• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • TERMS AND CONDITIONS
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Main Dishes
  • Breakfast
  • Muffins & Scones
  • Side Dishes
  • Keto Cakes
  • Cookies
  • Dairy Free

March 27, 2013

Chocolate Orange Swirl Bread – Low Carb and Gluten-Free

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

3.7Kshares

A sweet low carb quick bread swirled with orange and chocolate, and with a chocolate drizzle.  This almond flour keto loaf cake makes perfect breakfast or tea-time treat. 

Low Carb Chocolate Orange Swirl Bread

Consider the phrase “falling down on the job”.  I don’t know about you, but when I hear it, I think of someone intoxicated at their workplace, quite literally falling down (drunk) on the job.  That literal image may speak to my own proclivities, although I can state unequivocally that I have never fallen down drunk on the job.  Have I actually been drunk on the job?  Um, well.  Ahem.   Let’s just say that on occasion in my work in higher education we held some after-hours events where a few drinks were the norm and I was a wee bit wobbly-pops on the way home.  And that’s all I am going to say about that.

These days, however, I do feel a bit like I am falling down (not drunk) on the job.  Most of the time, I think that being a food blogger is the best job in the world.  I do what I love to do and I am fortunate to make a decent income from it.  But there are times that I get very overwhelmed by it and by all the things I need to do or think I need to do.  And by the fact that I have a tendency to say yes to too many projects.  Right now is one of those times.  I am trying to do it all, but I have the distinct sense that I am not doing any of it very well.  I know I will get a handle on everything soon and in the meantime, the best approach is just to keep plugging away, one little bit at a time.  Otherwise I would just want to climb into bed, pull the covers over my head, and not come out.  Tempting, definitely, but not the best way to handle the overload!

Low Carb Chocolate Orange Swirl Bread

This is by way of apology to all of my bloggy friends and all of my readers if I am not putting in quite as much effort as I normally would.  I want to have the time to make the rounds, commenting on all the amazing blogs I love, as well as responding to each and every comment on my own blog or responding to all the emails and questions I get from readers.  Quite frankly, that’s how I’d prefer to spend my whole day, with maybe a little baking, photography and writing thrown in there too.  I love my online communities, they make me feel remarkably connected to a far larger network of friends and support than I could ever build face to face.  Given my druthers, I’d fritter away most of my time on these communities, connecting and learning and growing.  But you know the drill.  That’s just not how it goes.  Despite the fact that the majority of my work is done online, much of it is in frantic haste, trying to finish one assignment while keeping tabs on the next, and still posting actively enough to keep people engaged.  And then there are the offline obligations, trying to manage my kids’ lives and spend time with my family.  It’s a constant war against the clock, and I don’t know anyone who doesn’t feel the same, no matter what they do.

Low Carb Chocolate Orange Bread

So.  Not to feel all woe-is-me sorry for myself.  Because I don’t.  I know I can only get so much done in a day and something has to give.  I do my best and I know that most of the world forgives me for not quite meeting its, or my own, expectations all the time.  And when I do have a little tiny bit of time on my hands, I find myself in the kitchen, throwing some ingredients together to bring you a delicious treat.  Like this low carb Chocolate Orange Swirl Bread.  Orange isn’t necessarily my go-to flavour to combine with chocolate, but this recipe just works.  The orange gives it a bright, refreshing note, while the chocolate makes it feel like a decadent treat.  Eat it…and forgive me for falling down on the job!

Low Carb Chocolate Orange Quick Bread 

Print
Orange Chocolate Swirl Bread – Low Carb and Gluten-Free
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Low carb orange quick bread, swirled with chocolate. A delightful treat for breakfast or tea time.
Course: Dessert
Cuisine: American
Keyword: chocolate orange bread, keto quick bread
Servings: 16 servings
Calories: 223 kcal
Ingredients
Chocolate Swirl and Glaze
  • 2 oz dark chocolate chips, sugar-free chopped
  • 2 tbsp butter
Orange Bread:
  • 3 cups almond flour
  • 1/3 cup unflavoured whey protein powder
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter softened
  • 2/3 cup granulated Swerve Sweetener or other erythritol
  • 3 large eggs
  • Zest of medium orange
  • 1/2 tsp vanilla extract
  • 1/4 cup orange juice
  • 1/4 cup water
US Customary - Metric
Instructions
  1. Preheat oven to 300F and grease a 9x5 inch loaf pan well.

