If there is one flavour cake I love it’s lemon cake and the texture of this cake is the closest that I have got to that of a wheat flour cake.

I used a basic Keto Olive Oil cake recipe and played with it until I got the right amount of lemon flavour.

I only had small/medium eggs so I used an extra one.

Pictured is a cake with syrup poured over

Lemon Olive Oil Cake

Servings 8 servings

Net Carbs: 2.5g

235ml/1 cup olive oil

95g/3/4 cup Coconut flour

170g/3/4 cup sweetener of your choice

6 large eggs

2 tsp Baking powder

1 1/4 tsp Baking Soda

Zest of 1 lemon finely chopped

1 tsp lemon extract, I used loran oils lemon bakery emulsion

1/4 tsp Pink Salt

Mix all dry ingredients in a bowl and put to one side.

Beat eggs to 3 times the volume in another bowl.

Add olive oil, lemon zest and lemon extract to eggs and combine.

Add the dry ingredients into the wet a bit at a time until fully combined, adjust lemon extract to taste at this point.

Pour into a greased or lined  pan 20-22cm/8 – 9 inches

Bake at 175c/350f for 30 minutes.

Optional:

Juice the lemon into a pan add sweetener of your choice to taste. Heat until sweetener is fully dissolved. While cake is still hot pierce top with a cocktail stick and pour over the syrup over the cake to make it a lemon drizzle. This adds to the carbs which is why it’s optional.

Nutrition per serving:

Calories: 339kcal 

Carbohydrates: 6.25g 

Protein: 6.25g 

Fat: 33g 

Fibre: 3.75g