Orange Cake with Orange Cream Cheese Frosting (Keto)

almondflourorangecakecreamcheesefrostingketo This keto orange cake with almond flour is made with healthy ingredients and is an excellent breakfast, dessert, or any time you crave cake. This is an exceptionally good almond flour orange cake. It's ultra-moist, fragrant and subtly sweet. It has a pleasant hint of citrus and a naturally sweet and nutty flavour from the low-carb almond flour. Our keto orange cake is served with a glorious orange cream cheese frosting and bejeweled with orange zest. It looks as good as it tastes.

Orange Cake:
2 cups super fine almond flour
3 eggs, whisked
4 Tbsp. orange juice, freshly squeezed
1 orange zest, freshly grated
½ cup butter, melted
½ cup Monk Fruit Sweetener with Erythritol (Powdered)
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. pure vanilla extract
¼ tsp. sea salt

Orange Cream Cheese Frosting:
⅔ cup cream cheese
⅓ cup full-fat Greek yogurt
1 Tbsp. salted butter, room temperature
⅓ cup Monk Fruit Sweetener with Erythritol (Powdered)
2 Tbsp. orange juice, freshly squeezed

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a 9x5” loaf pan with baking paper. Grease and dust the sides with almond flour if necessary.

Make the Orange Cake:
In a large mixing bowl, combine the dry ingredients: Almond flour, Erythritol, baking powder, baking soda and salt. Mix well.

In another bowl, combine the wet ingredients: Eggs, orange juice and zest, melted butter and vanilla extract.

Gradually add the wet ingredients mixture to the dry ingredients, whisking to create a smooth batter.

Pour the batter into the lined loaf pan and bake in the oven for 30-35 minutes, until a toothpick inserted in the middle of the cake come out clean.

Remove the orange cake from the oven and let it rest until it reaches room temperature.

Make the Orange Cream Cheese Frosting:
While baking the cake, make the frosting: Whisk together the cream cheese with the yogurt, orange juice, butter and Erythritol until velvety smooth and lump-free. Refrigerate until your cake is ready and at room temperature.
Spread the frosting on the cake and sprinkle with orange zest. Serve at room temperature.

Makes 12 slices.

Cook's Notes:

Almond flour: A very fine, blanched almond flour like Bob's Red Mill.
Eggs: Free-range at room temperature.
Orange: The juice and zest of one orange. Substitute for lemon to make a keto lemon cake.
Cream Cheese: At room temperature.
Greek Yogurt: Full-fat, plain Greek yogurt at room temperature. Substitute for any other plain yogurt that is keto-friendly (check the label for added sugar).
Butter: Salted and at room temperature. Substitute for ghee or coconut oil if needed.
Erythritol: Powdered Erythritol or another sugar-free sweetener.