Keto Key Lime Pound Cake with Cream Cheese Icing
Indulge in a slice of refreshing Keto Key Lime Pound Cake that captures the zesty essence of key limes while keeping your carb count low. This delightful cake is complemented by a luscious cream cheese icing that elevates every bite. Perfect for special occasions or a sweet treat, this recipe combines the bright flavors of key lime with a moist, tender crumb—all while staying true to your keto lifestyle. Let’s bake!
Ingredients
For the Keto Key Lime Pound Cake:
- 1 ½ cups almond flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated erythritol (or other keto-friendly sweetener)
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons key lime zest
- ¼ cup key lime juice
- 1 teaspoon vanilla extract
For the Key Lime Cream Cheese Icing:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered erythritol (or other keto-friendly powdered sweetener)
- 2 tablespoons key lime juice
- 1 tablespoon key lime zest
Instructions
Step 1: Prepare the Pound Cake
- Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour (or use parchment paper) a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
- Cream Butter and Sweetener: In a large mixing bowl, use an electric mixer to cream together the softened butter and erythritol until light and fluffy.
- Incorporate Eggs: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Add Wet Ingredients: Mix in the sour cream, key lime zest, key lime juice, and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
Step 2: Make the Key Lime Cream Cheese Icing
- Beat Cream Cheese and Butter: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Sweetener: Gradually add the powdered erythritol, one cup at a time, mixing well after each addition.
- Flavor the Icing: Add the key lime juice and key lime zest to the cream cheese mixture. Beat until smooth and well combined.
Step 3: Assemble
- Once the pound cake has cooled completely, spread the Key Lime Cream Cheese Icing over the top of the cake.
- Optional Garnish: Garnish with additional key lime zest or thin slices of key lime for decoration.
- Slice and Serve: Slice and serve the Keto Key Lime Pound Cake with Key Lime Cream Cheese Icing. Enjoy!
Nutritional Information (per slice, based on 12 servings)
- Calories: Approximately 220
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 150mg
- Total Carbohydrates: 4g
- Dietary Fiber: 2g
- Net Carbs: 2g
- Protein: 4g
Tips for Success
- Almond Flour: Be sure to use finely ground almond flour for the best texture. Avoid almond meal, as it may yield a grainy cake.
- Sweetener Options: You can adjust the sweetness to your taste by adding more or less erythritol. Just be cautious as different sweeteners may have different levels of sweetness.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. It also freezes well—just wrap it tightly in plastic wrap and foil.
This Keto Key Lime Pound Cake with Cream Cheese Icing is a delightful treat that combines the tartness of key limes with the rich creaminess of icing, all while keeping it low in carbs. Perfect for any occasion, this cake is sure to please both keto enthusiasts and dessert lovers alike. Enjoy every zesty, creamy bite!
