Description
A delicious low-carb treat that combines the tropical flavors of coconut and kaffir lime, perfect for those following a keto diet.
Ingredients
Scale
- 2 cups almond flour
- 1 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated erythritol or any keto-friendly sweetener
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup coconut milk
- Zest of 2 kaffir limes
- 2 tablespoons fresh kaffir lime juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a large bowl, whisk together the almond flour, shredded coconut, baking powder, baking soda, salt, and erythritol until well combined.
- In a separate bowl, beat the softened butter until creamy. Incorporate the eggs one at a time, mixing well after each addition.
- Blend in the coconut milk, kaffir lime zest, lime juice, and vanilla extract until smooth.
- Slowly fold the dry mixture into the wet mixture until just combined, being careful not to overmix.
- Transfer the batter into the prepared cake pan, smoothing the surface with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For an extra touch, consider adding a splash of coconut extract to the batter.
- This cake pairs beautifully with a dollop of coconut cream or a side of fresh berries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg