Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
keto upside down blood orange cake

Sugar Free Orange Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Deb
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

This sugar free  upside down blood orange cake has a sweet, sticky caramelized topping.  It has a deliciously simple, moist and slightly dense cake, not to be outshined by the gorgeous blood orange slices.


Ingredients

Units Scale

Topping

  • 4 tablespoons ( 1/2 stick) unsalted butter
  • 2/3 cup brown sugar substitute ( I used Swerve brand)
  • 1 medium blood orange *

Cake

  • 1 cup fine almond flour, sifted ( I used Wellbees brand)
  • 2 tablespoons coconut flour, sifted ( I used Bob's red mill)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1/3 cup sour cream
  • 1/4 cup orange juice
  • 1 tablespoon orange zest
  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup granulated sugar substitute ( I use 1/2 cup Swerve + 1/4 Monkfruit

Instructions

  1. Preheat oven to 325°F.
  2. Grease and lightly flour a 9 inch round non stick cake pan.  Place a piece of round parchment paper on bottom and spray with non stick baking spay.
  3. In a medium saucepan, heat the butter over medium high heat and bring just to a full simmer.  Reduce heat to low flame.
  4. Mix in the brown sugar, stirring with spatula for approximately 1 - 2 minutes.  Syrup will thicken as it continues to cook.
  5. Slice blood orange into 7-8  slices.
  6. Place orange slices in bottom of pan.  Pour syrup into prepared pan, over the orange slices and set aside.
  7. Stir together the flours, baking soda, baking powder, xanthan gum and salt in a small bowl.
  8. Into another small bowl, mix whisk together the eggs, sour cream, vanilla and orange juice.
  9. Into a large mixing bowl, beat the butter and sugar substitute on medium high speed for about 3-4 minutes.  Scrape bowl, add in the orange zest and beat for 1 more minute.
  10. Turn mix down to medium-low speed and slowly add the egg mixture. Beat for about 30 seconds. Scrape bowl.
  11. On low speed, beat the flour mixture, 1/2 cup at a time into batter, mixing for only about 1 minute after all flour is added.
  12. Pour the batter over the orange/syrup coated pan and spread evenly in pan.
  13. Bake for 35 minutes, test the cake with a toothpick.  If it is still wet or has large crumbs on the toothpick, continue to bake another 5-10 minutes.  Test again.
  14. Let cool for 15 minutes on a cooling rack.  Place a plate over the top of pan and using oven mitts, grasp both the plate and pan together and flip cake over on to plate
  15. Remove the parchment paper from cake and let fully cool before serving. **

Notes

* If blood oranges are out of season, you can use other types of oranges such as:  cara cara, mandarin, tangerine and clementines.

*The nutrition is calculated with the orange in the recipe.  If you don't eat the slice, the carb count will be slightly less.  And the recipe is calculated for 8 generous pieces of cake.  If you eat a smaller slice, you will save some carbs as well.   But if this is a treat for you, then just work it into your daily plan and enjoy!

**Allow cake to fully cool before you slice it.  Cakes made with almond flour are a bit more fragile if sliced while still warm.