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
Ingredients
Chocolate Swirl and Glaze
- 2 oz dark chocolate chips, sugar-free chopped
- 2 tablespoon butter
Orange Bread:
- 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
Instructions
- 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.
Kammie @ Sensual Appeal says
Wow, I can’t stop staring, this chocolate bread looks delightful! The chocolate drizzle too…. puts it over the top! Pinned!
Stephanie says
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!
Carolyn says
I need more of those “offline” days! 🙂
Brian @ A Thought For Food says
I always forget about the orange/chocolate pairing but it works so beautifully. Love the swirl in this!
Jen @ Savory Simple says
This looks just wonderful and as always I’m in awe of how you make these gorgeous treats low carb and gluten free.
Alison @ Ingredients, Inc. says
yes please! LOVELY
Gerri says
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.
Debra says
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!
Jeanette says
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.
Angela says
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?
Carolyn says
I used the juice I squeezed from the same orange I took the zest from 😉
Lady Jennie says
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! 🙂
Celeste says
This looks Yummy! Will have to try it. Thank You Carolyn. 🙂
Georgia @ The Comfort of Cooking says
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!
The Mom says
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.
Carolyn says
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.
Nikki says
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 🙂
Carolyn says
Thank you! 🙂
kr8ivemind says
This sounds fantastic. However, I don’t use whey protein. What would happen if I left it out?
Carolyn says
It wouldn’t rise very well. YOu need some sort of protein…how about hemp? Or egg protein powder?
RavieNomNoms says
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.
Donna says
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!
Carolyn says
I use NuNaturals, but I’ve also used Sweetleaf. I like them both.
Gail @ Faithfulness Farm says
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
Cookin Canuck says
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!
Cookbook Queen says
Such an awesome flavor combo. Beautiful!!