  2. In a heatproof bowl set over a pan of barely simmering water, combine the chocolate and butter. Stir until melted and smooth. Set aside

  3. In a medium bowl, whisk together the almond flour, protein powder, baking powder, baking and salt. Set aside.

  4. In a large bowl, beat the butter until smooth. Add the sweetenerand beat until lighter and well-combined, about 2 minutes.

  5. Beat in the eggs, one at time, scraping down the beaters and sides of bowl with a rubber spatula as needed. Beat in the orange zest and vanilla extract.

  6. Beat in half of the almond flour mixture, then beat in the orange juice and water. Beat in the remaining almond flour mixture until well combined.

  7. Spread half of the batter into the prepared pan, and then dollop with about 2/3 of the chocolate glaze. Use a knife to swirl the chocolate into the batter.

  8. Top with remaining batter, and swirl a bit more, then smooth the top.
  9. Bake 55 to 60 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.
  10. Drizzle with remaining chocolate glaze.
Nutrition Facts
Orange Chocolate Swirl Bread – Low Carb and Gluten-Free
Amount Per Serving (1 serving = 1/16th of loaf)
Calories 223 Calories from Fat 176
% Daily Value*
Fat 19.5g30%
Carbohydrates 6.7g2%
Fiber 3g12%
Protein 7.4g15%
* Percent Daily Values are based on a 2000 calorie diet.

 

3.7Kshares

Filed Under: Bread, Gluten Free, Low Carb Tagged With: almond flour, chocolate, orange zest

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. Cookbook Queen says

    March 27, 2013 at 9:00 am

    Such an awesome flavor combo. Beautiful!!

    Reply
  2. Cookin Canuck says

    March 27, 2013 at 9:31 am

    Don’t be hard on yourself, Carolyn. There are only so many hours in the day and some things just need to take priorities over others.

    In the meantime, you manage to put out a gorgeous looking bread!

    Reply
  3. Gail @ Faithfulness Farm says

    March 27, 2013 at 10:28 am

    Looks like a winner Carolyn! Plan to try it soon — just made your Pumpkin-Coconut Bread for like the 100th time last week and made French Toast with it — YUM!!

    Blessings!
    Gail

    Reply
  4. Donna says

    March 27, 2013 at 10:40 am

    I can just see my husband’s look of bliss as he takes his first bite! He loves orange and chocolate. My I ask what brand of stevia extract you use?

    I think you do a stunning job and truly have made my low carb pre-diabetic life much easier and certainly more tasty! Thank you!

    Reply
    • Carolyn says

      March 27, 2013 at 10:49 am

      I use NuNaturals, but I’ve also used Sweetleaf. I like them both.

      Reply
  5. RavieNomNoms says

    March 27, 2013 at 10:52 am

    This looks fantastic! I love orange things.

    Don’t apologize, we all know how things can get hectic. Just do your best and we will all be hanging out waiting to see what you come up with next.

    Reply
  6. kr8ivemind says

    March 27, 2013 at 11:31 am

    This sounds fantastic. However, I don’t use whey protein. What would happen if I left it out?

    Reply
    • Carolyn says

      March 27, 2013 at 12:45 pm

      It wouldn’t rise very well. YOu need some sort of protein…how about hemp? Or egg protein powder?

      Reply
  7. Nikki says

    March 27, 2013 at 11:40 am

    this looks delish (as ever!) so thank you for posting. I think I may speak for all of us here when I say that we love what you do and you do it SO well 🙂

    Reply
    • Carolyn says

      March 27, 2013 at 12:45 pm

      Thank you! 🙂

      Reply
  8. The Mom says

    March 27, 2013 at 12:06 pm

    I’m wondering if I can mix up Crystal Light Orange to use in place of the orange juice? Imagine the flavor possibilities…I’m thinking Cherry Chocolate Swirl or Strawberry Chocolate Swirl. And even fewer carbs per serving.

    Reply
    • Carolyn says

      March 27, 2013 at 12:44 pm

      Possibly. I don’t know how strong the flavours are to come through, but it may work. It won’t save you all that much in carbs, as 1/4 cup OJ only has 6 g of carbs for the total recipe.

