Light, moist Flourless Orange & Almond Sponge Cakes made with almond flour, fresh oranges, and erythritol. Naturally gluten-free and lower in sugar.

Scale

3 large eggs

150 g almond flour

100 g erythritol

50 ml melted coconut oil

Juice of 2 oranges

Zest of 2 oranges

1 teaspoon baking powder

Pinch of salt

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1. Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin pan.

2. Whisk together the eggs, erythritol, coconut oil, orange juice, and orange zest.

3. Add the almond flour, baking powder, and salt, mixing until just combined.

4. Divide the batter evenly among the muffin cups.

5. Bake for 18–22 minutes until lightly golden and a toothpick comes out clean.

6. Cool on a wire rack before serving.

Use freshly squeezed orange juice for the best flavor.

Avoid overbaking to keep the cakes moist.

Store refrigerated for up to one week or freeze for three months.