Best Keto Coconut and Lime Rum Cake

Would you believe that this deliciously moist Keto cake recipe is also flavored with your favourite Keto rum drink? You best believe it! It’s like having a cake cocktail! Almond flour forms the base while the eggs and ground flaxseed help bind everything together. The desiccated coconut adds a nice chew to every bite while the lime zest and rum brings the tropical flavor.

This Keto cake is naturally gluten-free and dairy-free. Happy days!

But wait, is rum Keto?

Yes, it is! Since pure forms of alcohol like rum contain zero carbs.

What type of rum can I use?

This recipe calls for spiced rum, but you can make this with any type of rum, like white rum or a coconut flavored rum for a more tropical taste.

Can I substitute ingredients?

You can swap out the coconut cream for unsalted butter and the desiccated coconut for finely chopped pecans. It will be much richer in flavor but equally delicious!

If you’re making the syrup to soak the sponge after baking, and you don't have the sugar free vanilla syrup to hand, you can replace it with 1-2 tablespoons of erythritol or sweetener of choice and dissolve into the coconut rum mixture before pouring over the cake.

Can I make this Keto cake egg-free?

Egg is a key ingredient in binding the batter together, it also brings a lightness to the sponge. It’s not advised, but you can try using a Keto safe egg substitute or chia seed egg equivalent.

I don’t have a bundt tin, can I still make this cake?

Yes of course, a bundt tin only helps by baking evenly especially in the centre where Keto cakes can become quite dense. You can still use a loaf tin or a springform pan, but it may need longer baking time.

Hints and tips for your Keto coconut and lime rum cake:

The coconut rum syrup for soaking is optional (but recommended). You can make this a real boozy bundt by increasing the rum to your liking ready for a special occasion.

This will keep in an airtight container at room temperature for 3-4 days or a bit longer in the fridge. You can also freeze it and consume it within 1-2 months.

Net Carbs

1.7 g
Fiber

3.8 g
Total Carbs

17 g
Protein

6.4 g
Fats

23 g

260 cals

Quantity

Serving Size

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Organic Whole Raw Eggs (Medium)

3 piece
Erythritol

4.5 oz
Avocado oil

2 fl oz
Organic Blanched Ground Almond Flour

7 oz
Vanilla Extract, Pure

1 tsp
Spiced Rum

2 fl oz
100% Organic Desiccated Coconut

2.5 oz
Ground Flax Seeds

2 oz
Salt, sea salt

0.5 tsp
Lime Zest

1 tbsp
Soda Bicarbonate

1 tsp
Organic Coconut Cream

5.5 fl oz
BARISTA French Vanilla 1 Litre Zero Calorie Sugar Free Coffee Syrup

0.75 fl oz

Step 1

Preheat the oven to 180°C / 356°F. Grease your bundt tin with avocado oil and a sprinkle in some almond flour. Give it a shake to roughly coat the base. This will give the cake a nice crisp top as well as help to no stick.
Step 2

Add the eggs and erythritol to a large bowl of a stand mixer with the paddle attachment. Whisk until doubled in size. Pour in the avocado oil and 50ml spiced rum. Then spoon in the almond flour, ground flax seeds, sea salt and bicarbonate soda. Fold to combine.
Step 3

Add in the lime zest and desiccated coconut. Use a spatula to fold in until fully incorporated. Pour in 140ml coconut cream and mix to combine. The batter will be quite thick but still wet and loose. If it’s too dry, you can add in more coconut milk one tablespoon at a time.
Step 4

Carefully tip the batter mixture into the bundt tin. Gently shake the tin so it levels out. This will ensure an even bake.
Step 5

Bake in the centre of the oven for 35 minutes. To check if it’s cooked through, insert a skewer into the cake, if it comes out clean it’s done. If there is still raw batter visible, return to the oven and bake for another 5 minutes at a time, checking with the skewer test each time. When ready, let cool in the tin for 10 minutes.
Step 6

If you're making the optional rum syrup to soak the sponge, combine 25ml spiced rum, 20ml sugar free vanilla syrup and 20ml coconut cream in a glass and give it a mix. Add more rum for a more boozy bundt! While the sponge is still in the tin, use a skewer or thin knife to poke the sponge all over the base. Pour the syrup mixture over the base. Let it soak in completely before tipping over. You may need to poke in more holes to allow the sponge to absorb the syrup.
Step 7

Serve with (optional) toasted desiccated coconut sprinkled on top. You can toast coconut in a dry frying pan over medium/high heat until lightly golden. This will bring a bike crunchy texture. This Keto cake would also be delicious served with whipped dairy cream or coconut cream from the remaining can used in the batter.