Yield: 16 slices
Serving size: 1 slice
Ingredients for Cake
- 1 cup Cranberry Orange Holiday Sauce or any prepared keto cranberry sauce
- 2½ cups almond flour
- ½ cup coconut flour
- ¼ cup unflavored whey protein powder
- 1 Tbsp baking powder
- ¼ tsp salt
- ½ cup butter (1 stick), softened
- ⅔ cup Monksweet or any equivalent sweetener
- 4 large eggs
- ¼ cup sour cream
- ½ tsp orange extract
- 1 Tbsp orange zest
- ½ cup chopped walnuts or pecans
- ¾ cup unsweetened nut milk
Ingredients for Glaze
- ½ cup sugar-free powdered (confectioners) sweetener
- 3 Tbsp heavy cream
- 2 tsp orange zest
- ½ tsp orange extract
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Generously oil the sides and bottom of a 9-inch springform pan.
- In a large bowl, whisk together the almond and coconut flours, whey protein, baking powder, and salt.
- In a separate large bowl, beat the butter and sweetener together with an electric or hand mixer until smooth. Beat in the eggs, one at a time, followed by the sour cream, orange extract, orange zest, and chopped nuts.
- Gradually stir in the almond flour mixture, followed by the nut milk, mixing well to combine all ingredients until a smooth batter is formed.
- Pour approximately half of the batter into the prepared baking pan. Spread the cranberry sauce in an even layer over the batter. Pour balance of batter over cranberry sauce and distribute batter evenly over the top.
- Bake 40 to 50 minutes, until edges of the cake are separated from sides of the pan and the top is golden brown. Note: the center might be slightly soft, but the cake will continue to cook after removing from oven. Take care not to over bake!
- Allow to cool for at least 30 minutes before removing the sides and adding the glaze.
- To make the glaze, stir together the powdered sweetener, cream, extract, and zest until smooth. Drizzle or spread over cooled cake.
- Optional: Sprinkle additional chopped nuts over the top.
