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Keto Lemon Zucchini Olive Oil Cake

January 5, 2019
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You Can Have Your Cake and Eat It Too!! If you follow this Keto blog you will see that I LOVE Lemon Flavored Desserts and this low carb Olive Oil Cake is ant the top of that list!

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 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

Summertime and The Livings Easy

It’s summertime and I like lighter desserts so I knew I wanted to use lemon. I’ve made lemon muffins before but wanted to step up my game and get a little creative. Basically I took a zucchini bread and a lemon olive oil cake and used my favorite elements from both. I could have stopped there and this would have been a great moist cake that anyone would enjoy but I decided a cream cheese frosting would take this cake over the top.

As I mixed in the sweetener with the cream cheese and added the lemon I remembered that I had a shot of limoncello leftover that was just taking up space in the liquor cabinet. This was the piece de resistance if you will. The extra hint of lemon that made me want to take a spoon and start shoveling mounds of frosting down my throat. Fear not, I mustered up some self control and forged on. Full disclosure, there are seven carbs in a shot of limoncello. You can totally replace it with an 1 oz. of lemon juice but the limoncello only adds about a half gram of carbs per serving and I deemed that acceptable.

One quick tip, if the cake is getting brown on top and not completely done in the middle you can leave the cake in the oven and turn it off, let it continue to cook but don’t open the door and let all the heat out.

Lemon Zucchini Olive oil Cake

Keto Zucchini Olive Oil Cake

5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
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


Limoncello Frosting


  • Combine all dry ingredients in a large mixing bowl
  • Grate 1 medium to large zucchini, then 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.
  • Combine until batter is well mixed without lumps.
  • Pour batter into a into a greased 9 inch springform pan. (Click Link To Purchase)
  • 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.


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
Keto Zucchini 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.
Lemon Zucchini Olive oil Cake

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Recipe Rating

9 comments on “Keto Lemon Zucchini Olive Oil Cake”

    1. 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.

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

  1. 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!

    1. 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.

      1. 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

  2. 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.

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