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Aunt Rocky’s Orange Cranberry Swirl Cake

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Description

This original holiday dessert has only 2 net carbs per serving! This is a moist, tasty cake that is perfect for those with nut allergies. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, sugar free, nut free, dairy free option.

Ingredients

  • FOR THE BATTER:
  • ½ cups Coconut Flour
  • ⅛ Tablespoons Salt
  • ½ teaspoons Rumford Baking Powder (or Other Gluten Free)
  • ½ cups Granular Erythritol (or Equivalent Sweetener Of Choice)
  • 1 Tablespoon Lifesource Oat Fiber (See Note)
  • ½ cups Butter, Melted (Coconut Oil For Dairy Free)
  • 4  Large Eggs
  • ½  Orange, Zest And Juice
  • ½ teaspoons Orange Extract
  • 1 teaspoon Vanilla Extract
  • FOR THE SWIRL:
  • ½ cups Aunt Rocky's Sugar Free Orange-Cranberry Sauce (See Separate Recipe On Tasty Kitchen)
  • FOR THE TOPPINGS (optional):
  • Sugar Free Whipped Cream
  • Cream Cheese Frosting
  • Drizzled Melted Chocolate
  • Sugar Free Ice Cream

Preparation

Preheat oven to 350ºF. Grease an 8×8 or 9×9 baking pan. Set aside.

In a medium mixing bowl, whisk all of the dry ingredients together to break up any lumps: coconut flour, salt, baking soda, erythritol, and oat fiber.

In a small bowl or measuring cup, melt the butter or coconut oil in the microwave (about 40 seconds). Add melted butter/oil, eggs, orange zest, orange juice, orange extract, and vanilla to the dry ingredients and quickly whisk until well blended. The coconut flour is very thirsty, and the batter will be thick, not runny like a normal cake batter.

Transfer to the baking pan. For the swirl, dollop the cranberry sauce across the top of the cake. Use a spoon or spatula to swirl or fold the cranberry sauce into the batter, but don’t over-mix. You want swirls of cranberry to appear in the cake.

Bake 30–35 minutes. Check with toothpick to be sure center is done before removing from oven. Top will be slightly golden, and will appear very moist due to the butter content.

Serve warm or chilled with topping of choice. Store leftover cake on counter for a couple of days, or in the refrigerator for a week. It can also be frozen, then defrosted on the counter.

Note: The oat fiber is a key ingredient for cake-like texture. If you omit it, the recipe will still work, but the cake will be very dense. I use Lifesource to assure that I have a gluten free oat fiber. If you don’t have issues with gluten, use the least expensive brand you can find.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 154, Total Fat 13 g, Saturated Fat 8 g, Sodium 693 mg, Potassium 38 mg, Total Carbohydrate 5 g, Dietary Fiber 3 g, Net Carbs 2 g, Sugars 2 g, Protein 4 g. Macros: 83% fat, 11% protein, 6% carbs.

© November 28, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.

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