This moist keto orange cake is made with almond flour and whole oranges - skins and all. It is low carb, gluten-free, dairy-free and sweetened with stevia.
I am totally in love with this flourless almond and orange cake!
Traditional orange cakes are normally very high in carbs, because they contain a lot of sugars due to the high fructose content. There's the table sugar, the sugar in the orange juice and of course, the sugars from the starch in the wheat flour.
The cool thing about this cake is that contains ALL of the orange, flesh and skin. You simply cook your oranges in water for 1 hour until they are nice and soft. This also makes the skin taste less bitter. Then you puree the whole orange until you have a fragrant, tasty pulp. You are literally using all of the fibre an orange has to offer, which slows the absorption of the sugar in the fruit. And you get all the taste.
On top of that, this is an almond flour cake. So, instead of wheat, we're using almond flour.
With my recipe, you can enjoy a slice of keto orange cake that will keep you on plan at only 3.5g net carbs per slice.
I have made a keto banana bread that won't kick you out of ketosis - with REAL banana. The same goes for this "sugar free" orange cake!
🌟 Why You'll Love This Recipe
- Fluffy, light texture
- Fragrant orange flavor
- Low carb and keto-friendly
Here are the ingredients you'll need:
- Almond flour - I used ground almonds, which is equivalent to regular almond flour. For super-fine almond flour, reduce by 25 grams or ¼ cup.
- Oranges - unwaxed, washed. Juicing oranges are ideal. See more details below.
- Eggs - should be room temperature.
- Baking powder
- Orange extract
- Vanilla bean powder or vanilla extract
- Vanilla stevia - or your sugar substitute of choice. I have used only 16 drops of liquid vanilla stevia in this recipe. This amount is equivalent to 4 teaspoons of sugar. If you don't have stevia, you can use xylitol or erythritol instead. Increase the sweetness to your liking.
Which oranges to choose
Oranges differ greatly, depending on variety and time of year. Some are very sweet, some less so. Some have thick skins, some have thin ones. That's why you should always taste the batter and adjust the sweetness if needed.
My oranges were VERY sweet and had a surprisingly thin skin. A thick-skinned orange will result in a more bitter batter.
If your oranges DO have a thicker skin, you can cut off the top and bottom before blending.
This section contains step by step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Step 1: Put the oranges into a pot filled with cold water and cover with a lid. Bring to the boil, then simmer for at least 1 hour. Make sure the oranges are always submerged. This removes the bitterness. Drain and let cool.
Step 2: Cut the oranges in half and remove any seeds, then puree in a food processor or with a stick blender.
Step 3: Separate the eggs. In a large mixing bowl, combine the orange pulp with all ingredients except the egg whites. I used a spatula to do this.
Step 4: Now, whisk the egg whites in a separate bowl until stiff peaks form.
Step 5: Fold the egg whites into the cake batter. This will make the cake lighter in texture.
Step 6: Pour the batter into your cake tin and sprinkle flaked almonds on top.
Step 7: Bake in the oven until golden and a toothpick inserted comes out clean.
Separating the eggs and beating the egg whites to stiff peaks is essential for a light and fluffy cake texture. Don't miss this step.
Oranges are relatively high in carbs and the internet will tell you that it is NOT a keto friendly fruit. One medium orange contains 12 grams of net carbs. However, it will always depend on the AMOUNT of orange (or any other fruit) you eat. I would definitely NOT eat an entire orange in one go. But eating ⅙ of an orange including the skin, as you would with this cake, is perfectly low in carbs!
You should not drink orange juice on a keto diet. or on a low carb diet. It's all the sugar from the orange, without any of the fibre! Think about it - you need to juice at least 3 oranges for a full glass of orange juice. That's 36 grams of net carbs. On a keto diet you generally eat between 20 to 30 net carbs per day. So, orange juice is NOT keto!
Yes. You can use tangerines, lemons or even grapefruit. Note that you will have to adjust the amount of sweetener accordingly.
I like to call this orange cake a "breakfast cake" because it is filling, nutritious and a great way to kickstart your day.
You can enjoy it as it is, or spread it with butter. It's great alongside an almond milk matcha latte, a cup of keto iced coffee or a refreshing glass of avocado milk.
But of course, nothing should stop you from having it as a dessert!
Refrigerator: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freezer: Slice and freeze for up to 3 months. Layer parchment paper between the slices so they don't stick.
