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Aunt Rocky’s Orange Marmalade Cake (Low Carb, Gluten Free)

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Level: Easy

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Description

I love this cake all year round, but especially in winter when craving some fresh fruit and lighter flavors. It’s light and fruity, but also very rich with the cream cheese frosting. A small piece is very satisfying, and has excellent Keto macros. Suitable for Atkins, Keto, Paleo, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, dairy free, nut free, CKD, Low Potassium, Low Sodium.

Ingredients

  • ½ Tablespoons Butter To Grease Pan
  • FOR THE CAKE:
  • ½ cups Coconut Flour
  • ⅛ teaspoons Salt
  • ½ teaspoons Zero Carb Baking Powder
  • ½ cups Granular Swerve, Or Equivalent
  • 1 Tablespoon Lifesourcce Oat Fiber (See Notes)
  • ¼ teaspoons Glucomannan (or Xanthan Gum)
  • ½ cups Butter Or Non-Dairy Subsgtitute
  • 2 Tablespoons Smuckers Sugar Free Orange Marmalade
  • 5  Large Eggs
  • 2 Tablespoons Orange Juice
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Orange Extract (Or 1/4 Teaspoon Orange Oil)
  • FOR THE FROSTING:
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Philadelphia Original Cream Cheese (Full Fat)
  • 1 Tablespoon Smuckers Sugar Free Orange Marmalade
  • ½ cups (Scant) Swerve Confectioners Or Other Powdered Sweetener To Taste

Preparation

Preheat oven to 350ºF. Use the 1/2 tablespoon butter to grease an 8×8 square baking dish and set aside.

For the cake, whisk dry ingredients in a small mixing bowl until there are no lumps in the coconut flour. Set aside.

In a medium mixing bowl, melt butter and marmalade in the microwave (45 seconds or so). Add remaining wet ingredients, whisk until smooth.

Add dry mixture to the wet ingredients and quickly mix with a spoon or whisk. Transfer batter into baking pan, and smooth top (batter will thicken quickly due to the coconut flour).

Bake 35–40 minutes, then check with toothpick. Top may look damp on top due to the butter content, but if it is golden brown around the edges and passes the toothpick test, remove from oven. Cool cake completely before frosting.

For the frosting, soften coconut oil, cream cheese and marmalade in the microwave just enough so they can be whisked smooth, about 10 seconds. Don’t melt! If you accidentally melt them, put in refrigerator for a few minutes to firm up again, just enough for whisking. Add confectioners Swerve and whisk until smooth and fluffy. Frost the cake. Refrigerate cake until frosting sets up firm.

Store leftovers in refrigerator. May be frozen.

Notes:
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most Ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest. If you can’t find it, omit it from the recipe. The outcome will not have as nice a texture, but will still be good.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, allulose, and liquid sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 154, Total Fat 14 g, Saturated Fat 9 g, Sodium 125 mg, Potassium 37 mg, Total Carbohydrate 5 g, Dietary Fiber 2 g, Net Carbs 3 g, Sugars 1 g, Protein 3 g. Macros: 84% fat, 8% protein, 8% net carbs.

© March 8, 2019 Roxana Lopez for Aunt Rocky’s.

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