Net Carbs 2 grams
Fat 18 grams
Protein 7 grams
3 1/2 cups almond flour
1/4 cup coconut flour
1 Tablespoon baking powder
1/2 teaspoon 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 teaspoons key lime zest
3 Tablespoons Swerve, Confectioner’s
2-3 teaspoons key lime juice
Preheat oven to 325F and grease a 9×5 loaf pan well.
Mix almond flour, coconut flour baking powder and salt together.
Beat butter and Swerve until fluffy and add eggs until well combined and beat in half of the almond flour mixture.
Beat in the almond milk, lime juice and lime zest and then beat in the remaining almond flour mixture.
Put into the loaf pan and bake about 1 hour, covering with foil after about 45 minutes. Bake until the edges are golden brown and the top is firm to the touch and the middle is cooked through.
Remove from oven and cool in the pan for 15 minutes and flip onto wire rack to cool completely.
Whisk the Confectioner’s Swerve and lime juice together until smooth and drizzle over the cooled cake.