This Low Carb Orange Cake Loaf is bright, buttery, and full of citrus flavor without added sugar. Made with almond flour, orange zest, and extract, it's the kind of loaf that fills your kitchen with a fresh orange aroma.
It's simple to make, perfectly balanced in sweetness and finished with a smooth cream cheese frosting and orange zest that ties it all together.
I've tested this recipe countless times to get the perfect balance of texture, flavor, and sweetness, adjusting ratios and methods until it baked up light yet satisfying.
If you enjoy this Low Carb Orange Cake Loaf, you'll want to try some of my other sugar-free desserts and cake recipes. From my Sugar Free Carrot Cake to the Low Carb Lime Drizzle Cake. Both are rich, simple to make, and use the same low carb baking approach. You can also explore this 15 Sugar Free Cakes post for even more cake inspiration.
Want a more festive treat? These Low Carb Chocolate Crinkle Cookies, Low Carb Orange Cranberry Shortbread Cookies and Low Carb Grinch Cookies are perfect for your holiday baking tray.
What Is a Low Carb Orange Cake Loaf Recipe?
A low carb orange cake loaf is a soft, tender dessert that's baked in a loaf pan instead of a round cake tin. Think of it as a cross between a pound cake and a sweet bread, easy to slice, lightly sweet, and full of orange flavor.
Unlike a traditional orange cake made with flour and sugar, this sugar free orange cake loaf uses almond flour, powdered sweetener, and butter for richness. It's a naturally gluten free cake that keeps carbs low without losing that soft, cake-like texture.
The orange zest and extract bring bright citrus flavor without using juice, keeping it perfect for anyone watching sugar intake.
Jump To:
- What Is a Low Carb Orange Cake Loaf Recipe?
- Nutrition and Macros Breakdown
- Why You'll Love This Low Carb Orange Cake
- Ingredients You'll Need for this Low-Carb Orange Cake Loaf
- Substitutions and Tips
- Step by step instructions
- How to make a low carb orange cake loaf?
- Common Mistakes & How to Avoid Them When Baking Low Carb Cakes
- Variations
- Storage and Serving
- Frequently Asked Questions
- Other low carb dessert recipes you might enjoy
- Recipe Card
Nutrition and Macros Breakdown
Quick summary: Each slice of this low carb almond flour orange cake has 218 calories, 19g fat, 4g carbs, 2g fiber, 2g sugar, and 6g protein. It's an easy, homemade low carb citrus dessert that satisfies cravings without the sugar spike.
Why You'll Love This Low Carb Orange Cake
- Made with almond flour and low carb sweeteners to support balanced blood sugar.
- Bright orange zest and extract give real citrus flavor without added sugar.
- High in healthy fats and protein for lasting satisfaction and steady energy.
- It's a gluten-free cake that fits into low carb or sugar-conscious meal plans.
- Soft, buttery texture and fresh orange aroma make it feel like a classic dessert without the carbs.
Ingredients You'll Need for this Low-Carb Orange Cake Loaf
Here's everything you need to make this sugar-free orange loaf at home:
- 2 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup powdered sweetener
- 3 large eggs
- 1 teaspoon orange zest
- 2 teaspoon orange extract
- ⅓ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened (for frosting)
- ¼ cup powdered sweetener (for frosting)
- 1 teaspoon orange zest (for frosting)
* See the recipe card for a complete list of ingredients and measurements.
Substitutions and Tips
- Use any powdered sweetener you prefer (erythritol, allulose, or monk fruit). Granular sweeteners don't dissolve as smoothly in the frosting.
- If you need a nut-free option, swap the almond flour for ¼ cup coconut flour and add one extra egg for moisture.
- Butter vs oil: butter gives a richer flavor and structure, but melted coconut oil also works if you prefer dairy-free.
- For stronger flavor, add a few drops of pure orange oil along with the extract.
- Orange extract tip: for a lighter, more subtle citrus flavor, use 1 teaspoon of orange extract instead of 2 tsp. For a stronger, bakery-style flavor, keep the full amount.
This combination keeps the loaf soft, flavorful, and perfectly balanced a true low-carb orange cake dessert that tastes like a classic cake.
Step by step instructions
How to make a low carb orange cake loaf?
- Step 1: Mix dry ingredients.
- Step 2: Mix the wet ingredients.
