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Preheat your oven to 325°F (165°C). Grease a loaf pan or line it with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated erythritol until light and fluffy.
Add the eggs, one at a time, to the butter mixture, beating well after each addition.
Stir in the almond milk, lime zest, lime juice, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the Key Lime Glaze by whisking together the powdered erythritol and lime juice until smooth.
Once the cake is done, remove it from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack.
Drizzle the Key Lime Glaze over the cooled cake and garnish with lime zest if desired.
Allow the glaze to set before slicing and serving the Keto Key Lime Pound Cake.

Preheat your oven to 325°F (165°C). Grease a loaf pan or line it with parchment paper.

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated erythritol until light and fluffy.

Add the eggs, one at a time, to the butter mixture, beating well after each addition.

Stir in the almond milk, lime zest, lime juice, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the Key Lime Glaze by whisking together the powdered erythritol and lime juice until smooth.

Once the cake is done, remove it from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack.

Drizzle the Key Lime Glaze over the cooled cake and garnish with lime zest if desired.

Allow the glaze to set before slicing and serving the Keto Key Lime Pound Cake.