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June 20, 2017

Key Lime Pound Cake

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Key lime pie meets a classic pound cake, all in a healthy low carb recipe! This tart-sweet keto cake recipe is perfect for brunch or dessert.

Low Carb Key Lime Pound Cake Recipe

I seem to have a slight obsession with cake and the moment. And by “slight”, I mean can’t stop thinking about cake, making cake, eating cake and dreaming up new low carb cake recipes. I already have several keto cake recipes in the queue, waiting to be published. And I have an ongoing list of recipe ideas that seems to be dominated by cake at the moment. I don’t really know what’s going on but cake seems to be the order of the day and I am more than a little willing to let my time and energy but completely consumed by cake. I figure at least it’s not crack, right?

Key lime pie meets deliciously tender pound cake in this low carb grain-free recipe!

The thing about cake is that the possibilities are limitless. It can be simple or complex, it can be easy to make or take hours, it can be one layer or 10 layers. It can be shaped and molded to look like almost anything. It can be chocolate, vanilla, lemon, strawberry, mocha, Nutella, almond, peanut butter, bacon, maple…any flavor you can possibly think of, cake can be that flavor. Or any combination of these flavors. Really, cake is your imagination at work. And lately my imagination has been hard at work on cake.

Easy low carb pound cake with key limes.

This lovely low carb key lime cake is relatively simple, as cakes go. It’s in the pound cake style, although of course I didn’t really use a pound of anything to make it. It’s tender and delicious, with a lovely key lime glaze drizzled over. It’s the sort of cake that you can whip up easily for company and serve as brunch, tea, or dessert. So go grab a bag of key limes and get squeezing those little guys so you too can become obsessed by cake!

Please see my low carb Key Lime Pound Cake on Swerve Sweetener

And read my blog post here: Key Lime Pound Cake

 

 

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Filed Under: Gluten Free, Keto Cakes, Low Carb Tagged With: almond flour, key limes

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Vivian Ruble says

    June 20, 2017 at 4:28 pm

    Oh, my, that looks good! (and moist!) Can’t wait to try it. While you are on a cake kick… how about the “Lemon Fresh Berry Mascarpone” cake? I had a piece in a tiny country cafe in Little Switzerland, NC, and it has been my favorite cake ever since. It was SO fresh, moist and not too sweet. I have made this version (not low carb) years ago, but need a low carb, healthier version!! I know you can do it! lol Please accept the challenge! Love all your recipes!
    https://cakescraps.wordpress.com/2010/04/12/lemon-berry-mascarpone-cake/

    Reply
    • Carolyn says

      June 20, 2017 at 8:51 pm

      Oooh, that is gorgeous, I will definitely put it on the list!

      Reply
  2. Jane says

    June 21, 2017 at 7:05 am

    I saw the recipe and went directly to Amazon and bought the key lime juice and swerve.

    Reply
  3. Karen says

    June 21, 2017 at 10:29 am

    I would like this lime pound cake RIGHT NOW with some tea. YUM.

    Reply
  4. Lisa says

    June 21, 2017 at 12:52 pm

    I don’t know, I think this cake could actually be just as addicting as crack. Looks lovely!

    Reply
  5. Imara says

    June 23, 2017 at 10:51 pm

    What if you can’t use Swerve?? I am sensitive to erythritol.

    Reply
    • Carolyn says

      June 25, 2017 at 9:10 pm

      For the cake, you can use whatever sweetener you want. For the glaze, you really need a powdered sweetener of some sort.

      Reply
  6. Sophia says

    June 30, 2017 at 8:46 am

    I am dairy sensitive- can I use coconut oil in place of the butter in this cake?

    Reply
    • Carolyn says

      June 30, 2017 at 10:21 am

      Yes, although use a few tbsp less because it can be a little greasier with coconut oil.

      Reply
      • Sophia says

        June 30, 2017 at 10:31 am

        Gotcha, that makes sense. Thanks for the recipe šŸ˜‰

        Reply
      • Kamela says

        September 19, 2020 at 8:18 am

        The cake had a great flavor but didn’t hold together; the texture was a bit like a sandcastle. I did use fine almond flour….is there a different type I should use or do you suspect a different problem? I would like to try again!

