Keto Olive Oil Cake Recipe – Low Carb Italian Lemon Cake

Keto Olive Oil Cake - easy sugar free cake recipe
Keto Olive Oil Cake

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.

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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

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 9in cake pan and line 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, natvia and lemon zest into your stand mixer, 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. Leave to cool in the tin for 15 minutes, before turning out onto a cooling rack.
  8. Once cooled, serve sprinkled with Sukrin Melis.
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.
5 from 5 votes
Print Pin Rate
Course: Dessert, Desserts, Snack, Snacks
Cuisine: Italian, Mediterranean
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 16 servings
Calories: 195kcal
Author: Gerri

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, 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
Low Carb Olive Oil Cake - easy sugar free cake recipe
Low Carb 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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