When taking a trip to Florida, the local signature dessert known as the key lime pie is always a must-have. The treat has become so popular that it even has its own festival! 2019 marked the 8th year for the annual Florida Key Lime Pie festival where fans can celebrate their official state pie. (1)

But Floridians aren’t the only ones crazy about all things key lime. Though Florida claims the crown for the classic favorite, the key lime pie is easily recognized as one of America’s favorite desserts. Fans of the sweet dessert have long debated between crusts, toppings, and whether the filling should be uncooked or cooked. With numerous versions created, the question remains, “What version of key lime pie is authentic?” (2)

Whatever your preference, nothing is as satisfying as delicious key lime treats. Serving up another spin on the classic is key lime pound cake. This delectable cake can be made with gobs of sugar or with a much smaller dose of sugar substitute. Both are guaranteed to satisfy your key lime craving, but one may be easier on your body. To avoid a sugar rush and immediate crash from just reading the ingredients of the sugar-heavy cake…here is the lighter version to ease you in from Swerve Sweet: (1)

Lightened Up Key Lime Cake

For the Cake:

• 3 ½ cups almond flour
• ¼ cup coconut flour
• 1 Tbsp. baking powder
• ½ tsp salt
• ½ cup butter
• ¾ cup preferred sugar substitute (such as Swerve Sweetener, Stevia)
• 4 large eggs
• ½ cup unsweetened almond milk
• 1/3 cup key lime juice
• 2 tsp key lime zest

Directions:

1. Mix together almond flour, coconut flour, baking powder, and salt.
2. Beat the butter and sugar substitute together until light and fluffy. Beat in the eggs until well combined.
3. Once combined, beat in half of the almond flour mixture. Beat in the almond milk, lime juice, lime zest. Beat in remaining almond flour mixture.
4. In a well-greased 9×5 pan, transfer the mixture into the pan, letting sit for 45 minutes.
5. Cover with foil and bake at 325F for at least 1 hour or until edges are golden brown and the top is firm to the touch.  Check to ensure the middle is thoroughly cooked.
6. Let the cake cool for approximately 15 minutes. Once cool, flip onto a baking rack to fully cool.

Glaze:

• 3 Tbsp. preferred all-natural confectioner’s sugar (such as Swerve Confectioner, Powdered Stevia)
• 2-3 tsp key lime juice

Directions:

Whisk together confectioner sugar with lime juice until smooth and slightly runny. Once your cake has cooled, drizzle on top as desired!

If you’re still determined to sink your teeth into the sugary pound cake with an even sugarier glaze, here is the original recipe from  The Irreverent Kitchen. (2)

Key Lime Pound Cake

For the Cake:

• 1 pound room temperature stick butter
• 3 cups of sugar
• 6 large room temperature eggs
• 4 cups all-purpose flour
• ½ cup fresh key lime juice
• ¼ cup evaporated milk
• 4 tsp minced key lime zest
• 1 tsp vanilla

Directions:

1. Beat the butter well until light and fluffy.  Add sugar and continue to beat well for at least 5 minutes.

*Tip: To ensure the mixture is well combined, and alleviate any grittiness, try using a stand-up mixer. Beat ingredients for 10-15 minutes.

1. Add eggs, one at a time. Be sure to only beat the eggs only until the yolk disappears.
2. In a separate bowl, mix together juice, milk, lime zest, and vanilla together.
3. Mixing by hand, add flour to butter mixture gradually while alternating key lime juice and milk mixture.

*Tip: No one wants a tough pound cake! To ensure the perfect consistency, be sure to begin and end your mixing with flour. Mix well but just enough to incorporate all ingredients.

1. Pour into pan. Tap pan on the counter to remove any air bubbles and distribute the mixture evenly throughout the pan.
2. In a 10-inch well-greased pan, bake for 1 hour and 45 minutes on 300F or until the middle of the cake is thoroughly cooked.
3. Cool on a baking rack for 20-25 minutes in the pan. Transfer from pan to cooling rack and allow to cool another hour or until completely cool.

Key Lime Cream Cheese Icing

• 8 oz. room temperature cream cheese
• 3-4 Tbsp. room temperature butter
• 4 cups confectioner’s sugar
• ¼ cup fresh squeezed key lime juice
• 2-3 tsp key lime zest
• 1 tsp vanilla extract

Directions:

1. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
2. Add confectioner’s sugar and beat well until completely smooth and fluffy.
3. Add key lime juice, zest, and vanilla and mix until all ingredients are incorporated.
4. Ice cake.

*Tip: Don’t be surprised if you notice this recipe makes more icing than expected. Once your cake is frosted to your desired preference, excess icing can be used to serve alongside cake slices.