Keto Almond Flour Olive Oil Cake

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' what I love about this almond flour olive oil cake: It's not only very easy to make, but it is also naturally gluten free and really versatile. It works all on is 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' using what we in the UK call 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 tbsp 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's 2 tsp 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 tsp baking soda.

How to make keto olive oil cake

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.

Sir 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.

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.

Let the cake cool completely before releasing the springform. I brushed a little more olive oil over the top before serving.

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 Keto 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 tsp powdered sugar free sweetener (or more, to taste), 1 tsp 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.

Recipe tips and variations

First of all, you need to know that this olive oil cake is not very sweet - which is how I like it best. If you know you prefer a sweeter cake, do add up to ⅔ cup of granulated sweetener.

If you decide to bake the cake 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.

Similarly, if you turn this recipe into muffins, these should be ready in circa 25 minutes.

Nut free olive oil cake recipe - It should be possible to replace the almond flour with equal parts of sesame seed flour and sunflower seed flour.

Dairy free cake - For a dairy free version, replace the yoghurt with coconut or almond yoghurt.

I think this cake would taste equally lovely with orange juice and zest in place of the lemon.

Storage

Best stored in the fridge for up to 5 days. Alternatively, slice and freeze for up to 3 months.

More easy keto cake recipes

Keto Rhubarb Coffee Cake - Another wonderful contender for summer. This vanilla flavoured pound cake has a layer of rhubarb and is topped with cinnamon streusel.

Keto Orange Almond Cake - I like to call this my keto breakfast cake. It's made with whole oranges, including the skins. This makes it extra fragrant.

Vanilla Coconut Flour Cake - For everyone who prefers a nut free, gluten free cake. It has a super light and airy crumb.

Tried this recipe? Give it a star rating below!

★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM  for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★ 

Keto Olive Oil Cake (Almond Flour)

Katrin Nürnberger

Get Mediterranean flavours on your table with this keto olive oil cake! This gently sweet, extra moist almond flour cake makes a great low carb breakfast or afternoon treat. Only 10 minutes prep and 2.3g net carbs per slice.

5 from 7 votes

Print Recipe Pin Recipe Rate

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Breakfast, Dessert

Cuisine British

Servings 12

Calories 217 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

Equipment

• 20cm / 8 inch springform tin

Ingredients

  

1x2x3x

• ▢ 4 eggs large, room temperature
• ▢ ½ cup / 100g granulated sweetener (So Nourished) use ⅔ cup if you like a sweeter cake
• ▢ ½ cup / 110g extra virgin olive oil
• ▢ ¼ cup / 60g Greek yoghurt
• ▢ 1 tbsp lemon juice
• ▢ zest of 1 lemon
• ▢ 2 cup / 200g almond flour
• ▢ ¼ cup / 30g coconut flour
• ▢ 2 tsp baking powder
• ▢ ½ tsp sea salt
• ▢ 2 tsp 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!

REVEALED: My 5 Low Carb Secrets!

FREE EMAIL SERIES

My favorite tips for changing your diet...and loving it!

Invalid email address

In this free guide, I share simple ways to adopt a new lifestyle and a new YOU.

Success! Watch your inbox for your free guide.

Notes

2.3g net carbs per slice (without toppings). Makes 12 slices. 

Use a flavourful, deep-coloured extra virgin olive oil for this recipe. 

I used an 8 inch / 20 cm springform tin. If you use a 9 inch / 23cm cake pan or a rectangular cake pan, the baking time will reduce to about 40 minutes. 

Store in the fridge for up to 5 days or freeze for up to 3 months. 

 

Nutrition

Calories: 217kcalTotal Carbohydrates: 4.5gProtein: 6.6gFat: 20gSaturated Fat: 2.9gFiber: 2.2gSugar: 1.2g

Tried this recipe? Pin it for later!Mention @sugarfreelondon or tag #sugarfreelondon!

This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.