This light and flavourful keto olive oil cake is my low carb take on the Mediterranean classic. Extra virgin olive oil and fresh lemon thyme turn this recipe into a feast for the taste buds. We love to serve this easy almond flour olive oil cake with a dollop of Greek yoghurt. It's a wonderfully moist sugar free cake that simply tastes of summer.
I know what you're thinking - does olive oil cake ACTUALLY taste of olive oil? The answer is - just a little. Like, in a super subtle way. The olive oil lends moisture and a pleasing fragrant hint of flavour that takes this cake from good to great.
Here's what I love about this olive oil cake with almond flour: It is not only very easy to make, but it is also naturally gluten-free and versatile. It works all on its own as an easy low carb breakfast, or you can dress it up with anything from yoghurt to whipping cream, powdered sweetener and berries as a keto dessert. And it's only 2.3g net carbs per slice!
Let's jump straight in and take a look at the ingredients!
Ingredients
Almond flour and coconut flour - I am using ground almonds. This is equivalent to regular almond flour in the US. Super-fine almond flour will work just as well in this recipe, although you may want to use 2 tablespoons less.
Extra virgin olive oil - This is what lends flavour to the cake and gives moisture without the need to add butter. Choose a fruity, deep green extra virgin olive oil.
Eggs and yoghurt - Eggs should be room temperature and large. Take your time beating them to trap as much air in the batter as possible. This helps give the cake a lighter texture. I used Greek yoghurt with 5% fat.
Lemon thyme, lemon juice and lemon zest - Regular thyme works as well here, but if you can get hold of fresh lemon thyme, you're in for a treat. Buy unwaxed lemons so it's safe to use the zest.
Granulated sweetener - I used an erythritol monk fruit blend that is a 1:1 sugar replacement. You can also use allulose or xylitol.
Baking powder and salt - There are 2 teaspoons of baking powder in the cake because almond flour bakes need a little extra help with rising. And don't omit the sea salt - it enhances the flavour. You can sub with 1 teaspoon baking soda.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
STEP 1
Blend the eggs with an electric mixer in a large mixing bowl until they are doubled in size, pale and frothy. This takes about 2 minutes.
Add ½ cup monk fruit sweetener, ½ cup extra virgin olive oil, yoghurt, lemon juice and zest and continue mixing until well-combined.
STEP 2
Stir together the almond flour, coconut flour, baking powder and salt in a separate bowl. Then add to the wet ingredients and whisk together until you have a smooth batter. Last, stir in the lemon thyme leaves with a spatula.
STEP 3
Fill into the prepared springform tin (line it with parchment paper at the bottom and grease the sides) and bake for 50 minutes or until a skewer inserted comes out clean. Check the cake after 40 minutes. If it has browned sufficiently, loosely place aluminium foil over the top to prevent burning.
STEP 4
Let the cake cool completely before releasing the springform. I brushed a little more olive oil over the top before serving.
Expert Tip
Be aware that this olive oil cake with almond flour is not very sweet - which is how I like it best. If you know you prefer a sweeter cake, add up to ⅔ cup of granulated sweetener.
Serving Suggestions
I like to serve this cake with a dollop of Greek yoghurt (option to stir in a little powdered sweetener or sugar free syrup) and a few leaves of lemon thyme.
Alternatively, serve with a dollop of sugar free whipped cream or whipped coconut cream and fresh berries.
Or how about a simple cream cheese frosting? Simply mix ¾ cup (180g) cream cheese with 1 teaspoon powdered sugar free sweetener (or more, to taste), 1 teaspoon vanilla extract and a little lemon juice or zest and spread over the cake. For a more decadent frosting, replace ¼ of the cream cheese with whipped cream.
Variations
Different cake pan - In a larger springform pan (9 inch / 23cm) or in a rectangular cake pan to make olive oil cake bars, the baking time will be shorter - probably about 40 minutes.
Muffins - If you turn this recipe into muffins, these should be ready in 25 minutes.
Nut free olive oil cake - Replace the almond flour with equal parts of sesame seed flour and sunflower seed flour.
Dairy free cake - Replace the yoghurt with coconut or almond yoghurt.
Flavor tweak - This cake tastes equally lovely with orange juice and zest in place of the lemon.
Storage
Best stored in the fridge in an airtight container for up to 5 days. Alternatively, slice and freeze for up to 3 months.
