Key Lime Pound Cake

Cake

• 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

Glaze

• 3 tbsp Swerve, Confectioner’s
• 2 to 3 tsp key lime juice

Cake

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.

Glaze

1. Whisk the confectioner’s Swerve and lime juice together until smooth (should be somewhat runny). Drizzle over the cooled cake.