KUMQUAT CAKE recipes

Ingredients

• 2 ounces kumquats (8 to 10) or 2 tablespoons orange or lemon zest
• ¾ cup (3 ounces or 85 grams) almond flour
• ¾ cup (3 ounces or 85 grams) coconut flour
• ¼ cup (2 ounces or 56 grams) granular erythritol,* another sweetener with bulk, or a blend
• 1 teaspoon baking powder
• A pinch of salt
• ½ cup (4 ounces or 1 stick) butter, softened to room temperature
• ½ cup (4 ounces) cream cheese or soft goat cheese, at room temperature
• High-intensity sugar substitute equal to ¾ cup sugar, such as stevia, or a zero-carb sweetener, such as monk fruit, or sucralose (omit if using Swerve or if bulk sweetener already includes stevia, monk fruit, or sucralose.)
• 6 eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon orange or lemon, extract
• 2 teaspoons Cointreau, optional
• ¾ teaspoon xanthan gum, for better texture
• 1 ounce kumquats or 1 tablespoon orange or lemon zest
• 2 tablespoons butter
• 1 and 1/2 ounces (3 tablespoons) cream cheese or soft goat cheese
• 3/4 cup powdered sugar substitute with bulk*
• A pinch of salt
• 1 tablespoon cream or coconut cream (thick coconut milk), more as needed
• 1/2 teaspoon sugar-free vanilla extract
• 1/2 teaspoon orange or lemon extract
• 1 teaspoon to 1 tablespoon Cointreau, optional

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