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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 12
Calories: 217 kcal
Course: Dessert , Breakfast
Cuisine: British

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

    Cup of Yum
  1. 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.
  2. Blend the eggs with an electric mixer until they are doubled in size, pale and frothy. This takes about 2 minutes.
  3. Add the sweetener, olive oil, yoghurt, lemon juice and zest and continue mixing until well-combined.
  4. 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.
  5. 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.
  6. Let the cake cool completely before releasing the springform.
  7. 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

  • 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. 
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Nutrition Information

Calories 217kcal (11%) Total Carbohydrates 4.5g Protein 6.6g (13%) Fat 20g (31%) Saturated Fat 2.9g (15%) Fiber 2.2g (9%) Sugar 1.2g (2%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 217

% 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.