Keto Chocolate Orange Cake Recipe
This Keto Chocolate Orange Cake is a rich, moist, and gluten-free dessert perfect for those following a low-carb or ketogenic diet. Infused with vibrant orange and deep dark chocolate flavors, it features a fluffy coconut flour cake layered with creamy orange chocolate frosting and topped with a luscious chocolate drip glaze. Easy to make and delicious, it’s a perfect treat for any special occasion or everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 42 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Cake:
- 5 large eggs (room temperature)
- 2/3 cup coconut flour
- 1/3 cup dark cocoa powder
- 2/3 cup sweetener (erythritol or preferred keto sweetener)
- 1/2 cup unsweetened almond milk (or more if needed)
- 1/2 cup butter (melted)
- 2 tsp baking powder
- 1 tsp orange extract
- 1 tsp vanilla extract
- 1/2 tsp salt
Frosting:
- 8 oz cream cheese (room temperature)
- 3 oz unsweetened dark chocolate (chopped)
- 1/4 cup heavy whipping cream (room temperature)
- 1/2 cup butter (softened)
- 1/2 cup powdered sweetener (or more to taste)
- 1 1/2 tsp orange extract
- 1 tsp vanilla extract
- 3 tbsp heavy whipping cream
Chocolate Drip Glaze:
- 2 oz unsweetened chocolate chips
- heavy cream (to bring to a boil, approx 1/4 cup)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and grease the sides to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together coconut flour, sweetener, cocoa powder, baking powder, and salt, breaking up any lumps for an even mixture.
- Mix wet ingredients: In a separate large bowl, blend melted butter, eggs, orange extract, and vanilla extract until well combined.
- Combine wet and dry: Pour the wet ingredients over the dry and stir until combined. Add almond milk gradually if the batter is too thick to reach a pourable consistency.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake for 20-22 minutes until the cakes are firm to the touch. Remove and let cool completely on a wire rack.
- Melt chocolate for frosting: Gently melt the chopped unsweetened chocolate in the microwave in short bursts, stirring frequently until smooth.
- Make the frosting: In a large mixing bowl, beat the cream cheese, heavy cream, softened butter, powdered sweetener, orange extract, and vanilla extract until smooth and creamy. Pour in the melted chocolate and mix until fully incorporated and spreadable.
- Assemble the cake: Place one cake layer on a serving plate and spread half of the frosting on top. Add the second layer and cover the top and sides with the remaining frosting. Refrigerate for at least 2 hours to set.
- Prepare chocolate drip glaze: Bring heavy cream to a boil in a small saucepan, then remove from heat. Add the unsweetened chocolate chips and whisk until the mixture is smooth and glossy.
- Apply glaze: Allow the glaze to cool slightly, then pour it slowly over the chilled cake, allowing it to drip down the sides for an elegant finish.
Notes
- Ensure all eggs and dairy are at room temperature for the best batter consistency.
- If the batter is too thick, add almond milk gradually to achieve a pourable texture.
- Use a keto-friendly powdered sweetener for best results and adjust sweetness to taste.
- Refrigeration helps the frosting and glaze to set for cleaner slicing.
- Store the cake refrigerated and consume within 3-4 days for optimal freshness.
Keywords: Keto chocolate cake, low carb cake, sugar-free chocolate cake, keto dessert, chocolate orange cake, gluten-free cake
