Exercise your mind and body

Put the lime in the coconut, drink ’em both up…in this case you eat them both up.

Low Carb Lime Coconut Cake

I made this cake before with orange zest and lemon zest but today I had neither.  But I did have a fresh lime so I used the zest of the lime and the juice of the lime.  Wow it turned out great.  Hope you like it.

By the way it’s so easy to make, only six ingredients. 

*Remember to line your loaf pan with parchment paper, it makes for easy removal.

Low Carb Lime Coconut Cake

3/4 cup coconut flour
1 teaspoon baking powder
6 eggs
1/2 cup salted butter, melted
2 tablespoons granular Splenda
1 tsp lime zest
juice from 1 lime

Sift the coconut flour and baking powder in a small bowl and set aside.
In a medium bowl or use your electric mixer. 
Whisk together eggs, butter, splenda and lime zest.
Add the dry ingredients and whisk until the batter is smooth with no lumps.
Spread in a parchment paper lined 8×4″ loaf pan.
Bake at 350º for 40 minutes.
Remove from the pan and cool on a rack.
Can be frozen.

Makes 12 servings
Per Serving:

Calories 134
Fat 11g
Protein 4g
Carbohydrate 4g
Dietary Fiber 2g
Net Carbs 2g


Comments on: "Lime Coconut Cake Recipe" (2)

  1. Hi Marisa, I’m wondering if there is a user- friendly recipe calculator you recommend?

    I have some recipes I’d like to add in with ingredients that aren’t the norm – and I’d like to end up with the net carbs information.

    Thank you.


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