This divine recipe for a Low Carb Chocolate Olive Oil Cake is going to surprise you. Olive oil...in a chocolate cake? You would never guess.
Nutrition
This low carb cake is high in healthy fats and low in carbohydrates, making it suitable for a keto diet.
| Calories | 200 kcal |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Cholesterol | 50 mg |
| Sodium | 50 mg |
| Total Carbohydrates | 5 g |
| Dietary Fiber | 3 g |
| Sugars | 1 g |
| Protein | 5 g |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingcakesmuffins and sweets
Low Carb Chocolate Olive Oil Cake
KETohh (karentremaine)
16
servings
0
per serve
0
minutes
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
Login to Continue
Ingredients
EVOO
with 1-2 tspns instant coffee
a mix of Stevia with Erythritol or preferred sweetener
pinch
Optional Chocolate Ganache Ingredients
80% couveture or more
Equipment
8 or 9-inch springform pan
Measuring cups and spoons
Hand mixer or stand mixer
Skewer
Instructions
1
Make the Cake
2
Preheat the oven to 150 C/300 F fan forced. Prepare an 8" or 9“ spring pan with butter and baking paper
3
Combine almond meal, cocoa, baking powder, baking soda and salt into a bowl and mix well.
2 cup Almond Meal/almond Flour 0.75 cup Cocoa 1 teaspoon Baking Powder 0.5 teaspoon Baking Soda
4
Blend the coffee with the boiling water.
0.75 cup Boiling Water with 1-2 tspns instant coffee
5
Beat the eggs, sweetener, vanilla extract and olive oil for 2 minutes.
1 cup Extra Virgin Olive Oil EVOO4 Eggs 4 tablespoon Stevia Organic a mix of Stevia with Erythritol or preferred sweetener
6
Add the coffee mix and beat till blended. Add the dry ingredients and mix until combined. Mix well to form a smooth batter.
7
Spoon into the cake pan and bake for 40- 45 minutes or until just cooked through. The sides will look set but the centre can still be slightly moist and crumbs should stick slightly to a skewer placed in the centre of the cake.
8
Allow the cake to cool in the tin or you can serve it while it is still warm. To top the cake with Chocolate Ganache, follow the instructions below
9
To Make the Chocolate Ganache
10
Heat up the cream just to below the boil (don't boil it or you will end up with lumps in it.) Remove from heat and add the chocolate. Stir until the chocolate has blended with the cream and allow to cool before using.
100 ml Full Fat Pure Cream/pouring Cream 75 g Dark Chocolate 80% couveture or more
11
Drizzle the ganache on the cake before it thickens for a drizzle finish, or allow the ganache to cool in the fridge to a slightly thicker consistency before spreading over the cake. This is enough ganache for a thin coating on top of the cake.
12
Note that you can make a stiffer ganache by increasing the amount of chocolate you add.Make it 1 :1 cream to chocolate (ie., 2.5 oz/75 gms of each) for a stiffer ganacheMake it 2 parts chocolate to 1 part cream (ie, 3.5 oz/100 gms chocolate to 1.8 oz/50gms cream) for a much stiffer and pipable ganache. You can also make it thinner and more drizzly by using 1 part cream to .5 chocolate (ie, 3.5 oz/100 gms cream to 1.8 oz/50 gms chocolate.)
13
To Serve
14
This cake tastes lovely served fresh from the oven with some fresh whipped cream or marscapone.
15
Add the ganache for a little more decadence and serve with fresh whipped cream
16
For a delicious simple hot dessert that is a bit pudding like, simply zap the cake in the microwave for a few seconds to warm it up and serve with whipped cream.
Low Carb Chocolate Olive Oil Cake
KETohh (karentremaine)
16
servings
0
per serve
0
minutes
This divine recipe for a Low Carb Chocolate Olive Oil Cake is going to surprise you. Olive oil...in a chocolate cake? You would never guess.
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
Login to Continue
Ingredients
EVOO
with 1-2 tspns instant coffee
a mix of Stevia with Erythritol or preferred sweetener
pinch
Optional Chocolate Ganache Ingredients
80% couveture or more
Equipment
8 or 9-inch springform pan
Measuring cups and spoons
Hand mixer or stand mixer
Skewer
Instructions
1
Make the Cake
2
Preheat the oven to 150 C/300 F fan forced. Prepare an 8" or 9“ spring pan with butter and baking paper
3
Combine almond meal, cocoa, baking powder, baking soda and salt into a bowl and mix well.
2 cup Almond Meal/almond Flour 0.75 cup Cocoa 1 teaspoon Baking Powder 0.5 teaspoon Baking Soda
4
Blend the coffee with the boiling water.
0.75 cup Boiling Water with 1-2 tspns instant coffee
5
Beat the eggs, sweetener, vanilla extract and olive oil for 2 minutes.
1 cup Extra Virgin Olive Oil EVOO4 Eggs 4 tablespoon Stevia Organic a mix of Stevia with Erythritol or preferred sweetener
6
Add the coffee mix and beat till blended. Add the dry ingredients and mix until combined. Mix well to form a smooth batter.
7
Spoon into the cake pan and bake for 40- 45 minutes or until just cooked through. The sides will look set but the centre can still be slightly moist and crumbs should stick slightly to a skewer placed in the centre of the cake.
8
Allow the cake to cool in the tin or you can serve it while it is still warm. To top the cake with Chocolate Ganache, follow the instructions below
9
To Make the Chocolate Ganache
10
Heat up the cream just to below the boil (don't boil it or you will end up with lumps in it.) Remove from heat and add the chocolate. Stir until the chocolate has blended with the cream and allow to cool before using.
100 ml Full Fat Pure Cream/pouring Cream 75 g Dark Chocolate 80% couveture or more
11
Drizzle the ganache on the cake before it thickens for a drizzle finish, or allow the ganache to cool in the fridge to a slightly thicker consistency before spreading over the cake. This is enough ganache for a thin coating on top of the cake.
12
Note that you can make a stiffer ganache by increasing the amount of chocolate you add.Make it 1 :1 cream to chocolate (ie., 2.5 oz/75 gms of each) for a stiffer ganacheMake it 2 parts chocolate to 1 part cream (ie, 3.5 oz/100 gms chocolate to 1.8 oz/50gms cream) for a much stiffer and pipable ganache. You can also make it thinner and more drizzly by using 1 part cream to .5 chocolate (ie, 3.5 oz/100 gms cream to 1.8 oz/50 gms chocolate.)
13
To Serve
14
This cake tastes lovely served fresh from the oven with some fresh whipped cream or marscapone.
15
Add the ganache for a little more decadence and serve with fresh whipped cream
16
For a delicious simple hot dessert that is a bit pudding like, simply zap the cake in the microwave for a few seconds to warm it up and serve with whipped cream.
dessertbakingcakesmuffins and sweets
Nutrition
This low carb cake is high in healthy fats and low in carbohydrates, making it suitable for a keto diet.
| Calories | 200 kcal |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Cholesterol | 50 mg |
| Sodium | 50 mg |
| Total Carbohydrates | 5 g |
| Dietary Fiber | 3 g |
| Sugars | 1 g |
| Protein | 5 g |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
