Low-carb citrus dessert (Print Version)
# Ingredients:
→ For the Cake
01 -
8 ounce of cream cheese, softened
02 -
½ cup of butter, softened
03 -
8 whole eggs, room temperature
04 -
2 cups of granulated sugar substitute
05 -
2 ½ cups of finely ground almond flour, measured and sifted
06 -
⅓ cup of key lime juice, fresh or bottled
07 -
2 teaspoons of key lime extract
08 -
1 teaspoon of vanilla extract
09 -
2 teaspoons of freshly grated key lime zest
10 -
¼ teaspoon of salt
11 -
2 teaspoons of baking powder
→ For the Key Lime Frosting
12 -
½ cup and two tablespoons of confectioner's sugar substitute
13 -
6 ounces of full-fat cream cheese, softened
14 -
2 tablespoons of unsalted butter, softened
15 -
½ cup of cold heavy whipping cream
16 -
1 ½ teaspoons of key lime extract
17 -
2 teaspoons of freshly grated key lime zest for garnish (optional)
18 -
4 key limes sliced for garnish (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 10x5 inch loaf pan and line it with parchment paper, making sure to have some overhang for easy removal later.
02 -
In a small bowl, measure and sift the almond flour to remove any lumps. This helps create a finer texture in your cake. Set aside.
03 -
In a large bowl using an electric mixer, beat the softened cream cheese, butter, key lime extract, and vanilla extract on high speed until the mixture becomes light and fluffy.
04 -
Add the sugar substitute to the cream cheese mixture and combine well. Then add the eggs one at a time, making sure each egg is fully incorporated before adding the next one.
05 -
Stir in the sifted almond flour, salt, baking powder, and key lime zest. Mix until well combined. Finally, add the key lime juice and beat until the batter is smooth and fully incorporated.
06 -
Pour the cake batter into the prepared loaf pan. Bake for 40-45 minutes, or until an inserted toothpick comes out clean. The top should be golden brown and firm to the touch.
07 -
Allow the cake to cool on a baking rack for at least 15 minutes before removing it from the pan. Then let it cool completely before frosting.
08 -
In a large bowl using an electric mixer, beat the softened cream cheese, butter, key lime extract, and confectioners sugar substitute until well combined. Add the cold heavy cream and beat until fully incorporated and fluffy, scraping down the sides of the bowl several times. If the frosting is too thick, add a couple more tablespoons of heavy cream.
09 -
Using an offset spatula, spread the frosting over the cooled cake. If desired, garnish with key lime zest and slices of key lime for decoration.
10 -
Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 weeks. If storing for more than one day, remove the lime slices as the peel can cause the frosting to become bitter.
# Notes:
01 -
This low-carb cake is made with almond flour, making it gluten-free and keto-friendly.
02 -
For those who cannot consume nuts, you can use coconut flour instead, though the recipe would need to be adjusted.
03 -
Each serving contains only 1.7g net carbs, making it perfect for a keto diet.