Here’s a simple recipe for a keto olive oil cake

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup any keto-friendly sweetener of your choice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup olive oil
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional, for extra flavor)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, beat eggs, then whisk in olive oil, almond milk, vanilla extract, and lemon zest (if using).
4. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
7. Serve: Once cooled, slice and serve. Optionally, dust with powdered erythritol or top with a dollop of keto-friendly whipped cream.

Enjoy your keto olive oil cake! It’s moist, flavorful, and perfect for a low-carb dessert option.