Keto Key Lime Poke Cake
Calories 480kcal
Ingredients
- 3 large eggs
- 3 large egg whites
- 1/2 cup coconut oil (or butter, melted, 110 g/ 3.8 oz)
- 1 cup coconut milk (or butter, melted, 110 g/ 3.8 oz)
- 1 teaspoon lime zest (or butter, melted, 110 g/ 3.8 oz)
- 2 cups almond flour (or butter, melted, 110 g/ 3.8 oz)
- 1/3 cup coconut flour (or butter, melted, 110 g/ 3.8 oz)
- 1/4 cup vanilla (or butter, melted, 110 g/ 3.8 oz)
- 1/3 cup erythritol (or butter, melted, 110 g/ 3.8 oz)
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3 egg yolks
- 1/2 cup fresh lime juice (or butter, melted, 110 g/ 3.8 oz)
- 1 tablespoon lime zest (or butter, melted, 110 g/ 3.8 oz)
- 1 cup condensed milk (or butter, melted, 110 g/ 3.8 oz)
- 1/4 cup butter (or butter, melted, 110 g/ 3.8 oz)
- S werve Sweetener
- 1/2 teaspoon matcha (or butter, melted, 110 g/ 3.8 oz)
- 1 cup heavy whipping cream (or butter, melted, 110 g/ 3.8 oz)
- lime zest (or butter, melted, 110 g/ 3.8 oz)
- 2 tablespoons erythritol (or butter, melted, 110 g/ 3.8 oz)
Instructions
- Make the cake base.
- Preheat the oven to 160 °C/ 325 °F.
- Line an 8 x 8 inch pan with parchment paper or use a silicon pan like this one.
- If you use a 9-inch pan, you can cut the cake in up to 16 pieces.
- In a bowl, using a hand whisk, mix the wet ingredients for the cake base: eggs, egg whites, coconut oil, coconut milk, ...
- ...
- and lime zest.
- Add a teaspoon of the lime zest to the cake base and keep the rest for the curd and topping.
- In another a large bowl, mix all the dry ingredients for the cake base: almond flour, coconut flour, protein powder, Erythritol, baking soda, cream of tartar and salt.
- Then pour in the wet ingredients for the cake base and mix until well combined.
- I used a mixer but you can use a hand whisk too.
- Bake for 30-35 minutes or until the top is light golden and the cake base is set.
- Remove the cake from the oven and let it cool down on a cooling rack.
- I left mine bake for 2 minutes more than I should have and the top almost burnt.
- Make sure this doesn't happen to you and keep an eye on the cake.
- Gluten-free flours get burnt easily.
- Meanwhile, make the lime curd.
- Juice the limes.
- Place the egg yolks in a bowl.
- Don't waste the egg whites and use them in other recipes.
- You can find tips on how to use leftover egg whites in this post: Keto Lemon Curd.
- Mix the egg yolks with the lime juice and add a tablespoon of lime zest.
- Place the bowl over a saucepan filled with simmering water and stir constantly; make sure the water doesnt touch the bottom of the bowl.
- Keep stirring for 8-10 minutes or until the custard starts to thicken.
- Then take off the heat.
- Add the butter and mix until dissolved.
- If using matcha, spirulina or chlorella, mix it in the lemon juice before combining with the egg yolks.
- Add homemade Keto Condensed Milk and mix until well combined.
- Using the handle of a wooden spoon, poke several holes all over the cake base.
- Pour the curd all over the cake base until covered and the holes are filled.
- Place in the fridge to set for at least an hour.
- Make the cream topping.
- When the cake is ready, whip up the cream (or coconut milk) with Erythritol (optional) until you get firm peaks.
- Spread all over the cake ...
- ...
- and sprinkle with freshly grated lime zest.
- Store in the fridge for up to 5 days.
- Enjoy!
Originally posted 2019-02-20 17:30:13.
