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+ servings
orange almond cake sliced

Keto Orange Cake

Katrin Nürnberger from sugarfreelondoner.com
This moist and moreish orange almond breakfast cake is made with whole oranges - skins and all. It is low carb, gluten free and sweetened with stevia.
Course Breakfast, Dessert
Cuisine British
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12
Calories 172kcal


  • 250 g / 2 ½ cups almond flour to my UK readers - ground almonds are fine here
  • 2 oranges unwaxed, washed
  • 5 eggs separated
  • 1 tsp baking powder
  • 2 tsp orange extract
  • 1 tsp vanilla bean powder
  • seeds of 6 cardamom pods crushed
  • 16 drops liquid stevia equivalent to 3 tsp sweetener
  • handful flaked almonds to decorate


  • Preheat your oven to 180 Celsius/ 350 Fahrenheit.
  • Line a rectangular bread baking tin with baking paper or use a well-greased silicone baking tin.
  • 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.
  • 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.
  • Make sure you 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.



Net carbs: 3.5g per slice (assuming 12 slices). 
Oranges with thin skins work best for this recipe.
My oranges were around 10 cm in diameter.


Calories: 172kcal | Total Carbohydrates: 5.9g | Protein: 7.2g | Fat: 12.9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.4g | Potassium: 64mg | Fiber: 2.4g | Sugar: 2.5g