This keto orange cake is moist, rich, decadent, and easy to make. It's easy to bake 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.
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, 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.