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.
KETO ORANGE CAKE (ALMOND FLOUR)
This moist keto orange cake is made with almond flour and whole oranges – skins and all. It is low carb, gluten free and sweetened with stevia.
I am totally in love with this flourless almond and orange cake!
CAN YOU HAVE ORANGES ON KETO?
Oranges are relatively high in carbs and the internet will tell you that it is NOT a keto friendly fruit. One medium orange contains 12 grams of net carbs.
However, it will always depend on the AMOUNT of orange (or any other fruit) you will eat. I would definitely NOT eat an entire orange in one go. But eating ⅙ of an orange, as you would with this cake, is perfectly low in carbs!
ORANGE JUICE ON KETO
Note that you should never, ever drink orange juice on keto or on a low carb diet. It’s basically all the sugar from the orange, without any of the fibre!
Think about it – you need to juice at least 3 oranges for a full glass of orange juice. That’s 36 grams of net carbs. On a keto diet you generally eat between 20 to 30 net carbs per day. So, orange juice is NOT keto!
A FLOURLESS ALMOND ORANGE CAKE
Traditional orange cakes are normally very high in carbs, because they contain a lot of sugars due to the high fructose content. There’s the table sugar, the sugar in the orange juice and of course, the sugars from the starch in the wheat flour.
The cool thing about this cake is that contains ALL of the orange, flesh and skin. You simply cook your oranges in water for 1 hour until they are nice and soft. This also makes the skin taste less bitter. Then you puree the whole orange until you have a fragrant, tasty pulp. You are literally using all of the fibre an orange has to offer, which slows the absorption of the sugar in the fruit. And you get all the taste.
On top of that, this is an almond flour cake. So, instead of wheat, we’re using almond flour (or ground almonds, as we say here in the UK).
With my recipe, you can enjoy a slice of keto orange cake that will keep you on plan at only 3.5g net carbs per slice. That’s because I’m using almond flour instead of wheat flour, a keto sweetener instead of sugar and WHOLE oranges instead of just orange juice.
I have made a keto banana bread that won’t kick you out of ketosis – with REAL banana. The same goes for this “sugar free” orange cake!
Ingredients for Paleo Clementine Cake:
Clementines: As I mentioned before, whole clementines are boiled then blended into the cake. The boiling process softened up the peel and brings out the natural sweetness and zest of the clementines so that they are easy to blend and provide all sorts of amazing flavor. You can replace them with a similar citrus fruit (cara cara oranges are great) – just make sure you use just under one pound of fruit.
Almond Flour: The base of the cake! Almond flour provides a nice moist, spongy texture to the cake. I haven’t tested the recipe using any other flour, so the only one I can say for sure that will work as a replacement is hazelnut flour. I’d be willing to bet cassava flour would work well too.
Eggs: In order to make the cake nice and fluffy, we use a ton of eggs! The eggs provide additional fat (crucial for the baking process) and ensures the cake holds together.
Coconut Sugar: I use coconut sugar to sweeten this cake, which yields a perfectly zesty and sweet cake. Because coconut sugar is less refined and lower on the glycemic index than regular cane sugar, it tends to be my preference in cake recipes. You can absolutely swap it for regular cane sugar in a 1:1 exchange!
If you prefer pure maple syrup over coconut sugar, don’t fret: I have an option for you (see the notes in the recipe card). Fair warning: If you go the pure maple syrup route, note that the cake will turn out with a very custardy texture, which I LOVE; but if you’re looking for a cake-like texture, I would stick with the coconut sugar. Just food for thought.
Baking Powder & Sea Salt: Baking powder leavens the cake and makes it hold together nicely and the sea salt just enhances all the flavors in one magical moment.
So here’s how this cake prep goes down (spoiler alert: it’s a time investment, but also super easy to make).
How to Make Paleo Clementine Cake:
Boil the clementines for 2 hours (that’s right, TWO HOURS). Allow them to cool, remove the seeds, then pulse them in a food processor until they are completely smooth.
((Note: if you have a pressure cooker, you can pressure cook the clementines on high with 2 cups of water for 10 minutes. Allow the pressure cooker to naturally release completely, then remove the clementines from the pressure cooker, drain the water, and allow the fruit to cool completely before moving on.))
Beat the eggs in a mixing bowl until well-beaten. Transfer all of the ingredients for the cake, including the clementine puree, to the mixing bowl and mix just until combined. Pour the batter into an 8-inch (or 9-inch) spring form pan, bake, and you’re all set!
I enjoy slices of this cake for breakfast or snack, but you can absolutely reserve it for that after-dinner treat.
You can also top the cake however you’d like, using chopped nuts, seeds, fresh berries or fruit, etc. You can frost the cake with Vegan Cream Cheese Frosting or drizzle it with homemade Paleo Salted Caramel. I went with clementine slices and hemp seeds just for decoration, as the cake is plenty flavorful on its own.
Do I Really Use the WHOLE Clementine??:
Yes! You don’t peel the clementines at any point. Boil them whole with the peel on, blend them whole with the peel on 😉
If you don’t have an entire three hours to devote to this cake all at once, never fear. You can cook the clementines ahead of time to prepare the recipe in parts, or you can multi-task while the clementines are cooking…once they’re simmering, they really need zero 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
Place the clementines in a pot and cover with water. Bring to a boil and let simmer 1 1/2 hours, until very tender. Remove from water, then chop and remove seeds. Add the remaining boiled clementine (everything but the pits) to a food processor or blender and puree until smooth.
Preheat oven to 350 degrees. Butter and line a springform baking pan (this is a sticky cake; you NEED a springform pan).
In a mixer with a whisk attachment, beat the eggs for 5 minutes until very light and frothy. Add the sweetener or sugar, clementine puree, ground almonds, almond extract, salt, and baking powder and beat again for 5 more minutes until very light. Pour into the prepared baking pan and bake 50 minutes to 1 hour or until set. Let cool in the pan, then unmold and serve. I sprinkled it with some powdered sugar before serving, but it’s also lovely plain.
Carbs (using Swerve): 10g (total) and 6g (net)
Carbs (using Splenda): 13g (total) and 9g (net)