This Keto Orange Indian Spice Cake is such an easy, healthy cake recipe, with over 6 grams of protein per slice.
A simple recipe for Indian spice cake – it’s perfect for any time you’re craving orange spice cake and want to be healthy at the same time.
With no butter, oil or flour, the recipe gives you the choice to make the cake with sugar or monk fruit. Naturally, I’m partial to zero-calorie monk fruit.
If you like orange cakes, you might also like my Orange Angel Food Cake.
- Almond flour – blanched or super-fine almond flour, since coarse almond meal isn’t suitable for cakes.
- Baking powder
- Garam masala powder – I use Salt-Free Garam Masala Powder by The Spice Hunter.
- Orange zest – in other words, grated orange rind
- Granulated sweetener of choice – white, brown or sugarfree which is what I use.
- Avocado – puréed, makes the cake very moist.
- Non-fat Greek yogurt – tastes great in the recipe and helps keep the saturated fat down.
- Vanilla extract
- Powdered sweetener of choice – powdered sugar or powdered monk fruit to sprinkle on top.
- Fruit – optional decoration
How to make this low-carb cake
This is a summary of the steps, so please see the Recipe Card below for the full instructions to make this low-carb dessert. On the whole, it’s an easy recipe.
- Firstly, line a cake pan with parchment paper and grease the sides.
- Then preheat the oven to 180C/350F and whisk together the dry ingredients.
- In a separate bowl, beat together the wet ingredients.
- Then gradually add the dry ingredients to the wet and mix well.
- Pour into prepared cake pan and bake.
- Cool 10 minutes in pan before releasing the cake.
- After the cake fully cools, decorate with powdered sweetener and fruit, if desired.
FAQs about Keto Orange Indian Spice Cake
It is a blend of ground spices used in Indian cuisine such as cumin, black pepper, cinnamon, cloves, coriander and cardamom.
Yes, it’s absolutely amazing. In fact, heart-healthy avocado boosts the cake’s moisture while adding healthy fats. The flavor of avocado also fully disappears.
Kitchen equipment to make this cake
- A hand or stand mixer
- A 9-inch springform cake pan
How to store low-carb Orange Indian Spice Cake
To store: Refrigerate in an airtight container for up to 5 days.
To freeze: You can also freeze the cake in a sealed container for up to 3 months.
Keto Orange Indian Spice Cake Recipe
- 1 Hand or stand mixer
- 1 Nine-inch cake pan or springform cake pan
- 2 cups Almond flour
- 2 tsp Baking powder
- 2 tsp Garam masala powder
- ¼ tsp Salt
- 1 tsp Orange zest
- ⅔ cup Granulated sweetener of choice I use white monk fruit.
- ½ cup Pureed avocado
- ½ cup Greek yogurt I use nonfat Greek yogurt
- 3 Eggs
- 1 tsp Vanilla extract
To Decorate the cake
- 1-2 tsp Powdered sweetener of choice Tip: Sprinkle it through a sieve to disperse it nicely.
- Fruit, if desired I used blackberries and tangerine pieces.
- Line a 9-inch springform cake pan or similar with parchment paper and grease the sides.
- Preheat the oven to 180C/350F.
- Whisk together the almond flour, baking powder, garam masala, salt, orange zest, and granulated sweetener of choice.
- Add the pureed avocado, yogurt, eggs, and vanilla extract, and mix well.
- Pour into prepared cake pan and bake at 350 F for 25-35 minutes until a knife comes out clean.
- Cool 10 minutes in pan.
- Before releasing the cake, run a plastic knife or butter knife around the edges.
- Let the cake fully cool.
- Decorate with powdered sweetener. If you sprinkle it through a sieve, it will disperse nicely.
- Top with fruit, if desired.