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DRY INGREDIENTS

Almond flour = 180 g (1 1/2 cups)

Coconut Flour = 45 g (1/3 cup)

OTHER FLOUR OPTIONS

1. Solely almond flour = 360 g (3 cups)

2. Solely coconut flour = 90 g (3/4 cup)

Baking powder = 8 g (2 tsp)

Baking Soda = 2 g (1/2 tsp)

Monk fruit or any keto friendly sweetener = 40 g (This amount is very low so that it balances out with the sweetness of the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter from 80 to 100 g)

Salt = 1/2 to 1 tsp

Lime zest = 1 tbsp

WET INGREDIENTS

Unsalted melted butter = 100 g (1/4 cup + 2 1/2 tbsp) (OR any keto friendly oil)

Whole eggs = 5 large (290 g)

Fresh lime juice = 90 ml (6 tbsp)

Unsweetened Greek or Plain Yogurt = 140 g (1/2 cup + 1 tbsp) (OR whipping/coconut/sour cream)

INGREDIENTS FOR LIME BUTTERCREAM FROSTING

Unsalted butter (softened) = 120 g (1/2 cup)

Powdered Sweetener = 120 g (1 cup)

Whipping Cream = 30 ml (2 tbsp)

Salt = 1 tsp

Fresh lime juice = 45 ml (3 tbsp)

Lime zest = 1 tbsp

DIRECTIONS FOR CAKE

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340 F or 170 C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined. The batter is quite thick.

5.  Transfer the batter into an 8-inch square baking pan lined with parchment paper and spread evenly.

6.  Bake for 30 mins or until a wooden skewer comes out clean.

7.  Let the cake cool completely before frosting.

DIRECTIONS FOR BUTTERCREAM FROSTING

1.  In a bowl, add the butter and powdered sweetener. Use a handheld mixer to whisk until creamy and pale in color. You can also whisk it manually.

2.  Add the rest of the ingredients and whisk again until smooth and creamy.

3.  Chill while waiting for the cake to cook and cool completely.

4.  Spread the frosting evenly on the top of cake then decorate with lime slices (optional).

5.  Slice the cake into 9 or 16 servings.

[Total Servings = 9]

NUTRITION INFO PER SERVING

Total Carb = 4.4 g

Dietary Fiber = 1.7 g

Net Carb = 2.7 g

Calories = 357

Total Fat = 32.7 g

Protein = 10.8 g

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 2.5 g

Dietary Fiber = 1.0 g

Net Carb = 1.5 g

Calories = 201

Total Fat = 18.4 g

Protein = 6.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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