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Lemon Zucchini Keto Olive Oil Cake

May 19, 2021
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Keto Olive oil cake with lemon and zucchini and 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 Keto Olive Oil Cake Ingredient List

Ingredients

Limoncello Frosting

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

Lemon zucchini olive oil cake with limoncello frosting

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 4 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

Limoncello Frosting

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.

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Recipe Rating




11 comments on “Lemon Zucchini Keto 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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