Updated: 4 days ago

This rustic Chocolate Olive Oil cake combines a nutty olive oil, almond flour, and dark chocolate creating a flavorful moist cake that is sure to wow you! Olive oil contributes to a ridiculously moist cake that only improves as it sits. The nutty flavor of California Olive Ranch Keto Blend Walnut Oil & Extra Virgin Olive Oil compliments the chocolate in this irresistible cake. It's a moist, and tender cake that keto eaters and others will love. This cake is sophisticated, yet easy to make.

It is important when baking with olive oil that you use one that is delicious in taste and is good quality! This keto blend is a must try. It's high in good fats, antioxidants, and vitamins making this a prefect dessert for those following a keto diet.

Head over to California Olive Ranch and order yourself their keto blend olive oils. Right now they are offering free shipping when you order a case of 6 bottles.

Chocolate Olive Oil Cake | Keto | Low Carb
Chocolate Olive Oil Cake | Keto | Low Carb

Chocolate Olive Oil Cake

Ingredients: 2/3 cup California Olive Ranch Keto Walnut Oli Olive Oil blend

6 tablespoons unsweetened dark cocoa powder, sifted

1 teaspoon espresso powder

1/2 cup boiling water

2 teaspoons vanilla extract

1 1/2 cups fine ground almond flour

1/2 teaspoon baking soda

pinch salt

1 cup sweetener (I did 1/2 cup Allulose, 1/2 cup Swerve)

3 eggs

Directions: 1. Preheat Oven to 325 degrees F.

2. Spray a 9-inch springform pan with cooking spray then line with parchment paper.

3. In a mixing bowl, combine sifted cocoa powder and espresso powder with boiling water. Whisk until smooth.

4. Add vanilla extract to the chocolate mixture. And set aside to cool.

5. In a separate bowl, combine almond flour, baking soda and salt. Stir well.

6. In another bowl combine sweetener with eggs and whisk until smooth. Now gradually pour the olive oil in a steady stream while whisking until thick and emulsified.

7. Pour the cooled chocolate mixture into the olive oil mixture.

8. Combine the chocolate batter with the almond flour mixture. Stir until smooth.

9. Pour batter into prepared springform pan. Bake 40-45 minutes or until sides set and a toothpick comes out with a few crumbs clinging to it.

10. Leave in pan to cool. Nutritional Information: Calories 210.3 Total Fat 20.6 g Total Carbohydrate 4.6 g Dietary Fiber 2.4 g Net Carbs 2.2 g Sugars 0.6 g Protein 5.1 g

Impress your family this Thanksgiving with this Pumpkin Chiffon Pie. It is a lighter, airier version of traditional pumpkin pie. This is a no bake pie in such that the filling is cooked on the stove top & cooled, then you fold in a meringue into the cooked pumpkin filling that has been stabilized with unflavored gelatin. This makes for a light, airy pie filling. You then pour the filling into this delicious pie crust that is made with @lollicookieclusters Pumpkin Spice Granola. Refrigerate for 4 hours or overnight. Delish!

Pumpkin Chiffon Pie - Keto/Low Carb/Sugar-Free
Pumpkin Chiffon Pie - Keto/Low Carb/Sugar-Free
Pumpkin Chiffon Pie - Keto/Low Carb/Sugar-Free
Pumpkin Chiffon Pie - Keto/Low Carb/Sugar-Free
Pumpkin Chiffon Pie - Keto/Low Carb/Sugar-Free
Pumpkin Chiffon Pie - Keto/Low Carb/Sugar-Free


1 Pumpkin Spice Pie Crust (see recipe)

1 cup Allulose sweetener*

1 envelope unflavored gelatin

1 1/2 teaspoons pumpkin pie spice

1/2 tsp. salt

1 (15-oz) can pumpkin puree

3 egg yolks

3 egg whites

1/2 cup heavy whipping cream

1/4 tsp. cream of tartar

Pumpkin Spice Granola Pie Crust:

6 oz Pumpkin Spice Granola by Lolli's Cookie Clusters (Use Coupon: DEB10)

3 T melted butter

1. Pulverize Pumpkin Spice Cookies Clusters. Pour into a medium mixing bowl.

2. Mix in melted butter into the pulverized cookies until combined.

3. Press into the bottom of a 9-inch glass pie pan.

4. Bake at 350 degrees for 10 minutes or until crust is set.

Pumpkin Chiffon Filling:

1. In a medium saucepan, whisk together 3/4 cup sweetener, gelatin, pumpkin pie spice, and salt.

2. In a bowl, whisk together the pumpkin, egg yolks, and heavy cream until smooth. Pour into the sauce pan with the sweetened mixture.

