Keto Chocolate Orange Cake
This showstopper double tier keto chocolate orange cake is perfect for birthdays and other special occasions. A healthy low carb cake recipe that tastes as scrumptious as the sugary original!
Servings: 16
Calories: 249kcal
Equipment
- 2x 8 inch springform pans
Ingredients
SPONGE
- 7 large eggs
- ⅓ cup Greek yoghurt 84g
- 2 teaspoon orange extract
- ⅔ cup almond milk 170g
- 3.5 oz butter melted, 100g
- ⅓ cup coconut flour 45g
- 2.5 cups almond flour 250g
- ¾ cup + 2 tablespoon cocoa powder 75g
- 1 ¼ cup powdered sweetener 200g
- 4 teaspoon baking powder
- ⅓ teaspoon salt
FROSTING
- 3 ripe avocados (flesh only) 330g / 11.6 oz
- ⅔ cup cocoa powder 55g
- 7 tablespoon powdered sweetener 70g
- 1.5 tablespoon butter or coconut oil, melted
- ⅓ teaspoon orange extract
- Good pinch of salt
Instructions
SPONGE CAKES
- Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted. Line the base of two 8 inch springform pans with parchment paper. Generously grease the sides with butter.
- Add the eggs to a blender and blend until they are fluffy and have doubled in size. If you don't have a blender, simply use a large mixing bowl and an electric mixer.
- Now, add all remaining wet ingredients - butter, yoghurt, almond milk and orange extract. Blend until smooth.
- Last, add all dry ingredients and blend until combined. With a high speed blender, you may need to scrape the sides a couple of times and blitz again.
- Spoon the mix into your prepared springform pans and bake for about 35 minutes or until you can insert and remove a skewer without any crumbs sticking.
FROSTING
- Meanwhile, place all the frosting ingredients in a food processor and blend until smooth. Taste and adjust the sweetness to taste.
ASSEMBLY
- Place one (fully cooled) cake on your serving board. Top with a thin layer of frosting, about ¼ of the mixture.
- Add the second layer of the cake and, using a spatula or palate knife, coat the top and sides of the cake until they are fully covered.
- Option to decorate the finished cake with grated chocolate and orange zest plus orange slices.
Notes
4.4g net carbs per slice. Makes 16 slices.
For a smaller, single layer cake divide the recipe in half and use 4 medium eggs.
Do not over-bake the sponge as it will firm up as it cools.
Nutrition
Calories: 249kcal | Total Carbohydrates: 10.8g | Protein: 9.2g | Fat: 21.4g | Saturated Fat: 6.8g | Fiber: 6.4g | Sugar: 1.5g
