5 from 1 vote
Golden Almond Cake with Fresh Blueberry Orange Compote is keto friendly, gluten-free and low carb. It's simply delicious! - kudoskitchenbyrenee.com
Golden Almond Cake with Fresh Blueberry Orange Compote
Prep Time
10 mins
Cook Time
40 mins
cooling
30 mins
Total Time
50 mins
 

Golden Almond Cake with Fresh Blueberry Orange Compote is keto friendly, gluten-free, sugar-free, and low carb. It's simply delicious! 

Course: Dessert, Dessert - Cake
Cuisine: American, keto, Low Carb, sugar free
Keyword: almond cake, almond flour cake, keto almond cake
Servings: 12 slices
Calories: 156 kcal
Renee - Kudos Kitchen: Renee - Kudos Kitchen
Ingredients
For the fresh blueberry orange compote:
  • 2 cups fresh blueberries
  • 1 tablespoons fresh orange zest
  • ¼ cup Swerve sugar substitute or your favorite brand of erythritol sweetener
To make the almond cake:
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 2 tablespoons xanthan gum
  • 2 teaspoons baking powder
  • 2/3 cup Swerve sugar substitute, or your favorite brand
  • 1 teaspoon salt
  • 3 large eggs
  • ¼ cup heavy cream
  • ¼ cup fresh orange juice
  • ¼ cup melted butter, I use salted
  • 1 teaspoon pure almond extract
Instructions
  1. Preheat oven to 325 degrees.

    Prepare a 9" round cake pan by spraying it liberally with baking spray or coconut spray. Set aside.

To make the fresh blueberry orange compote;
  1. 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.

To make the golden almond cake;
  1. In a large bowl, whisk together the almond flour, coconut flour, cornstarch, sugar substitute, baking powder, and salt.

  2. In a medium bowl, whisk together the eggs, heavy cream, orange juice, melted butter, and almond extract.

  3. Pour the wet ingredients into the dry ingredients and stir well to combine thoroughly.

  4. 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.

  5. 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.

  6. 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.

Recipe Notes

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.

Nutrition Facts
Golden Almond Cake with Fresh Blueberry Orange Compote
Amount Per Serving (1 slice)
Calories 156 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 63mg21%
Sodium 301mg13%
Potassium 122mg3%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 280IU6%
Vitamin C 5.7mg7%
Calcium 61mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.