Keto Key Lime Poke Cake

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I always wanted to make keto-friendly poke cake, especially after I tried this delicious recipe from Carolyn of All Day I Dream About Food a few months ago. I'm a big fan of Carolyn's blog and admire her amazing baking skills. If you ever feel like there is no way to make sweet treats healthy and sugar-free, check out Carolyn's blog. In fact, she shared not just one but several poke cake variations, including strawberry shortcake and Boston cream pie!

In this low-carb key lime poke cake, I used my Dairy-Free Keto Condensed Milk although you could use a regular dairy-based Keto Condensed Milk to make the lime curd filling. It adds both sweetness and creamy texture.

I used less sweetener in the base and filling and skipped them altogether in the topping. I generally my treats not too sweet but you can adjust the amount and add more if needed. Not all sweeteners are equal. While Erythritol is only 70% as sweet as sugar, Swerve is as sweet as sugar so keep that in mind when substituting sweeteners.

I made this keto poke cake in my Kenwood mixer but any hand mixer will work. You could even use a hand whisk. For the cake I used a square silicon pan like this one. I used an 8-inch pan and ended up with 12 servings. If you use a 9-inch pan, you can cut the cake in up to 16 pieces.

Tip: 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.

2 hours, 30 minutes

Hands-on 30 minutes Overall 3 hours

Nutritional values (per serving, 1 slice)

Ingredients (makes 12 servings)

Cake base:

• 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 heavy whipping cream, room temperature (240 ml/ 8 fl oz)
• 1 tsp freshly grated lime zest
• 2 cups almond flour (200 g/ 7.1 oz)
• ¹/₃ cup coconut flour (40 g/ 1.4 oz)
• ¹/₄ cup vanilla or plain whey protein or egg white protein powder like Jay Robb (25 g/ 0.9 oz)
• ¹/₃ cup Erythritol or Swerve (55 g/ 1.9 oz)
• ¹/₂ tsp baking soda + 1 tsp cream of tartar or 2 tsp gluten-free baking powder
• ¹/₄ tsp salt

Lime curd filling:

• 3 egg yolks
• ¹/₂ cup fresh lime juice, about 3-4 limes (120 ml/ 4 fl oz)
• 1 tbsp freshly grated lime zest
• 1 cup Dairy-Free Keto Condensed Milk or Keto Condensed Milk (240 ml/ 8.5 fl oz)
• ¹/₄ cup butter, ghee or coconut oil (56 g/ 2 oz)
• Optional: Erythritol, Swerve or liquid Stevia
• Optional: ¹/₂ tsp matcha or ¹/₄ tsp spirulina or chlorella powder (adds green colour)

Cream topping:

• 1 cup heavy whipping cream or whipped creamed coconut milk (240 ml/ 8 fl oz)
• freshly grated lime zest on top
• Optional: 1-2 tbsp powdered Erythritol or Swerve or 5-10 drops Stevia

Instructions

1. Make the cake base. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Line an 8 x 8 inch pan with parchment paper or use a silicon pan.
   
2. In a bowl, using a hand whisk, mix the wet ingredients for the cake base: eggs, egg whites, coconut oil and coconut milk.
   
3. Add the lime zest. Add a teaspoon of the lime zest to the cake base and keep the rest for the curd and topping.
4. 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 but you can use a hand whisk too.
5. 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. (Note: 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.)
6. Meanwhile, make the lime curd. Juice the limes. Place the egg yolks in a bowl.
7. 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 doesn’t 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. (Note: If using matcha, spirulina or chlorella, mix it in the lemon juice before combining with the egg yolks.)
8. Add the Keto Condensed Milk and mix until well combined.
9. 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.
10. 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 ...
11. Sprinkle with freshly grated lime zest. Refrigerate for another hour before serving. Store in the fridge for up to 5 days.
12. Serve and enjoy!

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