Olive Oil Cake
A moist nut-free vanilla cake made from coconut flour and olive oil.
Servings 8 servings
Calories 339kcal
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
Net Carbs: 2.5g
Nutrition
Calories: 339kcal | Carbohydrates: 6.25g | Protein: 6.25g | Fat: 33g | Fiber: 3.75g