Craving a decadent dessert without the carbs? This Keto Orange Rum Cake is your answer! Bursting with bright citrus and a warm hint of rum, this incredibly moist cake comes together effortlessly in the Instant Pot. It’s the perfect guilt-free indulgence for any occasion, proving that you don’t have to sacrifice flavor to stick to your goals.
Ingredients
• 3 large eggs
• 1 ½ cups (168g) almond flour
• ½ cup (60g) coconut flour
• ½ cup (113g) unsalted butter, softened
• ¾ cup (144g) granulated erythritol sweetener, or to taste
• 1 cup (240ml) unsweetened almond milk
• 3 tbsp (45ml) gold rum
• 2 tsp (10g) baking powder
• 1 tsp fresh orange zest
• 1 tsp (5ml) orange extract
• ¼ tsp xanthan gum
• 1 pinch of salt
Instructions
1. Preparation Method
2. In a blender, combine the eggs, orange zest, orange extract, gold rum, almond milk, erythritol, and softened butter. Blend for 1 minute until smooth.
3. Add the almond flour, coconut flour, baking powder, xanthan gum, and salt to the blender. Blend for an additional 20-30 seconds, just until the batter is combined. Do not overmix.
4. Thoroughly grease a 7-inch round baking pan that fits inside your Instant Pot. Pour the batter into the prepared pan and smooth the top.
5. Pour 1 cup of water into the inner pot of the Instant Pot and place the trivet inside. Carefully lower the baking pan onto the trivet.
6. Secure the lid, set the steam valve to ‘Sealing’, and cook on High Pressure for 8 minutes.
7. Once the cooking cycle is complete, perform a quick release of the pressure. Carefully open the lid, avoiding any condensation dripping onto the cake.
8. Let the cake cool in the pan for at least 10-15 minutes before carefully inverting it onto a wire rack to cool completely before serving.
Nutritional Information
• Serving Yields: 8
• Net Carbs: 4 g
• Total Fats: 22 g
• Protein: 7 g
• Calories: 262
Pro Tips
• To prevent condensation from making the top of your cake soggy, loosely cover the pan with a piece of aluminum foil before placing it in the Instant Pot.
• For a smoother, more uniform batter, ensure your eggs, butter, and almond milk are at room temperature before blending.
• Once you add the dry , blend only until just combined. Overmixing almond and coconut flours can lead to a dense, tough cake.
• For an extra touch of flavor, whisk together a simple glaze of powdered erythritol, a splash of rum, and a little almond milk to drizzle over the cooled cake.
FAQ
Q: Can I bake this Keto Orange Rum Cake in the oven
A: While this recipe is optimized for the moist environment of an Instant Pot, you can bake it in a conventional oven. Pour the batter into a greased 7-inch pan and bake at 350°F (175°C) for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
Q: Is there a non-alcoholic substitute for the rum
A: Absolutely. For a non-alcoholic version, you can replace the 3 tablespoons of gold rum with 1 tablespoon of rum extract mixed with 2 tablespoons of water or unsweetened almond milk. This will provide a similar flavor profile without the alcohol.
Q: How do I prevent my Instant Pot cake from getting soggy
A: A soggy top is usually caused by condensation dripping from the lid. To prevent this, the pro tips suggest loosely covering your baking pan with a piece of aluminum foil before placing it in the Instant Pot. This creates a barrier that protects the cake’s surface.
Q: Can I use a different keto sweetener instead of erythritol
A: Yes, you can substitute erythritol with other keto-friendly granulated sweeteners like monk fruit or allulose in a 1:1 ratio. Be aware that this may slightly alter the final texture and sweetness of the cake.
