Get ready to indulge in a guilt-free treat this holiday season with our Keto Christmas Orange Cream Cake! This heavenly dessert will satisfy your sweet tooth without derailing your low-carb lifestyle. Bursting with tangy orange flavors and a velvety cream filling, it's the perfect balance of refreshing and decadent. Made with a secret blend of keto-friendly ingredients, this cake is as unique as it is delicious. So, get ready to impress your friends and family with a dessert that's sure to be the star of your holiday spread!
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One busy weeknight, I wanted to make a quick and nutritious meal for my family. I decided to whip up a delicious Keto Christmas Orange Cream Cake, which is not only healthy but also easy to make in under 20 minutes! First, gather all the ingredients: almond flour, eggs, butter, cream cheese, erythritol, vanilla extract, orange zest, and baking powder. Preheat the oven to 350°F (175°C) and grease a cake pan. In a mixing bowl, combine 2 cups of almond flour and 1 teaspoon of baking powder. In another bowl, beat 4 eggs, 1/2 cup of melted butter, and 1/2 cup of erythritol until well mixed. Gradually add the almond flour mixture, 4 ounces of softened cream cheese, 1 teaspoon of vanilla extract, and 2 tablespoons of orange zest. Mix until smooth. Pour the batter into the greased cake pan and bake for about 15-20 minutes, or until a toothpick comes out clean when inserted into the center. While the cake is baking, you can prepare the orange cream frosting. For the frosting, beat together 8 ounces of softened cream cheese, 1/4 cup of erythritol, 2 tablespoons of orange zest, and 1 tablespoon of orange juice until creamy and well combined. Once the cake is done, let it cool completely before spreading the orange cream frosting on top. You can also decorate it with additional orange zest or sliced oranges if you like. Now, you have a delicious and nutritious Keto Christmas Orange Cream Cake ready to be enjoyed by your family! It's a quick and easy dessert that everyone will love, especially during the holiday season.
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Origins of Keto Christmas Orange Cream Cake
The origins of the Keto Christmas Orange Cream Cake are not well-documented, but it is believed to have originated from the traditional Christmas fruitcake. This keto version replaces the high-carb ingredients with low-carb alternatives to make it suitable for those following a ketogenic diet. While the exact cultural or historical significance of this specific recipe is unclear, it represents the adaptability of traditional holiday desserts to fit different dietary needs.
Best Time to Enjoy Keto Christmas Orange Cream Cake
The best time to savor the Keto Christmas Orange Cream Cake is during the holiday season, particularly around Christmas. Oranges are in season during this time, making it easier to find fresh and flavorful ingredients. Additionally, the bright and citrusy flavors of the cake complement the festive atmosphere and can be enjoyed as a special treat during holiday gatherings or as a delicious dessert after a Christmas dinner.
Perfect Food Pairings with Keto Christmas Orange Cream Cake
Pairing the Keto Christmas Orange Cream Cake with a dollop of unsweetened whipped cream or a scoop of low-carb vanilla ice cream can enhance the dessert experience. For a well-rounded meal, serve the cake alongside a cup of hot herbal tea or a glass of sparkling water infused with fresh citrus slices. For those following a low carb or ketogenic diet, consider serving the cake with a side of fresh berries or a mixed green salad with a tangy vinaigrette dressing.
Tips and Tricks to Prepare Keto Christmas Orange Cream Cake
- Use almond flour or coconut flour instead of traditional wheat flour to keep the cake low in carbs.
- Make sure to zest the oranges before juicing them, as the zest adds a vibrant citrus flavor to the cake.
- To make the cake extra moist, add a tablespoon of sour cream or Greek yogurt to the batter.
- If desired, add a teaspoon of orange extract to intensify the orange flavor.
- For a decorative touch, sprinkle some powdered erythritol or grated orange zest on top of the cake before serving.
Let's Get Started!
The Keto Christmas Orange Cream Cake is a delightful and festive dessert that brings a burst of citrus flavor to your holiday table. Try this recipe and enjoy the guilt-free indulgence of a classic Christmas cake while staying true to your weight-loss goals. Join our community of food enthusiasts and discover more delicious recipes to add joy and flavor to your culinary journey. Subscribe to our newsletter to receive regular updates and explore the world of low-carb and ketogenic cooking. Happy baking!
Ingredients
- 100% Pure Erythritol by Now (5 tablespoon)
- Raw Egg (4 medium)
- 100% Natural Powdered Erythitol by Sonourished (3 tablespoon)
- Almond Milk, Vanilla Or Other Flavors, Unsweetened (3 tablespoon)
- Almonds, Raw (2 cup, ground)
- Vanilla Extract (1 teaspoon)
- Orange Juice (1 teaspoon)
- Orange Peel Or Zest Raw (1 tsp)
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray (1 tablespoon)
- Coconut Flour (1 teaspoon)
- Baking Soda (½ teaspoon)
- Cream Cheese Spread (⅓ cup)
- Unsalted Butter (⅓ cup)
- Orange Juice (⅓ cup)
- Unsalted Butter (¼ cup)
- Salt, Sea Salt (⅛ teaspoon)
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.
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