Keto Clementine Cake


Keto Clementine Cake is a delightful cake recipe that you can eat for breakfast or as a snack. It’s packed with lots of good fats from the olive oil, really good proteins from the eggs and cream cheese, protein from the almond flour and some good carbs from the erythritol and naturally occurring sugar in the clementines. I hope you will enjoy this recipe as much as I did making it.


Almond flour and whole oranges, including the peels, are used to make this luscious keto orange cake. It is low in carbohydrates, gluten-free, and stevia-sweetened.

This flourless cake with almonds and oranges is my absolute favorite!


Oranges are not a keto-friendly fruit because of their high carb content, according to the internet. 12 grams of net carbohydrates are found in one medium orange.

It will, however, ALWAYS rely on HOW MANY ORANGES (or other fruits) you eat. I most certainly wouldn’t consume a full orange in one sitting. However, consuming a quarter of an orange as you would with this cake has very few carbohydrates.


Be aware that orange juice should never, ever be consumed when on a low-carb or ketogenic diet. It consists entirely of orange sugar, with no fiber at all.

Consider this: to make a full glass of orange juice, at least 3 oranges must be juiced. 36 grams of net carbohydrates total. On a ketogenic diet, you typically consume 20 to 30 net carbohydrates each day. Orange juice is therefore not keto!


Traditional orange cakes typically have a lot of sugars because of the high fructose content, which makes them typically highly rich in carbohydrates. Table sugar, sugar in orange juice, and naturally sugars derived from the starch in wheat flour are all examples of sugars.

The unique feature of this cake is that it includes both the skin and the flesh of the orange. Oranges are simply boiled in water for an hour or until very tender. The skin’s flavor becomes less bitter as a result. The entire orange is then pureed to create a flavorful, delicious pulp. Literally all of an orange’s fiber is being consumed, which slows the fruit’s sugar from being absorbed. And you enjoy every taste.

This cake also contains almond flour. Consequently, we’re employing almond flour in place of wheat (or ground almonds, as we say here in the UK).

With my recipe, you may enjoy a slice of keto orange cake that has only 3.5g net carbs per serving, helping you to stay on track. This is due to the substitution of almond flour for wheat flour, a keto sweetener for sugar, and WHOLE oranges for orange juice.

With REAL bananas, I created a keto banana bread that won’t cause you to enter or exit ketosis. The same is true of this orange cake that is “sugar free”!

Ingredients for Paleo Clementine Cake:


Whole clementines are cooked before being incorporated into the cake, as I previously said. The clementines’ natural sweetness and zest are brought out by the boiling procedure, which also softened the skin, making it easier to combine them and releasing their incredible flavor. You can use a similar citrus fruit in their place (cara cara oranges are excellent); just make sure you use less than one pound of fruit.

The foundation of the cake is almond flour!

The cake has a great moist, spongy feel thanks to the almond flour. The only flour I can tell with certainty will work as a substitute is hazelnut flour because I haven’t tested the recipe with any other types of flour. I’m ready to wager that cassava flour would also be effective.

Eggs: We use a lot of eggs to make the cake beautiful and fluffy. The eggs add extra fat, which is necessary for baking, and make sure the cake stays together.

Coconut Sugar: I use coconut sugar to sweeten this cake, creating the ideal balance of sweetness and zing. I prefer using coconut sugar in cake recipes since it is less processed and has a lower glycemic index than conventional cane sugar. It can be exchanged 1:1 for conventional cane sugar without a problem.

Don’t worry if you prefer pure maple syrup to coconut sugar; I have a solution for you (see the notes in the recipe card). Fair warning: If you use pure maple syrup, your cake will have a very custardy texture, which I LOVE. If you like a cake-like texture, however, I recommend sticking with coconut sugar. only some fodder for thinking.

Sea salt and baking powder: The sea salt only intensifies all the flavors in a single magical moment while the baking powder leavens the cake and helps it stick together nicely.

5-ingredient Paleo Clementine Cake - grain-free, refined sugar-free, dairy-free - a healthy enough cake for breakfast

How to Make Paleo Clementine Cake:

The clementines should be boiled for two hours—yes, TWO HOURS. Remove the seeds, let them cool, and then puree them in a food processor until perfectly smooth.

((Note: If you have a pressure cooker, you can cook the clementines in it for 10 minutes on high with 2 cups of water. After letting the pressure cooker naturally release all of its pressure, remove the clementines, drain the water, and let the fruit cool fully before using it.

In a mixing dish, thoroughly beat the eggs. Add the clementine puree along with the rest of the cake ingredients to the mixing bowl, and stir only until incorporated. You’re done once you pour the mixture into an 8-inch (or 9-inch) spring form pan and bake it.

Slices of this cake are delicious for breakfast or as a snack, but you can also save them for dessert.

Additionally, the cake can be topped however you desire, with chopped nuts, seeds, fresh fruit, or other ingredients. The cake can be drizzled with homemade Paleo Salted Caramel or frosted with Vegan Cream Cheese Frosting. The cake is tasty enough on its own, so I chose to top it with clementine slices and hemp seeds only for appearance.

Paleo Grain-Free Clementine Cake made with only 5 ingredients! A moist, decadent dessert recipe

Do I Really Use the WHOLE Clementine??:

Yes! At no point do you peel the clementines. They can be blended whole with the peel on or boiled whole with the peel on.

Recipe Tips:

Never fear if you can’t make this cake in its entirety in three hours. To prepare the meal in stages, you may either cook the clementines in advance or multitask while they’re cooking. Once simmering, they actually don’t require any attention.

4 clementines (about 13 oz)
6 large eggs
1/2 cup erythritol + 1/2 cup granulated Splenda OR 1 cup Swerve sweetener OR for a regular not-low-carb version, you can also use 1 cup granulated sugar
2 1/4 cups of ground almond meal (or 9oz of almonds finely ground)
2 teaspoons pure almond extract
1/2 teaspoon kosher salt
1 heaping teaspoon baking powder


Put the clementines in a pot and add water to cover them. Until extremely soft, bring to a boil and simmer for 1 1/2 hours. Remove from water, chop, and then take out the seeds. Blend or process the remaining boiled clementines—all but the pits—in a food processor or blender until completely smooth.

turn the oven on to 350 degrees. Using butter, line a springform pan (this is a sticky cake; you NEED a springform pan).

Beat the eggs in a mixer fitted with a whisk attachment for five minutes, or until they are very light and foamy. Beat again for an additional 5 minutes, or until very light, and then incorporate the sweetener (or sugar), clementine puree, powdered almonds, almond extract, salt, and baking powder. Pour the mixture into the prepared baking pan, and bake for 50 to 1 hour, or until the mixture is set. Unmold and serve after letting cool in the pan. Before serving, I added some powdered sugar, but it’s equally delicious without.

Nutritional Info:
Calories: 220
Fat: 16.3g
Protein: 10.4g
Carbs (using Swerve): 10g (total) and 6g (net)
Carbs (using Splenda): 13g (total) and 9g (net)
Fiber: 4g

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