Keto Olive Oil Cake (Almond Flour)
User Reviews
5
Keto Olive Oil Cake (Almond Flour)
Description
The cake begins by whipping eggs until frothy, incorporating air to lighten structure. Sweetener, extra virgin olive oil, lemon juice and zest, and Greek yogurt are mixed in to combine moisture and flavor. Separately, almond flour, coconut flour, baking powder, salt, and fresh lemon thyme leaves are sifted then folded into the wet mixture, creating a smooth batter rich in healthy fats.
Baked in a greased springform pan at 180°C (350°F), the cake takes around 50 minutes to develop a golden crust with a soft, dense interior. The lemon thyme adds a subtle herbal note contrasting the mild sweetness and olive oil aroma. A skewer test ensures doneness. Cooling before release prevents crumbling.
Serving the cake with Greek yogurt sweetened lightly complements the texture and enhances its moistness. This dense cake slices cleanly, offering a rich low-carb treat suitable for those following ketogenic diets.
Practical advice includes storing leftovers in the fridge up to 5 days or freezing for up to 3 months. Adjust baking times for larger pans and use a deeply flavored extra virgin olive oil for best taste.
Ingredients
- 4 egg 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
- lemon zest of 1
- 2 cup / 200g almond flour
- ¼ cup / 30g coconut flour
- 2 teaspoon baking powder
- ½ teaspoon salt sea salt
- 2 teaspoon lemon thyme leaves fresh
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!
Notes
- Use a flavorful, deep-colored extra virgin olive oil to enhance the cake's aroma.
- A standard 8-inch (20 cm) springform pan is recommended; adjust baking time if using larger pans.
- Check doneness starting at 40 minutes; cover with foil if browning too quickly.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Each slice contains approximately 3 grams net carbs without toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Total Carbohydrates | 4.5g | 2% |
| Protein | 6.6g | 13% |
| Fat | 20g | 31% |
| Saturated Fat | 2.9g | 15% |
| Fiber | 2.2g | 9% |
| Sugar | 1.2g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
