Module 9 · Desserts
Orange-Rosemary Almond Cake with Mascarpone Cream
Orange-Rosemary Almond Cake with Mascarpone Cream is a keto dessert with 4 g net carbs, 9 g protein and 23 g fat per serving (270 kcal). It serves 10 and takes 1 hour 15 minutes in total.
A tender almond cake scented with orange zest and a whisper of rosemary. Cool mascarpone cream and a few dark berries make each slice feel quietly celebratory.
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Allergens in this Ketogeni recipe: eggs, milk, tree nuts. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 10 servings · Active time: 25 min · Total time: 1 h 15 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 4 g |
| Protein | 9 g |
| Fat | 23 g |
| Energy | 270 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 180 g organic almond flour
- 4 piece organic eggs
- 120 g organic erythritol, powdered
- 150 g organic ricotta, drained
- 60 g organic butter, melted and cooled
- 1 piece organic orange, finely grated zest
- 0.5 tsp organic fresh rosemary, very finely chopped
- 1 tsp baking powder
- 0.5 tsp fine sea salt
- 150 g organic mascarpone
- 80 ml organic heavy cream
- 80 g organic blackberries
Step-by-step method
- Heat the oven to 170 C (340 F). Line the base of a round cake tin with parchment and butter the sides lightly.
- Whisk eggs and powdered erythritol until pale and slightly thick. Whisk in ricotta, melted butter and orange zest until smooth.
- Stir almond flour, rosemary, baking powder and salt together. Fold the dry mix into the egg mixture just until no flour pockets remain.
- Scrape batter into the tin and level the surface. Bake until golden and a skewer comes out with a few moist crumbs, about 35 minutes.
- Cool in the tin for 10 minutes, then lift onto a rack and cool completely before topping.
- Whisk mascarpone and cream until softly thickened. Spread over the cooled cake and finish with blackberries and a few tiny rosemary leaves.
Chef’s tips
- Provisional nutrition: do not use these figures as a safe daily carb allowance until Claude verifies ingredient gram weights against exact Matvaretabellen/USDA records and checks product labels.
- Drain ricotta if it looks watery so the cake crumb stays tender, not heavy.
- Chop rosemary very finely; large pieces can overwhelm the orange.
- Cool the cake fully before adding mascarpone cream.
Variations
- Use organic lemon zest and thyme in place of orange and rosemary.
- Scatter toasted organic flaked almonds over the mascarpone.
- Serve without the cream and add a spoon of unsweetened yoghurt instead.
Storage
Refrigerate the iced cake, covered, for up to 3 days. For advance preparation, store the cooled cake and mascarpone cream separately and assemble on the day. Freeze the uniced cake for up to 1 month.
Questions and answers
How many net carbs are in Orange-Rosemary Almond Cake with Mascarpone Cream?
One serving has 4 g net carbohydrates, 9 g protein and 23 g fat (270 kcal). The recipe makes 10 servings. These figures are estimates; your own ingredients may differ.
Can I make Orange-Rosemary Almond Cake with Mascarpone Cream ahead, store or freeze it?
Refrigerate the iced cake, covered, for up to 3 days. For advance preparation, store the cooled cake and mascarpone cream separately and assemble on the day. Freeze the uniced cake for up to 1 month.
Which allergens are in Orange-Rosemary Almond Cake with Mascarpone Cream?
It contains eggs, milk and tree nuts, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Orange-Rosemary Almond Cake with Mascarpone Cream vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Orange-Rosemary Almond Cake with Mascarpone Cream?
Yes. Use organic lemon zest and thyme in place of orange and rosemary. Scatter toasted organic flaked almonds over the mascarpone. Serve without the cream and add a spoon of unsweetened yoghurt instead.