Gather ingredients and allow eggs, butter, and cream cheese to sit out for 30 minutes to 1 hour to get to room temperature, or submerse in a warm water bath (place in plastic baggy to avoid getting wet) for 5 minutes if you're short on time

Preheat oven to 325 degrees F (not 350) and position your oven rack in the middle.

In a medium mixing bowl, whisk together almond flour, baking powder, and sea salt. Set aside.

In a large mixing bowl, mix with an electric mixer or standing mixture with whisk or paddle board attachment butter until creamy while scraping the sides of the bowl.

Add cream cheese and mix until all lumps are gone.

Add granulated monk fruit sweetener and mix well.

Add vanilla extract, lime zest, and sour cream and mix until creamy.

Add room temperature eggs one at a time and mix well on medium speed before adding another egg to the mixture. Careful not to overmix.

Add dry ingredients and Key Lime Keto Chow packet to the mixture. Blend on medium speed until just incorporated with no more streaks of flour. Careful not to overmix. Leave batter out for about 15 minutes.

Add cake mixture to well greased Bundt or loaf pan. Tap the pan on the counter several times for even distribution.

Bake at 325 degrees F for 50-60 minutes until a toothpick inserted in the middle comes out clean.

Cool in pan for at least 30 minutes before inverting onto cooling rack.

To make frosting, combine frosting ingredients in a small mixing bowl and mix until smooth. Frost cake as desired.