Craving a decadent, citrus-infused dessert without the carbs? This Keto Orange Rum Cake is your answer! Made incredibly simple using the Instant Pot, this cake is unbelievably moist, tender, and bursting with bright orange flavor and a warm hint of rum. It’s the perfect low-carb treat to satisfy your sweet tooth, whether for a special occasion or a simple weeknight indulgence. Get ready to impress yourself with how easy and delicious keto baking can be!
Ingredients
• 3 large eggs
• 1.5 cups / 168g almond flour
• 0.5 cup / 60g coconut flour
• 0.75 cup / 144g granulated erythritol sweetener, or to taste
• 0.5 cup / 113g unsalted butter, softened
• 1 cup / 240ml unsweetened almond milk
• 3 tbsp gold rum
• 2 tsp baking powder
• 1 tsp orange extract
• 1 tsp orange zest
• 0.25 tsp xanthan gum
• 1 pinch of salt
Instructions
1. Preparation Method
2. In a blender, combine the wet : eggs, softened butter, almond milk, gold rum, orange extract, orange zest, and erythritol. Blend for 1 minute until smooth and creamy.
3. Add the dry to the blender: almond flour, coconut flour, baking powder, xanthan gum, and salt. Blend for an additional 20-30 seconds, just until the batter is combined. Do not overmix.
4. Prepare your pressure cooker. Pour 1 cup of water into the inner pot and place the trivet inside.
5. Thoroughly grease a 6 or 7-inch baking pan that fits on the trivet. Pour the cake batter into the prepared pan and smooth the top.
6. Carefully lower the pan onto the trivet. Secure the pressure cooker lid and set the steam valve to the ‘Sealing’ position.
7. Select the ‘Pressure Cook’ or ‘Manual’ setting on High Pressure for 8 minutes.
8. Once the cooking cycle is complete, perform a quick release of the pressure. Carefully open the lid, tilting it away from you to prevent condensation from dripping onto the cake.
9. Using oven mitts, carefully lift the pan out of the cooker. Let the cake cool in the pan for at least 10-15 minutes before serving for the best texture.
Nutritional Information
• Serving Yields: 8
• Per Serving
• Net Carbs: 4 g
• Total Fats: 22 g
• Protein: 7 g
• Calories: 262
Pro Tips
• For a non-alcoholic version, replace the 3 tablespoons of gold rum with 1 tablespoon of rum extract and 2 tablespoons of water or almond milk.
• Ensure your butter and eggs are at room temperature before blending. This helps create a smoother, more uniform batter and a better final texture.
• Let the cake cool completely before slicing. Keto baked goods made with almond and coconut flour firm up significantly as they cool, which prevents crumbling.
• Serve this cake with a dollop of fresh keto whipped cream or a simple powdered erythritol glaze to elevate the dessert.
FAQ
Q: Can I make this keto orange cake without rum
A: Yes, for a non-alcoholic version, you can replace the 3 tablespoons of gold rum with 1 tablespoon of rum extract and 2 tablespoons of water or almond milk.
Q: What makes this orange rum cake keto-friendly
A: This cake is keto-friendly because it uses low-carb flours like almond and coconut flour instead of traditional wheat flour. It is also sweetened with erythritol, a sugar substitute, resulting in only 4g of net carbs per serving.
Q: Why is my keto cake crumbly
A: Keto cakes made with almond and coconut flour need time to set as they cool. To prevent a crumbly texture, it is essential to let the cake cool in the pan for at least 10-15 minutes before slicing.
Q: Can I use a different sweetener
A: The recipe calls for granulated erythritol, but you can typically substitute it with another keto-friendly granulated sweetener of your choice. Adjust the amount according to your taste and the sweetness level of the substitute.
