Lemon Zucchini Keto Olive Oil Cake

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Keto Olive Oil Cake Recipe

This Lemon Zucchini Keto Olive Oil Cake is one of my absolute favorite keto desserts I’ve ever made and I know you will love it too.

The addition of lemon and zucchini really brings out the freshness and just tastes like summer to me.

The Limoncello frosting takes this lemon olive oil cake to another level with the a velvety smooth creamy texture you will love.

I Don’t Bake, well I don’t Bake Often

Let me start by saying that I’m not a baker. It requires patience, attention to detail and following direction. I possess none of these qualities.

That being said I do enjoy a sweet treat from time to time. Since my local grocery store didn’t have any tasty Keto desserts I sucked it up and got to baking.

One of the worst parts of creating a recipe from scratch is that it could go wrong at any time.

Especially when your trying a new method of cooking but fear not I’ve taken all the risks and you get to reap the rewards.

This Lemon Keto Olive Oil Cake exceeded all of my expectations. Moist cake texture with a cream cheese frosting that will knock your socks off.

Out of all the recipes I’ve made this is probably my favorite in the dessert category.

Lemon Keto Olive Oil Cake Ingredient List

Ingredients

• 7 Eggs
• ¾ cup Allulose
• ¾ cup Coconut Flour
• 1 cup Olive Oil
• 1 cup Zucchini
• 2 Lemons juice and zest
• 3 Tbsp. Chia Seeds
• 2 tsp Vanilla Extract
• 1 tsp Lemon Extract
• 2 tsp Baking Powder
• 1 ½ tsp Baking Soda
• ⅛ tsp Real Salt

Limoncello Frosting

• 8 oz Cream Cheese Softened
• ¾ cup Allulose
• 1 oz. Limoncello optional
• ⅓ cup Heavy Cream
• 2 tsp Lemon Extract
• 1 tsp Vanilla Extract

Instructions

1. Combine all dry ingredients in a large mixing bowl
2. Combine all dry ingredients in a large mixing bowl then grate 1 large zucchini. Wring out all excess moisture with a towel then add to the dry ingredients.
3. Juice and zest two lemons, then add to dry ingredients.
4. In a separate mixing bowl beat eggs until fluffy and start to thicken ( about 1 minute) Next whisk olive oil into the egg mixture. Add lemon and vanilla extract to liquid mixture then pour into dry ingredients. Whisk vigorously until batter is smooth with no lumps
5. Pour batter into a into a greased 9 inch springform pan. Bake for 50-60 minutes at 325 degrees F
6. Use a toothpick to test to see if the cake is done. Poke the toothpick in the center and if it comes out dry the cake is done. Let Cake cool for at least 2 hours. Ideally you want the cake to be at least room temperature before frosting the cake.
7. Spread frosting on cake and let chill in the fridge for at least an hour before removing from the springform pan. Garnish with zested lemon

Limoncello Frosting

1. Whisk all ingredients until smooth, leave at room temperature until you frost the cake.

Tips For Lemon Zucchini Olive Oil Cake

• Every oven is different so if the cake starts to brown before its fully cooked cover with foil to prevent the top for getting too dark. and don’t worry because it’s getting covered in frosting anyway.
• To cool the cake even faster you can place it in the fridge for an hour so you can frost it sooner
• Make sure frosting is at room temp when frosting the keto olive oil cake so it spreads easier.
• You can freeze this olive oil cake if you have leftovers. Gently wrap in plastic wrap than a second layer of foil and freeze for up to 6 months.
• Limoncello does have 7g of carbs per ounce but spread out over 12 servings is less than a gram per serving and adds a lot of flavor. Leave it out if it’s not for you.

More Keto Dessert Recipes You NEED to Try

• KETO MARGARITA ICE BOX PIE
• KETO STRAWBERRIES
• LOW CARB TOASTED COCONUT CHEESECAKE
• STRAWBERRY CHOCOLATE OLIVE OIL CAKE
• FLOURLESS KETO BACON AVOCADO BROWNIES
• CHOCOLATE PECAN KETO ZUCCHINI BREAD

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