Sugar-Free Orange Cake – Keto, Moist, and Bright With Real Citrus

Orange cake used to be my secret weapon for brunch… until I checked the macros. Now, I use the whole orange (yes, peel and all) to keep it real, and almond flour + whey protein to keep it keto. It’s bright, buttery, and sweetened just enough—with none of the sugar.

💡 The Secret Behind This Low-Carb Win

• Whole orange magic: You cook it to mellow the bitterness, then blend it into a sweet, floral puree.
• Almond flour + whey protein: This duo mimics traditional cake structure without grains or starch.
• Sweetened glaze: Just orange juice and powdered erythritol—it soaks in for moisture and a citrus punch.

🧾 Ingredients That Kept It Keto

• 1 small orange (140g) – Boiled whole, then blended. Yes, peel and all (minus seeds and extra white pith).
• 2 large eggs – Binder and fat source.
• 1 cup blanched almond flour (100g) – Moist crumb, low-carb.
• ¼ cup unsweetened whey protein powder – Adds structure and lightness.
• 1 tbsp baking powder – Gives lift.
• 40g (about 3 tbsp) softened butter – Moisture and richness.
• ⅓ to ½ cup erythritol – Adjust to taste. Start with ⅓ cup if your orange is sweet.
• 2 tbsp fresh orange juice (for glaze) – Just enough for flavor.
• 3 tbsp powdered erythritol – Dissolves well for a smooth glaze.
• Orange zest (for topping) – Adds fragrance and color.

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Cake turned bitter	Too much white pith in the orange	Trim extra pith after boiling
Texture too dense	Skipped whey or used coconut flour	Use almond flour + whey protein combo
Glaze didn’t soak in	Cake cooled too much before glazing	Pour glaze while cake is still warm

👩‍🍳 Step-by-Step (With Citrus Smarts)

1. Boil the orange: Place orange in water. Boil once, drain, refill with fresh water, and boil again until the peel is soft (about 20 minutes).
2. Cool and prep: Let orange cool. Cut into chunks. Remove seeds and excess white core.
3. Blend: Puree the cooked orange into a smooth mash.
4. Preheat oven to 340°F (170°C). Line a small loaf pan (7×3.5″) with parchment.
5. Mix dry: In a bowl, whisk almond flour, whey, erythritol, and baking powder.
6. Add wet: Add eggs, butter, and orange puree. Stir until fully combined.
7. Bake for 35–45 minutes, until a toothpick comes out clean.
8. Make glaze: Mix orange juice and powdered erythritol.
9. Glaze while warm: Pour glaze over warm cake. Top with orange zest.

🧠 Tricks That Made This Work Better

• Use a food scale for the orange—too much and the texture gets soggy.
• Blending thoroughly is key—no one wants orange chunks in their cake.
• If using a larger orange, just use about 120–140g of the flesh/peel mix to keep balance.

🧊 Keeping It Keto-Friendly All Week

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Slice and wrap individually. Thaw overnight or microwave 30 seconds.
• Glaze stays soft when frozen, so you don’t need to re-glaze.

❓ Real Keto Questions, Real Answers

Is orange okay on keto?
Yes—in small amounts, especially when you’re using the whole fruit and distributing it over 8 servings.

Can I skip the whey protein?
You can sub with egg white powder, but don’t leave it out—your cake will be flat and oily.

Can I make this dairy-free?
Try coconut oil instead of butter and a plant-based protein powder, but flavor and texture will change.

📊 Full Nutrition Facts (Per Serving – 8 Servings)

Nutrient	Amount
Calories	160 kcal
Total Fat	13g
• Saturated Fat	4g
Total Carbs	6g
• Fiber	2g
Net Carbs	4g
Protein	6g
Sugar	1.5g (natural from orange)
Sodium	90mg

Check out More Recipes:

• Sugar-Free Strawberry Cheesecake – Low-Carb, No-Bake, and Totally Craveable
• Sugar-Free Carrot Cake – Low-Carb, Moist, and Flavorful
• Sugar-Free Jello Cheesecake – No-Bake, Low-Carb, and Fluffy as Heck