      Reply
  9. Georgia @ The Comfort of Cooking says

    March 27, 2013 at 12:44 pm

    Carolyn, it always DOES look like you put in 110% on this blog even if you don’t feel like that’s what’s being projected. It’s a tricky balance for everyone to balance work, personal life and hobbies. You seem to be doing a fine job at it though! Keep going, girl! … And thanks for sharing this scrumptious swirl bread. I’ve got to try it sometime!

    Reply
  10. Celeste says

    March 27, 2013 at 12:49 pm

    This looks Yummy! Will have to try it. Thank You Carolyn. 🙂

    Reply
  11. Lady Jennie says

    March 27, 2013 at 3:22 pm

    I am going to try this, and – I know just how you feel with the whole online community – loving it, but getting dragged under by the to-do’s. Peace! 🙂

    Reply
  12. Angela says

    March 27, 2013 at 8:35 pm

    I was wondering if you use fresh squeezed orange juice or if you use the orange juice that you find in the carton in the refrigerated section?

    Reply
    • Carolyn says

      March 28, 2013 at 5:02 am

      I used the juice I squeezed from the same orange I took the zest from 😉

      Reply
  13. Jeanette says

    March 27, 2013 at 9:51 pm

    Carolyn,
    I think we all go through that feeling (I know I am right now too) – your opening sentence caught my attention ;). We all do the best we can and just have to remember what our priorities are.

    Reply
  14. Debra says

    March 27, 2013 at 10:16 pm

    I know you have other priorities and I can live with that. I don’ think anyone would fault you for not posting ‘enough.’ I think we’re actually pretty lucky to be on your mailing list and getting all kinds of decadent yet low carb recipes. A year ago I actually had no idea low carb and delicious could even exist!

    Reply
  15. Gerri says

    March 28, 2013 at 3:27 am

    My guess is you must have 36 hours in your day to do as much as you do. And, we greatly appreciate your hard work. Think we’re harder on ourselves than others are, so treat yourself kindly.

    Oh, my. Does this bread look fabulous! Love your creations.

    Reply
  16. Alison @ Ingredients, Inc. says

    March 28, 2013 at 7:47 am

    yes please! LOVELY

    Reply
  17. Jen @ Savory Simple says

    March 28, 2013 at 8:18 am

    This looks just wonderful and as always I’m in awe of how you make these gorgeous treats low carb and gluten free.

    Reply
  18. Brian @ A Thought For Food says

    March 28, 2013 at 8:47 am

    I always forget about the orange/chocolate pairing but it works so beautifully. Love the swirl in this!

    Reply
  19. Stephanie says

    March 28, 2013 at 10:11 am

    Ahh, it’s so nice to know that you’re human after all! 🙂 I work online too, and I usually take two days a year when I don’t turn on the computer all day. Completely overwhelming sometimes – but most times, worth it! Can’t wait to try this – the quality of recipes you put out is phenomenal. You have really made a difference in my life! Thank you!

    Reply
    • Carolyn says

      March 28, 2013 at 10:14 am

      I need more of those “offline” days! 🙂

      Reply
  20. Kammie @ Sensual Appeal says

    March 28, 2013 at 10:17 am

    Wow, I can’t stop staring, this chocolate bread looks delightful! The chocolate drizzle too…. puts it over the top! Pinned!

    Reply
  21. claire @ the realistic nutritionist says

    March 28, 2013 at 10:24 am

    This bread is just absolutely gorgeous!!

    Reply
  22. jillian says

    March 28, 2013 at 3:04 pm

    this looks nice…i have to laugh at your comments because i am now 62 and look back at years of always thinking i could do more…even tho my home and life are very nice…so i would say this is a result of being someone who is very interested and involved in life with many things being accomplished. when you are my age you will maybe feel that the best thing you did of all was care for your family and others… i do not see your site as “less” than anything.

    Reply
  23. Lia says

    March 28, 2013 at 5:14 pm

    I am relatively new to your site, and I love it. I have already made a lot of recipes and they are always great. I always wonder, though, whether the recipes made with almond flour freeze well. I often only have one afternoon to bake for the whole week, and I wanted to know would this, and other almonf flour recipes, would freeze well. Also, if they are going to be eaten within a few days, is it best to refrigerate them, keep them at room temperature, wrap them with plastic wrap? What would be best? Thanks for any suggestions. Again, your recipes are a life savor for me!

