Low-Carb Orange Drizzle Cake

Step 1Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional) and line a loaf pan with parchment paper.
Note: You can use 8 inch or 9 inch (20 or 23 cm) loaf pan. The more the batter spreads (wider, larger pan), the shorter the baking time. A smaller, deeper cake loaf pan will result in a higher rise.

Step 2In a bowl combine the eggs, vanilla and half of the sweetener used in this recipe (Erythritol, Swerve or Allulose). Use an electric mixer or a hand whisk to beat.

Step 3Add the almond flour, coconut flour, whey protein powder. Beat to combine. Add the yogurt and orange zest and beat until smooth. Note: Instead of baking powder you can use a combination of baking soda and cream of tartar, or baking soda and lemon juice. Conversion: 1 tsp baking powder = ¹/₂ tsp cream of tartar (or 1 tsp lemon juice added to wet ingredients) + ¹/₄ tsp baking soda.

Step 4Pour the batter into the lined loaf pan. Place in the oven and bake for 45 to 55 minutes, rotating the pan halfway to ensure even browning. You can test if it's done by inserting a wooden skewer into the cake. It comes out clean, it's done. Remove the cake from the oven and let the cake cool down to room temperature.

Step 5When the cake is baked, prepare the syrup by juicing one medium orange (about 4 tablespoons).

Step 6Place in a saucepan with a tablespoon of water and the remaining sweetener. This time it's best to use Allulose.
Note: You do need Allulose if you want to make syrup. You could use Erythritol or Swerve but the syrup won't thicken so keep that in mind.

Step 7Cook on medium-high until it starts to boil and then reduce to low. Cook until syrupy, for a few minutes, stirring occasionally with a spatula. Once the syrup thickens (but can still be drizzled), take off the heat.

Step 8Use a wooden skewer to make several holes in the cooled cake. Drizzle the prepared orange syrup evenly over the top, allowing it to soak in the holes. Let it sit for a few minutes and then slice.

Step 9Store at room temperature for up to two days or in the fridge for up to a week. Freeze for longer storage (up to 6 months).

Step 10Optionally, you can decorate the cake with some edible flowers and fresh mint leaves.