Keto Key Lime Pound Cake

Overhead view of glazed key lime pound cake on a green plate with lime slices and lime zest on top.

This key lime pound cake is a moist, citrusy Bundt cake made with almond flour, cream cheese, sour cream, and vanilla protein powder, topped with a key lime cream cheese icing. It is gluten-free, sugar-free, keto and low carb with 6.14g protein and 1.76g net carbs per slice.

Course Dessert

Cuisine American

Keyword gluten free recipes, keto recipes, Key Lime Pound Cake, low carb recipes, Protein Powder Recipes, sugar free recipes, summer recipes

Prep Time 15

Cook Time 45

Cooling Time 30

Total Time 1 30

Servings iced slices

Calories 180.19kcal

Author Olivia Wyles

Ingredients

Pound Cake

1 cup almond flour
2 teaspoon baking powder
¼ teaspoon sea salt
½ cup butter room temperature
4 oz cream cheese room temperature
¾ cup granulated sugar-free sweetener
1 teaspoon vanilla extract
1 tablespoon key lime zest about 4 key limes or 1 whole lime
1 tablespoon key lime juice
¼ cup sour cream
4 eggs room temperature
½ cup vanilla protein powder (40 grams)

Cream Cheese Icing

4 oz cream cheese room temperature
1 tablespoon butter room temperature
2 tablespoon key lime juice
1 tablespoon key lime zest about 4 key limes or 1 whole lime
½ cup powdered sugar-free sweetener
2-3 tablespoon unsweetened almond milk or heavy cream to thin to your desired consistency

Cups - Metric

Instructions

Preheat oven to 325 degrees F. Generously grease a Bundt pan with butter.
Whisk together almond flour, protein powder, baking powder, and sea salt in a small bowl. Set aside.
Mix butter on high with electric mixer or stand mixer in a large bowl until creamy.
Add cream cheese and mix until all lumps are gone.
Add granulated sugar-free sweetener and mix well.
Add vanilla extract, lime zest, lime juice, 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 to the mixture. Blend on medium speed until just incorporated with no more streaks of flour. Careful not to overmix.
Scoop cake mixture into well greased Bundt pan. Tap the pan on the counter several times for even distribution.
Bake at 325 degrees F for 45-60 minutes until a toothpick inserted in the middle comes out clean.
Cool in pan for at least 30 minutes before inverting onto cooling rack. Allow to cool completely before icing.
Make icing: Combine icing ingredients in a large measuring cup (for easy pouring) and mix until smooth. Ice cake as desired. Tip: Add more unsweetened almond milk or heavy cream to the glaze to adjust to your desired thickness. Allow icing to set up in the fridge for 15 minutes before serving.

Video

Notes

Nutrition and carbs - Some nutrition labels omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. For transparency, I have included all carbs and calculated the net carbs below. Always use a food logging app like Cronometer according to the brands you use in order to get accurate nutrition information.

16.13 Total Carbs – .85 Fiber – 13.52 Sugar Alcohols – 0 Allulose = 1.76 Net Carbs per iced slice or 1/16 of recipe.

Nutrition