This keto orange cake is moist, rich, decadent, and easy to make. It’s quick to bake the low carb chocolate cake layers and fill with a luscious chocolate orange frosting. The orange flavor is perfect and gives this keto chocolate cake a citrusy touch.
It’s a dreamy chocolate orange cake that is a delicious combination of citrus flavors and dark chocolate. Since oranges are not keto-friendly, we’ll use orange extract and orange peel.
I’ve liked the combination of chocolate and orange since I was little, and got some oranges coated in chocolate under my Christmas Tree. Something about the combination of dark chocolate flavor and bright, zesty orange flavor hits all the right notes for my taste buds.
This coconut flour cake contains a chocolate orange sponge, filled and topped with smooth chocolate orange frosting, and is then finished with a delicious chocolate drip glaze. It’s a Chocolate Orange lover’s dream dessert!
Ingredients for Keto Orange Cake
The ingredients used to make this keto orange chocolate cake are basic and easy to find. You probably have most of them in your pantry. The only thing you’ll need to order or buy is perhaps a pure orange extract, but that is easy to find too.
For the Keto Cake Layers:
- Coconut Flour – To prepare this keto orange chocolate cake, we use only coconut flour which is great if you have a nut allergy. If possible, sift the flour before using it.
- Sweetener – I used powdered erythritol, although Monk Fruit sweetener or Allulose would also work. These are my favorite keto sweeteners since they have no aftertaste and taste like sugar.
- Cocoa Powder – For a great flavor, use natural, unsweetened cocoa powder.
- Protein Powder – Use your favored low carb protein powder, but make sure it’s sugar-free. I used unflavored protein powder, but chocolate protein powder is also a great option. If the powder is sweetened, make sure to adjust the taste and add less sweetener.
- Baking Powder
- Butter – Because this is a low carb dessert, and the salted butter will overshadow the sweet flavor, you need to use unsalted butter and only a pinch of salt.
- Eggs – Make sure that the eggs are the room temperature.
- Orange Extract – You can use orange extract or orange flavor oil.
- Vanilla Extract – no dessert without a high-quality vanilla extract.
Keto Chocolate Frosting
- Chocolate – I choose to use unsweetened baking chocolate. Sometimes I use sugar-free dark chocolate chips, and the results are phenomenal.
- Cream cheese – Make sure that the cream cheese is at room temperature before you begin using it.
- Butter – choose unsalted butter; grass-feed if possible.
- Sweetener – will add some sweetness and make the cake more delicious.
- Vanilla extract
- Heavy whipping cream – coconut cream also will work in this frosting recipe.
For the Drip Glaze:
- Heavy Whipping Cream – it makes the glaze taste super creamy.
- Chocolate – I used unsweetened baking chocolate and added some sweetener.
How To Make The Best Keto Orange Chocolate Cake
If you follow just a few simple steps, you will enjoy the most delicious keto orange chocolate cake ever (trust me!):
Make The Chocolate Cakes
- Combine all the dry ingredients in a large bowl, then mix the wet ones until the batter is slightly thick but smooth with no lumps visible.
- Evenly divide the batter between 2 cake pans and bake them for 20 minutes until a toothpick inserted into the middle comes out with a few crumbs.
- Allow the cakes to cool completely after they have been removed from the oven.
Make The Frosting
- Add the cream cheese, butter, sweetener, and extract and beat until they are well combined and start to fluff up. DO NOT OVERMIX as the frosting might separate.
- Melt the chocolate in the microwave and mix it into the cream cheese mixture. Make sure that the chocolate is not hot and it will melt the cream cheese.
Make the Chocolate Drip Glaze
- Bring the cream to a simmer, and pour it over de chopped chocolate. Wait two minutes, then whisk to combine.
Tips For Making The Best Keto Orange Chocolate Cake
- Don’t overmix the batter! Instead, mix at the recipe’s recommended speed until the ingredients are incorporated.
- Make sure that your ingredients are at room temperature, so they combine well.
- Level your cake layers only when they have totally cooled.
- Bake your cake layers in advance and freeze them. It cuts the process up and makes it more convenient.
