Key Lime Bread Coconut Cake Loaf
This Key Lime Bread Coconut Cake Loaf blends zesty lime with sweet coconut in a moist, low-carb loaf that’s perfect for breakfast, snack, or dessert. It’s keto-friendly, easy to bake, and bursting with tropical flavor—ideal for those craving a citrusy treat without breaking ketosis.
Equipment
- Standard 9x5-inch loaf pan
- Mixing bowls (2)
- Whisk
- Spatula
- Wire cooling rack
- Measuring cups and spoons
- Oven
Ingredients
Dry Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup erythritol or preferred keto sweetener
Wet Ingredients:
- 3 large eggs
- ¼ cup melted coconut oil
- ¼ cup unsweetened almond milk
- 2 tbsp key lime juice fresh preferred
- 1 tbsp key lime zest
- 1 tsp vanilla extract
Optional Add-ins:
- ¼ cup unsweetened shredded coconut
- Few drops of green food coloring optional for color
Instructions
Preheat & Prepare Pan
- Preheat oven to 350°F (175°C). Grease a standard loaf pan with coconut oil or line with parchment paper.
Mix Dry Ingredients
- In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and erythritol. Break up any lumps.
Combine Wet Ingredients
- In another bowl, beat eggs until fluffy. Add coconut oil, almond milk, lime juice, lime zest, and vanilla extract. Mix well.
Combine Wet & Dry
- Gradually add wet mixture into dry ingredients. Stir gently until fully combined. Fold in shredded coconut and food coloring if using.
Bake
- Pour batter into prepared pan. Smooth the top. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean. Cover with foil if browning too quickly.
Cool & Serve
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy plain or top with whipped cream or keto glaze.
Notes
Nutrition (Per Slice)
- Calories: 180 kcal
- Total Fat: 16g
- Total Carbs: 6g
- Fiber: 3g
- Net Carbs: 3g
- Protein: 5g