Description
A simple, delicious cake for any occasion. Dairy and nut free with a sweetener free option!
Scale
Ingredients
For the Cake
- 1/2 cup coconut flour
- 1/3 cup erythritol or another granulated sweetener (optional, see notes)
- 2 tsp baking powder
- 1/4 pinch salt
- 2 limes zested
- 4 large eggs, room temp
- 1/4 cup coconut oil, room temp
- 1/2 cup coconut milk (left over from coconut milk can)
- 1/4 cup unsalted ghee, softened butter or lard
“Buttercream”
- 2 cans full fat coconut milk, chilled (use the cream on top)
- 1 lime zest
- 10 drops liquid stevia or 1 tablespoon honey (optional)
- pinch of salt
Instructions
- Pre-heat oven to 350F. Lightly grease two 6″ cake pans.
- Sift the dry ingredients (flour, sweetener, baking powder, and salt) together in a small bowl.
- In a large bowl mix with an electric hand mixer beat the eggs, milk, lime zest, coconut oil, and lard for 2-3 minutes until foamy and fluffy.
- Add the dry ingredients to wet ingredients and beat until well combined.
- Pour the cake mix into the two prepared cake pans, place them on a sheet pan and bake 25-30 minutes until a toothpick inserted comes out mostly clean.
- Let the cakes cool completely before unmolding. Set them to chill while you make the coconut cream.
- In a small bowl whip the coconut milk fat until with a hand mixer until smooth and whipped. Add in the lime zest, stevia if you’re using it and salt. Then use a cold metal spatula to spread some on top of one cake round in the middle.
- Stack the cakes and then use the rest of the cream to frost the outside of the cake. Keep the cake chilled until ready to serve!
Recipe Notes:
*Use of sweetener is optional in this recipe the natural sweetness of the coconut and lime are enough if you don’t do keto sweeteners! Alternatively, you may use raw honey if you eat honey or Vanilla Collagen Primal Fuel instead of the erythritol too!*
Nutrition
- Serving Size: 1/6 of cake
- Calories: 339
- Fat: 32g
- Carbohydrates: 18g
- Fiber: 14g
- Protein: 7g
