Orange Cardamom Thanksgiving Cake

Omgosh, the flavours of this LCHF cake are fabulous. Good to serve with coffee, as dessert after a meal or freshly baked and still warm with either mascarpone cheese or sour cream too. I kind of like sour cream or Greek yogurt with dessert!

What ingredients should you expect to have to bake this?

You’ll need one fresh orange for the zest and juice for sure, ground cardamon and vanilla paste to get the full flavours. Definitely almond flour and buttermilk. If you don’t like cardamom, ground ginger would work great too!

This was dessert after our Thanksgiving dinner of roasted veggies and duck with keto cranberry sauce.

I’m truly humbled, grateful and thankful for the many blessings we have, loving family and friends, and your sincerely appreciated visits. Thank you!


  • 1 stick of butter, 4 oz
  • Zest of an orange
  • 1/2 cup fine brown keto sugar (white is okay too)
  • 2 tsp pure vanilla paste
  • 1 heaped tsp ground cardamom or ginger
  • 3 eggs, beaten
  • 1 1/2 cups almond flour
  • 3/4 cup protein powder flour or other keto flour you prefer such as coconut or low carb flour
  • 1 tblsp baking powder
  • 1/2 cup buttermilk, more if you feel it’s too heavy a batter, I added about 3 tablespoons after everything was mixed
  • Strained juice of the orange you zested (you’ll pour this on the hot cake when it first comes out the oven)


Heat your oven up to 350F

1. Zest the orange and add to the sugar, beating it in with the softened butter in a large mixing bowl

2. Mix your dry ingredients together in a separate small, pressing out any clumps (flour, cardamom, baking powder)

3. Beat your eggs in a separate little bowl with the buttermilk and vanilla bean paste

4. Add the dry ingredients to the butter mix, beating slowly, then gradually add the egg and buttermilk mix, not all at once

5. Meanwhile, in your pudding dish, melt two tablespoons of butter in the oven, to create a nice buttery base, brushing up the sides of your dish, it’s okay that the dish will be hot when you add your batter

6. Pour in the batter (again, it’s totally okay if your dish is hot) and top with pecans … which will disappear into the batter during baking and be a nice hidden surprise, I did not expect that to happen LOL

7. Bake 45 minutes or until cooked through – I left mine in until the sides browned as I prefer that!

8. Drizzle over the juice of the orange while hot and fresh out of the oven

9. Serve with whipped cream or your choice of topping and fresh berries

Um, all the pecans sunk…

and made a spooky face!

It’s got really cold here and all the autumn leaves are being blown away.

I’m playing a beautiful video game on the Switch called Gris right now, it’s a journey of a woman dealing with and overcoming depression, but it’s beautiful and achingly poignant and uplifting. The art is just incredible and I could take a screenshot of every frame. If you’re a gamer, don’t miss it!

Some autmnal pics to share. Keep cozy and warm, and for those in the southern hemisphere, happy summering!

Birthday treat that inspired this recipe, it was a ginger orange almond flour cake (I scraped off the sugar crystals though – at first I thought it was Himalayan salt!)