- If you cut into the cake and have leftovers, top the sliced portion with any remaining ganache to keep it moist and store it in the fridge for up to a week.
How To Store Keto Chocolate Orange Cake
- In the Fridge: Refrigerate this chocolate cake in an airtight container for up to 6 days. Remove from the fridge and allow to sit at room temperature for about 5 minutes before serving.
- To freeze -I recommend freezing only the chocolate sponge since the cream cheese frosting can’t be refrigerated. Then when ready to assemble, defrost the cakes and top with the frosting.
What Frosting Goes With This Keto Cake?
There are a million various ways to decorate this cake. Ganache would be a beautiful, delicious touch, as would whipped cream cheese icing.
This cake is elegant and super moist, and it is appropriate for a formal dinner party or a peaceful evening at home. Add a few twisted orange peels to the top if desired, or simply leave it plain. Whether you decorate it or not, this cake is guaranteed to please everyone.
I recommend dark chocolate frosting for this recipe as it balances well with the orange flavor.
Can I Convert This into Cupcakes?
This orange chocolate cake recipe can be easily adapted to make cupcakes. To create the batter, follow the cake instructions and then proceed as follows:
- Place 12 cupcake liners into a cupcake pan.
- Fill cupcake liners 3/4 full and bake for about 15-20 minutes.
- After they are cooled completely, you can frost them with the chocolate orange frosting.
Looking for More Keto Chocolate Desserts? Try these:
- The Best Fudgy Keto Brownies – Only 2g carbs
- One-Bowl Keto Chocolate Zucchini Bread – 3g net carbs
- The Best Chocolate Cheesecake Fat Bombs
- Triple Chocolate Cheesecake Bars
- Keto Flourless Chocolate Cake Recipe
Keto Chocolate Orange Cake
- 6 large eggs room temperature
- 2/3 cup coconut flour
- 6 tbsp dark cocoa powder
- 1/4 cup unflavored whey protein powder
- 2/3 cup Sweetener
- 1/2 cup butter melted
- 2 tsp baking powder
- 1 tsp orange extract
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup unsweetened almond milk or more if needed
- 2 1/2 oz unsweetened chocolate chopped
- 8 oz cream cheese room temperature
- 1/2 cup butter softened
- 3/4 cup powdered sweetener
- 1 1/2 tsp orange extract
- 1/2 tsp vanilla extract
- 1/4 cup heavy whipping cream room temperature
- 3 tbsp heavy whipping cream
- 2 oz unsweetened chocolate chips
- Preheat the oven to 350°F/180°C and line two 9-inch round cake pans with parchment paper. Grease the sides and set aside.
- Make the keto chocolate cake: In a large bowl, combine the dry ingredients: coconut flour, unflavored protein powder, sweetener, cocoa powder, baking powder, and a pinch of salt. Stir well to break any lumps.
- In a separate large bowl, combine the melted butter, eggs, orange extract, and vanilla extract.
- Pour the wet ingredients over the dry ingredients and stir to combine. If the batter is too thick, add almond milk until it thins out to become pourable.
- Divide the batter evenly between the two prepared cake pans. Bake for 20-22 minutes until firm to touch. Remove from the oven and allow to cool completely.
- Make the keto orange chocolate frosting: Melt the chopped chocolate in the microwave until melted.
- In a large mixing bowl, add the cream cheese, heavy cream, butter, sweetener, and extracts. Beat using an electric mixer until smooth and creamy. Pour in the melted chocolate and continue mixing until incorporated and the frosting looks spreadable.
- Assemble and decorate the chocolate cake: Place one cake layer on a large plate and top with half of the chocolate frosting. Top with the second layer and spread the remaining frosting to coat the tops and sides. Refrigerate for at least 2 hours.
- Chocolate Drip Glaze: Bring the heavy cream to a boil and remove it from the heat. Add the chocolate chips and whisk to combine until smooth.
- Allow cooling, then pour the glaze over the cake to drip down the sides.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
Would egg white powder work for the protein powder?
Hi Rose, I think it would work, but I haven’t tried it but can’t say for sure. You can replace the protein powder with more coconut flour. If your try the recipe, please let me know how it turned out!