These elegant low-carb orange cardamom tea cakes are so moist and delicious, no one will guess they are not only low-carb, but also gluten-free, dairy-free and Paleo.Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!
T
hese addictive little cakes are scented with the sweetly aromatic spice cardamom. This ancient pungent spice combines with the orange zest for an exotic flavor that will make everyone come back for more.
I bake these cakes in a mini-bundt cake pan with space for 12 cakes. However, a cupcake pan would work equally well. They are shown with our Orange Scented Low-Carb Glaze. While the cakes are great by themselves, this glaze adds to their richness and makes them incredibly decadent.
-Annissa
Low-Carb Orange Cardamom Tea Cakes
Ingredients
- Coconut oil spray to coat mini-bundt pan or cupcake pan
- 2 cups almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/2 cup granulated stevia erythritol mix or date sugar or maple sugar for Paleo
- zest from 2 oranges.
- 2 Tablespoons coconut oil melted
- 3 large eggs
- 1 Tablespoon vanilla extract
- 1/3 cup almond or coconut milk
Instructions
- Preheat oven to 350F.
- Spray mini-bundt pan or muffin pan with coconut oil.
- In a medium bowl, combine almond flour, sea salt, baking soda, cardamom and sweetener.
- Use a whisk to mix thoroughly.
- Whisk in orange zest.
- Add coconut oil to dry ingredients and stir until absorbed.
- Add the eggs, vanilla extract and milk.
- Stir batter until smooth
- Spoon into prepared pan.
- Bake for 20 to 25 minutes.
- Cakes are done when the top springs back when touched.
- Place pans on a cooling rack and allow to cool 5 minutes before removing cakes from the pan.
- Let cakes cool completely on a cooling rack.
Recipe Notes
Per serving (1 tea cake):
Calories 153
Fat: 13.3 grams
Carbs: 4.4 grams
Fiber: 2.1 grams
Protein: 5.6 grams
Net Carbs: 2.3 grams
Lovely little cakes! Cardamom is one of my favourite spices.
Thanks so much! I love cardamom too!
-Annissa
How many carbs are in each cake if baked in a cupcake pan?
I just edited the recipe to include nutritional information. Cupcakes are the same size as the individual bundt cakes, so the carb count will be the same. Enjoy the recipe!
Do you have a recipe for the frosting?
This is the link for the Orange Scented Low-Carb Glaze. Another option is this Low-Carb Cream Cheese Frosting. You could thin this recipe a bit with cream to make it into a glaze.
Any recollection on how many days these stay fresh?
My general rule of thumb is to keep things in the refrigerator in an airtight container. I like to use them up in three days. If you want to keep them longer, these cakes should freeze well.
-Annissa
So pleased to have found this recipe….was exactly what I was looking for. Love the orange and cardamom combination. I was looking for a tea cake as a template for a matcha tea cake makeover, but like this flavor combo even better! The matcha will have to wait in line. Will be doing this one tonight. Thanks for all your lovely recipes!
The taste isn’t terrible, but it wasn’t a batter it was a dough. Definitely not a cakey texture. I’ll keep searching for a good recipe!
Wonderful recipe, thank you so much for sharing. I’ve made this twice already, once as mini bundt cakes using dairy (butter), and once as a full bundt cake using coconut oil. For the topping I dusted with powdered erythritol, but also tried some melted home made keto dark chocolate, and that was delicious too. Today I tried adding a bit of freshly ground cardamom along with the erythritol dusting, and I think that took it to the next level! I found that the batter needs more cardamom to really shine through, and the trick might be in always using freshly ground cardamom (from pods) rather than using pre-ground. Other that that, I also intend to try a nut free + dairy free version using coconut flour, which will require some experimentation! All good stuff, though, I wouldn’t mind taste-testing this may times over! 🙂
Glad you’re enjoying the recipe! Thanks for sharing your experiments with me. This is one of my older recipes and I need to update it soon, so I’ll take your trials into account.
-Annissa
Delicous! Did without frosting and still great
Glad you enjoyed them. This is an older recipe on the blog and it deserves an update so more people see it and can enjoy them.
-Annissa