This article explores various keto-friendly orange cake recipes, focusing on how to enjoy the bright, citrusy flavor of orange while maintaining a low-carb lifestyle. Traditional orange cakes are often high in carbohydrates due to the sugars present in orange juice, table sugar, and wheat flour. However, by using alternative flours like almond flour and incorporating the entire orange, including the skin, it’s possible to create a delicious and keto-compliant treat.
Understanding Keto and Oranges
Before diving into the recipes, it's important to understand the place of oranges in a ketogenic diet. While oranges are relatively high in carbs, with a medium-sized orange containing about 12 grams of net carbs, they can be included in moderation. The key is portion control. Instead of eating a whole orange, using a portion of an orange, including the fiber-rich skin, as in these cake recipes, can help slow down sugar absorption.
Orange juice, on the other hand, is generally not recommended for a keto diet because it contains a concentrated amount of sugar without the fiber found in the whole fruit. A full glass of orange juice can easily contain upwards of 36 grams of net carbs, exceeding the daily carb limit for many keto dieters.
Key Ingredients and Their Role
Almond Flour
Almond flour serves as the base for many keto orange cake recipes. It's a low-carb alternative to wheat flour, made from ground almonds. Ground almonds and regular almond flour are generally equivalent, but for a super-fine texture, reducing the amount by 25 grams or ¼ cup is recommended. Almond flour is high in protein and tends to stick more than other cakes.
Oranges
The star of the show, oranges, should be unwaxed and thoroughly washed. Juicing oranges are ideal due to their sweetness and juice content. Organic oranges are especially beneficial, as the peel is used in the recipe, providing extra vitamins and nutrients.
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Sweeteners
To maintain a sugar-free profile, keto orange cake recipes utilize sugar substitutes such as vanilla stevia, xylitol, or erythritol. The amount of sweetener can be adjusted to taste, as the sweetness of oranges can vary depending on the variety and season.
Eggs
Eggs are essential in keto baking, especially when using coconut flour. They contribute to the cake's moisture, lightness, and structure, preventing it from becoming too dry or crumbly.
Other Ingredients
Other common ingredients include baking powder for leavening, orange extract and vanilla extract for enhanced flavor, and cardamom pods for a touch of spice.
Recipe 1: Keto Orange Cake with Almond Flour and Whole Oranges
This recipe utilizes the entire orange, including the skin, to maximize flavor and fiber content.
Ingredients:
- 2.5 cups almond flour (250g)
- 2 unwaxed, washed oranges
- 5 medium eggs, separated (or 4 large)
- 1 teaspoon baking powder
- 2 teaspoon orange extract
- 1 teaspoon vanilla bean powder or vanilla extract
- Seeds of 6 cardamom pods, crushed
- 16 drops liquid stevia, or to taste
Instructions:
- Prepare the Oranges: Place the oranges in a pot filled with cold water, cover with a lid, and bring to a boil. Simmer for at least 1 hour, ensuring the oranges are submerged to remove bitterness. Drain and let cool.
- Preheat and Prepare: Preheat the oven to 180 Celsius/ 350 Fahrenheit (electric) or 160C / 320F (fan). Line a 9x5 inch bread baking tin with parchment paper.
- Puree the Oranges: Cut the cooled oranges in half, remove any seeds, and puree in a food processor or with a stick blender until smooth.
- Separate Eggs: Separate the eggs and whisk the egg whites until stiff peaks form. This step is crucial for a light and fluffy cake texture.
- Combine Ingredients: In a large mixing bowl, combine the orange pulp with all ingredients except the egg whites.
- Fold in Egg Whites: Gently fold the egg whites into the cake batter until well-combined.
- Bake: Pour the batter into your prepared cake tin and sprinkle flaked almonds on top. Bake for approximately 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Store: Let the cake cool in the tin before slicing and serving. Store in the fridge for up to 5 days.
Recipe 2: Keto Orange Bundt Cake
This recipe creates a visually stunning and flavorful bundt cake, perfect for special occasions.
