Key Lime Pound Cake

Key Lime Pound Cake
Key Lime Pound Cake

Key Lime Pound Cake

Recipes   Gluten Free     Sweets    


  • 3 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 3/4 cup Swerve, Granular
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/3 cup key lime juice
  • 2 tsp key lime zest
  • 3 tbsp Swerve, Confectioner’s
  • 2 to 3 tsp key lime juice


  1. Preheat oven to 325F and grease a 9x5 inch loaf pan very well.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
  3. In a large bowl, beat the butter and Swerve together until lightened and fluffy. Beat in the eggs until well combined, then beat in half of the almond flour mixture. Beat in the almond milk, lime juice and lime zest, then beat in the remaining almond flour mixture.
  4. Transfer to the prepared loaf pan and cover with foil after 45 minutes. Bake at least 1 hour, or until edges are golden brown, the top is firm to the touch, and the middle is cooked through. Remove and let cool in the pan 15 minutes, then flip out onto a wire rack to cool completely.
  1. Whisk the confectioner’s Swerve and lime juice together until smooth (should be somewhat runny). Drizzle over the cooled cake.
Key Lime Pound Cake
Nutrition Facts

Serving Size 1

Servings 16

Calories 210
Total Fat 18g
Total Saturated Fat 5g
Cholesterol 60mg
Sodium 190mg
Total Carbs 17g
Dietary Fiber 4g
Sugars 2g
Swerve 11g
Protein 7g
Net Carbs: 2g
Key Lime Pound Cake


  • Jennifer

    Can't wait to try this recipe! How many net carbs per serving? I can't calculate without knowing the grams of fiber per serving. Thanks!

    • Swerve

      Hi Jennifer! We've updated the nutrition facts on this recipe. You get 2g net carbs per serving. Happy baking!

  • Holly

    Can I ask why fiber wasn't included in the nutrition break down?

    • Swerve

      Hi Holly, we updated the nutrition facts. 4g of fiber and 2g net carbs per serving!

  • Larry Gorman

    This cake was so easy to make and super delicious! I was afraid the lime flavor would be too overpowering but instead it was just right. Thank y

  • Anna

    I love this cake, I've made it several times now. It freezes really well. If we aren't eating it fast enough I slice some of it and wrap it up well, then stick it in the freezer. I've never seen key limes for sale where I live in the UK but it seems nice to me with regular limes. It does take longer to bake than the recipe states but maybe that's my oven. After an hour I cover it with foil so it doesn't burn and keep cooking till it's done.

    • Swerve

      Hi Anna, thank you for the feedback! We're so glad you enjoyed this recipe.

  • Vicky Sweat

    Can you Substitute lemon juice for key lime juice and zest

    • Swerve

      Hi Vicky! The flavor will be different, but those substitutions will work out just fine!

  • Jessica

    Any idea why the cake fell in the middle? I used coconut milk instead of almond milk. The kind of the can. But that’s the only substitution I made and it sunk after cooled. Thanks!

    • Swerve

      Hi Jessica, thank you for giving this recipe a try! The canned coconut milk is much higher in fat than almond milk. The increased weight and fat content of the coconut milk could have caused the cake to sink in the middle. Hope this helps!

  • Jessica

    I figured as much about the coconut milk, thanks. Did want to mention though as a previous commmenter did, that it also took much longer than suggested for this cake to cook through in the center. The first time, I took it out after 60 min and the center was still mushy and very under cooked. I am shooting for an hour 15 today and will only take it out when the center of the cake looks slightly browned as well as the edges because otherwise I am worried it may not be done. I put foil on after 45 min so as not to burn the edges. Fingers crossed.

    • Swerve

      Hi Jessica, thanks for letting us know! We'll increase that cooking time on the recipe.

  • Su-Su Collier

    Instead of making a cake, I made muffins. They cook quicker and it worked great.

    • Swerve

      Hi Su-Su, that sounds like a great idea!

  • Melanie Betbeze

    My husband Loves key lime anything but is allergic to coconuts. Is there a good substitute for coconut flour?

    • Swerve

      Hi Melanie. Sorry to hear that. Try substituting with a 1/4 cup unflavored whey protein powder. You could leave it out but the pound cake will be more dense. Thanks for the question!

  • Layla

    Can I just use regular milk? I dislike nut milk and don't keep it on hand.

  • Dawn Janus

    So yummm and perfect treat for St. Patricks Day!

  • Thomas Kapatelis

    Is there a recipe for Key lime pie?

    • Swerve

      How about this?

  • Gretchen Schmeckpeper

    Can you substitute the almond flour with Bob's Red Mill 1-to-1 baking flour? Thanks!!

    • Swerve

      Hi Gretchen! Unfortunately, for this recipes, no. A blend of almond and coconut flours will work best. Hope that helps!

  • Benni

    Why did mine turn out dry, tasteless and heavy as brick? Followed instructions with no changes made.

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