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Keto Key Lime Pound Cake is the ultimate dessert for anyone who craves the sweet and tangy flavor of key lime but doesn’t want to break their keto diet. With a tender crumb and the zesty zing of fresh lime, this cake is a keto-friendly version of the classic pound cake that everyone loves. It’s perfect for special occasions like family gatherings, celebrations, or even just a sweet treat to enjoy with your coffee. What makes this cake even better is how easy it is to make! You don’t need any complicated steps—just a few ingredients, a bit of time in the oven, and you’ll have a light, fluffy cake that satisfies your dessert cravings without the guilt.
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Why You’ll Love Keto Key Lime Pound Cake
- Low Carb: Enjoy a delicious dessert without worrying about excess carbs—this cake is made with almond flour and other keto-friendly ingredients, keeping the carbs low.
- Perfectly Balanced Flavors: The key lime flavor is the star of this cake, with just the right amount of tartness to balance the sweetness.
- Versatile: It can be served on its own, topped with whipped cream, or paired with keto ice cream for an extra indulgent treat.
- Great for Special Occasions: Whether it’s a birthday, holiday, or just a weekend treat, this cake is sure to impress anyone who tries it.
My Personal Experience
When I first made this Keto Key Lime Pound Cake, I couldn’t believe how moist and flavorful it turned out. I’ve always loved key lime pie, but I wanted a cake version that would fit my keto lifestyle. I spent some time perfecting the recipe, and when I finally took the first bite, it was like I was back in the sunshine of a tropical beach. The tangy lime pairs so beautifully with the rich, buttery flavor of the cake. I couldn’t stop at just one slice! I’ve since made it multiple times for family and friends, and every time, it gets rave reviews. The best part is, no one ever guesses it’s a low-carb treat!
Required Equipment
- Mixing Bowls: You’ll need a large mixing bowl to combine the wet ingredients and another smaller one for the dry ingredients. I recommend using a sturdy, medium-sized bowl that’s easy to handle and has enough room to mix everything thoroughly.
- Electric Mixer: This is essential for getting a smooth and fluffy batter. It’s so much easier and quicker to use an electric mixer than whisking by hand. A hand mixer works perfectly for this recipe and helps incorporate air into the batter, making the cake light and fluffy.
- Measuring Cups and Spoons: Accurate measurements are crucial when following a keto recipe to maintain the proper balance of ingredients. Make sure you have a set of measuring spoons for small quantities and cups for larger ingredients like almond flour and sweetener.
- Pound Cake Pan: A traditional loaf pan or a pound cake pan works best for this recipe. It helps the cake bake evenly and gives it the classic pound cake shape.
- Zester or Grater: Fresh lime zest is essential for bringing out the citrusy, aromatic flavor. A zester makes it so much easier to get the perfect amount of zest without the bitter pith.
- Spatula: A silicone spatula is perfect for scraping the sides of the bowl and ensuring all the ingredients are mixed well. It’s great for folding in the dry ingredients gently so you don’t deflate the batter.
Ingredients & Substitutions
- Almond Flour (2 cups): Almond flour is the perfect low-carb substitute for regular flour in keto baking. It provides a rich, nutty flavor and a slightly denser texture. If you don’t have almond flour, coconut flour can work, but you’ll need to adjust the amount (usually a 1:4 ratio).
- Baking Powder (1 ½ tsp): Baking powder is essential for helping the cake rise. This will give the pound cake its light, airy texture. Make sure it’s fresh for the best results.
- Erythritol or Monk Fruit Sweetener (1 cup): A keto-friendly sweetener is crucial to keep this recipe low-carb. I prefer erythritol or monk fruit sweetener for their subtle sweetness without an aftertaste. Adjust to your preferred level of sweetness.
- Butter (½ cup): Butter adds a rich, creamy texture to the cake. If you need a dairy-free option, you can use coconut oil or ghee.
- Eggs (4 large): Eggs are key for binding the ingredients and giving the cake structure. They also add moisture and richness.
- Lime Zest (2 tsp): Freshly grated lime zest is what gives the cake that wonderful citrus flavor. It’s important to use fresh limes for the best results.
- Lime Juice (2 tbsp): Fresh lime juice provides that tangy kick that pairs perfectly with the sweetness of the cake. Bottled lime juice may not give the same bright flavor.
- Vanilla Extract (1 tsp): Vanilla adds depth and enhances the other flavors.
- Salt (½ tsp): Salt balances the sweetness and brings out the natural flavors of the cake.
How to Make Keto Key Lime Pound Cake
Step 1: Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease your pound cake pan with butter or coconut oil, or line it with parchment paper to ensure the cake comes out easily after baking.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the softened butter and sweetener until the mixture is light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition. This helps incorporate air into the batter, making the cake fluffy.
- Stir in the vanilla extract, lime zest, and lime juice. Make sure everything is fully combined.
Step 3: Combine the Dry Ingredients
- In a separate bowl, whisk together the almond flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed and helps prevent clumping when combined with the wet ingredients.
Step 4: Mix Wet and Dry Ingredients
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can affect the texture of the cake.
Step 5: Bake the Cake
- Pour the batter into your prepared pound cake pan, smoothing the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and firm to the touch.
Step 6: Cool and Serve
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Tips for This Recipe
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to help the ingredients mix more easily.
- Don’t Overmix: Overmixing the batter can cause the cake to be dense. Mix just until the ingredients are combined.
- Test for Doneness: Since oven temperatures vary, check the cake at the 50-minute mark and continue baking as needed.
Optional Additions
- Whipped Cream: A dollop of whipped cream on top adds richness and texture.
- Keto Frosting: For an extra layer of indulgence, you can top the cake with a keto-friendly cream cheese frosting.
- Shredded Coconut: Add a sprinkle of unsweetened shredded coconut for texture and a tropical flair.
Serving Ideas
- Serve slices of cake with a side of fresh berries for an extra burst of flavor.
- Pair it with a cup of hot coffee or iced tea for a perfect afternoon treat.
- For a more decadent dessert, serve with a scoop of keto-friendly vanilla ice cream.
Storage Recommendation
Store the Keto Key Lime Pound Cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. You can also freeze the cake for up to 3 months. To reheat, place a slice in the microwave for 10–15 seconds, or enjoy it cold straight from the fridge.
Frequently Asked Questions
Q: Can I make this cake in advance?
A: Yes, you can bake this cake a day or two in advance. Just store it in an airtight container, and it will stay fresh.
Q: Can I use coconut flour instead of almond flour?
A: Yes, but you’ll need to adjust the amount. For every 1 cup of almond flour, use ¼ cup of coconut flour.
Q: How can I make this cake more moist?
A: Adding a little more butter or using a bit of sour cream can help increase the moisture.
Nutritional Breakdown (Per Serving)
- Calories: 220
- Total Carbs: 5g
- Net Carbs: 3g
- Protein: 6g
- Fat: 18g
Keto Key lime pound cake Recipe
Ingredients
- Almond Flour: 2 cups
- Baking Powder: 1 ½ tsp
- Erythritol or Monk Fruit Sweetener: 1 cup
- Butter: ½ cup
- Eggs: 4 large
- Lime Zest: 2 tsp
- Lime Juice: 2 tbsp
- Vanilla Extract: 1 tsp
- Salt: ½ tsp
Instructions
- Preheat the oven to 350°F (175°C).
- Grease or line a pound cake pan with parchment paper.
- In a large bowl, beat the butter and sweetener together until fluffy.
- Add the eggs one at a time, mixing after each addition.
- Stir in the vanilla extract, lime zest, and lime juice.
- In a separate bowl, whisk together the almond flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet mixture and mix just until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!
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