Keto Almond Flour Olive Oil Cake Recipe

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.

Best way to make Keto almond flour olive oil cake:

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 olive oil cake with almond flour: 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 for this cake measured into bowls:

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 tablespoon 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 yogurt – 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 teaspoon 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.

HOW TO MAKE KETO Almond Flour 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.

◾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.

◾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.

SERVING SUGGESTIONS For Keto almond flour olive oil cake :

🔹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 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.

RECIPE TIPS AND VARIATIONS:

🌟First of all, you need to know 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, 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.

This gently sweet, extra moist almond flour cake makes a great low carb breakfast or afternoon treat. Only 10 minutes prep

Course: Breakfast, Dessert

Cuisine : British

Prep Time : 10 minutes

Cook Time : 50 minutes

Total Time : 1 hour

Servings : 12

Calories : 217kcal

Equipment : 20cm / 8 inch springform tin

Ingredients:

💧4 eggs large, room temperature

💧1/2 cup / 100g granulated sweetener use ⅔ cup if you like a sweeter cake

💧1/2 cup / 110g extra virgin olive oil

💧1/4 cup / 60g Greek yoghurt

💧1 tbsp lemon juice

💧zest of 1 lemon

💧2 cup / 200g almond flour

💧1/4 cup / 30g coconut flour

💧2 tsp baking powder

💧1/2 tsp sea salt

💧2 tsp fresh lemon thyme leaves

Instructions:

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.

5. Then add to the wet ingredients and blend until you have a smooth batter. Last, stir in the lemon thyme leaves with a spatula.

6. 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.

7. If it has browned sufficiently, loosely place aluminium foil over the top to prevent burning.

8. Let the cake cool completely before releasing the springform.

9. 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:

◾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: