Crab And Asparagas Fritatta With Extra Virgin Olive Oil

Fresh Inspiration For Healthy Keto Meals This Spring

At Morocco Gold, we think Spring is a great time to explore new ways to incorporate healthy Mediterranean recipes into your Keto diet plan. So, here we are bursting with inspiring new recipes which make the most of your bottle of premium extra virgin olive oil.

This colourful meal from Better Homes & Gardens is a great choice for breakfast or lunch and combines the low carb needs of a Keto diet with some of the freshest Mediterranean flavours around.

If you are new to the Keto diet we have more information about it in our post about getting started with the Keto diet.

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Crab and Asparagas Fritatta With Extra Virgin Olive Oil


  • 8 eggs
  • ⅓ cup milk
  • ¼ cup grated Parmesan cheese
  • 1tablespoon snipped fresh tarragon or basil
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 teaspoon Morocco Gold extra virgin olive oil
  • ¼ cup chopped onion
  • 3 cloves garlic, minced
  • 1 ½ cup bias-cut fresh asparagus (1-inch pieces)*
  • 2 tablespoon water
  • 6 ounce fresh or canned lump crab meat, drained, flaked, and cartilage removed
  • ⅓ cup bottled roasted red sweet peppers, drained and chopped
  • 2 tablespoon snipped fresh Italian parsley
  • bottled hot sauce (optional)


  1. Step 1 Preheat broiler. In a bowl whisk togetherthe first six ingredients (through salt).
  2. Step 2 Heat oil in a large broilerproof skillet over medium heat; add the onion and garlic. Cook 2 minutes. Add asparagus and the water. Cover and cook 4 to 5 minutes or until asparagus is tender. Drain and discard any liquid remaining in the skillet.
  3. Step 3 Evenly sprinkle the crab and roasted peppers over asparagus. Pour egg mixture over vegetables and crab in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
  4. Step 4 Place skillet under the broiler 4 to 5 inches from heat.Broil 1to 2 minutes or until top is just set. (Or preheat oven to 400°F; bake about 5 minutes or until top is set.)

Low Carb Olive Oil Cake

Low Carb Olive Oil Cake


  • 2 cups almond meal/almond flour
  • 1 cup Morocco Gold extra virgin olive oil
  • 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 preferred sweetener
  • pinch salt
  • 100 mls /3.5 oz full fat pure cream/pouring cream
  • 75 gms /2.6 oz of dark chocolate


  1. 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
  2. Combine almond meal, cocoa, baking powder, baking soda and salt into a bowl and mix well.
  3. Blend the coffee with the boiling water.
  4. Beat the eggs, sweetener, vanilla extract and extra virgin olive oil for 2 minutes.
  5. Add the coffee mix and beat until blended. Add the dry ingredients and mix until combined. Mix well to form a smooth batter.
  6. Spoon into the cake pan and bake for 40- 45 minutes or until just cooked through.
  7. 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: 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.
  10. 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.
  11. Make it 1 :1 cream to chocolate (ie., 2.5 oz/75 gms of each) for a stiffer ganache
  12. 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.
  13. 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.)
  14. To Serve: 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.

If you’re looking for a way to stick to your keto diet and still enjoy delicious flavours, look no further than Mediterranean cuisine! Combining the health-minded focus of this popular diet with the unique flavors from cultures across the Mediterranean Sea, we’ve compiled a selection of recipes that will wow your taste buds with enough variety so that you never feel bored or deprived. Let’s dive into these amazing new dishes!

For more top tips on how to get started with The Keto Diet, check out our earlier blog post here. And for more recipe inspiration to make the best use of your bottle of Morocco Gold, have a look around our recipe pages here.

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