Low Carb Chocolate Olive Oil Cake

Low Carb Chocolate Olive Oil Cake

This divine recipe for a Low Carb Chocolate Olive Oil Cake is going to surprise you. Olive oil..in a chocolate cake?? It’s wonderfully moist and chocolatey, but not overly rich. And it doesn’t taste at all like olive oil…truly. Really easy to make and pretty much fail safe, try it served with the ganache icing recipe featured below, and serve it for afternoon tea.

Heat it up a little, or serve straight from the oven, serve it simply with whipped cream, and it tastes like a wonderful, moist chocolate pudding. Try not to overcook this cake, as it is meant to be moist. If you check it during cooking, a skewer should come out with a few moist crumbs on it.

This cake was frosted with a thin layer of ganache icing
How To Serve Low Carb Chocolate Olive Oil Cake

Because of how moist and dense this cake is it would also be a great cake to use as a layer cake or celebration cake. Try it served with some Raspberry Chia Jam Spread and fresh whipped cream in between layers and frost it with chocolate ganache….it’s so good!! You could also frost it with Chocolate Cream Cheese Frosting  (used on cake in featured picture) for variation, or even a plain Cream Cheese Frosting. Equally, it holds up brilliantly on its own with a simple serve of whipped cream. I freeze it in individual serves (even when iced with ganache) and it defrosts really well either, on the bench or in the microwave.

For a really simple dessert, heat individual serves of cake in the microwave for about 15-20 seconds (or the whole cake at once if catering for a crowd.) Serve drizzled with the ganache recipe featured below and serve with fresh whipped cream. Try adding 1/4 tspn vanilla extract and 1/2 tablespoon of your favorite low carb sweetener to the cream before whipping.

What Olive Oil Should You Use

Make sure you use a mild flavored olive oil in this cake. If you are in Australia, one of my favorite mild tasting extra virgin olive oil for cooking like this, is Cobram Estate First Cold Pressed Light flavored EVOO. It is really mild in flavor so you really can’t taste it in recipes like this. You do not want to use a strong flavored olive oil in cake recipes.

More Delicious Low Carb Cake Options

For another couple of delicious chocolate cakes options, check out these other recipes. There is a healthy recipe for Low Carb Chocolate Zucchini Cake which is rich, moist and delicious. It would be perfect as a birthday or celebration cake, by adding some frosting, fresh whipped cream and a Raspberry Chia Jam Spread filling. It is also fabulous served in a more simple state as well.

If you really want to impress your guests, then I highly recommend this decadent Dark Chocolate Fudge Cake, that is to die for..literally. Based on a fabulous Ottolenghi fudge cake, this recipe never disappoints. It’s also a really easy recipe to make.

All of these cakes are brilliant but I really can’t choose a favorite, as they are all perfect for different occasions. They all feature often in my house.

I’d love to see your efforts if you have made any of these cakes. Don’t forget to rate the recipe below as I love getting feedback on my recipe.


Low Carb Chocolate Olive Oil Cake

Low Carb Chocolate Olive Oil Cake

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Baking, Cakes, Muffins and Sweets, Dessert
Cuisine: Gluten Free, Keto, LCHF, Low Carb, Sugar Free
Keywords: chocolate, chocolate-cake, olive oil
Servings: 16


  • 2 cups almond meal/almond flour
  • 1 cup extra virgin olive oil- EVOO
  • 4 eggs
  • 3/4 cup boiling water with 1-2 tspns instant coffee
  • 3/4 cup cocoa
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 tablespoons Stevia Organic- a mix of Stevia with Erythritol or preferred sweetener
  • pinch salt

Optional Chocolate Ganache Ingredients

  • 100 mls /3.5 oz full fat pure cream/pouring cream
  • 75 gms /2.6 oz of dark chocolate 80% couveture or more


Make the Cake

  • Preheat the oven to 150 C/300 F fan forced. Prepare an 8" or 9“ spring pan with butter and baking paper
  • Combine almond meal, cocoa, baking powder, baking soda and salt into a bowl and mix well.
  • Blend the coffee with the boiling water.
  • Beat the eggs, sweetener, vanilla extract and olive oil for 2 minutes.
  • Add the coffee mix and beat till blended. Add the dry ingredients and mix until combined. Mix well to form a smooth batter.
  • 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.
  • 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

To Make the Chocolate Ganache

  • 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.
  • 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.
  • 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 ganache
    Make 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.)

To Serve

  • This cake tastes lovely served fresh from the oven with some fresh whipped cream or marscapone.
  • Add the ganache for a little more decadence and serve with fresh whipped cream
  • 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.

Recipe Notes

Note that I have also used 1/3 cup monk fruit sweetener in this cake with great results.

Nutritional Information

Serving: 1slice | Calories: 281kcal | Carbohydrates: 2g | Protein: 6g | Fat: 28g | Fiber: 1g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
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