This easy to make key lime bread is moist and flavorful. It’s a delicious flavor combination for a quick keto friendly coconut cake loaf.
After coming up with my easy low carb bread recipe, I knew it would make a great base for a keto sweet bread. So I decided to experiment with it in the kitchen.
My refrigerator had a full bottle of Key lime juice and I had a brand new bag of unsweetened dry coconut. This gave me the idea to try these ingredients together.
Naturally, these tropical flavors go great together. So I went ahead and created a delicious key lime bread coconut cake loaf recipe.
I liked this flavor combination so much, I also came up with a recipe for a low carb coconut key lime pie.
Coconut Lime Bread Ingredients
If you’ve already tried my easy low-carb bread recipe, you’ve already seen this list of ingredients. I just tweaked that recipe by adding in some coconut, key lime juice, lime zest, vanilla extract, and sweetener.
The result is a flavorful sweet bread that will get you singing the lyrics to “Put The Lime In The Coconut” by Harry Nilsson. But if you’ve never heard of that classic song, definitely give it a listen on YouTube.
Key Lime Coconut Cake Loaf Recipe Steps
Before baking any sweet bread, you’ll want to get your oven preheated and your loaf pan greased or lined. I prefer using non-bleached parchment paper to lift the loaf right out of the pan.
There’s only a few steps to the recipe:
- Combine the dry ingredients in a medium bowl.
- Blend the wet ingredients together in a separate bowl.
- Mix the dry mixture into the wet mixture until a batter forms.
- Bake until golden brown and toothpick inserted in center comes out dry.
You can also sprinkle on some extra shredded coconut on top of the loaf about 15 minutes after baking.
It’s best to let the bread cool on a rack in the pan for at least 15 minutes before trying to remove it from the pan. Otherwise, it can crack easily.
I also recommend sliding a knife between the baked loaf and pan before removing the lime bread. That way, the sides are not sticking to the pan.
For a stronger lime flavor, be sure to include lime peel. Lemon peel can be used if you don’t have fresh limes.
To give the bread more lime flavor, drizzle on a lime juice glaze. Just whisk together about 3 tablespoons of powdered sweetener along with enough lime juice to get the right consistency. A little cream cheese can also be used in the glaze.
Frequently Asked Questions
This recipe was first shared in early 2012. These are the most asked questions by readers:
You can use a tablespoon of fresh lemon or lime zest instead of dried peel. An additional amount can be added for a stronger flavor.
The batter can be divided into 12 standard muffin tins and baked for about 30 minutes or until toothpick inserted in center comes out dry.
The original recipe called for 8 eggs, but was retested with 7 eggs and the texture was just right. When tested with only 5 eggs, the bread was too dense.
Other Low-Carb Sweet Breads
There are plenty of other keto sweet bread recipes you can try. You’ll find a sampling of my other popular recipes below:
- My Apple Fritter Bread doesn’t have any real apples in it! It uses zucchini slices instead.
- For a true Low Carb Banana Bread you really need to use some mashed fruit but it’s not enough to have a significant impact.
- Keto Cinnamon Bread is another simple variation of my original quick bread recipe.
- Yellow Squash Bread is a fantastic way to enjoy a large crop of summer squash from the garden.
- Keto Pumpkin Bread made with coconut flour is the perfect fall treat with just 2g net carbs per slice.
Coconut Key Lime Bread Loaf
Recipe Video (Click on Image to Play)
- ½ cup unsweetened shredded coconut plus additional for top
- ⅔ cup almond flour
- ⅓ cup coconut flour
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- ½ cup low carb sugar substitute
- 1 teaspoon baking powder
- 1 teaspoon dried lemon peel or lime peel
- ½ cup butter melted
- 3 tablespoons coconut oil liquified
- 7 eggs
- 6 ounces sour cream or plain Greek yogurt
- 3 Tablespoons Key lime juice
- 1 teaspoon vanilla extract
- Lime zest optional – add for stronger lime flavor
- Preheat oven to 325°F. Grease or line a 9×5-inch loaf pan with parchment paper.
- In medium bowl, mix together dried coconut, almond flour, coconut flour, xanthan gum, salt, sweetener, baking powder, and dried lemon or lime peel. Set aside.
- With electric mixer in medium bowl, combine butter, coconut oil, eggs, sour cream, lime juice, and vanilla extract until well blended. Add dry ingredients and mix until uniform batter is formed.
- Pour batter into a greased 9×5 inch loaf pan. Spread out with rubber spatula as needed.
- Bake for 15 minutes. Sprinkle about a tablespoon of extra coconut on top if desired. Return to oven and bake an additional 55 to 60 minutes or until top is browned and toothpick inserted comes out dry.
Array ( [calories] => 240 [carbohydrates] => 5 [protein] => 6 [fat] => 22 [saturated_fat] => 13 [cholesterol] => 123 [sodium] => 225 [potassium] => 115 [fiber] => 3 [sugar] => 1 [vitamin_a] => 463 [vitamin_c] => 1 [calcium] => 61 [iron] => 1 )
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: March 7, 2012… Last Updated: October 20, 2020, with new photos and additional recipe tips.