This deliciously rich keto key lime pound cake recipe is a key lime lover’s dream. It’s a keto lime-infused pound cake that’s topped with a lime glaze. Made with almond flour it makes it gluten-free and low in carbs!
PREPARATION TIME:
prep time: 10 MINUTES
cook time: 45 MINUTES
total time: 55 MINUTES
Ingredients
- 8 ounce of cream cheese softened
- 1/2 cup of butter softened
- 8 whole eggs, room temperature
- 2 cups of granulated sugar substitute
- 2 ½ cups of finely ground almond flour, measured and sifted
- 1/3 cup of key lime juice fresh or bottled
- 2 teaspoons of key lime extract
- 1 teaspoon of vanilla extract
- 2 teaspoons of freshly grated key lime zest
- ¼ teaspoon of salt
- 2 teaspoons of baking powder
Keto Key Lime Frosting:
- 1/2 cup and two tablespoons of confectioner’s sugar substitute
- 6 ounces of full-fat cream cheese, softened
- 2 tablespoons of unsalted butter, softened
- 1/2 cup of cold heavy whipping cream
- 1 1/2 teaspoons of key lime extract
- 2 teaspoons of freshly grated key lime zest for garnish (optional)
- 4 key limes sliced for garnish (optional)
Instructions
- Pre-heat oven 350 degrees.
- Grease and line with parchment paper a 10X5 inch loaf pan.
- In a small bowl measure and sift the almond flour and set aside.
- In a large bowl using an electric mixer add the softened cream cheese, butter, key lime extract, vanilla extract and beat on high until light and fluffy.
- To this mixture add the sugar substitute and combine well.
- Then add the 8 eggs one at a time, making sure that it is fully incorporated.
- Next stir in the sifted almond flour, salt, baking powder, key lime zest and mix well.
- Lastly, stir in the key lime juice, and beat until the batter is fully incorporated.
- Pour cake batter into the prepared pan.
- Bake for 40-45 minutes or until an inserted toothpick comes out clean.
- Allow the cake to cool on a baking rack for at least 15 minutes before unmolding.
- Allow the cake to fully cool. Then spread the key lime frosting to the pound cake and garnish with key lime zest and garnish.
- Store leftovers for up to 5 days in the refrigerator or up to 3 weeks in the freezer. If storing the cake for more than one day, I recommend removing the lime slices as the peel can cause the frosting to go slightly bitter.
Keto Key Lime Frosting
- In a large bowl using an electric mixer, beat the softened cream cheese, butter, extract, and confectioners sugar substitute until well combined.
- Add the cold heavy cream and beat well until fully incorporated, being sure to scrape the bowl several times. If the frosting is too thick add a couple more tablespoons of heavy cream.
- Using an offset spatula spread the icing over the cake. Garnish the cake with key lime zest and slices of key lime.
Notes
This low-carb key lime pound cake is made with almond flour but I also have a keto coconut flour pound cake where you can add all the key lime flavors featured in this recipe. It’s a great option for those who cannot consume nuts.
Nutrition Information:
YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 328TOTAL FAT: 29.8gSATURATED FAT: 10.8gCHOLESTEROL: 150mgSODIUM: 158mgCARBOHYDRATES: 4.2gNET CARBOHYDRATES: 1.7gFIBER: 2.5gSUGAR: 1.5gPROTEIN: 5.3g