3. Place saucepan over medium heat, stirring constantly, until mixture is hot and small bubbles are starting to form around the edges. Remove from heat, transfer to a large bowl, cool to room temperature.

4. When the filling has cooled, beat the egg whites until soft peaks form. Continue beating, gradually adding the remaining 1/4 cup of sweetener (1 tablespoon at a time) until stiff peaks form.

5. Gently fold the egg whites into the pumpkin mixture, pour it into the cooled pie shell.

6. Refrigerate at least 4 hours or overnight until firm, then top with sweetened whipped cream & dust with cinnamon.

I have been dabbling in baking and cooking with sunflower seed flour. Sunflower Seed Flour is a nut-free flour alternative used in baking and cooking gluten-free, keto, paleo, and low carb baked goods and other foods. It is a great super food filled with protein, fiber and vitamins. I took my Lemon Blueberry Streusel Muffin recipe and modified a bit by adding sunflower seed flour to it. These Sunflower Seed Flour Blueberry Streusel Muffins are made with a combination of Sunflower Seed Flour and almond flour. The two flours used together made a light fluffy and very moist muffin. In my opinion one of the best homemade keto muffin that I've made from scratch. Some have made their own sunflower seed flour but I I haven't ventured that far. I have been using Think Eat Live's Sunflower Seed Flour in a variety of recipes, and I have had wonderful results baking and cooking with it. Their sunflower seed flour is well worth a try for those you that bake and cook a grain-free and gluten free foods. Be sure to check out my Almond Joy Sunflour Muffins as well - these muffins are made with all sunflower seed flour.

Sunflower Seed Flour Blueberry Streusel Muffins | Keto | Low Carb | Gluten-Free
Sunflower Seed Flour Blueberry Streusel Muffins | Keto | Low Carb | Gluten-Free
Sunflower Seed Flour Blueberry Streusel Muffins | Keto | Low Carb | Gluten-Free

Sunflower Seed Flour Blueberry Streusel Muffins


1 3/4 cups Almond Flour Fine Ground

1/4 cup Sunflower Flour (Sunflour by Think Eat Live)

2 Tablespoon Flaxseed Meal

5 teaspoons sweetener such as Granulated Swerve 1 cup Heavy Whipping Cream

2 Large Eggs

1/4 cup Butter, melted

1 teaspoon Baking Powder

1/2 cup Fresh of Frozen Blueberries

1/4 teaspoon Lemon Zest

1 Tablespoon Fresh Lemon Juice

Note: Use coupon code: DEB10 to save 10% on your purchase at Think Eat Live

Streusel Topping:

2 Tablespoons Butter, melted

1/4 cup Sunflower Seed Flour (Sunflour by Think.Eat.Live) 1/4 cup Almond Flour Fine Ground 1 Tablespoon Coconut Flour

1 1/2 Tablespoon Granulated Swerve (or other sugar substitute)

1 teaspoon Lemon Zest

Streusel Directions:

Whisk together the almond flour, sunflower seed flour, coconut flour, sweetener, and lemon zest. Work in the butter, mixing until coarse crumbs form.

Muffin Directions:

1. Preheat oven to 350F degrees.

2. Zest the lemon and set side. Melt butter, set aside to allow to cool.

3. Crack the eggs into a large mixing bowl and whisk until well mixed.

4. Add all other ingredients into the mixing bowl with eggs and mix until well combined.

5. In a 12-cup muffin pan, fill each paper-lined muffin cup two-thirds full.

7. Top each muffin with a streusel topping (about 1 heaping teaspoon on each muffin).

8. Bake for 25-30 minutes. (until golden brown and a toothpick comes out clean)

Nutrition Info: Protein 7.5g, Fiber 3.2g, Carbs 6.7g (3.5g net carbs), Calories 289, Fat 26.7g

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