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!
Prep Time15 minutes mins
Cook Time35 minutes mins
Cooling time10 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: British
Servings: 16
Calories: 249kcal
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
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.
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.
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.
Calories: 249kcal | Total Carbohydrates: 10.8g | Protein: 9.2g | Fat: 21.4g | Saturated Fat: 6.8g | Fiber: 6.4g | Sugar: 1.5g