Golden Almond Cake with Fresh Blueberry Orange Compote is keto friendly, gluten-free, sugar-free, and low carb. It's simply delicious!
Preheat oven to 325 degrees.
Prepare a 9" round cake pan by spraying it liberally with baking spray or coconut spray. Set aside.
Add the blueberries, sugar substitute and orange zest in a medium saucepan. Simmer on medium-low for 15 minutes (stirring occasionally) until the sauce thickens and becomes syrupy. Remove from heat and cool.
In a large bowl, whisk together the almond flour, coconut flour, cornstarch, sugar substitute, baking powder, and salt.
In a medium bowl, whisk together the eggs, heavy cream, orange juice, melted butter, and almond extract.
Pour the wet ingredients into the dry ingredients and stir well to combine thoroughly.
Spoon the batter in an even layer in the prepared cake pan.
Bake in a preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and cool on a cooling rack for 30 minutes. Carefully turn the cake out of the pan and onto a serving plate. Cool completely.
Spoon and spread the cooled blueberry orange compote over the cooled cake and garnish with additional orange zest, if desired.
Chill before serving, or serve at room temperature.
Chill until ready to serve. Store any uneaten cake, covered, in the refrigerator for up to 3 days.
Tools and equipment;
9" round cake pan, baking spray or coconut spray, large bowl, medium bowl, measuring cups, measuring spoons, microplane, whisk, wooden spoon or spatula, medium saucepan, cooling rack or trivet, serving plate.