    Reply
    • Carolyn says

      March 28, 2013 at 7:27 pm

      You can freeze all the breads and muffins. I do. I make huge batches at a time and freeze them. 30 seconds in the microwave and they’re like freshly baked. When I don’t freeze them and will eat them within 3 days, I keep them on the counter, wrapped in tin foil.

      Reply
  24. Maureen says

    March 31, 2013 at 9:56 am

    This Chocolate Orange Swirl Bread is fabulous! I’m sure it would have been great without the couple of modifications that I made, but want to share what I did.
    • added about ½ teaspoon of organic orange flavoring (I love the flavor of orange!)
    • mixed some of the batter into the chocolate swirl/drizzle mixture to give the swirl something to “hold onto”. (When I made the hazelnut chocolate swirl loaf, it sank pretty badly, so I remembered that when I used to make marble cake mixes, the instructions said to mix the marble stuff into the remaining batter before swirling)
    • had to bake the bread an additional 20 minutes, tenting with foil for the last several minutes so it wouldn’t get too dark and would cook inside
    • The drizzle solidified before using, so I had to re-melt it, and added some butter to give it a smoother consistency for drizzling. I also added some orange flavoring to the drizzle.
    I cannot thank you enough for all of your terrific recipes! They’re not only delicious, but they’re easy to make. Many thanks!

    Reply
  25. Pam says

    March 31, 2013 at 10:01 am

    I made this yesterday and it was amazing! It would seem that the brand of sweetener really might make a difference in recipes (as you speculated when I had an issue with a chocolate frosting recipe of yours). I used powdered Z-Sweet. My chocolate swirl and glaze was quite thick, even though I measured the ingredients very carefully. I added almond milk to thin. I also added some stevia to it as it wasn’t very sweet. I offer this info not as a criticism but to make others aware that different brands of sweeteners might result in the need for some tweaks! Again, this is a wonderful recipe, and I will make it again!

    Reply
    • Carolyn says

      March 31, 2013 at 5:46 pm

      I agree, Pam. It’s tricky, I want to create recipes that work with everyone’s choice of sweetener, but they do differ and you have to be prepared to make some modifications if yours is not the same as what I am using.

      Reply
  26. Chung-Ah | Damn Delicious says

    April 1, 2013 at 2:54 am

    There’s sometimes just so much we can do in the day. I just wish we had more hours. Food blogging can be so exhausting sometimes!

    This bread on the other hand – I really need it in my life! It’s the perfect pick-me-up in the mornings!

    Reply
  27. whilehewasout says

    April 1, 2013 at 6:13 am

    Well this looks wonderful! I love orange and chocolate. Keeps you ‘up’ at your job for a while for sure.

    Reply
  28. Gail @ Faithfulness Farm says

    April 3, 2013 at 5:32 pm

    Carolyn — I wanted to come back and let you know that I made this last weekend. Served it to my non-low-carb eating boyfriend. WOW, it was terrific and he kept calling it *cake*. It was very cake-like and very, very terrific. I will be making it again (and again……). Thanks for all you do for us Low-Carbing Peeps 🙂

    Blessings!
    Gail

    Reply
    • Carolyn says

      April 3, 2013 at 8:20 pm

      YAY!

      Reply
  29. Bonnie says

    April 22, 2013 at 1:07 pm

    This looks fabulous! I hope to try it soon. What size loaf pan did you use?

    Bonnie

    Reply
    • Carolyn says

      April 22, 2013 at 3:29 pm

      A regular 9×5 inch loaf pan.

      Reply
  30. Fatima Al Masoud says

    June 22, 2013 at 7:48 am

    hii there i just discovered ur blog todayy and think its amazing! i love all ur ideas and recipes i especially am obsessed with chocolate orange. I’m 16 from bahrain and am trying to eat healthier. i just wanted to ask if the whey powder was important and if i can be substituted? because my parents wouldn’t allow me to get it.

    Reply
    • Carolyn says

      June 22, 2013 at 11:15 am

      Hi Fatima – the whey powder helps it rise properly, but if you can’t get that, try using another egg. Of if you can find meringue powder (just powdered egg whites).

