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. 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
- 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
- Preheat your oven to 175C/350F. Grease a 9-inch cake pan and line it 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, and 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.
- Cool in the tin for 15 minutes before turning out onto a cooling rack.
- Once cooled, serve sprinkled with Swerve Confectioners.
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.
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Print Pin Share EmailServings: 16 servings
Calories: 195kcal
Unit Conversion
Ingredients
- 6.2 ounces Almond Flour
- 1 ounce Coconut Flour
- 1 ½ teaspoons Baking Powder
- Pinch Salt
- 4 large Eggs
- 5 ounces Swerve
- 2 Lemons zest only
- ⅔ cup Mild Olive Oil
- 2 ounces Unsalted Butter melted
- 2 tablespoons Swerve confectioners 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, 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
Made this recipe?Tag me at @myketokitchen
Looking for more delicious Keto Cakes? Try our;
To make a larger batch of this Keto Olive Oil Cake recipe, adjust the servings above.
