Low Carb Orange Creamsicle Cake

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Creamsicles are a summer tradition! Theres nothing like cooling off on a hot summers day with the refreshing tang of a delicious creamsicle.

I have fond memories of chasing down the ice cream truck in the summers so I could buy an orange creamsicle. If you’re like me, creamsicles occupy a special place in your heart.

The sweetness and flavor of an orange popsicle mixed with the refreshing coolness of vanilla ice cream is second to none. There really is nothing better! Well, at least, there used to not be! This awesome Low Carb Orange Creamsicle cake is as tasty and refreshing as your favorite summer treat, but without the sugar or carbs!

Let the ice cream man drive on by because this low carb orange creamsicle cake is all you need this summer!

photo of the an unsliced orange creamsicle cake


Is Orange Creamsicle Cake “Keto”?

It’s important to remember that “keto” is a metabolic state, not an ingredient. Technically speaking, anything is “keto” as long as you are able to eat it and maintain your state of ketosis.

Now, I don’t recommend eating obviously unhealthy foods, but it is worth pointing out that there is no designated list of “keto” foods. Again, as long as something fits into your daily macros and doesn’t kick your body out of a state of ketosis, then it is technically “keto.”

With that in mind, you should know that this cake will not kick your body out of a state of ketosis. As you will see in the recipe card, there is just a little bit of orange zest in this recipe, and 1 tsp of orange juice.You could even use orange extract if you want to pass on the tiny amount of orange juice in this recipe. 

A slice or two of this cake will not affect your state of ketosis at all, and even if you eat the entire thing (which I don’t recommend, but I would certainly understand if you can’t resist) you would probably be okay. So, long story short, this yummy cake is definitely “keto!”

Cooking With Mom Series: Orange Creamsicle Cake

a photo of my mom getting ready to take a bite or the low carb orange creamsicle cake

This week my mom came over and whipped up this awesome low carb orange creamsicle cake with me. She loves to come up with a brand new recipe, test it out a few times so that its perfect, and then come over and make it with me so that I can share it with you!

My mom is one of the most creative cooks/bakers I know, so I always know that whatever she comes up with will be great! She is the master of throwing a few ingredients together and coming up with something amazing!

Some of her most popular recipes that are on the blog have been her Best Keto Buns,  her yummy Low Carb Apple Crisp., and most recently, her Keto Coffee Cake. My mom is the best cook I know, so I am sure you will love all of her recipes just as much as I do!

How To Make Low Carb Orange Creamsicle Cake:

a bowl of grated orange zest

Grate 1 tsp of an orange peel into a bowl to create orange zest.

five photo collage of how to make the orange creamsicle cake
  1. Cream together butter and sweetener.

     2. Mix in eggs one at a time.

     3. Mix in all other wet ingredients.

     4. Blend in all dry ingredients including orange zest.

     5. OPTIONAL: Add in one or two drops of orange food coloring.

a single slice of orange creamsicle plate with a slice of an orange on top


Low Carb Orange Creamsicle Cake Sweetened With Monkfruit

This Low Carb Orange Creamsicle cake, and all of our keto desserts, are sweetened with Lakanto’s Monkfruit which is our absolute favorite sweetener!

It is zero glycemic, natural, and carb free, which makes it the perfect sweetener for living the low-carb/ketogenic lifestyle! 

Most importantly though, in addition to being healthy and keto friendly, it also tastes great! There is no nasty aftertaste, and of all the keto sweeteners we have ever tried. it truly tastes the best!

If you have never tried Monkfruit, or if you just need to restock, you can purchase some throughLakanto’s website. Best of all, if you use our code, “BUTTERTOGETHER” at checkout, and you’ll save 20% off of your entire purchase!

This coupon applies to all of Lakanto’s amazing products, like their keto brownie mix, pancake mix, muffin mix, and more! View all of Lakanto’s delicious products HERE.