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Ingredients:
- Whole orange, washed and trimmed
- Almond flour
- Coconut flour
- Eggs
- Avocado oil or olive oil
- Granulated and confectioner’s Swerve (or other keto-friendly sweeteners)
- Xanthan gum (optional)
Instructions:
- Prepare the Orange: Wash a Navel orange and trim off the bottom, if necessary. Cut into quarters, place in cold water, and bring to a boil for 30 minutes. Drain, reserving ¼ cup of the water. Add to a Vitamix or blender and pulse until you have a puree with a little zest showing. Set aside to cool.
- Prepare Bundt Pan: Completely cover every nook and cranny of the bundt pan with vegetable shortening mixture. Freeze the pan. Once frozen, move the shortening around into crannies if needed, making sure every little section has shortening. Give the pan one more light spray with baking spray.
- Make the Batter: Preheat oven to 350 Degrees Fahrenheit (bake, not convection). In a mixing bowl, add oil and Swerve. Once mixed, add eggs and mix each one at a time for 30 seconds to fully incorporate. Add 1 1/4 cups orange mixture to the eggs and mix well. Make sure you have about 1/4 cup reserved for the orange glaze topping. Add vanilla extract. In a separate bowl, whisk the remaining dry ingredients. Add to the egg mixture.
- Bake: Pour batter into the prepared bundt pan. Smooth out top with offset spatula. Bake for approximately 50 to 55 minutes. Test at 50 minutes. Internal temperature should be approximately 207 degrees F, no more than 210. Cover with foil if cake starts to brown too much, at 40 minutes.
- Cool and Remove: Allow cake to cool for 20 minutes. Gently use an off set spatula or butter knife and go around the edges and middle to make sure cake is released on sides. Place a cut out of cardboard (Can use a paper plate with hole cut out, not styrofoam). This helps to hold cake in place when turning over. Place on cake plate. If using the orange butter glaze, you apply while cake is warm or at room temperature.
- Glaze (Optional): Prepare an orange butter glaze by combining butter, Swerve confectioner’s, and pureed orange, then heat and pour over the cake. Alternatively, use a dairy-free orange icing glaze.
Recipe 3: Coconut Flour Orange Cake
This recipe utilizes coconut flour for a Paleo, gluten-free, and low-carb option.
Ingredients:
- Coconut flour
- Fresh oranges
- Eggs
- Coconut milk
- Coconut oil
- Honey
- Vanilla extract
- Baking soda
- Salt
Instructions:
- Prepare: Preheat oven to 350°F.
- Blend Wet Ingredients: Zest a whole orange into a blender (about 2 tablespoons). Juice the same orange and reserve ¼ cup. Add to the blender the coconut oil, coconut milk, honey, eggs, and vanilla extract, and blend for about 20 seconds.
- Combine Dry Ingredients: In a medium bowl, mix the coconut flour, baking soda, and salt.
- Make Batter: Mix together the wet and dry ingredients using a rubber spatula.
- Bake: Pour batter into a cake pan and bake for about 32 minutes, or until a skewer inserted into the center comes out clean.
- Soak with Orange Juice: Set the pan over a cooling rack and while is still warm, poke a few holes with a skewer throughout the entire cake and pour the juice over it.
- Glaze (Optional): Whisk together honey and orange juice until the honey dissolves. Plate your cake, poke a few holes on top with a skewer or fork, and pour the glaze over it.
Tips and Variations
- Citrus Variations: Experiment with other citrus fruits like tangerines, lemons, or grapefruit. Adjust the amount of sweetener accordingly.
- Intensify Orange Flavor: Add more orange zest to the batter.
- Freezing: Slice and freeze the cake for up to 3 months, layering parchment paper between slices to prevent sticking.
- Storage: Store the cake in the fridge for up to 5 days or at room temperature for a shorter period.
- Bundt Pan Preparation: For bundt cakes, freezing the pan and using a combination of vegetable shortening and baking spray ensures the cake releases cleanly.
Common Mistakes to Avoid
- Bitter Taste: Ensure oranges are cooked thoroughly to remove bitterness, especially if using thick-skinned oranges. Removing the white parts of the orange can also help.
- Dry Cake: Coconut flour can be drying, so ensure adequate moisture by using enough eggs and coconut milk.
- Cake Sticking: Grease the cake pan thoroughly, especially when not using a silicone mold.
- Overbaking: Test for doneness with a toothpick to prevent overbaking.
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