More keto orange recipes
- Healthy Chocolate Orange Cake1 Hours
- Sugar Free Orange Marmalade Recipe (Keto)2 Hours 40 Minutes
- Healthy Cranberry Orange Scones23 Minutes
- Orange Cheesecake With Brandy1 Hours 30 Minutes
Here are more easy sugar-free loaf cake recipes to try:
- Keto Marble Cake1 Hours 15 Minutes
- Keto Peanut Butter Bread1 Hours 10 Minutes
- Keto Cinnamon Bread1 Hours
- Keto Blueberry Bread1 Hours 10 Minutes
Tried this recipe? Give it a star rating below!
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Keto Orange Cakefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 2.5 cups almond flour 250g, or ground almonds. **see notes
- 2 oranges unwaxed, washed ***see notes
- 5 eggs medium, separated (or 4 large)
- 1 teaspoon baking powder
- 2 teaspoon orange extract
- 1 teaspoon vanilla bean powder or vanilla extract
- seeds of 6 cardamom pods crushed
- 16 drops liquid stevia or to taste. Option to use 4 tsp-¼ cup granulated sweetener of choice
- handful flaked almonds to decorate
- Put the oranges into a pot filled with cold water and cover with a lid. Bring to the boil, then simmer for at least 1 hour. Make sure the oranges are always submerged. This removes the bitterness.
- Drain the water and let the oranges cool down.
- Cut the oranges in half and remove any seeds, then puree in a food processor or with a stick blender.
- Preheat the oven to 180 Celsius/ 350 Fahrenheit electric or 160C / 320F fan. Line a 9x5 inch bread baking tin with parchment paper.
- Separate the eggs and whisk the egg whites until stiff peaks form. This will make the cake lighter in texture.
- Add all ingredients except the egg whites to the orange pulp and mix. Lastly, fold in the egg whites until well-combined. Test your batter for sweetness and adjust to taste.
- Pour the batter into your cake tin and sprinkle flaked almonds on top. Bake for 50 minutes or until a knife inserted comes out clean.
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I made this yesterday and it came out beautifully, so moist and flavoursome! The only change I made was to the type of sweetener (I used some Splenda) and it tasted lovely - not too sweet at all which is what I like. When my husband tried it he also loved it and so we had some for dessert and at his suggestion I knocked up some buttercream icing (cream cheese, butter, sweetener) flavoured with some vanilla and orange extracts and spread this over the top and it was lush.
Wow Fiona, using buttercream icing on top sound amazing! Great idea. Thank you so much for your comment!
I am surprised there is no butter or oil added to the cake. Just checking that it's not accidentally left out of the recipe.
It's always good to double-check - I did make it without butter or oil. It does not need it. Maybe that's because the almonds have a lot of fat in them already. I would be interested to see how the cake would taste with a bit of butter added though, it might taste quite good!
How much cardamon powder instead?
Maybe up to half a teaspoon? Or a generous pinch? Then try the batter and see what you think. I have never used cardamom powder, but imagine it is quite potent. It also really depends how much you like it. I LOVE cardamom 🙂
Made this today and my husband (who is T1 diabetic) loved it!
That's so good to hear! Glad you are enjoying the recipe. Have a wonderful day
Made this cake yesterday and it is lovely. Light and moist and fragrant. I cut 16 slim slices and have had to freeze them otherwise I would eat the lot!
Thank you for the recipe, I'm wondering if it would work with lemons too?
I am sure it would. You might have to add some more sweetener to cut through the tartness. Or try a mix of lemon and orange? I want to make it with clementines next.
This cake looks so yummy I am literally drooling over my screen right now 🙂
Haha, you made me smile. I know that feeling!!!!
This was amazing. Thanks for the recipe!
Oh I love the look of this cake. What a good idea to have cake for breakfast... I love eggs, but sometimes it's good to mix things up a bit...
I agree! The cake freezes well too, so you can get out one slice at a time
could this recipe make 12 cupcakes
That sounds about right, maybe 8 larger or 12 smaller ones. You might need to decrease the baking time.
Thanks for posting another delicious sugar free recipe. You really are an inspiration. I am a type 2 diabetic and check your site regularly.
Jane, that's so good to hear. Thank you for your support!
Great to get some new ideas. I would have never thought you could use the entire orange in a cake! It was delicious.
I was intrigued too when I first heard about using the skin and all. But it's exactly this that gives the cake the intense orange taste