Nutrition (per slice) About 10 Slices

Calories: 284.5 | Fat: 27.4g | Carbs: 5.31g | Fiber: 3g | Protein: 7.91g | Net Carbs: 2.31g

More Delicious Keto Desserts

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Low Carb Orange Creamsicle Cake

Low Carb Orange Creamsicle Cake


30 minutes

10 Slices

Nutritional Information
285 Calories
27.5g Total Fat
-3g Net Carbs
8g Protein


Preheat oven to 350 degrees; grease two small 6-inch pans or a loaf pan.
Cream together butter and Lakanto's Monkfruit or desired sweetener.
Blend in one egg at a time.
Add vanilla, olive oil, and juice from orange (or 1 tsp orange extract) and blend well.
Mix in almond flour, orange zest, nutmeg, baking powder, xanthan gum. Add 2-3 drops of orange food coloring, optional.
Pour into pan(s) and bake for 25-30 minutes or until golden around the edges.
For the frosting, we made a whipped cream frosting by whipping some heavy cream, sweetened to taste.
  • If using two 6-inch pans, takes about 30-35 mins in the oven
  • If using a loaf pan or one 9-inch pan, takes about 40-45 mins in the oven
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators. 


  • Jade

    How long do I have to bake it if I put it in a loaf pan?

    • Kasey

      It took between 35-40 mins. We LOVED it in a loaf pan! Works perfect for those that don’t have the smaller pans that we used.

  • Jade

    Tried it in loaf pan. Came out perfect. Had to leave it in almost 60 min. You also forgot to add the eggs in the recipe. They are listed in ingredients but not in the recipe part.

  • Kim Pitts

    I’m wanting to make this in two round cake pans…what size? I looked through the post and didn’t see the size mentioned

  • Kelly L Stowell

    What did you frost this with? I can’t seem to find that info.

    • Kasey

      We used used heavy cream sweetened to taste and whipped it up. 🙂

    • Patricia L Riesett

      @Kelly L Stowell, or you could use the whipped topping in a can.

  • Paul

    I made it exactly as written. It came out amazing. Did it in a silicon leaf pan for 40 min. Perfect. This one is going to the Keto favorites file! Thanks for sharing this recipe!

  • Carmen Smith

    Can I use coconut flour. Not almond. If so how much?

    • Kasey

      Yes, but it might affect the moisture content and texture. Typically, it is a 1:4 ratio to exchange. Meaning that for every 1 cup of almond flour, you substitute with 1/4 cup of coconut. Coconut flour is very absorbent. I would try 2/3 cup coconut flour for this recipe. You can add an extra egg to help with the texture and moisture issue. Let us know how it turns out!

  • Nicole C

    DELICIOUS!!!! This is one of the best cakes I have ever made during 2.5 years of keto and 10 years on and off low-carbing. Flavor and texture (moist without being dense) were both spot on perfection. WOW!!! Wonderful recipe so happy I found your site. Thanks!!!!!

  • Flag

    Im wondering what icing you used for this recipe ?

    • Kasey

      We whipped up heavy cream with some of our favorite sweetener and used that to frost the cake. Enjoy!

  • Joan P Johnson

    Looks so good, can’t wait to try it, but doing your carrot cake first. Thanks for sharing.

  • Alexandra

    This was super helpful! Thanks!

  • Mara

    Hello, this recipe caught my attention! Can you tell me the wheight of a stick of butter, please? I’m from Portugal, here we use the metric system for everything, but you can tell me in ounces, i’ll use the converter.
    Thank you so much.

  • Tricia

    I am attempting to have this as muffins. I did add some Lilly’s chocolate chips. They smell amazing. Hoping it tastes as good as they smell. Thank you for sharing your recipe.

  • Paula Crupi

    Is the batter suppose to be like cookie dough? Granted I doubled the recipe and ran out of almond flour so used 1 cup of coconut flour and then added an extra egg. My batter is more like cookie dough than pourable batter. Did I mention I suck at baking?

    • Kasey

      This is hilarious! No, it isn’t supposed to be like cookie dough. The culprit is that coconut flour. It is much more absorptive than almon flour. We use a 1:3 ratio when exchanging (1/3 cup of coconut flour for every 1 cup of almond flour). You will get there! Just keep trying!!! Best of luck.

  • Kathy

    This recipe sounds perfect for our anniversary cake. I made our wedding cake last year. It was a creamcicle flavored cake but I’m doing keto now and I’d like to stay with it. I see in the recipe it calls for xantham gum? Is it really necessary or anything else I could use in place of it? Thank you!

    • Kasey

      You can either omit it or try psyllium husk or ground flax seeds. Enjoy!

  • Janine

    Could you please tell me how many ounces in a stick of butter as we don’t have sticks of butter in Australia.

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