Keto Olive Oil Cake Recipe – Low Carb Italian Lemon Cake

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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.

Keto Lemon Olive Oil Cake.
Keto Lemon Olive Oil Cake.

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. One serving is one 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

Keto Olive Oil Cake Ingredients - easy sugar free cake recipe
Keto Olive Oil Cake Ingredients
  • 6.2 ounces of Almond Flour
  • 1 ounce of Coconut Flour
  • 1 ½ teaspoon of Baking Powder
  • Pinch of Salt
  • 4 large Eggs
  • 5 ounces of Swerve
  • 2 Lemons, zest only
  • ⅔ cup of Mild Olive Oil
  • 2 ounces of Unsalted Butter, melted
  • 2 tablespoons of Confectioners Swerve for dusting

How to Make Keto Olive Oil Cake

How to make Keto Olive Oil Cake - easy sugar free cake recipe
How to make Keto Olive Oil Cake
  1. Preheat your oven to 175C/350F. Grease a 9-inch cake pan and line it with parchment paper.
  2. In a mixing bowl, add the almond flour, coconut flour, baking powder, and salt. Mix well and set aside.
  3. Add the eggs, Swerve, and lemon zest into your stand mixer, and whisk on high speed for 8 minutes, until pale and fluffy.
  4. Add the flour mixture, followed by the oil and butter. Mix well.
  5. Pour the mixture into the prepared cake pan.
  6. Bake for 30-35 minutes, until the cake spring back when touched.
  7. Cool in the tin for 15 minutes before turning out onto a cooling rack.
  8. Once cooled, serve sprinkled with Swerve Confectioners.
How to make Keto Olive Oil Cake - easy sugar free cake recipe

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.
4.94 from 79 votes
Print Pin
Course: Dessert, Desserts, Snack, Snacks
Cuisine: Italian, Mediterranean
Cook Time: 35 mins
Total Time: 35 mins
Servings: 16 servings
Calories: 195kcal
Author: Gerri

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Ingredients

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, Swerve 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 Confectioners Swerve.

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
Keto Lemon Olive Oil Cake.
Keto Lemon Olive Oil Cake.

Looking for more delicious Keto Cakes? Try our;

To make a larger batch of this Keto Olive Oil Cake recipe, adjust the servings above.

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