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?
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!
Keto Key Lime Pound Cake
Ingredients
Cake
- 3 ½ cups almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter
- ¾ cup Swerve Sweetener
- 4 large eggs
- ½ cup unsweetened almond milk
- ⅓ cup key lime juice
- 2 teaspoon key lime zest
Glaze
- 3 tablespoon powdered Swerve Sweetener
- 2 to 3 teaspoon key lime juice
Instructions
Cake
- Preheat oven to 325ºF and grease a 9x5 inch loaf pan very well.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- In a large bowl, beat the butter and Swerve together until lightened and fluffy. Beat in the eggs until well combined, then beat in half of the almond flour mixture. Beat in the almond milk, lime juice and lime zest, then beat in the remaining almond flour mixture.
- Transfer to the prepared loaf pan and cover with foil after 45 minutes. Bake at least 1 hour, or until edges are golden brown, the top is firm to the touch, and the middle is cooked through. Remove and let cool in the pan 15 minutes, then flip out onto a wire rack to cool completely.
Glaze
- Whisk the confectioner’s Swerve and lime juice together until smooth (should be somewhat runny). Drizzle over the cooled cake.
Kathy Fodge says
Is there a reason to wait 45 minutes to cover the pound cake with foil after transferring it to the loaf pan?
Carolyn says
You cover it 45 minutes into the baking process so it doesn’t over-brown.
El says
“Transfer to the prepared loaf pan and cover with foil after 45 minutes.”
Does this mean to let the mixture rest before covering with foil and then baking?
Carolyn says
No, it means to cover with foil 45 minutes into baking.
Valerie says
Loved this recipe, the flavour of the lime through the cake and the glaze was delicious. The size of the cake was also fabulous it has a good depth to it and the texture is amazing.