, nutritional review by Jill Wallentin
in Recipes, Dessert Keto olive oil cake
Ingredients
- 5 5 large egg at room temperaturelarge eggs at room temperature
- 1 cup (4½ oz.) 240 ml (130 g) powdered erythritol
- 1¾ cups (7 oz.) 425 ml (200 g) almond flour
- 3 tbsp 3 tbsp coconut flour
- 1½ tsp 1½ tsp baking powder
- ¾ cup 180 ml mild olive oil
- 1 cup 240 ml heavy whipping cream cold
- 1⁄3 cup (2 oz.) 80 ml (60 g) plain Greek yogurt (4% fat)
- ½ tsp ½ tsp vanilla bean paste or vanilla extract
- 1 tbsp 1 tbsp powdered erythritol (optional)
Instructions
- Preheat the oven to 340°F (170°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper and lightly grease the sides.
- In a large mixing bowl, beat the eggs and powdered erythritol with an electric mixer for approximately 5–7 minutes, until pale, thick, and fluffy.
- In a separate bowl, whisk together the almond flour, coconut flour, and baking powder, breaking up any lumps.
- With the mixer on low speed, gradually drizzle the olive oil into the egg mixture until incorporated. Add the dry ingredients in batches, folding gently with a spatula until just combined. Avoid overmixing.
- Pour the batter into the prepared cake pan and smooth the surface. Bake for approximately 40–45 minutes, until the cake is set in the center and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15–20 minutes, then carefully remove it and transfer to a wire rack to cool completely.
- Meanwhile, whip the cold heavy cream with the vanilla and optional powdered erythritol until soft peaks form. Add the Greek yogurt and gently fold until smooth and creamy.
- Spoon or spread the whipped cream topping over the completely cooled cake. Serve immediately or refrigerate until ready to serve.
Recipe notes and tips
What is olive oil cake?
Olive oil cake is a traditional Mediterranean-style dessert that uses olive oil instead of butter to create a moist, tender texture.
This low carb version uses almond flour, coconut flour, and erythritol instead of wheat flour and sugar. The result is a delicately sweet cake with a subtle olive oil flavor and a soft, satisfying crumb.
What kind of olive oil should I use?
Choose a mild, fruity extra virgin olive oil with a pleasant flavor.
A strongly peppery or bitter olive oil can overpower the delicate almond flavor, so it's worth choosing one you enjoy the taste of.
There's no need to use an expensive finishing oil, but good-quality olive oil makes a noticeable difference in this recipe.
Can I use another sweetener?
Yes! Powdered erythritol or an erythritol-stevia blend works well.
Different sweeteners vary in sweetness, so adjust the amount according to the manufacturer's recommendations.
Using a powdered sweetener rather than a granulated one helps create a smoother batter and finer crumb.
Why do the eggs need to be at room temperature?
Room-temperature eggs whip more easily and incorporate more air, helping the cake rise and develop a lighter texture.
Beating the eggs until thick and fluffy is particularly important in this recipe, since almond flour doesn't contain gluten and produces a naturally denser cake than wheat flour.
Can I replace the almond flour with coconut flour?
Not directly. Almond flour and coconut flour absorb moisture very differently, so swapping one for the other would significantly change the texture.
This recipe uses a combination of both to create a moist cake that still holds its shape.
How do I keep the cake moist?
Avoid overbaking, as almond flour cakes can become dry if left in the oven too long.
Start checking the cake after approximately 40 minutes. The center should be set, and a toothpick should come out clean or with a few moist crumbs.
Allow the cake to cool before slicing so the crumb has time to set.
Why did my cake sink in the middle?
A slight dip can happen with almond flour cakes, but significant sinking may indicate that the cake was underbaked or that too much air was lost while mixing.
Beat the eggs thoroughly, fold in the dry ingredients gently, and avoid opening the oven door too early.
Can I add lemon or orange zest?
Absolutely! Finely grated lemon or orange zest pairs beautifully with olive oil and almond flour.
Add the zest to the batter along with the dry ingredients for a fresh citrus flavor without significantly increasing the carbohydrate content.
Can I serve the cake without the topping?
Yes! The cake is delicious on its own, thanks to its moist texture and delicate flavor.
You can also serve the whipped cream and Greek yogurt topping on the side, allowing everyone to add as much as they like.
Can I make this cake ahead?
Yes! You can bake the cake a day ahead and store it covered in the refrigerator.
For the freshest presentation, prepare the whipped cream topping shortly before serving and spread it over the completely cooled cake.
Storage and leftovers
Store the cake covered in the refrigerator for up to 3 days, especially once the whipped cream topping has been added.
For the best texture and flavor, let individual slices sit at room temperature for about 15 minutes before serving.
The cake can also be frozen without the topping for up to 2 months. Wrap it tightly and thaw overnight in the refrigerator.
