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If you know you prefer a sweeter cake, do add up to ⅔ cup of granulated sweetener. If you decide to bake the cake in a larger springform pan (9 inch / 23cm) or in a rectangular cake pan to make olive oil cake bars, the baking time will be shorter – probably about 40 minutes.
This light and flavourful keto olive oil cake is my low carb take on the Mediterranean classic. Extra virgin olive oil and fresh lemon thyme turn this recipe into a feast for the taste buds. We love to serve this easy almond flour olive oil cake with a dollop of Greek yoghurt. It’s a wonderfully moist sugar free cake that simply tastes of summer.
Extra virgin olive oil – This is what lends flavour to the cake and gives moisture without the need to add butter. Choose a fruity, deep green extra virgin olive oil. Eggs and yoghurt – Eggs should be room temperature and large. Take your time beating them to trap as much air in the batter as possible.
The olive oil lends moisture, and a pleasing fragrant hint of flavour that takes this cake from good to great. Here’ what I love about this almond flour olive oil cake: It’s not only very easy to make, but it is also naturally gluten free and really versatile.
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