        Reply
        • Carolyn says

          September 19, 2020 at 9:22 am

          What brand is it? It shouldn’t be the defatted type that’s super powdery. But it is easy to mismeasure using volume and if you had too much, it would make the cake more dry and delicate. A cup of almond flour should only weigh about 100g.

          Reply
  7. Lynnea says

    August 1, 2017 at 10:45 pm

    Is this really 13 net carbs per slice?

    Reply
    • Carolyn says

      August 2, 2017 at 8:04 am

      No, it’s more like 4g because you have to subtract the Swerve grams too. Erythritol has no impact on blood glucose.

      Reply
  8. Cindy says

    June 21, 2018 at 7:05 am

    Will the THM baking blend work for this and what would the measurements be? And gentle sweet measurements?

    Reply
    • Carolyn says

      June 21, 2018 at 1:53 pm

      You definitely can but I am not sure of the amount. THM has a conversion chart for sugar and since Swerve measures like sugar, try using the conversion for sugar.

      Reply
  9. Flora says

    June 24, 2018 at 1:56 pm

    My challenge is I’m sensitive to almonds ( like reacting with and arthrtis flare in my joints). Can I use a gluten free flour mix instead? And coconut milk. I made this a couple years ago. It was lovely!

    Reply
    • Carolyn says

      June 24, 2018 at 5:07 pm

      You can try but I honestly don’t know what the amounts would be.

      Reply
  10. Nina Cucchiari says

    January 14, 2019 at 1:22 pm

    i can’t pull up the recipe! it keeps saying ‘internal server error’. HELP!

    Reply
    • Carolyn says

      January 14, 2019 at 1:29 pm

      I’m asking them what’s going on right now…

      Reply
  11. Lauranne says

    February 8, 2019 at 2:44 pm

    I made this and loved it! Although i must be honest, i use regular sugars and honey so it’s not keto for me, but it is lower carb than using regular gluten free flours. I adore using your recipes for the mix of almond and coconut flours this cake was so good i turned the left overs into cake balls and then used them inside a lime cheesecake and then i made the extra into cake balls dipped into melted white chocolate. Absolutely delicious! If i have leftover cheesecake i will make lime cheesecake no churn ice cream with it.

    Reply
  12. Joan says

    February 9, 2019 at 9:47 am

    Can I use macadamia milk in place of almond milk?

    Reply
    • Carolyn says

      February 9, 2019 at 9:53 am

      Yep that should be fine.

      Reply
  13. lisa says

    November 7, 2019 at 7:40 pm

    I just keep seeing adverts for your paleo key lime pound cake, but you don’t show the recipe anywhere, just photos. Where is the recipe?

    Reply
    • Carolyn says

      November 7, 2019 at 8:43 pm

      Big link at the bottom that says PLEASE SEE MY LOW CARB KEY LIME POUND CAKE ON SWERVE SWEETENER. Hope that helps!

      Reply
  14. Melody says

    March 15, 2020 at 2:13 pm

    I tried this recipe today. It fell completely apart into crumbs!! A lot of work and expensive ingredients to be a pile of crumbs! What could have went wrong?

    Reply
    • Carolyn says

      March 15, 2020 at 3:40 pm

      Well it’s hard to say without more info, but something definitely went wrong. A few questions: what brand of almond flour? What brand of sweetener? and did you let it cool completely before trying to cut it?

      Reply
  15. Laura says

    May 1, 2020 at 1:55 pm

    I dont quite understand the bit about ā€œcover with foil after 45minutesā€ ā€œbake for 1 hourā€?
    Am I letting it sit out for 45mins, then covering and baking?

    Reply
    • Carolyn says

      May 1, 2020 at 2:52 pm

      Total bake time is 1 hour. After 45 minutes of baking, you cover it with foil so it doesn’t over-brown.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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