This Keto Orange Pound Cake takes the classic buttery loaf you love and makes it low-carb, sugar-free, and gluten-free while still keeping a moist, tender crumb and vibrant citrus flavor. By using a blend of almond flour and coconut flour instead of traditional wheat flour, and swapping sugar for keto-friendly sweeteners, this cake delivers indulgent texture without the sugar crash. Fresh orange juice and zest infuse bright, natural orange flavor in every slice, making this cake a standout for brunch, dessert, or afternoon coffee.
What sets this recipe apart is its versatility — it’s paleo and vegetarian-friendly and still manages to feel rich and satisfying without refined sugar or dairy. A sugar-free orange glaze drizzled over the top adds a sweet finish that balances the citrus tang and makes this cake feel truly special. Whether you’re on a keto diet or just love low-sugar baking, this pound cake will quickly become a favorite go-to.
Equipment
- Loaf pan (9×5 inch)
- Parchment paper
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake:
- 5 large eggs, at room temperature
- ¾ cup granulated keto sweetener (such as erythritol, allulose, or a blend)
- ½ cup coconut oil, melted and slightly cooled
- ¼ cup fresh orange juice
- 1 tablespoon orange zest
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder
For the Orange Glaze:
- 1 cup powdered sugar-free sweetener
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
(All measurements approximate based on typical keto pound cake ingredient ratios.)
Instructions
- Prepare Oven: Preheat the oven to 350°F (180°C) and line a 9×5-inch loaf pan with parchment paper, greasing lightly.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sweetener, melted coconut oil, orange juice, and orange zest until smooth and combined.
- Combine Dry Ingredients: In a separate bowl, stir together the almond flour, coconut flour, and baking powder.
- Form Batter: Pour the wet mixture into the dry ingredients and mix until you have a uniform batter with no lumps.
- Bake: Transfer the batter to the prepared loaf pan and bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the pound cake cool in the pan for about 10 minutes, then lift it out and cool completely on a wire rack.
- Make Glaze: In a small bowl, whisk together the powdered sweetener, orange juice, and orange zest until smooth. Adjust consistency with more sweetener or juice as needed.
- Glaze Cake: Drizzle the orange glaze over the cooled cake, letting it set before slicing and serving.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 40–50 minutes
- Total Time: ~1 hour 5 minutes
- Servings: 16 slices
- Cuisine: American / Keto
- Course: Dessert
How to Store
- Allow the cake to cool completely before covering.
- Store at room temperature for up to 2 days or in the refrigerator for up to 5 days in an airtight container.
- You can slice and freeze portions for up to 3 months; thaw at room temperature before serving.
What Not to Do
- Do not use hot melted oil — let it cool slightly or it can cook the egg mixture too early.
- Avoid substituting all almond flour for coconut flour; the balance is key for texture.
- Do not apply the glaze while the cake is warm — it will run off instead of setting.
Tips & Variations
- Butter Swap: Substitute melted butter for coconut oil for a richer flavor.
- Extra Zest: Add extra orange zest to the batter for more vibrant citrus flavor.
- Glaze Texture: For a thicker glaze, add more powdered sweetener; for a thin drizzle, add slightly more orange juice.
- Citrus Twist: Try lemon or lime zest in place of orange for a fresh variation.
Approximate Nutrition (Per Slice Estimate)
- Calories: ~170 kcal
- Protein: ~4 g
- Carbohydrates: ~4.3 g
- Fiber: ~1 g
- Net Carbs: ~3.2 g
- Fat: ~11 g
Ingredients
Method
- Prepare Oven: Preheat the oven to 350°F (180°C) and line a 9×5-inch loaf pan with parchment paper, greasing lightly.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sweetener, melted coconut oil, orange juice, and orange zest until smooth and combined.
- Combine Dry Ingredients: In a separate bowl, stir together the almond flour, coconut flour, and baking powder.
- Form Batter: Pour the wet mixture into the dry ingredients and mix until you have a uniform batter with no lumps.
- Bake: Transfer the batter to the prepared loaf pan and bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the pound cake cool in the pan for about 10 minutes, then lift it out and cool completely on a wire rack.
- Make Glaze: In a small bowl, whisk together the powdered sweetener, orange juice, and orange zest until smooth. Adjust consistency with more sweetener or juice as needed.
- Glaze Cake: Drizzle the orange glaze over the cooled cake, letting it set before slicing and serving.
Notes
- Protein: ~4 g
- Carbohydrates: ~4.3 g
- Fiber: ~1 g
- Net Carbs: ~3.2 g
- Fat: ~11 g
Conclusion
This Keto Orange Pound Cake makes a wonderfully moist and flavorful low-carb dessert that doesn’t compromise on texture or sweetness. Bursting with fresh orange flavor and finished with a bright orange glaze, it’s a perfect keto-friendly treat for special occasions or everyday indulgence. With its tender crumb and sugar-free sweetness, even guests not on a keto diet will be impressed.
FAQs
Can I make this dairy-free?
Yes — this recipe is already dairy-free when made with coconut oil.
Can I substitute sweeteners?
Yes — use allulose or monk fruit blend, adjusting to taste for sweetness.
Is this cake gluten-free?
Yes — it’s naturally gluten-free due to almond and coconut flours.
Can I use butter instead of coconut oil?
Yes — butter will make the flavor richer though slightly different in texture.
How do I know it’s done baking?
A clean toothpick inserted in the center is the best indicator.
Can I make cupcakes with this batter?
Yes — bake at the same temperature for about 20–25 minutes.
