I'd never had an olive oil dessert until Matthew made this Olive Oil Cake. When he brought up the idea I was very hesitant. I couldn't imagine how it could taste good, let alone delicious. But, with my first bite of this olive oil cake I fell in love. If you know me at all you know one of my favorite foods is corn bread, and if you don't, now you do. This olive oil cake tastes like corn bread heaven! It's moist, dense and subtly sweet.

Cooking With Olive Oil
I find olive oil to have a very strong taste so I never even considered baking with it. Little did I know that olive oil is a great ingredient to use in cakes and breads, and is often done so by prominent chefs! It was Matt who decided that we should make an olive oil cake, even against my word, and I'm glad he didn't listen to me. 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.

Low Carb Pound Cake
Given the dense, pound cake-like quality of this recipe you would expect the nutrition to be a lot worse. But, in fact, the low carb and high fat nutrition is one of the best parts! It came out of the oven and the first bite I took I instantly thought to myself 'pound cake'. Growing up I always had the same debate with my best friend, pound cake or angel food cake? She loved angel food cake and I couldn't stand it one bit. I always was and continue to be a pound cake kinda girl! If you want to serve it at a party or a holiday event the perfect addition would be a sugar glaze coating the top and eventually soaking into the cake. Yum!

Olive Oil Cake
Although it's the first olive oil baked good we've made, it's definitely not the first cake. If you're looking for a cake or are a fan of having dessert in the house at all times (like us!), then we suggest giving our Protein Cake or Cream Cheese Bread a try. But, if you're like me, and have never baked with olive oil you should go straight to baking this olive oil cake first.

Recipe can be quickly added to MyFitnessPal - Search "KetoConnect - Olive Oil Cake"

Olive Oil Cake
Ingredients:
- 1 cup olive oil
- 3/4 cup Coconut flour
- 3/4 cup Low Carb Sugar Substitute
- 6 large eggs
- 2 tsp Baking powder
- 1 1/4 tsp Baking Soda
- 2 tsp vanilla extract
- 1/4 tsp Pink Himalayan Salt
Instructions:
- 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).
Notes
Written by

Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
I tried this but my olive oil was “robust”could that affect it? It was so pungent in olive oil flavor i could not eat it at all! should it taste like oil? Any advice?
It should not taste like olive oil. We use Extra virgin olive oil – we have never used “robust” olive oil.
Use a Light Olive Oil which is meant for baking, not EVOO, which is always more fruity with a stronger olive oil taste which competes with recipe flavors.
Hi Matt and Megha!
I recently found your YouTube channel and love your videos and recipes. I’ve made this cake three times now and I absolutely love it. I’ve experimented with the extracts and have made vanilla, almond, and lemon. It’s so versatile and delicious! Thank you for the great recipe!
Thank you!
Can this cake be made using a muffin pan? If so, how would the baking time differ?
Do you have a recipe for the drizzle that is over the top of this olive oil cake? I love your videos, the two of you together are entertaining and so informative!! Thank you!!
We don’t have a recipe for it, but we just combined powdered erythritol and almond milk until we got a glaze consistency!
I’ve turned this cake into a carrot cake and it turned out great. Added a cup of shredded carrots, walnuts, and icing made out of cream cheese, butter and sweetener. Gooooooood.
Can this cake be frozen
Yes!
I’ve been looking for something to make that is quick and easy, wasn’t heavy chocolate or almond flour and not loaded with heavy whipping cream. This is it. I don’t like coconut or coconut flour, but I can’t even tell that it is in there. Thank you for this, it couldn’t be more perfect.
I noticed the macros were listed with different values in MyFitnessPal that what is posted here. The calories were the same. Is their serving size different?
We list Net carbs here, but on the MyFitness Pal app you will have to subtract the fiber from the total carb count to get the total net carb information.
Just made the Olive Oil Cake and its amazing. I used a muffin tin instead of a cake pan for easy portion sizes, I also used slightly less erithytol so its less sweet. I love the texture and the flavor it went really well with dinner, very similar to corn bread. I’m going to make some keto buttercream frosting to make them even more desserty. This recipe is a keeper! Thanks Matt and Megha!
I made this today first time and I think of all the keto desserts I’ve tried this is my absolute favorite! My whole family(non keto eaters) loved it!!
This is my FAVORITE dessert we’ve made up until this point – so happy to hear your family enjoyed it 🙂
Scrumptious! Just made this and it’s sooo good. Thank you.
Can you substitute Almond Flour with the coconut flour?
Unfortunately, they can not be substituted 1 for 1.
What is the drizzle?
Excellent! This cake is not only delicious it is so very moist.
Thank you!!!!
YAY! SO glad you loved it
I’m wanting to make this but I’m actually doing vegan keto. Any suggestions for what might work best for an egg substitute? Like flax eggs?
Not entirely sure, but flax eggs should work!
Hi there, I’m new to Keto and researching recipes to save. I’m the crazy lady who just saved about 50 of your Keto recipes.
My question is can I substitute Swerve for the sweetener? I don’t have erithrytol.
Sure can!
Hi! This looks incredibly good and I’m gathering my ingredients to make it, but what about a glaze? Do you have a recipe that you’ve used or that you’d recommend? Thank you!
We simply mixed powdered erythritol and a splash of warm almond milk and whisked together.
You can ignore my previous questions. I realized that the oven had been preheating for more than an hour since I was cooking dinner and dessert at the same time (I used my air fryer and my pressure cooker to prepare dinner).I re-made the cake using an angel food cake pan instead of the regular 9 inch pan and preheated the oven 10 minutes. It turned out perfectly!!!
….forgot to mention….I used a 9 inch round cake pan.
I made the cake. The edges were burnt at the 30 minute mark but the center of the cake was not done. I had to cover the cake with aluminum foil and cook an additional 15 to 20 minutes to get it cooked through. When done the cake was very fluffy, but the top and bottom were way over done. It also tasted like olive oil. It needed more vanilla flavoring. Do you have a video of you making this cake. I need help with it.
Hi CJ! Sorry to here you had such trouble – we do not have a video yet, but we are going to be making one since a lot of people make and like this recipe!