Keto Key Lime Pound Cake

This keto key lime pound cake delivers all the bright, tangy flavor and rich texture you crave without the carbs. Moist, dense, and perfectly sweet, it's topped with a key lime icing that makes it impossible to resist going back for another slice.

I stumbled on this recipe last summer when I had a bag of key limes and a serious craving for something sweet. After several attempts that were either too dry or not "limey" enough, this version hit all the right notes. My husband, who typically passes on my keto experiments, asked for a second piece and then snuck another one later that evening. When a non-keto person can't tell the difference, you know you've got a winner!

Quality Ingredients for Keto Key Lime Pound Cake

• Almond flour: Look for super-fine blanched almond flour for the best texture. Regular almond meal is too coarse and will make your cake grainy.
• Key limes: These small, aromatic limes pack way more punch than regular Persian limes. Their unique flavor is what makes this cake special.
• Cream cheese: Adds moisture and richness that prevents the dry texture common in many almond flour baked goods.
• Sugar substitute: Choose a granulated sweetener that measures like sugar for consistent results. Powdered versions work best in the frosting.
• Key lime extract: This concentrated flavor booster ensures you get that distinctive key lime taste in every bite.

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My grandmother made an incredible traditional key lime pie every summer using limes from her backyard tree in Florida. When I started eating keto three years ago, I thought I'd have to give up that bright, tangy flavor profile forever. This cake brings back those sunny memories without the sugar crash afterward. My mom couldn't believe it was sugar-free when I served it at her birthday lunch.

Baking Method for Keto Key Lime Pound Cake

Room temperature ingredients:

Make sure your butter, cream cheese, and eggs are truly at room temperature before starting. Cold ingredients won't incorporate properly, resulting in a lumpy batter and uneven texture. I set mine out at least an hour before baking - it makes all the difference.

Proper mixing technique:

Beat the cream cheese and butter together first until truly light and fluffy. This takes at least 3-4 minutes of beating, not just until combined. The mixture should visibly increase in volume and look almost whipped. This step creates the foundation for your cake's texture.

Egg incorporation:

Add eggs one at a time, fully incorporating each before adding the next. This prevents the batter from separating and ensures even distribution of fat throughout the cake. I learned this tip from my pastry chef cousin who says it's non-negotiable for perfect texture.

Sifted almond flour:

Don't skip sifting the almond flour, even if the package says "finely milled." Almond flour naturally clumps, and sifting removes those lumps for a smoother, more even cake texture. The first time I made this, I skipped sifting and ended up with flour pockets throughout the cake.

Careful lime juice addition:

Add the key lime juice last, after the dry ingredients are incorporated. The acidity can cause the batter to curdle if added too early. Beating it in at the end ensures a smooth batter that bakes up perfectly.

Proper cooling period:

Allow the cake to cool in the pan for exactly 15 minutes, then remove to a wire rack. This timing prevents the cake from becoming soggy in the pan while ensuring it's set enough to handle. Cool completely before frosting - even slight warmth will melt your carefully crafted frosting.

My sister visits every summer with her kids, and they're notoriously picky eaters. Last July, I served this cake without mentioning it was keto. My nephew, who normally turns his nose up at anything remotely healthy, ate two slices and asked if he could take some home. My sister was shocked when I revealed it had no sugar - she's been making it for her family regularly since then.

Serving Suggestions for Keto Key Lime Pound Cake

This cake stands beautifully on its own, but for special occasions, I like to dress it up a bit. Thin slices of key lime and a sprinkle of additional zest on top create a pretty presentation. For summer gatherings, I sometimes serve slices with a small dollop of whipped cream (sweetened with a keto-friendly powdered sweetener, of course). The cake is substantial enough to slice thinly if you're serving a crowd, though I'd recommend making two if you have more than eight people - it disappears quickly!

Variations Worth Trying for Keto Key Lime Pound Cake

While the recipe is perfect as written, I've experimented with a few successful variations. For a coconut key lime version, replace a quarter cup of the almond flour with unsweetened shredded coconut and add a teaspoon of coconut extract to the batter. For a more tropical twist, fold in a quarter cup of finely chopped macadamia nuts. If key limes aren't available, regular lime juice and zest will work in a pinch, though the flavor profile is slightly different - still delicious, just not quite the same distinctive key lime taste.

Storage Solutions for Keto Key Lime Pound Cake

This cake keeps beautifully in the refrigerator for up to five days in an airtight container. The flavor actually improves after a day as the lime notes mellow and blend. For longer storage, slice the cake and freeze individual portions wrapped in plastic wrap and then foil. Thaw slices in the refrigerator overnight for best texture. If you're planning to store the cake for more than a day, remove any decorative lime slices to prevent the peel from imparting bitterness to the frosting.

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I've made this cake for countless gatherings over the past two years, and it never fails to impress. There's something about the bright, tangy flavor of key lime that makes people smile with the first bite. What started as a personal craving has become my signature dessert, requested for everything from birthday celebrations to book club meetings. The fact that it happens to be keto is just a bonus - this is simply a delicious cake, no qualifiers needed.

Frequently Asked Questions

→ What's the best sugar substitute to use for this recipe?

Erythritol-based sweeteners like Swerve or monk fruit/erythritol blends work well for both the cake and frosting. Make sure to use the granulated version for the cake and the powdered version for the frosting to avoid grittiness.

→ Can I use regular limes instead of key limes?

Yes! While key limes have a distinctive flavor, regular (Persian) limes work perfectly fine. You may need slightly less juice as regular limes are juicier, and the flavor will be a bit less intense but still delicious.

→ Why does the recipe call for so many eggs?

Almond flour doesn't contain gluten, which provides structure in traditional baking. The eggs help bind the ingredients and provide the structure and moisture needed for a proper pound cake texture in this gluten-free recipe.

→ Can I make this dairy-free?

This particular recipe relies heavily on dairy for its texture and flavor. While there are dairy-free cream cheese and butter alternatives, they would significantly change the outcome and might require other adjustments to the recipe.

→ How do I know when the cake is done baking?

Insert a toothpick into the center - it should come out clean or with a few crumbs. The top should be golden brown and firm to the touch. Almond flour cakes can sometimes appear done on the outside while still being underbaked inside, so the toothpick test is important.