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Keto Orange Bundt Cake
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5 from 1 vote

Keto Orange Bundt Cake

Grain Free, Sugar Free, Almond Flour Keto Orange Bundt Cake Orange and Orange Butter Glaze. Made with Whole Oranges.
Prep Time30 mins
Cook Time50 mins
Course: Cake, Dessert
Cuisine: Italian
Keyword: bundt cake, keto cake, orange cake
Servings: 16 slices
Calories: 285kcal

Equipment

  • Vitamix Blender (Or super blender)
  • Cake Dish

Ingredients

Preparation for Bundt Pan

  • 1/4 cup vegetable shortening

Bundt Cake

  • 1 1/4 large navel oranges

Dry Ingredients

Wet Ingredient Group

  • 1.25 cups Granulated Swerve
  • 1/3 cup olive oil (can use all olive oil or all avocado oil)
  • 1/3 cup avocado oil
  • 7 extra large eggs (9 medium)
  • 1 teaspoons vanilla extract

Glaze Icing Option

Orange Butter Topping Option

Instructions

Prepare Bundt Pan

  • Completely cover every nook and cranny of the bundt pan with vegetable shortening Mixture. You can choose just to use vegetable shortening. Both methods work.
  • Freeze the pan. Once frozen, you can then move the shortening around into crannies if needed, making sure every little section has shortening.

Cake

  • Wash Navel orange and trim off the bottom, if necessary.
  • Cut into quarters. Put in cold water. Bring to boil for 30 minutes. Drain. Reserve 1/4 cup water.
  • Add to Vitamix and pulse until you have a texture of puree, yet with a little bit of zest showing. You may need to add a little water in bottom of blender. Set aside to cool. This can be made up to 3 days ahead and refrigerated.
  • Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode.
  • You can use a hand mixer or stand mixer to make batter. Add oil and Swerve. Once mixed, add eggs and mix each one at at time for 30 seconds to fully incorporate.
  • Add 1 1/4 cups orange mixture to the eggs and mix well. Make sure you have about 1/4 cup reserved for the orange glaze topping.
  • Add vanilla extract.
  • In a separate bowl whisk the remaining dry ingredients. Add to the egg mixture.
  • Give the pan one more light spray with baking spray.
  • Pour batter into the prepared bundt pan. Smooth out top with offset spatula.
  • Bake for approximately 50 to 55 minutes. Test at 50 minutes. Internal temperature should be approximately 207 degrees F, no more than 210. Cover with foil if cake starts to brown too much, at 40 minutes.

How to Remove Cake from Bundt Pan

  • Allow cake to cool for 20 minutes. This is important! Gently use an off set spatula or butter knife and go around the edges and middle to make sure cake is released on sides.
  • Place a cut out of cardboard (Can use a paper plate with hole cut out, not styrofoam). This helps to hold cake in place when turning over. Place on cake plate.
  • If using the orange butter glaze, you apply while cake is warm or at room temperature.
  • This cake will stay fresh at room temperature for up to seven days.
  • If only using the white icing topping, wait until cake is completely cool.
  • You can freeze this cake. Wrap well in plastic wrap. Defrost in refrigerator.

Notes

This list of ingredients makes a large bundt cake that feeds up to 16. You can make a smaller version with this recipe that feeds up to 12. 
Swerve Confection: You can put Swerve (or Lakanto) into a Vitamix and pulse to make a confectioner's sweetener.
The Nutrition Value is figured on a cake with an Orange Butter Glaze. 

Nutrition

Serving: 1of 18 | Calories: 285kcal | Carbohydrates: 7g | Protein: 9g | Fat: 29g | Fiber: 3g | Sugar: 1g