Best Keto Coconut and Lime Rum Cake
How to Make It
Step 1
Preheat the oven to 180°C / 356°F. Grease your bundt tin with avocado oil and a sprinkle in some almond flour. Give it a shake to roughly coat the base. This will give the cake a nice crisp top as well as help to no stick.
Step 2
Add the eggs and erythritol to a large bowl of a stand mixer with the paddle attachment. Whisk until doubled in size. Pour in the avocado oil and 50ml spiced rum. Then spoon in the almond flour, ground flax seeds, sea salt and bicarbonate soda. Fold to combine.
Step 3
Add in the lime zest and desiccated coconut. Use a spatula to fold in until fully incorporated. Pour in 140ml coconut cream and mix to combine. The batter will be quite thick but still wet and loose. If it’s too dry, you can add in more coconut milk one tablespoon at a time.
Step 4
Carefully tip the batter mixture into the bundt tin. Gently shake the tin so it levels out. This will ensure an even bake.
Step 5
Bake in the centre of the oven for 35 minutes. To check if it’s cooked through, insert a skewer into the cake, if it comes out clean it’s done. If there is still raw batter visible, return to the oven and bake for another 5 minutes at a time, checking with the skewer test each time. When ready, let cool in the tin for 10 minutes.
Step 6
If you’re making the optional rum syrup to soak the sponge, combine 25ml spiced rum, 20ml sugar free vanilla syrup and 20ml coconut cream in a glass and give it a mix. Add more rum for a more boozy bundt! While the sponge is still in the tin, use a skewer or thin knife to poke the sponge all over the base. Pour the syrup mixture over the base. Let it soak in completely before tipping over. You may need to poke in more holes to allow the sponge to absorb the syrup.
Step 7
Serve with (optional) toasted desiccated coconut sprinkled on top. You can toast coconut in a dry frying pan over medium/high heat until lightly golden. This will bring a bike crunchy texture. This Keto cake would also be delicious served with whipped dairy cream or coconut cream from the remaining can used in the batter.
Ingredients
- Organic Whole Raw Eggs (Medium) – 3 piece
- Erythritol – 4.5 oz
- Avocado oil – 2 fl oz
- Organic Blanched Ground Almond Flour – 7 oz
- Vanilla Extract, Pure – 1 tsp
- Spiced Rum – 2 fl oz
- 100% Organic Desiccated Coconut – 2.5 oz
- Ground Flax Seeds – 2 oz
- Salt, sea salt – 0.5 tsp
- Lime Zest – 1 tbsp
- Soda Bicarbonate – 1 tsp
- Organic Coconut Cream – 5.5 fl oz
- BARISTA French Vanilla 1 Litre Zero Calorie Sugar Free Coffee Syrup – 0.75 fl oz