Keto Key Lime Poke Cake

“There’s something about hot, summer weather that makes me crave keto Key lime poke cake. I used my keto & paleo condensed milk to make the lime curd filling. It adds both sweetness and creamy texture.” Keto Key Lime Poke Cake – You must try this recipe.

Let us know if you liked this recipe. Try the other recipe categories as well!

Ingredients

Directions

1. Whisk together the coconut oil, vanilla extract, lime zest, egg yolks and eggs in a medium bowl until well blended.
2. Set aside. In another, smaller bowl, whisk together the flour, salt, baking soda, and Erythritol or Swerve.
3. Add the dry ingredients to the wet ingredients and lightly whisk until just combined.
4. Wipe out any stray crumbs from the dry ingredient bowl and use it to beat the remaining egg whites into soft peaks.
5. Gently fold the egg whites into the batter and then pour the mixture into an 8-or-9-inch baking pan that’s been sprayed with non-stick cooking spray.
6. Bake in a 350°F oven for 20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool for five minutes and then, using the handle of a wooden spoon, poke holes throughout the top of the cake. Set aside.
8. In a small bowl, mix the Keto Condensed Milk, coconut milk, and lime juice. Pour the milk mixture slowly over the warm cake, filling the holes and smoothing it into the corners with a spatula. Let the cake finish cooling for 15 minutes, cover and refrigerate overnight or until well chilled.

1. In a medium bowl, whip the cream, Erythritol or Swerve, and vanilla together into soft peaks and spread over the top of the cake before serving. Garnish with additional lime zest and serve.
2. Store leftover cake in the refrigerator for up to four days. The whipped cream topping will deflate a little after day one, but it will taste delicious all the same.
3. Enjoy! 🙂

Nutrition Facts

Per Serving: 447 calories; 43.2 g fat; 5.5 g carbohydrates; 10.5 g protein.

Recipe by: Kiro, Photo Credit: Nataliya Arzamasova