Name: Keto Olive Oil Cake Recipe - Low Carb Italian Lemon Cake
Prep time: 15 min
Cook time: 35 min
Total time: 70 min
Yield: 16 servings
Ingredients: 6.2 ounces Almond Flour; 1 ounce Coconut Flour; 1 ½ teaspoons Baking Powder; Pinch Salt; 4 large Eggs; 5 ounces Natvia; 2 Lemons (zest only); ⅔ cup Mild Olive Oil; 2 ounces Unsalted Butter (melted); 2 tablespoons Sukrin Melis (for dusting)

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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.

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.

4.34 from 9 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: servings

Calories: 195kcal

Author: Gerri

Ingredients

6.2 ounces Almond Flour
1 ounce Coconut Flour
1 ½ teaspoons Baking Powder
Pinch Salt
4 large Eggs
5 ounces Natvia
2 Lemons zest only
⅔ cup Mild Olive Oil
2 ounces Unsalted Butter melted
2 tablespoons Sukrin Melis for dusting

US Customary - Metric

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

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.