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A low carb blood orange rum cake recipe from Mellissa Sevigny of I Breathe Im Hungry

Glazed Blood Orange Rum Cake – Low Carb

  • Author: Mellissa Sevigny
  • Yield: 9 servings 1x


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.



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:


For the cake:

  1. Combine all cake ingredients in a blender. Blend until smooth.
  2. Grease 9 x 9 cake pan, bundt pan, 8 inch brioche pan or equivalent
  3. Spoon in batter and spread evenly.
  4. Bake at 350 degrees (F) for 40 (bundt or 9 x9) to 50 minutes (brioche) or until a knife comes out clean.
  5. Cool and remove gently from the pan.

For the glaze:

  1. Combine the glaze ingredients in a small bowl.
  2. Stir well until smooth and pour over the top.
  3. Slice and serve.


**Get more information about the low carb products I use and recommend on the IBIH Pantry Page!

  • Category: Low Carb Dessert Recipe
  • Cuisine: American


  • Serving Size: 1/9 of cake
  • Calories: 262
  • Fat: 22g
  • Carbohydrates: 4g net
  • Protein: 7g

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