As you know, olive oil is one of those fats that is ideal for the keto diet. Olive oil, especially extra virgin olive oil, is high in monounsaturated fats. It makes a good replacement for butter in recipes if you are watching your saturated fat levels.
And don’t worry about the taste of it in the cake. The end result does not taste of olive oil at all but it’s best to use extra virgin olive oil (see my note below). A lesser quality oil may make the cake too oily. The extra virgin oil keeps the cake nice and moist.
Good healthy fats like olive or avocado oil play an important role in your diet and rightly fit well within the keto diet. In addition, olive oil provides the body with polyphenols and essential antioxidants and serves as an antibacterial.
Related reading: Best Fats To Eat On A Low Carb Diet
Everything in this olive oil cake with lemon is keto-friendly, so there’s no need to worry about ruining your diet. Each portion contains only about 2.1 grams net carbs so you may be able to afford two slices in one day!
The addition of the Greek Yogurt helps to provide creaminess and moisture to the cake as well as adding some protein for balance of the ingredients for keto.
Related reading: Best Yogurt For A Low Carb Diet
Low carb sweetener
There are a number of different zero and low carb sweeteners you can use from erithrytol to allulose. Allulose is a relatively new low carb sweetener that has almost the same sweetness as sugar but zero net carbs. You can read more about it in this article.
Good Quality Extra Virgin Olive Oil
Buying good quality extra virgin olive oil has become a bit of a task over the past few years. According to Camille Styles and others about 70% of olive oil for sale has been adulterated with other cheaper oils.
She maintains that you can tell if extra virgin oil is unadulterated or not by tasting it. If it tastes fresh, green, and has a peppery finish at the back of your throat, it’s likely the real deal.
That’s all very well but if you have already bought it what then? Another way she says is to look to see if there is a harvest date on the bottle (not the date it was bottled). You want to choose a bottle with the newest harvest date.
You don’t want to buy “light” olive oil or any just labeled “virgin” as these have been through a process which will have most likely damaged the fatty acids in the oil.
They certainly won’t have the same beneficial health qualities that good quality extra virgin oilve oil has. Good quality oils will be in dark bottles too.
Olive Oil Cake With Lemon
Makes 12 portions with 2.1g net carbs each
- 6 large organic/pastured eggs
- ⅓ cup organic lemon juice
- Zest of a whole organic lemon
- 110 grams of plain organic Greek yogurt
- ⅓ cup good quality extra virgin olive oil
- ½ cup organic coconut flour
- ¼ cup sweeteners
- ½ tbsp gluten free baking powder
1. Preheat the oven to 356°F/180°C.
2. Grease and line a baking pan with non bleached parchment paper.
3. In a mixing bowl, combine all wet ingredients and mix well.
4. Get a seive and seive all dry ingredients, such as coconut flour, sweeteners, and baking powder.
5. Combine the wet and dry ingredients and mix well.
6. Pour the batter into the pan and flatten.
7. Bake in the preheated oven for 30 – 35 minutes.
8. When done, leave the olive oil cake with lemon to cool, then remove it from the pan.
9. Garnish with powder sweeteners.
Here’s Liezel’s video demo to guide you in making this delicious olive oil cake with lemon.