Lemon Olive Oil Bundt Cakes

Updated at: Thu, 17 Aug 2023 10:02:15 GMT

Step 1

Preheat the oven to 180ºC and lightly grease a mini bundt cake tin or a cupcake tin. For the best results, use any silicone mold.

Step 2

In a medium bowl, whisk together eggs, erythritol, olive oil, lemon juice and zest. Remember you want the zest of two lemons, and the juice of just one. Set aside.

Step 3

In another bowl, combine the almond meal, coconut flour, baking powder and salt.

Step 4

Add the almond meal mixture to the wet mixture in two batches and fold to combine well.

Step 5

Grease a mini bundt mold with olive oil and pour the mixture in, being careful not to overfill as the mixture will rise in the oven.

Step 6

Bake for 16– 18 minutes i f using a bundt tin*, or until the surface is slightly golden and a skewer inserted comes out clean.

Step 7

Leave to cool for 20 minutes before carefully turning out and letting cool on a wire rack. When ready, garnish with extra lemon slices and fresh rosemary.

Step 8

If you are using a muffin or cupcake tin, bake for 25 minutes.*Look for Lakanto Classic or Whole Earth Sweetener

Step 9

Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly.

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