🍰 Keto Olive Oil Almond Cake

A Rustic Italian-Inspired Cake Made Sugar-Free with Allulose

Moist, aromatic, and quietly luxurious, this Keto Olive Oil Almond Cake proves that keto baking doesn’t need buttercream, layers, or heavy sweetness to feel indulgent. This cake is about texture, balance, and ingredient quality—a timeless European dessert thoughtfully reimagined for a low-carb lifestyle.

Sweetened with Keystone Pantry Allulose, this cake delivers a tender crumb, gentle caramelization, and a clean finish without the cooling effect or bitterness common in other sugar substitutes.

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A Brief History of Olive Oil Cakes

Olive oil cakes have deep roots in Mediterranean baking, particularly in Italy, Spain, and Greece, where olive oil was historically more accessible than butter. These cakes were often:

• Lightly sweetened
• Made with ground nuts instead of wheat flour
• Flavored with citrus zest, herbs, or almonds

Unlike butter-based cakes, olive oil cakes stay moist for days, making them ideal for simple home baking, cafés, and celebrations where freshness mattered.

This keto version honors that tradition—using almond flour, extra virgin olive oil, and citrus—while replacing sugar with allulose to maintain both flavor and structure.

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🧁 Why This Cake Works for Keto Baking

• Naturally gluten-free
• No creaming of butter required
• Balanced fat profile
• Moist crumb without starches
• Perfect showcase for allulose’s baking performance

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🛒 Ingredients & Why We Use Them

🟡 Dry Ingredients

• 2 cups fine almond flour
  Provides structure, moisture, and subtle nuttiness without carbs.
• ¾ cup Keystone Pantry Allulose
  Delivers true sugar-like sweetness, browning, and moisture retention—essential for olive oil cakes.
• 1½ tsp baking powder
  Adds lift to a naturally dense batter.
• ¼ tsp salt
  Enhances sweetness and balances fat.

🟡 Wet Ingredients

• 3 large eggs (room temperature)
  Create structure and emulsification.
• ½ cup extra virgin olive oil
  The star ingredient—adds richness, moisture, and a smooth crumb.
• ¼ cup unsweetened almond milk
  Lightens the batter and improves tenderness.
• 1 tbsp fresh lemon or orange zest
  Brightens flavor and complements the olive oil.
• 1 tsp vanilla extract
  Rounds out sweetness.

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C).
   Grease and line an 8-inch round cake pan with parchment.
2. In a bowl, whisk together almond flour, allulose, baking powder, and salt.
3. In a separate bowl, whisk eggs, then slowly whisk in olive oil, almond milk, zest, and vanilla.
4. Combine wet and dry ingredients until smooth.
5. Pour batter into pan and smooth the top.
6. Bake for 35–40 minutes, until golden and a toothpick comes out clean.
7. Cool completely before removing from pan.

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✨ Optional Finishes (All Keto-Friendly)

• Light dusting of powdered allulose
• Fresh berries
• Sugar-free chocolate drizzle
• Whipped mascarpone or keto yogurt

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📊 Nutrition Facts (Per Slice — 1 of 10)

• Calories: ~210
• Fat: 19g
• Protein: 7g
• Total Carbs: 6g
• Fiber: 3g
• Net Carbs: 3g
• Sugars: 0g
• Added Sugar: 0g

(Values are estimates and may vary by brand.)

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❓ Frequently Asked Questions

Is olive oil too strong for cake?

Not when used correctly. A mild extra virgin olive oil adds richness without overpowering the flavor.

Can I use butter instead?

You can—but you’ll lose the signature moisture and Mediterranean character that defines this cake.

Why allulose instead of erythritol?

• Browns like sugar
• Keeps cakes moist
• Has no cooling effect
• Produces a softer crumb

It’s ideal for oil-based cakes.

Can I make this dairy-free?

Yes. This cake is naturally dairy-free when made with almond milk.

Does this cake store well?

Absolutely. It stays moist for 3–4 days at room temperature or up to 7 days refrigerated.

Can I freeze it?

Yes—wrap tightly and freeze up to 2 months. Thaw at room temperature.

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🏁 Final Thoughts

This Keto Olive Oil Almond Cake isn’t flashy—and that’s exactly the point. It’s refined, timeless, and ingredient-driven. A cake that feels just as at home with an espresso as it does on a dessert table.