Keto Lemon Almond OLIVE OIL Cake Recipe
Keto lemon almond OLIVE OIL cake! 2.8 net carbs per slice. Can you believe I created something this magical? So impressed that I used my kitchen for something other than housing bags of beef jerky. Turns out I even own an oven? Weird.⠀⠀This baby is so rich and dense, it turned out exactly as I was hoping an olive oil cake would be. I almost get ‘lemon bar’ vibes from the texture. I added the almond flavor because I’M EXTRA and plain lemon is for basics. Who knew almond and lemon together was essentially a combination of Fergie and Jesus? SO GOOD. You would literally NEVER guess this was sugarfree or low carb.
Ingredients
- 2 cups almond flour
- 3/4 cup Extra Virgin Olive Oil
- 3 eggs
- 1/4 cup melted butter
- 1 cup granulated monk fruit/erythritol or sugar-free sweetener I used Lakanto
- 2 tbsp confectioners monk fruit/erythritol or sugar-free sweetener I used Lakanto
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/2 tsp lemon extract
- 3 tbsp lemon juice
- 1/2 tsp salt
Instructions
- In a large mixing bowl, combine almond flour, sweetener, baking powder and salt.⠀
- In a separate bowl, combine EVOO, eggs, butter, all extracts and lemon juice.⠀
- While whisking, slowly pour the wet ingredients into the dry ingredients. Mix thoroughly.
- Pour batter into a greased 9″ spring form cake pan. Bake at 350 for 35 to 40 minutes.
- Sift confectioner’s sweetener over the top once cake has cooled.⠀⠀ ⠀⠀