Related Recipes
- Keto Rhubarb Coffee Cake1 Hours 40 Minutes
- Keto Orange Cake (Almond Flour)2 Hours
- Coconut Flour Cake (Keto)50 Minutes
- Almond Flour Cake (Sugar Free)35 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Olive Oil Cake (Almond Flour)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- 20cm / 8 inch springform tin
Ingredients
- 4 eggs large, room temperature
- ½ cup / 100g granulated sweetener use ⅔ cup if you like a sweeter cake
- ½ cup / 110g extra virgin olive oil
- ¼ cup / 60g Greek yoghurt
- 1 tablespoon lemon juice
- zest of 1 lemon
- 2 cup / 200g almond flour
- ¼ cup / 30g coconut flour
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- 2 teaspoon fresh lemon thyme leaves
Instructions
- Preheat the oven to 180 C / 350 F. Line the bottom of an 8 inch / 20cm springform pan with parchment paper and grease the sides with olive oil.
- Blend the eggs with an electric mixer until they are doubled in size, pale and frothy. This takes about 2 minutes.
- Add the sweetener, olive oil, yoghurt, lemon juice and zest and continue mixing until well-combined.
- Sir together the almond flour, coconut flour, baking powder and salt in a separate bowl. Then add to the wet ingredients and blend until you have a smooth batter. Last, stir in the lemon thyme leaves with a spatula.
- Fill into the prepared springform tin and bake for 50 minutes or until a skewer inserted comes out clean. Check the cake after 40 minutes. If it has browned sufficiently, loosely place aluminium foil over the top to prevent burning.
- Let the cake cool completely before releasing the springform.
- Serve with a dollop of Greek yoghurt (option to stir in a little powdered sweetener or sugar free syrup) and a few leaves of lemon thyme. Optional, but delicious: brush the top of the cake with a little more olive oil!
Natasha
Delicious. I truly love your recipes, and this cake was so lovely, so yummy. I've made it multiple times for different people, and they all love it.
You have such a nuanced palate, and I appreciate how you balance flavours in your recipes.
Katrin Nürnberger
I am so happy that you are enjoying this cake and the other recipes. Thank you for your kind words.
Charlotte
Made it first time today. Easy. Yummy. Because I don't have lemon thyme, next time I will add more lemon.
Sonya Kelly
I have made this twice now and I really enjoy it. I bake it in a glass rectangle dish for only 35 minutes. I don’t normally have yogurt so I subbed sour cream for it. Tastes more lemony the day after.
sunita
I tried this recipe yesterday and it turned out so delicious. I had actually searched for a cake using ingredients list and your recipe showed up. I added four small apples (the reason I wanted to make a cake was to use the apples) and I used self raising flour instead of coconut flour, so it was not really keto, but I was worried that the almond flour might not be enough to keep the cake together. But on hindsight I could have just replaced it with almond flour. I also added a few chopped up lavendar flowers and a handful of currants. I made a yogurt sauce with monk fruit sugar, vanilla and a bit of creamcheese and Oh I am in heaven eating it for breakfast this morning. Thank you for the yummy recipe
Tsam
Hello
I was wondering if the olive oil cake can be made out of just coconut flour as I can not have almond flour.
Cheers
Katrin Nürnberger
I have not tried this yet. If you want to give it a go, use only 1/3 of the amount stated for almond flour in coconut flour. It is a lot more absorbent than almond flour, that's why you need less. However, I also think that you may get a better result if you use a mix of flours. Replace 1/2 the almond flour with a 50/50 blend of sesame seed and sunflour seed flour. And the other half with coconut flour (using 1/6th of the amount stated for almond). Then, check if the batter consistency is the same as my batter and adjust, if necessary.
Christina
This was one of the most tasty recipes that did not taste keto at all! What a treat, I made them in muffin form. Absolutely 100% a staple that I will make all the time. Moist, delicious (I used more sugar) with that perfect hint of olive oil complimenting the nice soft lemon taste.
Jeanette Garner Garner
I have looked after this low carb cake, Thank you! Tasted a similar one in Mallorca.
Pam
Can I use nonfat Greek yogurt.?
Katrin Nürnberger
I think that would work just as well.
Penelope
I have been told my blood sugar and cholesterol are high and I should go on a low carb diet. I love baking so thought I wouldn’t be able to eat and bake cakes again. Luckily I found sugarfree Londoner with all the delicious low carb recipes. This olive oil cake fits the bill perfectly as no butter which I’m trying to ease off on due to high cholesterol. I bought all the ingredients I had never used before, monk fruit sweetener, coconut flour and almond meal flour thinking it was probably a complete waste of money. I baked the cake to try out on my daughter who was coming for morning tea. Well I am amazed and so happy the cake turned out perfectly lovely texture and flavour, my daughter her 3year old and my husband also loved it. Thank you Katrin I am excited to try many more recipes on your site.
Katrin Nürnberger
Thank you so much for your lovely comment. I am really happy that you found my website and that you all enjoyed this cake.
Annette
What can you substitute the lemon thyme for?
Katrin Nürnberger
You can leave it out. Or, use regular thyme.