This almond flour orange cake is made with healthy ingredients and is an excellent breakfast, dessert, or any time you're craving cake! Keto orange cake has a sweet and nutty flavor and a delicious orange cream cheese frosting. Nobody will believe it's low carb!
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This is an exceptionally good almond flour orange cake. It's ultra-moist, fragrant, and subtly sweet. It has a pleasant hint of citrus and a naturally sweet and nutty flavor from the low-carb almond flour.
Our keto orange cake is served with a glorious orange cream cheese frosting and bejeweled with orange zest. It looks as good as it tastes!
You can use lemons instead of oranges and ghee or coconut oil instead of butter for a different spin with equally tasty results.
If you love cakes as much as I do, try our chocolate cupcakes and matcha tea cupcakes!
Why You'll Love Keto Orange Cake
- A delicious low-carb cake everyone will love!
- Perfectly moist texture with a sweet and nutty flavor
- Only 4.6g net carbs in each slice!!
Almond Flour Orange Cake Ingredients
My keto orange cake uses various healthy ingredients, including almond flour, to reduce carbs. One cake makes around 12 slices, each containing only 4.6 grams of net carbs. It's the perfect sweet treat for your keto diet!
To make it, you'll need the following ingredients:
- Almond flour - A very fine, blanched almond flour like Bob's Red Mill.
- Eggs - Free-range at room temperature.
- Orange - The juice and zest of one orange. Substitute for lemon to make a keto lemon cake.
- Cream cheese - At room temperature.
- Greek yogurt - Full-fat, plain Greek yogurt at room temperature. Substitute for any other plain yogurt that is keto-friendly (check the label for added sugar).
- Butter - Salted and at room temperature. Substitute for ghee or coconut oil if needed.
- Erythritol - Powdered Erythritol or another sugar-free sweetener.
- Baking powder
- Baking soda
- Vanilla extract
How to Make Keto Orange Cake
This first step is the prepare the low carb orange cake.
- Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Line a 9x5 inch loaf pan with baking paper, lightly grease it, and dust with almond flour.
- In a large mixing bowl, combine all the dry ingredients. Mix the almond flour, Erythritol, baking powder, baking soda, and salt until well combined.
- In another mixing bowl, combine all the wet ingredients. Mix the eggs, orange juice, orange zest (reserving some for garnish), melted butter, and vanilla extract until they combine well.
- Combine the wet and dry ingredients. Gradually whisk the wet ingredients into the dry ingredients until you get a smooth batter with no lumps in it.
- Pour the batter into your lined loaf pan and bake in the oven for around 30 to 35 minutes.
- To check the keto orange cake is ready, insert a toothpick into the middle of the loaf. If it comes out clean, then it's fully cooked.
While baking the keto orange cake, you can make the orange cream cheese frosting.
- Whisk together the cream cheese, Greek yogurt, orange juice, butter, and Erythritol until well combined. You want your frosting to have a velvety smooth texture with no lumps.
- Pop it in the fridge until your cake is ready and has cooled to room temperature.
- Once the orange cake has reached room temperature, spread the frosting evenly over the top. Sprinkle with orange zest, slice, and enjoy!
- In the fridge: This orange cake keeps well when stored in an airtight refrigerated container. It will keep for up to 5 days.
- In the freezer: You'll also be happy to learn this cake freezes beautifully. Wrap individual slices and pop them in the freezer. They'll keep for up to 3 months. It's a wonderful recipe for meal prepping.
- To thaw from frozen: When you're ready to enjoy a slice, let it thaw in the fridge overnight or at room temperature.
More Keto Cake Recipes
I have a range of great keto-friendly cake recipes I know you'll love!
- Keto Cinnamon Swirl Cake
- Keto Lemon Pound Cake
- Keto Red Velvet Cake
- Keto Chocolate Cake + Chocolate Frosting
Almond Flour Orange Cake (Keto Orange Cake)
For the Orange Cake
- 2 cups Almond Flour super fine
- 3 Eggs whisked
- 4 tablespoon Orange Juice
- 1 Orange zest only
- ½ cup Butter melted
- ½ cup Erythritol powdered
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
For the Frosting
- ⅔ cup Cream Cheese
- ⅓ cup Greek Yogurt full-fat
- 1 tablespoon Butter salted, room temperature
- ⅓ cup Erythritol
- 2 tablespoon Orange Juice
To Make The Keto Orange Cake
- Gather the ingredients and preheat the oven to 350°F (180°C). Line a 9x5 inch loaf pan with baking paper. Grease and dust the sides with almond flour if necessary.
