not as refined as almond flour, the carb count is also slightly lower. You may use almond flour if preferred, the cake will still be just as delicious, and the crumb will be finer.

Ingredients

5 tablespoon 100% pure erythritol by now
4 medium raw egg
3 tablespoon 100% natural powdered erythitol by sonourished
3 tablespoon almond milk, vanilla or other flavors, unsweetened
2 cup, ground almonds, raw
1 teaspoon vanilla extract
1 teaspoon orange juice
1 teaspoon orange peel or zest raw
1 tablespoon reduced sugar craisin dried cranberries by ocean spray
1 teaspoon coconut flour
½ teaspoon baking soda
⅓ cup cream cheese spread
⅓ cup unsalted butter
⅓ cup orange juice
¼ cup unsalted butter
⅛ teaspoon salt, sea salt

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a loaf tin with baking paper. Add 1/3 cup butter to a food processor along with 5 tablespoons of erythritol. Blend together until creamy and well combined. You may use an alternative low carb sweetener if desired, adjusting quantities accordingly to taste.
Crack the eggs into the food processor. Blend well to combine with the creamed butter and sweetener. The mixture should be light and frothy.
Add the ground almonds, salt and baking soda to the food processor. Blend the mixture together well to combine. The mixture will look quite thick and dense at this stage.
Add the almond milk, vanilla extract and 1/3 cup orange juice to the food processor. Blend again to combine. You may add more or less orange juice to taste. You should now have a light cake batter. Toss the dried cranberries with the coconut flour. This will dry them a little and prevent them from sinking in the cake. Add the floured cranberries to the cake batter and stir through.
Spoon the cake batter into the prepared loaf tin. Gently shake the mixture so that it is level. Transfer the cake to the oven and bake for 40-45 minutes or until golden brown all over and cooked through. Set aside to cool completely while you prepare the frosting.
Add 1/4 cup butter, the cream cheese and the remaining 3 tablespoons of erythritol to a food processor. Add the orange zest and remaining teaspoon of orange juice. Blend until well combined and the mixture looks fluffy. Taste and add more sweetener or orange if desired.
Use a spatula to spread the orange buttercream mixture evenly over the surface of the cooled cake. Slice the cake to serve. You will get 10 slices from the loaf.