Keto Lemon Curd Cake

Keto Lemon Curd Cake

A delicious afternoon treat, this Keto Lemon Curd Cake has a moist cake almond meal base, topped with tangy, rich lemon curd. Serve with a dollop of thickened cream for an indulgent treat!

Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions  

If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️

Keto Lemon Curd Cake is tangy, luscious and decadent and a great low carb afternoon treat or dessert!

Keto Lemon Curd Cake Summary

  • Ingredient tips
  • Recipe tips
  • Substitutions and sweetener tips
  • Storage tips
  • How many carbs in Keto Lemon Curd cake?

Hands up if you love lemon desserts?

Then this tangy Keto Lemon Curd Cake is for you!

Using my standard muffin as a base, I have upgraded this recipe to include the tangy, sweet lemon curd on top.

This is a great Keto recipe to use up some eggs – but the good news is it uses BOTH the yolks and the whites of 4 eggs so you’re not stuck with leftovers.

Ingredients for Keto Lemon Curd Cake

As long as you’ve got a Keto friendly sweetener in the pantry, chances are you’ll have the remaining ingredients for this easy Keto Lemon Curd Cake!

You will need:

  • 4 eggs
  • Keto sweetener
  • Butter
  • 3 Lemons
  • Almond flour
  • Baking powder
  • Cream to serve

As always, using the highest quality ingredients is super important. With a simple recipe like this Keto Lemon Curd Cake, the quality of the ingredients is what makes it delicious.

Eggs

I always use free range, and especially love when I can get some hands on some farm fresh eggs. If there’s ever a sign on the road advertising eggs from a farm, you can bet I am buying many dozen! You can really taste the difference in things like scrambled and fried eggs, so don’t skimp on your eggs (for the benefit of the chickens as well)

Keto Sweetener

I use xylitol as my sweetener in Keto cooking. You can read why here: Why I use Xylitol

A very important note though – it is toxic to dogs so don’t even have this in the house if you have a dog! I get my xylitol from iherb.com

Other sweeteners will work just fine, especially erythritol which is 1:1 substitution. I don’t really like stevia based sweeteners as I can taste that ‘cooling’ effect, especially in chocolate dishes. If you are using a different sweetener, just make sure you check that it is 1:1 with sugar like xylitol is, or adjust accordingly.

Butter

No Keto kitchen is complete without butter in the fridge! I used to use Kerrygold butter because it was delicious until it got pulled from shelves after an investigation into it’s claims of being grassfed.

Now, I use Devondale Salted butter.

Lemons

Fresh is best, if you have a tree then these are always going to be the sweetest! Lemons differ a lot in sourness and sweetness, so make sure you taste the curd and adjust for sweetener if it is too tart. I LOVE a tart lemon curd but make sure it’s tasty before adding to the cake layer.

Keto Lemon Curd Cake is tangy, luscious and decadent and a great low carb afternoon treat or dessert!

Almond Flour

Almond flour is blanched and fine, compared to almond meal which usually has the skins left on so is more coarse and brown.

Some brands use the terms meal and flour interchangeably though! Just look for a consistent white colour. 

I get mine from Woolworths and use the Lucky or Macro brands, depending which is cheaper at the time.

Baking Powder

Did you know some baking powders have gluten in them? If you are gluten sensitive, make sure to get a gluten free one!

Cream

You can whip your own cream, I like the thick Bulla Dollop cream for this dish as it’s easy to put on top without having to get the electric beaters out to whip up cream.

Tips for making Keto Lemon Curd Cake

This is a pretty simple recipe, but here’s a few tips to ensure it is successful!

  • Get all your ingredients ready at the start, including juicing and zesting the lemons
  • When making the lemon curd, it’s important to watch it pretty closely and whisk regularly to ensure it doesn’t get clumpy
  • Make a double batch of lemon curd and enjoy it for weeks!
  • After baking, the top of the cake can be a little bumpy and uneven as the cake layer has bubbled up. Don’t worry! Dollop with cream and you’ve got a beautiful looking cake
  • These make delicious little muffins as well
Keto Lemon Curd Cake is tangy, luscious and decadent and a great low carb afternoon treat or dessert!