STEP 1: Preheat oven to 325°F (163°C). In a large bowl, whisk together 2 cups almond flour, ¾ cup powdered sweetener, 1 teaspoon baking powder, and ¼ teaspoon salt. Set aside.
STEP 2: In a large bowl, whisk 3 large eggs, ⅓ cup melted unsalted butter, 2 teaspoon orange extract, 1 teaspoon orange zest, and 1 teaspoon vanilla extract until smooth.
- Step 3: Combine wet and dry mixtures.
- Step 4: Bake and let cool, then frost.
STEP 3: Add the dry ingredients to the wet mixture and stir until just combined. The batter will be thick. Transfer to a greased and parchment-lined 9×5 loaf pan, smoothing the top with a spatula.
STEP 4: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
STEP 5: In a small bowl, beat 4 oz softened cream cheese, and ¼ cup powdered sweetener until smooth. Spread the frosting evenly over the cooled loaf, then zest fresh orange on top before serving.
Common Mistakes & How to Avoid Them When Baking Low Carb Cakes
- Dense texture: Adding too much almond flour or overmixing can make the loaf heavy. Mix just until combined for a soft crumb.
- Dry loaf: Over-baking or using too high a temperature can dry it out. Bake at 325°F and test early.
- Pro Tip: Always use room-temperature ingredients and test with a toothpick; if it comes out clean or with a few moist crumbs, it's done.
Variations
- Less sweet version: Cut the sweetener slightly or use allulose for a milder flavor. You can also add a scoop of unflavored or vanilla protein powder to boost protein and balance sweetness.
- Seasonal twist: Turn it into a cranberry orange loaf for the holidays by folding in a handful of fresh or frozen cranberries before baking. A perfect orange cake for Christmas brunch.
- Mini loaves or muffins: Bake the batter in mini loaf pans or a muffin tin for a grab-and-go version. Reduce baking time to about 20-25 minutes.
Storage and Serving
- Storage: Keep the orange cake in an airtight container in the fridge for 4-5 days. The texture actually improves after a day as the flavors develop.
- Freezer: Slice the loaf, wrap each piece in parchment, and store in a freezer-safe bag. Thaw overnight in the fridge or warm gently before serving.
- Serving idea: Serve chilled or slightly warmed; the orange cream cheese frosting softens beautifully and adds a creamy contrast to the citrus cake.
Frequently Asked Questions
No. Orange juice adds sugar and carbs. Use orange extract and zest for a strong flavor without extra carbs.
About 4g total carbs and 2g fiber per slice, depending on your sweetener and portion size.
One teaspoon of orange zest has less than 0.1 grams of sugar, which is nutritionally negligible.
Other low carb dessert recipes you might enjoy
Hungry for more?
Subscribe to my newsletter and follow along on Facebook, YouTube and Instagram for all of the latest updates.
Recipe Card
Low Carb Orange Cake Loaf
RECIPE VIDEO
Ingredients
- 2 cups almond flower
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup powdered sweetener sugar substitute
- 3 large eggs
- 1 teaspoon orange zest
- 2 teaspoon orange extract
- ⅓ cup unsalted butter melted
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 4 oz cream cheese softened
- ¼ cup powdered sweetener sugar substitute
- 1 teaspoon orange zest
Instructions
- Preheat oven to 325°F and grease a 9×5 loaf pan, then line it with parchment paper.
- In a large bowl, whisk the almond flour, powdered sweetener, baking powder, and salt until combined.
- In another large bowl, whisk the eggs, melted butter, orange extract, orange zest, and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture and stir until just combined. The batter will be thick.
- Pour the batter into the prepared pan, smooth the top, and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely, then mix together cream cheese, powdered sweetener, and vanilla extract until smooth. Spread the frosting over the loaf and finish with fresh orange zest on top.
See video for visual instructions.
Notes
- Use room-temperature ingredients for the best texture.
- For stronger orange flavor, use up to 2½ teaspoon orange extract.
- The loaf tastes even better the next day once the citrus settles
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Patti says
This tasted quite nice for my gluten free, lactose free and sugar free family. I used a standard loaf pan but it only rose about an inch and a half. Next time I'll try a mini loaf pan.
Oscar Chimenti says
Amazing citrus flavor and the frosting makes it irresistible.