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.
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?
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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.
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
Vivian Ruble says
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/
Carolyn says
Oooh, that is gorgeous, I will definitely put it on the list!
Jane says
I saw the recipe and went directly to Amazon and bought the key lime juice and swerve.
Karen says
I would like this lime pound cake RIGHT NOW with some tea. YUM.
Lisa says
I don’t know, I think this cake could actually be just as addicting as crack. Looks lovely!
Imara says
What if you can’t use Swerve?? I am sensitive to erythritol.
Carolyn says
For the cake, you can use whatever sweetener you want. For the glaze, you really need a powdered sweetener of some sort.
Sophia says
I am dairy sensitive- can I use coconut oil in place of the butter in this cake?
Carolyn says
Yes, although use a few tbsp less because it can be a little greasier with coconut oil.
Sophia says
Gotcha, that makes sense. Thanks for the recipe 😉
Lynnea says
Is this really 13 net carbs per slice?
Carolyn says
No, it’s more like 4g because you have to subtract the Swerve grams too. Erythritol has no impact on blood glucose.
Cindy says
Will the THM baking blend work for this and what would the measurements be? And gentle sweet measurements?
Carolyn says
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.
Flora says
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!
Carolyn says
You can try but I honestly don’t know what the amounts would be.
Nina Cucchiari says
i can’t pull up the recipe! it keeps saying ‘internal server error’. HELP!
Carolyn says
I’m asking them what’s going on right now…
Lauranne says
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.
Joan says
Can I use macadamia milk in place of almond milk?
Carolyn says
Yep that should be fine.