Our Keto Olive Oil Cake is light, zesty, moist and crumbly. It’s a delicious Italian dessert or afternoon snack – and it’s sugar-free.
Who needs frosting when you have a cake this perfect? Just a sprinkling of powdered sweetener is all this Keto Italian Cake needs!
This Low Carb Olive Oil Cake recipe makes 16 serves. 1 serving is 1 slice of cake, which has 2g net carbs.
Store leftover Keto Olive Oil Cake in the fridge for up to 1 week. It can also be frozen for up to 3 months – we recommend defrosting the cake overnight in the fridge.
Keto Olive Oil Cake Ingredients
- 6.2 ounces of Almond Flour
- 1 ounce of Coconut Flour
- 1 ½ teaspoons of Baking Powder
- Pinch of Salt
- 4 large Eggs
- 5 ounces of Natvia
- 2 Lemons, zest only
- ⅔ cup of Mild Olive Oil
- 2 ounces of Unsalted Butter, melted
- 2 tablespoons of Sukrin Melis, for dusting
How to Make Keto Olive Oil Cake
- Preheat your oven to 175C/350F. Grease a 9in cake pan and line with parchment paper.
- In a mixing bowl, add the almond flour, coconut flour, baking powder, and salt. Mix well and set aside.
- Add the eggs, natvia and lemon zest into your stand mixer, whisk on high speed for 8 minutes, until pale and fluffy.
- Add the flour mixture, followed by the oil and butter. Mix well.
- Pour the mixture into the prepared cake pan.
- Bake for 30-35 minutes, until the cake spring back when touched.
- Leave to cool in the tin for 15 minutes, before turning out onto a cooling rack.
- Once cooled, serve sprinkled with Sukrin Melis.
Keto Olive Oil Cake Recipe - Low Carb Italian Lemon Cake
Our Keto Olive Oil Cake is light, zesty, moist and crumbly. It’s a delicious dessert or afternoon snack.
Print Pin Email Servings: 16 servings
Calories: 195kcal
Ingredients
- 6.2 ounces Almond Flour
- 1 ounce Coconut Flour
- 1 ½ teaspoons Baking Powder
- Pinch Salt
- 4 large Eggs
- 5 ounces Natvia (aka Swerve)
- 2 Lemons zest only
- ⅔ cup Mild Olive Oil
- 2 ounces Unsalted Butter melted
- 2 tablespoons sukrin melis (aka sukrin icing) for dusting
Instructions
- Preheat your oven to 175C/350F. Grease a 9in cake pan and line with parchment paper.
- In a mixing bowl, add the almond flour, coconut flour, baking powder, and salt. Mix well and set aside.
- Add the eggs, natvia and lemon zest into your stand mixer, whisk on high speed for 8 minutes, until pale and fluffy.
- Add the flour mixture, followed by the oil and butter. Mix well.
- Pour the mixture into the prepared cake pan.
- Bake for 30-35 minutes, until the cake spring back when touched.
- Leave to cool in the tin for 15 minutes, before turning out onto a cooling rack.
- Once cooled, serve sprinkled with Sukrin Melis.
Nutrition
Calories: 195kcal | Carbohydrates: 4g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 25mg | Potassium: 57mg | Fiber: 2g | Sugar: 1g | Vitamin A: 165IU | Calcium: 48mg | Iron: 1mg
Looking for more delicious Keto Cakes, try our;
To make a larger batch of this Keto Olive Oil Cake recipe adjust the servings above.
