This keto almond flour orange cake is made with healthy ingredients and is an excellent dessert. With a sweet and nutty flavor and a delicious orange cream cheese frosting that everyone will love!
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This is an exceptionally good almond flour keto orange cake. 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.
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.
Why You'll Love It
- 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!!
Ingredients You'll Need
My low-carb orange cake uses a variety of healthy ingredients including almond flour to reduce the total carbs.
One loaf makes around 10 slices and each slice contains 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 - finely milled
- Eggs - at room temperature
- Orange - the juice and zest of one orange
- Cream cheese - at room temperature
- Greek yogurt - full-fat Greek yogurt or any other plain yogurt that is keto-friendly (check the amount of sugar)
- Butter - salted and at room temperature
- Erythritol - powdered Erythritol or other sugar-free sweetener
- Baking powder
- Baking soda
- Vanilla extract
How to Make Orange Cake
Prepare the Orange Cake
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
Line a 9x5 inch loaf pan with baking paper and then 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're well combined.
Combine the wet and dry ingredients together. 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.
Prepare the Frosting
While your orange cake is baking you can go ahead and make the 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.
Frost the Orange Cake
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 container in the refrigerator. It will keep for up to 5 days.
In the freezer: You'll also be happy to learn this cake freezes beautifully. Simply 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, when you're ready to enjoy a slice let it thaw in the fridge overnight or at room temperature.
More Low-Carb Cakes
I have a whole range of great keto-friendly cake recipes I know you're going to love!
- Keto Cinnamon Swirl Cake
- Keto Lemon Pound Cake
- Keto Red Velvet Cake
- Keto Chocolate Cake + Chocolate Frosting
Keto Almond Flour Orange Cake Recipe
- 9x5-inch loaf pan
For the Orange Cake
- 2 cups Almond Flour
- 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
- 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 into 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.
- While the cake is baking 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.