Description
A rich and tender low carb orange rum cake with a delicious blood orange glaze. Super easy, this cake can be made in the blender in minutes. Keto, Atkins, Gluten free.
Ingredients
Scale
For the cake:
- 1/2 cup butter, softened
- 3/4 cup granulated erythritol sweetener**
- 3 eggs
- 1 tsp orange extract
- 1 1/2 cups almond flour **
- 1/2 cup coconut flour **
- pinch salt
- 2 tsp baking powder
- 1/4 tsp xanthan gum
- 1 cup vanilla almond milk unsweetened
- 3 Tbsp gold rum (or 1 tsp rum flavoring)
- 1 tsp orange zest
For the glaze:
- 1/2 cup + 1 Tbsp Swerve confectioners
- 1/4 cup fresh blood orange juice (or regular orange juice)
Instructions
For the cake:
- Combine all cake ingredients in a blender. Blend until smooth.
- Grease 9 x 9 cake pan, bundt pan, 8 inch brioche pan or equivalent
- Spoon in batter and spread evenly.
- Bake at 350 degrees (F) for 40 (bundt or 9 x9) to 50 minutes (brioche) or until a knife comes out clean.
- Cool and remove gently from the pan.
For the glaze:
- Combine the glaze ingredients in a small bowl.
- Stir well until smooth and pour over the top.
- Slice and serve.
Notes
**Get more information about the low carb products I use and recommend on the IBIH Pantry Page!
- Category: Low Carb Dessert Recipe
- Cuisine: American
Nutrition
- Serving Size: 1/9 of cake
- Calories: 262
- Fat: 22g
- Carbohydrates: 4g net
- Protein: 7g