      Reply
  31. camae says

    February 17, 2014 at 9:25 pm

    I was going to give up in baking with almond and coconut flour until i bumped in to this site. Thank you! The bread was great fluffy and moist more like a cake i guess. 🙂 Mine didn’t turned out that brown and I did let it cook for 5-10 minutes more but no luck mine still not that brown like in the picture. I want brown and somewhat crispy outside 🙁 But anyways I love it, I’m trying to control my self from eating the whole pan. hahah! Definitely my go to recipe! 🙂

    Reply
    • Stephanie says

      February 17, 2014 at 9:30 pm

      I love this bread too! Mine comes out exactly like the picture, but I have to adjust my oven temperature. Do you use an oven thermometer? I’ve had four ovens over the years (between apartments and house), and not one of them was ever accurate! That’s why I swear by my oven thermometer so everything comes out exactly the way it’s supposed to! 🙂

      Reply
      • Carolyn says

        February 18, 2014 at 7:36 am

        I know, I hear that ovens can vary by as much as 50 degrees. I don’t own one, I really should!

        Reply
    • Carolyn says

      February 18, 2014 at 7:37 am

      What kind of pan are you using? Ones with darker non-stick interiors will give you darker results. Lighter aluminum pans will give you lighter results.

      Reply
  32. Pria says

    April 13, 2014 at 2:00 am

    This recipe was absolutely gorgeous. My first carb-free attempt at baking and it came out just perfect. Thank you!

    Reply
    • Carolyn says

      April 13, 2014 at 6:30 am

      So glad to hear it!

      Reply
  33. Lauras gluten free kitchen says

    July 8, 2014 at 10:43 am

    Chocolate and orange is such a good combo, i just love it. This just sounds amazing though. am sitting here drooling at the screen. I want to make this but i got no chocolate right now. Thinking of melting nutella for a few seconds and using that as the drizzle. Cant beat the Nutella.. eh?

    Reply
    • Carolyn says

      July 8, 2014 at 10:53 am

      Sure, I think it would be amazing!

      Reply
  34. FL Mom says

    December 3, 2015 at 10:05 am

    If this is what you call “falling down on the job”, then you must have superpowers!

    Reply
  35. Edna says

    December 9, 2017 at 7:20 pm

    oh my goodness Carolyn…….if you think you are falling down on the job nothing could be more from the truth…..you are always there for all of us which in itself is amazing…….just reading your blog and all that you do makes me want to hid under the covers in bed……..I know that I am an old lady and have loss so much of my energy and perseverance but even in my young busy bring up 2 boys life I still could never have had as much on my plate and succeed as you do………….remember girl……you are a smart amazing woman but I wonder where if there anytime for just Carolyn in this life………….never worry about failing us as I feel safe in saying we are 100% behind ya…….and that a wait for one of your scrumptious beautiful recipes is so worth it…………

    Reply

Trackbacks

  1. Easy Breakfast, Leisurely Breakfast | The Atkins Gourmet says:
    April 9, 2013 at 11:25 pm

    […] you have more time for a leisurely breakfast consider trying Chocolate Orange Swirl Bread from Carolyn Ketchum’s blog. I made it this weekend and everyone gave it the thumbs up (even […]

    Reply
  2. Muffins for Muffin Bake Sale Preview says:
    July 10, 2013 at 2:56 pm

    […] Chocolate Orange Swirl Bread *Gluten Free from Carolyn at All Day I Dream About Food […]

    Reply
  3. Muffins for Muffin Bake Sale says:
    July 17, 2013 at 7:00 am

    […] Chocolate Orange Swirl Bread *Gluten Free from Carolyn at All Day I Dream About Food […]

    Reply
  4. Low Carb Sugar-Free Eggnog Bread Recipe | All Day I Dream About Food says:
    December 16, 2013 at 10:39 am

    […] Low Carb Chocolate Orange Swirl Bread […]

    Reply
  5. Best Low Carb Paleo Grain-Free Bread Recipes | All Day I Dream About Food says:
    March 15, 2014 at 5:42 am

    […] Chocolate Orange Swirl Bread from All Day I Dream About Food […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Footer

All Day I Dream About Food
COPYRIGHT © 2021 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY