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keto lemon olive oil cake 752418653 q1

Keto Lemon Olive Oil Cake

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This moist 7-ingredient keto lemon olive oil cake is light, tangy, and easy to prep. The ultimate sugar free lemon olive oil cake!
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 1
Course: Dessert
Cuisine: American
Calories: 181
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large eggs
  • 1/2 cup + 1 tablespoon sugar
  • 1/2 cup extra virgin olive oil
  • 1/3 cup milk
  • 1 large lemon juiced and zested
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons confectioners sugar to decorate

Method
 

  1. Preheat the oven to 180°C (350°F). Line a 7- or 8-inch cake pan with parchment paper and set it aside.
  2. Beat the eggs and sugar in a bowl until fluffy. Add the milk and extra-virgin olive oil. Whisk in the lemon zest and juice until smooth. Fold in the flour and baking powder, then stir until the batter is smooth.
  3. Pour the batter into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let the cake cool for 15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
  5. Dust the cake with powdered sugar before serving.

Nutrition

Calories: 181kcalCarbohydrates: 21gProtein: 2gFat: 10gSodium: 57mgFiber: 1gSugar: 13g

Notes

  • Tips: See my recipe tips above for making the best lemon olive oil cake. 
  • Leftovers: Keep at room temperature for 3 days or in the fridge for one week.