Storage tips

  • Store in the fridge for up to a week, in an airtight container
  • They can dry out a little because of the almond meal, but are delicious if you microwave for 10 – 15 seconds before eating
  • You can freeze these in individual portions wrapped in tin foil or plastic wrap

How many carbs in Keto Lemon Curd Cake?

As you will see in the nutrition panel below, this Keto Lemon Curd Cake has 5 grams total carbs and 2 grams fibre so 3 grams net carbs.

Note that any Keto snack or dessert should not be had regularly – we shouldn’t be hungry between our meals! But eating for pleasure is another thing, and I love baking.

You can read about some of my favourite Keto Snacks here.

SAVE KETO LEMON CURD CAKE TO PINTEREST FOR LATER

Keto Lemon Curd Cake is tangy, luscious and decadent and a great low carb afternoon treat or dessert!

Other Keto Lemon Desserts You Might Like

Keto Lemon Cake with Syrup
Keto Lemon Cake with Syrup
Keto and Lemon Poppyseed Muffins 2
Keto Lemon and Poppyseed Muffins
Keto Bliss Balls, Keto Lemon Bliss Balls
Keto Lemon Coconut Bliss Balls
Keto Lemon Curd Cake recipe
Keto Lemon Curd Cake is tangy, luscious and decadent and a great low carb afternoon treat or dessert!
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Keto Lemon Curd Cake

A delicious afternoon treat, this Keto Lemon Curd Cake has a moist cake almond meal cake, topped with tangy, rich lemon curd. Serve with a dollop of thickened cream for an indulgent treat!

Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings 16 slices
Calories 150 kcal

Ingredients

Keto Lemon Curd

  • 4 egg yolks
  • 1/4 cup xylitol or your preferred Keto sweetener
  • 25 grams butter
  • 2 lemons zested and juiced

Cake Base

  • 4 egg whites
  • 1/4 cup xylitol or your preferred Keto sweetener
  • 1.5 cups almond flour
  • 1 lemon zested
  • 1 tsp baking powder
  • 100 grams butter melted and cooled

To Serve

  • 16 tablespoons whipped cream

Instructions

  1. Preheat the oven to 180C / 350F and line a square 20cm x 20cm slice tin

Lemon Curd

  1. In a small saucepan, whisk the egg yolks and sweetener over low heat until the sweetener has dissolved.

  2. Add the butter and lemon zest, continue whisking until the butter is melted.

  3. Add the lemon juice and whisk occasionally until thickened, usually about 10 – 12 minutes. Prepare the cake base during this time.

Cake Base

  1. In a medium sized mixing bowl, whisk the egg whites to soft peaks.

  2. Continue whisking in the sweetener.

  3. Add remaining cake base ingredients (almond flour, lemon zest, baking powder and cooled melted butter) and fold through gently using a spatula.

  4. Pour cake batter into the prepared tin and bake for 5 minutes.

  5. Remove from oven and spread over the lemon curd.

  6. Bake for a further 15 minutes until a skewer comes out clean.

  7. Let cool to further set the lemon curd before cutting into 16 slices.

  8. Serve with a dollop of whipped cream.

Recipe Notes

  • Ensure the lemon curd is over very low hurt to avoid cooking the egg yolks too quickly!

 

  • Lemons vary a lot on sourness. Taste the lemon curd and add a little more sweetener if needed.

 

  • Almond flour is blanched and fine, compared to almond meal which usually has the skins left on so is more coarse and brown. Some brands use the terms meal and flour interchangeably though! Just look for a consistent white colour. 

 

  • You  could also make this into muffins!
Nutrition Facts
Keto Lemon Curd Cake
Amount Per Serving
Calories 150 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 69mg23%
Sodium 71mg3%
Potassium 68mg2%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 291IU6%
Vitamin C 8mg10%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet and all calculations are estimates only.

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