Margarita cake is a spectacular keto layer cake flavored with a little tequila and plenty of fresh lime. Impress your friends with this delicious sugar-free cake recipe!
Preheat the oven to 350F and grease 2 8-inch round baking pans. Line the bottoms with parchment and grease the parchment.
In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
In a large bowl, beat the butter with the sweetener until lighter and fluffy, about 1 minute. Beat in the egg whites, lime zest, and vanilla extract until well combined.
Add the almond flour mixture in two additions, alternating with the tequila and lime juice. Scrape down the sides of the bowl and the beaters as needed.
Divide the batter between the two prepared pans and spread evenly to the edges. Bake 25 to 30 minutes, until golden on the edges and the top is firm to the touch. Remove and let cool in the pans.
Frosting
Prepare the Swiss Meringue Buttercream as directed in the recipe.
In a large bowl, beat the cream cheese and butter with the powdered sweetener until well combined. Beat in the lime juice and lime zest until smooth.
Fold the Swiss Meringue Buttercream into the cream cheese frosting until well combined.
To Assemble
Run a sharp knife around the inside of the cake pans to loosen. Place one layer of cake on a cake plate or serving platter and spread with about ⅓ of the frosting, spreading all the way to the edges.
Top with the second cake layer and spread the top and sides with the remaining frosting. There should be plenty left for piping some rosettes on the top.