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.
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!
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.
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!
Orange Chocolate Swirl Bread – Low Carb and Gluten-Free
Chocolate Swirl and Glaze
- 2 oz dark chocolate chips, sugar-free chopped
- 2 tablespoon butter
- 3 cups almond flour
- ⅓ cup unflavoured whey protein powder
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup butter softened
- ⅔ cup granulated Swerve Sweetener or other erythritol
- 3 large eggs
- Zest of medium orange
- ½ teaspoon vanilla extract
- ¼ cup orange juice
- ¼ cup water
- Preheat oven to 300F and grease a 9x5 inch loaf pan well.
- In a heatproof bowl set over a pan of barely simmering water, combine the chocolate and butter. Stir until melted and smooth. Set aside
- In a medium bowl, whisk together the almond flour, protein powder, baking powder, baking and salt. Set aside.
- In a large bowl, beat the butter until smooth. Add the sweetenerand beat until lighter and well-combined, about 2 minutes.
- 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.
- 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.
- Spread half of the batter into the prepared pan, and then dollop with about ⅔ of the chocolate glaze. Use a knife to swirl the chocolate into the batter.
- Top with remaining batter, and swirl a bit more, then smooth the top.
- 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.
- Drizzle with remaining chocolate glaze.
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…………
FL Mom says
If this is what you call “falling down on the job”, then you must have superpowers!
Lauras gluten free kitchen says
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?
Sure, I think it would be amazing!
This recipe was absolutely gorgeous. My first carb-free attempt at baking and it came out just perfect. Thank you!
So glad to hear it!
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! 🙂
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! 🙂
I know, I hear that ovens can vary by as much as 50 degrees. I don’t own one, I really should!
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.
Fatima Al Masoud says
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.
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).
This looks fabulous! I hope to try it soon. What size loaf pan did you use?
A regular 9×5 inch loaf pan.
Gail @ Faithfulness Farm says
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 🙂
Well this looks wonderful! I love orange and chocolate. Keeps you ‘up’ at your job for a while for sure.
Chung-Ah | Damn Delicious says
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!
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!
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.
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!
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!
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.
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.
claire @ the realistic nutritionist says
This bread is just absolutely gorgeous!!