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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.
How to Make It
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.
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
