Zesty Key Lime Paleo Matcha Poke Cake

This desert is a delicious vision out of some kind of sugar-coated dream. A fluffy vanilla cake with matcha swirls, iced with a light, creamy topping. But THIS recipe is also paleo-friendly, so you can satisfy your sweet tooth and get your matcha fix without sacrificing your diet!

*Note you will need to make your keto condensed milk in advance.

Key Lime Matcha Poke Cake Recipe

Ingredients

FOR THE CAKE:

  • 3 large eggs
  • 3 large egg whites
  • ½ cup melted butter
  • 1 cup coconut milk
  • 2 cups almond flour
  • ⅓ cup coconut flour
  • ¼ cup vanilla protein powder
  • 1 tsp liquid stevia
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 tsp lime zest

FOR THE FILLING:

FOR THE CREAM TOPPING:

  • 1 cup coconut milk (whipped into cream)
  • 1 drop of liquid stevia
  • Lime zest for the top

Directions

TO MAKE THE CAKE BASE:

  1. Preheat oven to 325°F (163°C).
  2. Line an 8×8 pan with parchment paper.
  3. In a mixing bowl whisk the eggs, egg whites, coconut butter, coconut milk, and lime zest.
  4. In another mixing bowl, mix the almond flour, coconut flour, vanilla whey protein powder, baking soda, cream of tartar, and salt.
  5. Pour these two mixtures together, add the stevia, and whisk until well combined.
  6. Pour into the pan and bake for 30-35 minutes or until the top is golden and the cake is set.
  7. Remove the cake from the oven and leave it to cool.

*Note: Keep a careful eye on your timing—this cake can easily burn if left to bake too long due to the gluten-free flours.

TO MAKE THE FILLING:

  1. Mix in the matcha tea powder with the lime juice.
  2. Separate the egg yolks from the egg whites and place the egg yolks in a heatproof bowl.
  3. Mix the egg yolks with the matcha/lime juice, and add lime zest.
  4. Place the heatproof bowl in a double broiler, making sure the water doesn’t touch the bottom of the bowl.
  5. Stir constantly for 8-10 minutes, or until the mixture starts to thicken—and then remove from heat.
  6. Add the butter, and mix until dissolved.
  7. Add your pre-made condensed milk and mix until completely combined.
  8. Poke several holes in the cooled cake using the (thin) handle of a wooden spoon.
  9. Pour the filling evenly over the cake until it’s completely covered and the holes are filled.
  10. Refrigerate for 2 hours.

TO MAKE THE CREAM TOPPING:

  1. Once the cake is ready, whip the whipped cream coconut milk with stevia until you get firm peaks.
  2. Spread this topping on the cake and sprinkle with lime zest.
  3. Refrigerate for another hour before serving.

Makes cake for 10

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