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!
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.
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.
- 7 eggs
- ¾ cup erythritol Click Link to purchase
- ¾ cup coconut flour Click Link to purchase
- 1 cup olive oil Click Link to Purchase
- 1 cup grated zucchini strained
- Juice and zest of 2 lemons
- 3 Tbsp. chia seeds Click Link to Purchase
- 1 ½ tsp vanilla extract
- ½ tsp lemon extract
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ⅛ tsp pink salt Click Link to Purchase
- 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)
- Whisk all ingredients until smooth, leave at room temperature until you frost the cake.