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prep time
15 min
cook time
55 min
ready time
1 h 10 min
Keto Coconut and Lime Loaf Cake
Rich with coconut and a hint of lime, this tropical inspired low carb cake is a great weekend or lunch box treat.
Perfect as it is or served warm and slathered with butter!
Net Carbs
2.7 g
Fiber
3.1 g
Total Carbs
11.2 g
Protein
5.9 g
Fats
20.7 g
235 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Milk
4 tablespoon
Egg Whole
3 medium
Finely Ground Almond Meal Flour by Bob's Red Mill
2 cup
Coconut, Dried, Shredded Or Flaked, Unsweetened
1 cup, shredded
Baking Soda
½ teaspoon
Xylitol by Now
⅓ cup
Coconut Oil
⅓ cup
Lime Juice, Fresh
½ each - juice from one lime
Lime Zest
½ x 1 tbsp
Recipe Steps
steps 6
1 h 10 min
Step 1
Preheat the oven to 340 degrees Fahrenheit and line a loaf tin with baking paper.Step 2
Add the almond milk, coconut oil, xylitol, and eggs to a food processor and blend to combine.Step 3
Add the ground almonds, ¾ cup of shredded coconut, lime juice, lime zest and baking soda to the food processor and blend until well combined.Step 4
Pour the cake batter into the lined baking tray and transfer to the oven to bake for 45 minutes.Step 5
Remove the cake from the oven and scatter the remaining shredded coconut over the surface. Return to the oven for a further 5-10 minutes or until the cake is cooked through and golden brown all over.Step 6
Leave the cake to cool in its tin then slice into 12.
Comments
Iduna 3 months ago
Delicious. It definitely doesn't taste like diet food. I used lemon instead of lime. I used erythritol instead of Xylitol because that's what I had so I added a couple extra tablespoons. I used shredded coconut in the batter but flaked coconut for the top. By the time the coconut was added on top the batter was sufficiently baked that I didn't think it would stick even though I tried to press it down into the batter so I melted a tablespoon of butter and poured that over the top of the flakes. That worked a charm. I would definitely make this again but I would add a little salt to the recipe. This is the first time I've ever eaten a baked good and thought it needed salt. I'm not a huge salt fan it's just the flavor seemed a tad flat.
UpbeatArugula498082 3 years ago
Can I use lemon instead of lime? Thanks!
Lesley 3 years ago
I freeze leftover slices and as a breakfast alternative, I lightly toast a slice in a pan on the stove, then spread with butter. Very tasty indeed.
Mkhezr 4 years ago
This is an excellent recipe. The cake is delicious. I used Erythritol instead of xylitol so it’s less sweet and I love it. I also used heavy cream instead of almond milk and it worked out beautifully.
UnbelievableRadish707411 2 years ago
Thank you I wondered about using cream as I can’t use nut milk.
recipewriter 4 years ago
Thanks so much :)
Cassimora 5 years ago
Very moist loaf cake and just the right amount of sweetness. I used bottled lime juice instead of an actual lime, and I definitely didn't put enough lime in because it didn't taste like lime. I'd recommend using AT LEAST 3 tbsp of lime juice.
recipewriter 5 years ago
Thank you for your feedback!
Anonymous 5 years ago
This is called lime cake but the ingredients says lemon? Is that supposed to be lime?
recipewriter 5 years ago
Good spot, I have updated the recipe! Many thanks