A Keto Orange Pound Cake is a moist, buttery pound cake with a delicious orange flavor. Plus, this pound cake recipe is dairy-free, gluten-free, and paleo-friendly.
While pound cakes have traditionally been made with flour, butter, and sugar, I am here showing you how to make your pound cake the keto way.
A keto orange pound cake is a sugar-free, low-carb cake with a deliciously moist, buttery texture. It’s a delicious cake to have for breakfast or an afternoon snack.
How to make a keto orange pound cake?
To make a delicious keto pound cake, you need some fundamental keto pantry ingredients, including:
- Almond flour or almond meal.
- Coconut flour – don’t replace with more almond flour, or your bread texture will be too moist. This flour combo is the key to the best pound cake texture.
- Erythritol or any sugar-free crystal sweetener, use my keto sweetener converter tool to know how much of another sweetener you need for this recipe.
- Coconut oil – while the recipe works with melted butter too, I recommend melted coconut oil for the best flavor and texture.
- Orange juice – use fresh organic oranges. Organic oranges are better because their skin is not treated, and therefore, it’s safe to use the grated zest from them.
- Orange zest
- Baking powder
- Powdered erythritol – for the glazing.
For a different perspective on this recipe, watch my story about making the keto orange pound cake!
Is it safe to have oranges on a keto diet?
When used in small amounts, oranges are keto-friendly fruit, perfect for adding sweetness to your keto baking. You can check my keto fruit list article to read more about all the fruit options you can eat safely on a keto diet.
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How to store pound cake?
This pound cake stores very well in the fridge for up to 5 days, in an airtight box. You can also freeze slices of pound cake wrapped individually. When you feel like cake, defrost one piece of pound cake on a plate at room temperature.
How to make sugar-free glazing?
You can glaze keto cakes using powdered sugar-free crystal sweeteners like erythritol, allulose, or Monk fruit erythritol blend.
If you don’t like your glazing too sweet, I recommend using allulose. Like any glazing, combine powdered sweetener with a liquid, like orange juice, to enhance the orange flavor or simply water.
You can play with the texture, adding more powder sweetener for a thick glazing or more liquid for runny glazing.
Note that powdered sugar-free crystal sweeteners have a similar look and texture to real icing sugar without the carbs. However, it can be overly sweet, so make sure you stick to the glazing recipe for perfect sweetness balance.
More keto pound cake recipes
If you love keto pound cakes, I also recommend trying:
Have you made this keto pound cake recipe yet? Try pairing it with a cup of my bulletproof coffee for breakfast.
Keto Orange Pound Cake
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- 1 cup Sugar-free Powdered Sweetener
- 2 tablespoons Orange Juice
- 1 tablespoon Orange Zest
- Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly grease the paper with coconut oil or butter to prevent the cake from sticking to it. Set aside.
- In a large mixing bowl, lightly beat eggs with erythritol, melted coconut oil, orange juice, and orange zest. Make sure all the ingredients are at room temperature! If your eggs or juice are cold, they will solidify the coconut oil, forming oil lumps. The recipe would still work, but it would impact the cake's texture. Set aside.
- In another bowl, combine almond flour, coconut flour, and baking powder.
- Make a well in the middle of the flours and pour the liquid ingredients into it.
- Combine with a spoon until all the ingredients come together and form a consistent cake batter with no lumps.
- Pour the batter into the prepared loaf pan.
- Bake for 40-50 minutes or until a pick inserted in the center of the cake comes out clean.
- Cool 10 minutes in the pan, then lift out the cake from the pan and transfer to a cooling rack for at least 4 hours.
- When the pound cake is at room temperature, prepare the glazing.
Sugar-free orange glazing
- In a small mixing bowl, combine powdered erythritol with orange juice and orange zest. If the mixture is too thick, add few more drops of orange juice. If it's too thin, add more powdered erythritol, 1 tablespoon at a time, until it reaches your favorite texture.
- Drizzle the orange glazing on top of the pound cake.
- Slice the pound cake into 16 slices.
- Store for 3 days in the fridge in an airtight box or freeze for up to 3 months. Defrost 3 hours before eating at room temperature.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.