Keto Key Lime Poke Cake

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4.5 from 164 votes

Keto Key Lime Poke Cake

3 minutes
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!

Nutrition

Calories: 480kcal

Originally posted 2019-02-20 17:30:13.

Article Categories:
Dinner

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