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    Culinary Lion » Recipes » Keto Dessert Recipes » Lemon Zucchini Keto Olive Oil Cake

    Lemon Zucchini Keto Olive Oil Cake

    by Frank Campanella 13 Comments

    Jump to Recipe
    keto olive oil cake recipe with limoncello frosting

    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.

    Lemon Zucchini Olive oil Cake

    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 Zucchini Olive oil Cake

    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
    Lemon Zucchini Olive oil Cake

    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.
    Lemon Zucchini Olive oil 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
    keto olive oil cake

    Lemon Zucchini Olive oil Cake

    Lemon Zucchini Keto Olive Oil Cake

    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.
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Keyword: lemon, Olive oil cake, Zucchini
    Prep Time: 20 minutes
    Cook Time: 1 hour
    2 hours
    Total Time: 1 hour 20 minutes
    Servings: 12
    Calories: 203kcal
    Author: Culinary Lion

    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

    • Combine all dry ingredients in a large mixing bowl
    • 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.
    • Juice and zest two lemons, then add to dry ingredients.
    • 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
    • Pour batter into a into a greased 9 inch springform pan. Bake for 50-60 minutes at 325 degrees F
    • 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.
    • 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

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

    Notes

    Serving size will vary. 12 slices in total

    Nutrition

    Calories: 203kcal | Carbohydrates: 9g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 125mg | Sodium: 299mg | Potassium: 192mg | Fiber: 4g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 1.8mg | Calcium: 98mg | Iron: 1.1mg

    Nutrition Facts
    Lemon Zucchini Keto Olive Oil Cake
    Amount Per Serving
    Calories 203 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 7g44%
    Cholesterol 125mg42%
    Sodium 299mg13%
    Potassium 192mg5%
    Carbohydrates 9g3%
    Fiber 4g17%
    Sugar 2g2%
    Protein 6g12%
    Vitamin A 510IU10%
    Vitamin C 1.8mg2%
    Calcium 98mg10%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Reader Interactions

    Comments

    1. Gabrielle

      March 27, 2019 at 7:00 am

      Are the carbs for the whole cake or? Recipe does not specify.

      Reply
      • Culinarylion

        March 27, 2019 at 2:05 pm

        There are 12 serving in the whole cake. The nutritional info is based on one slice. Frosting is included in macros. Thank you for checking out the recipe.

        Reply
    2. Teresa

      May 25, 2019 at 3:08 am

      5 stars
      Without a doubt one of the best keto dessert recipes i have ever made.

      Reply
      • Culinarylion

        May 25, 2019 at 3:24 am

        Thank you so much!! this is definitely a favorite at my house!! so glad you enjoyed the recipe!!

        Reply
    3. Rhonda

      June 19, 2019 at 10:42 pm

      5 stars
      We made these into cupcakes!!! So yummy!
      It’s the best texture of any keto “cake” or “muffin” that I’ve ever had!

      Reply
      • Culinarylion

        June 19, 2019 at 10:50 pm

        Thank you so much for the feedback. I dont like to brag but thats my favorite keto cake by far. Im going to work on some other desserts using that cake recipe as a base.

        Reply
        • Culinary Lion

          July 09, 2019 at 5:42 pm

          I can see that, I tend to make my desserts very light on the sweetness, my philosophy is you can always add but you can’t take it away. thank you for the feed back

          Reply
    4. Cindy

      August 09, 2019 at 5:55 am

      5 stars
      Made this yesterday. My oldest son came by and had to try. He loved it. And since he is a diabetic this won’t impact his blood sugar.

      Reply
      • Culinary Lion

        August 09, 2019 at 5:32 pm

        Thank you so much for trying this recipe, Im so happy your son enjoyed the cake!!!

        Reply
    5. Judy G Campanella

      May 24, 2021 at 3:12 pm

      5 stars
      Not too sweet, just the perfect amount of sweet.

      Reply
      • Culinary Lion

        May 25, 2021 at 1:34 am

        thank you!! I agree

        Reply
    6. Sheila

      August 13, 2021 at 10:07 pm

      5 stars
      First off this was D-E-L-I-C-I-O-U-S! I dare to say that if you served this to someone without telling them they would assume it was just normal lemon poppy seed cake…Just to help others here is what I did: I baked it in a 9″ square pan lined with parchment at high altitude for 60 minutes I used Avocado Oil because it’s what I had. And, I did omit the Limoncello because I didn’t have any on hand either…I used granulated Xylitol in the cake (a bit less than 3/4 cup because I don’t like things too sweet) and Swerve in the frosting because again what I had (AND it used less here also). Make this you will not be disappointed!!!

      Reply
      • Culinary Lion

        August 14, 2021 at 10:07 am

        Thank you so much!! I truly love that recipe!!

        Reply

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    Frank

    Hey Everyone, My name is Frank Campanella. I've spent the last 20 years as a chef in restaurants throughout the mid Atlantic cooking everything from seafood and steak to classic pub grub. Now I'm taking all thoses recipes and giving them a low carb/ Keto facelift. I hope you love flavorful delicious food because that is the only recipe you will find here. Thanks for stopping by and don't forget to sign up for the mailing list so you can get all the latest recipes.

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