A low-carb, zest-topped treat to satisfy your sweet tooth and brighten your day.
How pretty is this dessert? Light, lovely, and utterly scrumptious, this key lime matcha poke cake is a true (guilt-free) indulgence.
Note that while this matcha poke cake doesn’t use any sweeteners in the topping, it does call for homemade keto/paleo condensed milk—which you’ll need to prepare in advance—to make the lime curd filling. This condensed milk gives the filling a sweet, creamy texture.
Not only does this recipe follow the paleo and ketogenic diet; it also contains matcha green tea powder, which is beyond-belief good for you. Matcha tea powder is stuffed full of antioxidants (in fact, it has more than nearly any other food on the planet), which are warriors against diseases like diabetes, Alzheimer’s, Parkinson’s, heart problems, and even cancer.
So try this deliciousness out soon! You’ll be happy you did!
Key Lime Matcha Poke Cake RecipePublished: 2017-06-28
- 3 large eggs
- 3 large egg whites
- ½ cup butter, melted
- 1 cup coconut milk
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/4 cup vanilla whey protein powder
- 1/3 cup Erythritol
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon lime zest
- 3 egg yolks
- 1/2 cup fresh lime juice (about 3-4 limes)
- 1 cup keto condensed milk
- 1/2 teaspoon Epic Matcha green tea powder
- 1/4 cup butter or ghee
- 1 tablespoon lime zest
- 1 cup whipped creamed coconut milk
- 1-2 tablespoons Erythritol
- Lime zest for the top
For the cake base:
For the filling:
For the cream topping:
- Preheat your oven to 325°F.
- Line an 8”x8” pan with parchment paper.
- In a mixing bowl, using a hand whisk, mix the eggs, egg whites, coconut butter, coconut milk, and the teaspoon of lime zest.
- In another mixing bowl, mix the almond flour, coconut flour, vanilla whey protein powder, Erythritol, baking soda, cream of tartar, and salt.
- Pour these two mixtures together and mix until well combined. (A hand whisk or electric hand mixer works best.)
- Bake for 30-35 minutes or until the top is light golden and the cake base is set.
*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.
- Remove the cake from the oven and allow it cool.
- Juice the limes and mix in the matcha tea powder with the juice.
- Separate the egg yolks from the egg whites and place the egg yolks in a heatproof bowl. *Note: You won’t need the egg whites in this recipe, but save them! There are many uses for egg whites.
- Mix the egg yolks with the lime juice/matcha liquid, and add a tablespoon of lime zest.
- Place the heatproof bowl over a saucepan filled with simmering water, making sure the water doesn’t touch the bottom of the bowl.
- Stir constantly for 8-10 minutes, or until the mixture starts to thicken—and then remove from heat.
- Add the butter or ghee, and mix until dissolved.
- Add your keto condensed milk, and mix until well combined.
- Using the handle of a wooden spoon, poke several holes in the cake base.
- Pour the filling mixture all over the cake base until it’s covered and the holes are filled.
- Place in the refrigerator to set for 1-2 hours.
- Once the cake is ready, whip the whipped cream coconut milk with Erythritol until you get firm peaks.
- Spread this topping on top of the cake, and sprinkle with lime zest. (Optional: You may also spread the topping to the entire cake.)
- Refrigerate for another hour before serving.
- Serve and enjoy! You can store in the refrigerator for up to 5 days.
To make the cake base:
To make the filling:
To make the cream topping:
Yield 12 servings