Olive Oil is a great ingredient to use in cakes and breads, and is often done so by prominent chefs! Using the best quality olive oil yields better nutrition and higher polyphenols. This cake is perfect for low carb, especially Keto based diets, presenting low carb and good fats! The cake came out dense and delicious, and the olive oil wasn’t too over powering. This olive oil cake has become my new favorite dessert and I know it will become yours too.
- 1 cup olive oil
- 3/4 cup Coconut flour
- 3/4 cup erythritol
- 6 large eggs
- 2 tsp Baking powder
- 1 1/4 tsp Baking Soda
- 2 tsp vanilla extract
- 1/4 tsp Pink Salt
Combine all dry ingredients in a bowl and set aside.
Beat eggs to 3 times the volume in another bowl.
Add olive oil, and vanilla extract to eggs and combine.
Slowly add the dry ingredients into the wet as you combine.
Pour into a greased spring form pan (we used a 9 inch pan).
Bake at 350 for 30 minutes (edges will have browned).
OPTIONAL- Add a glaze- melted butter and swerve confectioners sugar, or any keto friendly glaze you desire.