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 â…” 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
- Low Carb 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!
Addie
I've made this wonderful cake may times; it's my absolute favorite! I do use a bit more sweetener and I add cinnamon. I can't imagine making it without the thyme, though, it adds so much flavor. (I couldn't find lemon thyme so had to use regular fresh thyme but I'm sure it didn't matter.)
I agree with Jill as well - there's no way I'd get 12 slices out of this cake!
Becky E.
I made something very similar to this for our family Easter dinner and it was great - but I love your idea of adding thyme. I am definitely going to try that! Thanks for all of your lovely recipes 🙂
Anu
Delicious and simple recipe, although I found the olive oil flavour very muted in the final results even though I used a reallllllly strong EVOO. I could definitely taste it in the uncooked batter, but not so much in the baked cake. The overall flavour and texture is lovely, though, and we had it with the optional Greek yoghurt topping. I might try a piece brushed with some EVOO tomorrow to see if it adds some pizzaz! 🙂 Sadly, I didn't have any thyme I baked this only with lemon zest, and increased the sweetener to 150 g erythritol (3/4 cup) and it was just right... Still not too sweet. This bakes perfectly in 40 minutes in an 8.5-inch springform pan. Thank you for another reliable, versatile recipe, we really enjoyed this!
Anu
Lol.. this is embarrassing! Looking back at the comments I realised I did actually make this more than a year ago, but that time I didn't use any thyme! I can honestly say, though, that i didn't make any other olive oil cakes after that one, so your version remains my one and only! 😀
Katrin Nürnberger
Haha, glad it's a keeper, with or without the thyme!
Ma. Jesusa
Can i use a loaf pan for this cake? What will be the baking time?
Katrin Nürnberger
In a loaf pan the baking time will be a little longer, perhaps around 60 minutes. Do check with a skewer for doneness.
Aleksandra
Just made them as muffins - they are gorgeous, lemony, light, yummy ! Brilliant recipe, thank you !
Charmaine
Scrumptiously delicious, tender and moist! This will be one of my favorite repeat cakes. I used rosemary as I did not have lemon thyme and reduced the sugar to 1/3 cup for just a mixture of sweet and savory. I also substituted the greek yoghurt with sour cream.
Lily Kobbe
I’ve made this already once before and now i’m back for more! So deliciously lemony and perfectly fluffy and light - you would never know how actually quite healthy this gorgeous cake is. Making it for a second time and i was wondering if i could sub coconut flour for a whole meal flour instead? Thanks for this great recipe!
Rose
Katrin
I am a fan of your recipes and as usual this came out perfectly well, tasty and very light.
Texture was very soft and fluffy.
Thank you.
Jill
This was incredible! I subbed sour cream for the yogurt because I didn’t have any, but other than that I followed the recipe and it was perfection. I’d only argue that it really makes more like 6 portions than 12 🙂 No one would ever know that it was sugar and gluten free. Thank you!
Eva Muhlhause
Very easy to make, the lemon thyme just elevates the whole thing and if you serve it with sweetened greek yoghurt it's a zingy refreshing desert. Equally good just with a cup of tea.