Keto Key Lime Pound Cake

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

Course Dessert

Cuisine American

Keyword key lime pound cake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 264kcal

Author Carolyn

Ingredients

Cake

3 cups almond flour
1/3 cup unflavored whey protein powder or egg white protein powder
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
2/3 cup granular sweetener
3 large eggs
1/3 cup key lime juice
1/4 cup water
2 tsp key lime zest

Glaze

3 tbsp powdered Swerve Sweetener
2 to 3 tsp 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, protein powder, baking powder, and salt.
In a large bowl, beat the butter and sweetener together until lightened and fluffy. Beat in the eggs until well combined.
Beat in half of the almond flour mixture, then beat in the lime juice, water, and lime zest. Finally, beat in the remaining almond flour mixture.
Transfer to the prepared loaf pan and bake for 55 to 65 minutes. Cover with foil at about the halfway point to make sure the top doesn't get overly browned. The cake is done with the edges are golden and the top is firm to the touch.

Glaze

Whisk the powdered sweetener and lime juice together until smooth. Drizzle over the cooled cake.

Notes

Dairy-Free Option: Replace the butter with avocado oil (or another neutral tasting oil). Use egg white protein powder instead of whey protein.

Storage Information: Store the cake covered up on the counter for up to 4 days or in the fridge for a week. It can also be frozen for several months.

Nutrition