Low Carb Chocolate Orange Cake
Indulge your sweet tooth without the carb overload with this decadent Low Carb Chocolate Orange Cake—a delightful twist on a classic dessert. Made with almond flour, rich cocoa powder, and sweetened naturally with erythritol, this cake is the perfect guilt-free treat for keto and low-carb diets. Infused with vibrant orange zest and juice, it delivers a burst of citrus flavor that beautifully complements the luxurious dark chocolate glaze. Quick and easy to prepare in just under an hour, this moist and flavorful cake is ideal for celebrations, special occasions, or simply treating yourself. Garnish with a touch of extra orange zest for an elegant finishing touch, and enjoy a dessert that’s as wholesome as it is indulgent.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams almond flour
- 50 grams cocoa powder
- 150 grams erythritol
- 125 grams unsalted butter
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
- 60 milliliters orange juice
- 100 grams dark chocolate (70% cocoa or higher)
- 100 milliliters heavy cream
Instructions
Preheat the oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
In a large bowl, mix together the almond flour, cocoa powder, erythritol, and baking powder until well combined.
In another bowl, melt the unsalted butter and let it cool slightly.
Add the eggs, vanilla extract, orange zest, and orange juice to the melted butter, and whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until fully combined and smooth.
Pour the cake batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the chocolate glaze, finely chop the dark chocolate and place it in a heatproof bowl.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chopped chocolate.
Let it sit for a few minutes, then stir until the chocolate is fully melted and the mixture is smooth and glossy.
Pour the chocolate glaze evenly over the cooled cake, allowing it to drip over the sides.
Garnish with additional orange zest if desired. Allow the glaze to set slightly before slicing and serving.
Nutrition Facts
Calories |
3457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.7 g | 397% | |
| Saturated Fat | 124.4 g | 622% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 39.1 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 730 mg | 56% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 1962 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
