In the Keto Kitchen: Lemon, Almond, Olive Oil Cake 

This past Spring, I attempted to drop my Covid-15 by going Keto. Keto was new to us, but we felt inspired to try it after eating everything in sight to cope with a pandemic (can I get an amen?). In a nutshell, we limited our carbs and gluten to very low levels in an attempt to not spike our insulin levels from refined sugars and flours. We stopped eating refined sugars, flours, and anything processed. We are not experts by any means, but the ketogenic diet really worked for us and we felt so much better while doing it.  My husband and I both went all in for 2 months- lost weight all over, slept better, and really felt better. Although we are no longer strictly eating keto, we liked it so much that we have adopted a lot of  principles in our meals on a daily basis.  

This was one of my favorite keto-friendly desserts. Lemon, Almond, Olive Oil Cake is now in my rotation all of the time. The ingredients and their ombre yellow tones alone are worth the make.


2 cups almond flour 

1 cup extra virgin olive oil

3 eggs

1 cup sugar-free Lakanto sugar

2 tbsp baking powder

1 tsp vanilla extract

1 tsp almond extract

Zest from 1 lemon

Juice from 1 lemon 

½ tsp salt 



Pre-heat oven to 350 degrees. Mix all ingredients in a bowl. Pour mixture into a greased 9” cake pan. Put pan in the oven and bake for 35-40 minutes. 

* DL tip for easy clean up and to make sure the cake doesn’t stick to the pan. Trace the bottom of the pan on parchment paper and cut out the circle you traced. Place at the bottom of the pan for a perfect fit and proceed to spray the pan with cooking spray or olive oil.