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A keto chocolate orange cake slice
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5 from 8 votes

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
Cook Time35 minutes
Cooling time10 minutes
Total Time1 hour
Course: Dessert
Cuisine: British
Servings: 16
Calories: 249kcal

Equipment

  • 2x 8 inch springform pans

Ingredients

SPONGE

FROSTING

  • 3 ripe avocados (flesh only) 330g / 11.6 oz
  • cup cocoa powder 55g
  • 7 tablespoon powdered sweetener 70g
  • 1.5 tablespoon butter or coconut oil, melted
  • 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