Keto Key Lime Pound Cake

When I think of pound cake I think of butter and butter and more butter! I know the original pound cake is 1 pound of everything, butter, sugar, flour. This one I have made is not only #keto but also #lowcarb and #gluten free!

The best thing about this cake is that it is just the right amount of sweetness so you can enjoy it as a snack or even a treat with your coffee in the morning! It is all kept keto with a box of Simply Delish Lime Jel!

You will be pleasantly surprised how the Simply Delish Lime Jel adds so much lime flavor to this bread and also lends a moisture to it that helps it keep together and not fall apart!

Keto Key Lime Pound Cake

Come visit the tropical islands in this sweet and tart keto creation! It is perfect with a hot beverage and perfect to serve to guests!
Prep Time 15 mins
Cook Time 1 hr 20 mins
Course Breakfast, Dessert, Desserts, keto, low carb, Snacks
Cuisine American

Ingredients
  

Pound Cake

  • 4 oz cream cheese; softened
  • 1/2 cup butter; softened
  • 1/2 cup monkfruit
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp coconut flour
  • 2 cups almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 pkg Simply Delish Lime Jel

Icing

  • 1/2 cup confectioners erythritol
  • 1/2 lime juiced and zested
  • 1 tbsp heavy cream

Instructions
 

Pound Cake

  • Preheat oven to 325F
  • Line a bread pan with parchment paper and set aside.
  • In a small bowl mix dry ingredients: coconut flour, almond flour, salt, baking soda, baking powder and package of Simply Delish Lime Jel. Set aside.
  • In a stand mixer cream butter and cream cheese until light and fluffy. About 2 minutes.
  • Add in monkfruit. Mix well.
  • Add in eggs one at a time mixing in yolk for each before adding another.
  • Mix in vanilla.
  • Slowly mix in the dry ingredients.
  • Only mix until it is all moistened and do not overmix.
  • Spread batter into prepared pan and smooth out the top.
  • Bake for 1 hour then cover loosely with foil on the top to prevent burning.
  • Bake an additional 20 minutes with foil and then toothpick test done.
  • Cool on a wire rack for 1 hour before icing.

Icing

  • Add all ingredients into a small bowl.
  • Whisk well and spread over the top of the pound cake. Sprinkle with zest on top.
  • Will set up once dried.
  • Store in an airtight bag or container up to 5 days on the counter or 8 days in the fridge.

Notes

Keyword keto, keto cake, keto lime, keto pound cake, key lime, key lime cake, key lime pound cake, lime cake, lime pound cake, low carb brownie, low carb lime, low carb pound cake, low carb sugar free

Keto Pumpkin Pie Cupcakes

When you want pie for breakfast but you need protein and a healthy start to your day, go for these Keto Pumpkin Pie Cupcakes!

Yes, seriously, you can have your pie AND cake and enjoy it guilt free!

With all of the fiber, protein and vitamins you cannot go wrong!

I have found a way to incorporate my favorite protein powder from Iconic PLUS my favorite Organic Pumpkin Puree from Farmers Market!

These will be an absolute hit at your holiday gathering, especially with kids!

They are: SUGAR FREE, GLUTEN FREE, HIGH PROTEIN and absolutely LOW CARB!

Store in the fridge long term but they would be alright on a dessert table for a few hours if needed!

Keto Pumpkin Pie Cupcakes

You can have your PIE and CAKE without the guilt! These protein packed gems will be a hit at any gathering or make a batch for yourself to have for treats!
Prep Time 10 mins
Cook Time 20 mins
Course Desserts, low carb, Snack
Cuisine American

Equipment

  • food processor or high speed blender
  • muffin pan

Ingredients
  

Cupcakes

  • 3/4 cup Farmers Market Organic Pumpkin Puree
  • 1/2 cup nut butter (cashew or macadamia nut works best) can use smooth almond butter but may turn out darker than mine
  • 1 large egg
  • 1/4 cup monkfruit sweetener/or erithrytol
  • 3 tbsp Iconic Vanilla Protein Powder
  • 2 tbsp golden flaxmeal if you use brown it will show, taste remains the same
  • 1 tsp xanthan gum/or glucomannan
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 10 drops liquid monkfruit/stevia

Vanilla Protein Frosting

  • 2 oz Sugar Free Choc Zero White Chocolate Chips
  • 1 tbsp coconut oil
  • 2 oz cream cheese; softened
  • 1/2 cup butter; softened
  • 2/3 cup confectioners erithrytol
  • 3 tbsp Iconic Vanilla Protein Powder
  • 1 tsp vanilla extract
  • 10 d liquid monkfruit/stevia

Instructions
 

Cupcakes

  • Preheat oven to 375F
  • Put all ingredients in a blender or food processor in the order listed.
  • Pulse to blend. Take time to scrape down sides and pulse after. This ensures a smooth batter.
  • Using a scoop, portion into 8 cupcakes.
  • Bake 20 minutes.
  • Cool on cooling rack IN PAN for 10 minutes before removing.

Vanilla Protein Frosting

  • In a small saucepan on LOW melt white chocolate chips and coconut oil. Whisk as it melts.
  • Do not leave unattended, it will burn and stick to the bottom of the pan. ONLY use low heat or it will scorch.
  • Once it starts to melt, take off of heat and whisk until smooth.
  • Set aside.
  • In a stand mixer or in a large bowl with a hand mixer, cream the cream cheese and butter well.
  • Add in the confectioners sugar, vanilla protein powder, vanilla extract and stevia drops.
  • Mix very well until smooth.
  • Frost cakes ONLY after completely cool or frosting will melt.
  • Store frosted cupcakes in fridge up to 5 days.

Notes

Save 15% off of your purchase of ANY Iconic Protein Product here
Order some Farmers Market Pumpkin Puree here
Order some of my favorite nut butter for these muffins here
Order some of my favorite monkfruit sweetener here
Keyword keto, low carb brownie, protein powder, pumpkin, vanilla protein powder, white chocolate