Low-Carb Fudgy Orange Coffee Cake (dairy-free, nut-free, grain-free)
High in fiber, protein, and healthy fats, this Keto/Low-Carb Fudgy Orange Coffee Cake is perfect for a low-carb breakfast, snack, or dessert. It’s also dairy-free, nut-free, and grain-free… so fudgy and decadent!
This recipe uses orange essential oil for a pop of orange flavor!
Grab my FREE Guide To Cooking with Essential Oils to learn more!
Many of my recipes are, at least in part, inspired by the foods of my childhood.
I was fortunate to grow up with a mom and Memaw who knew their way around a kitchen — who could cook the best soul food there is.
So, I was raised on a steady diet of chicken fried steak with mashed potatoes and white gravy (don’t you dare put brown gravy on mashed potatoes!), salmon croquettes, beans and cornbread, and desserts so sweet they’d hurt your teeth!
One tradition our family had, after eating the obligatory black-eyed peas and corned beef on New Year’s Day, was the Fudgy Orange Cappuccino Torte my mom always made. I’m pretty sure the recipe came out of those Pillsbury coupon books you used to get in the mail that also included recipes.
With plates of this decadent chocolate dessert in our laps, our family would pile up in the living room and turn on the old Tom Cruise and Nicole Kidman movie Far and Away.
I always went back for seconds… 😉
How I turned a childhood favorite into a healthy, low-carb breakfast option:
Without the original recipe to go off of, I simply had to go by taste. And believe me, my taste memory is strong. 🙂
I wanted a healthy, low-carb breakfast loaf that would ooze fudgy chocolate, orange, and coffee flavors — and I did it!
I also wanted this loaf to be nut-free, dairy-free, and grain-free. Mission accomplished.
The orange flavor comes from the zest and inside of a whole navel orange. I also garnished the top of the bread with extra orange zest once it cooled.
Finally, the coffee part comes from a few tablespoons of Fair Trade finely ground organic breakfast blend. I buy our coffee from Thrive Market for a heck of a good price.
Of course, this Low-Carb Fudgy Orange Coffee Cake could also be dessert… with coffee. 😉
That’s the thing I love about sweet low-carb and keto recipes: they can be breakfast or dessert!
I’ve absolutely been having a slice of this with my breakfast, which also includes hot tea and a scoop of my favorite gelatin. (<– Snag 10% off with my discount code ALLTHETHINGS.)
Then, I add a green apple with some nut butter or maybe some sausage, depending on how I want to start my day.
Of course, I also don’t mind having a slice of this low-carb/keto Fudgy Orange Coffee Cake after dinner or as a little bedtime snack! 😉
Low-Carb or Keto… which is it?
I actually went to a nutrition facts calculator to answer this question!
When looking at grams of carbohydrates for low-carb or keto recipes, you need to calculate the net carbs. That is, Total Carbohydrates minus Dietary Fiber.
So, for this Low-Carb/Keto Fudgy Orange Coffee Cake, you would figure net carbs like this: 13.6 – 5.9 = 7.7 total net carbs per slice. (I’m accounting for 12 slices in this loaf. You could totally make smaller slices, thereby reducing the carb count per slice even further.)
Now, is this low-carb or keto?
Well, that depends. What does the rest of your day look like?
Your carb range is entirely up to you. The “keto experts” say less than 50 grams of carbs per day, with 20 to 30 carbs daily being in the “ideal range”.
So, this recipe is definitely low-carb. And depending on your carb counts, it could also be part of your total daily carbs if you’re keto.
One thing’s for certain: it’s high in dietary fiber which is excellent for your gut!
And 8 grams of protein per slice? Not bad either. 😉
How To Make Low-Carb Fudgy Orange Coffee Cake
The secret I’ve discovered for baking with coconut flour? Collagen!
I truly believe that adding collagen lightens up coconut flour baked goods, which are often very dense or very dry.
So, to add protein and give this loaf such good texture, I’ve added 1/4 cup of my favorite grass-fed collagen. (Get 10% off with my discount code ALLTHETHINGS.)
This is a blender batter recipe — so literally put everything in your blender (except the chocolate chips) in the order listed and blend until smooth.
I always spray an 8.5″ x 4.5″ loaf pan with this clean cooking spray before lining it with parchment paper. And, I leave a few inches of parchment sticking out on each side so that I have “handles” with which to lift the loaf out of the pan after baking to cool. It’s one of my favorite baking hacks!
Once your batter is blended nice and smooth, fold in chocolate chips.
Then, pour it into your sprayed and lined loaf pan, bake for about 50 to 55 minutes, and remove from the oven.
If you’d like extra fudgy goodness on top, sprinkle on a few more chocolate chips about half-way through baking.
You can certainly eat this loaf hot out of the oven, but I find the flavor is best after it’s cooled. And even better if it’s sat overnight.
Perfect for a slice of low-carb coffee cake for breakfast! 😉
Low-Carb Fudgy Orange Coffee Cake (dairy-free, nut-free, grain-free_
High in fiber, protein, and healthy fats, this Keto/Low-Carb Fudgy Orange Coffee Cake is perfect for a low-carb breakfast, snack, or dessert. It's also dairy-free, nut-free, and grain-free... so fudgy and decadent!
- 6eggsroom temperature
- 1navel orangezest and fruit
- 1/4cupavocado oilor coconut oil
- 1/2cupLakantoor Dietz Sweet or coconut sugar (if not low-carb)
- 1/2cupcoconut flour
- 1/4cupgrass-fed collagen
- 1/4cupraw cacao powder
- 3tablespoonsfinely ground breakfast blend coffee
- 1teaspoonvanilla extract
- 5dropsorange essential oil(Save 10% with my discount code NOURISHING)
- 1/2teaspoonbaking soda
- 1/2teaspoonbaking powder
- 1/2cupLily's chocolate chips
Preheat the oven to 350 degrees Fahrenheit.
Grease an 8.5" x 4.5" loaf pan and line with parchment paper.
To your blender, add all ingredients except chocolate chips in the order listed.
Blend on high speed until the batter is totally smooth, stopping to scrape down the sides of the blender, if necessary.
Fold in the chocolate chips.
Bake 45 to 55 minutes, until a toothpick inserted comes out with a few moist crumbs.
Remove from the oven to cool.
Using the parchment as "handles" lift the loaf out of the loaf pan and place on a cooling rack.
More Nourishing Keto Breakfast Recipes You’ll Love…
- Matcha-Moringa Baked Donuts
- Kale & Cheddar Quiche
- Instant Turmeric Bone Broth Latte
- Instant Pot Strawberry Rhubarb Custard (stevia-sweetened)
- Keto White Chocolate Raspberry Muffins
- Low-Carb Fluffy Belgian Waffles
- Keto Double Chocolate Coconut Flour Zucchini Bread