Keto Key Lime Poke Cake

Step 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. Step 2 In a bowl, using a hand whisk, mix the wet ingredients for the cake base: eggs, egg whites, coconut oil and coconut milk. Back to recipe

Step 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. Back to recipe

Step 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. Back to recipe

Step 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.) Back to recipe

Step 6 Meanwhile, make the lime curd. Juice the limes. Place the egg yolks in a bowl. Back to recipe

Step 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.) Back to recipe

Step 8 Add the Keto Condensed Milk and mix until well combined. Back to recipe

Step 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. Back to recipe

Step 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 ... Back to recipe

Step 11 Sprinkle with freshly grated lime zest. Refrigerate for another hour before serving. Store in the fridge for up to 5 days. Back to recipe

Step 12 Serve and enjoy! Back to recipe