Orange Brownies – Low Carb, Keto, Gluten Free
Have you ever heard of Orange Brownies? It’s a funny name since there is no chocolate in this recipe. They have the density of a moist, delicious brownie, but are more like a yellow cake with a lovely orange flavor and they are finished with a delicious orange glaze on top. I discovered them well over a decade ago when my adopted sons were young. I baked all the time for them while they were at school and these were a fam favorite. I believe it was a Bake-Off winner that made Orange Brownies a thing for us and I made her recipe a bunch of times back when we could all eat carbs and gluten.
I can’t eat gluten so that old gem of a recipe is out for me. I also try to avoid carbs to help keep my weight and blood sugars from constantly rising so I needed a version that was low in carbs. I decided to develop an “Orange Brownies” recipe that is low carb, keto, gluten free, and just as good as the original version I remember.
These bars are killer warm or cold. I developed a craving for them refrigerated since they are like a little cold burst of sunshine when enjoyed straight from the fridge in the summer. I swear we should just call them Sunshine Bars. They are also pretty little bars that could easily hold their own if served at a party alongside a beautiful table setting with fresh flowers and floral china.
- 1 stick butter, softened
- 3oz cream cheese, softened
- 1 cup Swerve granulated sweetener sugar substitute (Erythritol sweetener)
- 3 large eggs
- 2 tsp pure orange extract
- ½ tsp orange zest
- 2 cups blanched almond flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1/2 cup Swerve confectioner’s sugar substitute, sifted
- 1 ½ tbsp water
- ½ tsp pure orange extract
- ½ tsp orange zest
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat softened butter, cream cheese, and granulated sweetener with an electric mixer. Add eggs, one at a time, beating well after each addition. Beat in 2 tsp orange extract and ½ tsp orange zest.
- In medium size bowl add almond flour, baking powder, and salt and stir until combined. Gradually add to cream cheese mixture, beating well.
- Spoon into 9x9 square pan lined with parchment paper. Bake for 30 - 35 minutes or until nicely set and golden brown. Prepare glaze as directed below and spread over warm cake. Allow to cool and remove from pan. (Note: You can remove from the pan first and glaze after it is on a platter/cake plate. It won’t crinkle up the glaze this way. If you use this method, allow it to cool about 10 minutes while you prepare the glaze, remove from pan carefully since it is hot, using parchment paper handles, and place on platter. Glaze and let cool to serve.)