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

Preheat oven to 350ºF. Grease a tube or bundt pan very well (I use Wilton’s Cake Release in a glass tube pan). Set aside.

In a small bowl, whisk almond flour, oat fiber, baking powder, cinnamon, and cloves. Set aside.

Using a stand mixer in a large bowl on low speed, cream the softened butter, room temperature ricotta, and sweetener. Increase speed and mix until well blended and creamy.

Add the extracts, juice, zest and eggs, blending the batter well with the addition of each egg. With the mixer on a medium speed, keep mixing until batter becomes somewhat frothy.

Add dry ingredients, and mix until well incorporated. Pour batter into prepared cake pan and shake or smooth the batter out evenly to level the top.

Bake 50–55 minutes, or until golden brown. Test with a toothpick. If you want a crunchy outside to the cake (I do), leave a little bit longer until the top is more of a brown color.

Remove from oven and cool in the pan for about 10 minutes. If using a tube pan, carefully run a knife around both the outside and inside rings, then invert cake onto a plate. Allow to cool another 10 minutes or so, then invert again onto serving plate. You want to end up with the prettiest side of the cake up, depending on what kind of pan you used. If using a bundt pan, turn out onto serving plate after 10 minutes.

When cake is pretty much cooled, make the glaze. Melt butter in a small bowl in the microwave. Add powdered sweetener and extract, stir until smooth. If the glaze seems too thick, add 1 teaspoon of water to thin it a bit.

Drizzle the glaze over the top of the cake. Smooth it out to cover the entire top. Give it a light sprinkle of nutmeg. Add some fine chopped nuts, if desired.

To set the glaze quickly, put the cake in the refrigerator. If not in a rush, leave it on the counter to completely cool and set up. Store cake on the counter for a day or two, and then in the refrigerator. It may also be frozen for later use.

Notes:
• Oat fiber is made from the hull of the oat, not the grain. It is 100% fiber, and is therefor Keto friendly. 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. (In Europe, many people have had success using potato fiber in place of oat fiber.)
• 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.

Nutrition per slice: Calories 161, Total Fat 15 g, Saturated Fat 8 g, Sodium 104 mg, Potassium 43 mg, Total Carbohydrate 3 g, Dietary Fiber 1 g, Net Carbs 2 g, Sugars 1 g, Protein 4 g. Macros: 85% fat, 10% protein, 5% carbs.

© February 6, 2020 Roxana Lopez for Aunt Rocky’s.