“Keto Moroccan Spiced Almond Cake with Orange Glaze”

Allergens

Eggs, Nuts (Almond)

Ingredients

• 1. 2 cups almond flour 2. 1/3 cup granulated erythritol 3. 1 tsp baking powder 4. 1/4 tsp ground cinnamon 5. 1/4 tsp ground ginger 6. 1/8 tsp ground cloves 7. 1/8 tsp ground nutmeg 8. 1/2 cup unsalted butter, melted 9. 3 large eggs, room temperature 10. 1/2 cup orange marmalade 11. Zest of one orange 12. 1 tbsp fresh orange juice

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together almond flour, erythritol, baking powder, cinnamon, ginger, cloves, and nutmeg.
3. In another bowl, mix together melted butter, eggs, orange marmalade, and orange zest until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour batter into prepared pan and smooth the top with a spatula.
6. Bake for 28 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack.
8. In a small bowl, whisk together orange juice and remaining orange zest for glaze.
9. Once cake has cooled, drizzle with the orange glaze and let it set for a few minutes before cutting into slices.

Chef’s Insight

The use of spices in this recipe evokes the rich culinary history of Moroccan cuisine, while adapting it for a ketogenic diet.

Notes

This cake is best served warm or at room temperature.