Keto Olive Oil Cake (Almond Flour)
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.
Servings: 12
Calories: 217kcal
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!
Video
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: 217kcal | Total Carbohydrates: 4.5g | Protein: 6.6g | Fat: 20g | Saturated Fat: 2.9g | Fiber: 2.2g | Sugar: 1.2g