Easy Keto Olive Oil Cake

If you’re looking for a delicious dessert that’s keto-friendly, look no further than our recipe for a keto olive oil cake. Made with almond flour and sweetened with a sugar substitute, this cake is perfect for those following a low-carb diet.

The addition of olive oil not only gives the cake a rich flavor but also ensures it is moist.

Plus, it provides healthy fats that are essential for anyone doing a keto diet.

If you are not familiar with olive oil cake, it may seem odd to use olive oil in a dessert. However, it’s a classic Mediterranean cake that is both moist and flavorful.

The use of extra virgin olive oil, vanilla extract, lemon juice, and lemon zest means the cake has a very mild, fruity olive oil taste.

It may just become your new favorite dessert!

Be sure to check out our entire collection of keto cakes for more delicious options!

Keto Olive Oil Cake

Making a keto-friendly olive oil cake may sound extra fancy, but it’s actually a very easy recipe.

I wanted the bright lemon flavor to infuse this cake since our family really loves lemon desserts.

Which is why I added lemon zest and lemon juice to the cake. However, you can substitute the lemon for orange extract and orange zest for an orange olive oil cake that is just as tasty.

Gluten-Free Olive Oil Cake

Clocking in at only 2.5 net carbs per serving, it’s a great recipe for special occasions or one to add to your meal plan for regular rotation.

The use of almond flour instead of regular flour ensures that the cake is both keto-friendly and gluten-free.

As an added plus, it will not raise your blood sugar levels.

Almond Flour Olive Oil Cake (Keto)

I baked this cake in a cast-iron skillet because I love the crust it gives baked goods, but you can also use a 9-inch cake pan if you prefer.

The best part is that this cake needs no embellishments, but you could top it with fresh berries for a nice twist.

Ingredient List Needed For a Keto-Friendly Olive Oil Cake

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The following are the ingredients needed to make this easy almond flour olive oil cake recipe: Basic ingredients come together simply for a low-carb cake the entire family will love.

Note that the full printable recipe card is at the bottom of the page.

• Finely milled almond flour
• Baking powder
• Sea salt
• Large eggs, room temperature
• Heavy cream
• Sour cream
• Extra virgin olive oil
• Granulated sugar substitute
• Lemon juice
• Lemon zest
• Vanilla extract

Best Olive Oil To Use When Making An Olive Oil Cake

When making an olive oil cake, it’s best to use high-quality extra-virgin olive oil, which has a fruity and delicate flavor.

Look for olive oil that is labeled “cold-pressed” or “first-pressed,” which means the oil was extracted from the olives without the use of heat or chemicals.

A mild olive oil will give you the best results and ensure it does not overpower the cake.

Some good options are:

• Pompeian Smooth Extra Virgin Olive Oil
• Farm To Market Cold-Pressed Extra Virgin Olive Oil
• Kasandrinos Extra Virgin Olive Oil

However, it ultimately comes down to personal preference, so feel free to experiment with different types of olive oil to find the one that you like best.

My absolute favorite olive oil is Kashandrinos since they pick the fruit while it’s at its freshest.

Best Sugar Substitute Options

When it comes to choosing which sugar substitute to use for this sugar-free olive oil cake, I have some options for you. 

My two favorite granulated sugar substitutes for this recipe are Lakanto Monk Fruit and Swerve.

You could also use the stevia and erythritol-based brand Pyure. But if using Pyure, you will want to use 1/2 the amount called for in this cake recipe since it’s a much sweeter option.

Lastly, if you can’t find a more natural sugar substitute, you can also use Splenda. 

I don’t recommend Splenda Bake because it’s actually a half-sugar, half-sucralose product and will be too high in carbs to be considered keto-friendly. 

How To Make A Keto Olive Oil Cake

Making a low-carb olive oil cake is pretty simple. All you need are a few key ingredients and a hot oven.

Begin by preheating your oven to 375 degrees F. Place an empty cast-iron skillet in the oven to heat up while you make the batter.

Next, in a medium bowl, mix together almond flour, sugar substitute, salt, and baking powder and set it aside.

In another medium bowl, mix together heavy cream, sour cream, olive oil, lemon juice, lemon zest, vanilla extract, and eggs until thoroughly combined.

Then add the wet ingredients to the dry ones and gently stir until fully incorporated. Carefully remove the hot cast-iron skillet from the oven and add one tablespoon of butter.

Note that if you are using a cake pan instead of a cast-iron skillet, you can just butter the pan rather than heat it.

Pour the batter into the pan and place it on the middle rack of the oven. Bake for 30–35 minutes or until golden brown.

You can serve the cake hot, warm, or at room temperature. Enjoy with your favorite cup of tea or cup of coffee.

Store leftovers in the refrigerator for up to 5 days or freeze them for up to 3 weeks.

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I sure hope you give this low-carb olive oil cake recipe a try; once you do, make sure you remember to tag us on Instagram, Facebook, and Pinterest.  It’s what keeps us encouraged to keep sharing and perfecting our recipes.

If you’re a fan of Mediterranean desserts, you should also check out our keto orange cake for another tasty option!

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