- In a large mixing bowl, combine the dry ingredients: Almond flour, Erythritol, baking powder, baking soda, and salt. Mix well.
- In another bowl, combine the wet ingredients: Eggs, orange juice and zest, melted butter, and vanilla extract.
- Gradually add the wet ingredients mixture to the dry ingredients, whisking to create a smooth batter.
- Pour the batter into the lined loaf pan and bake in the oven for 30-35 minutes, until a toothpick inserted in the middle of the cake come out clean.
- Remove the orange cake from the oven and let it rest until it reaches room temperature.
To Make The Orange Cream Cheese Frosting
- While baking the cake, make the frosting: Whisk together the cream cheese with the yogurt, orange juice, butter, and Erythritol until velvety smooth and lump-free. Refrigerate until your cake is ready and at room temperature.
- Spread the frosting on the cake and sprinkle with orange zest. Serve at room temperature.
Last Step: Leave A Rating!
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Share your recipe by tagging @keto.diet.yum with hashtag #ketodietyum on Instagram - everyone would love to see it!
This recipe sounds really good. Since orange juice is not on keto I don't buy it. Would orange extract work? If so how much would I use?
Yes, you can substitute the orange juice with orange extract. 1 tbsp of orange juice is around 1/5 tsp of orange extract. So you can use 1 tablespoon of extract in this recipe.
I hope that helps!
I would like to make this cake, but I need to print it out first. I have tried several ways to do this. No luck. If anyone has printed it out, please explain HOW you did it. Seriously, I have many recipes from varous sources. This one has me baffled!
Sorry to hear you're having trouble printing the recipe.
Can you please try this link https://www.ketodietyum.com/wprm_print/11300
Sounds easy and looks delicious can’t wait to try it.
In the UK we use measurements by weights. I also have 2 different cup measuring sets. One of them is 250 ml for a full cup and the other is 237 ml. Which sise cup do you use? Is there any possibility of you including weight measurements in your recipe?
Sorry for the confusion. I'm still in the process of converting all the recipes to metric.
I've updated the recipe with the correct measurements. I hope that helps!
Jennifer; I love your recipes!! Would you please tell me if your Erythritol in the recipe is powdered or regular. Thanks, Mark
Thank you so much!
Powdered Erythritol works best in baking because it dissolves better. If you only have granulated Erythritol just make sure it's mixed in well.
Hope that helps, enjoy!
I thought oranges were not on keto.
Yes, it is true oranges are definitely not keto-friendly! However, in this cake, we only use a small amount of orange juice and zest to give the cake its orange flavor. The cake has around 10 slices so you're actually consuming very little sugar from the orange.
You definitely wouldn't want to grab an orange to snack on though!
Hope that helps.
Made this recipe twice already and it's always a treat! Sweet treat without it being too sweet. Would make these for Christmas hampers this coming holidays. Thank you!
Glad you loved it, Tricia!
This sounds delightful!! However,I've
Read, reread recipe... Please tell me what size loaf pan!?!..
The last four recipes using " loaf pans " were all different sizes!!!
This recipe uses a 9x5-inch loaf pan and I've updated the recipe.
I hope you love it!
I love your recipes! I didn't find the size of the loaf pan that you used in the instructions, and I prefer to use a 9.25 x 5.25 x 2.75 in.; with that in mind, would I x2 the recipe ingredients?
Hi Delores. Sorry about that!
This recipe uses a 9x5-inch loaf pan so you should be fine using the ingredient amounts listed.
Hope you enjoy it!
I went back over the recipe a hundred times, but I did it right. The batter was dry, not smooth, and wet. I packed it into the loaf pan anyway, so we'll see how it comes out. Does anyone else have this problem? is something missing? Thanks
How did it turn out after baking? If you have this problem again, add coconut oil to the batter until it reaches the desired consistency. Make sure you use very fine almond flour and that your butter is melted at room temperature.
I hope that helps.