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 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
- 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.
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)
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.
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.
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.
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.
Did you know some baking powders have gluten in them? If you are gluten sensitive, make sure to get a gluten free one!
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
- 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
Other Keto Lemon Desserts You Might Like
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!
Keto Lemon Curd
- 4 egg yolks
- 1/4 cup xylitol, or your preferred Keto sweetener
- 25 grams butter
- 2 lemons, zested and juiced
- 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
- 16 tablespoons whipped cream
- Preheat the oven to 180C / 350F and line a square 20cm x 20cm slice tin
- In a small saucepan, whisk the egg yolks and sweetener over low heat until the sweetener has dissolved.
- Add the butter and lemon zest, continue whisking until the butter is melted.
- Add the lemon juice and whisk occasionally until thickened, usually about 10 - 12 minutes. Prepare the cake base during this time.
- In a medium sized mixing bowl, whisk the egg whites to soft peaks.
- Continue whisking in the sweetener.
- Add remaining cake base ingredients (almond flour, lemon zest, baking powder and cooled melted butter) and fold through gently using a spatula.
- Pour cake batter into the prepared tin and bake for 5 minutes.
- Remove from oven and spread over the lemon curd.
- Bake for a further 15 minutes until a skewer comes out clean.
- Let cool to further set the lemon curd before cutting into 16 slices.
- Serve with a dollop of whipped cream.
- 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 Information:Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 150Total Fat: 14gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 69mgSodium: 71mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 4g
If you enjoyed this recipe, don’t forget to rate and review it or share on social media! ⭐️⭐️⭐️⭐️⭐️
Not sure how to start Keto?
Here’s some resources to help you!
- What is Keto?
- What Can I eat on Keto?
- How Much Should I Eat on Keto?
- What To Expect On Keto
- Ketogenic 21 Day Meal Plans
- Preparing for the Ketogenic Diet EBook
- Understanding Net Carbs and Total Carbs
Very nice Sunday treat. Thank you so much, it was delicious 🙂
So glad you loved it Piotr!
Simple and absolutely delicious!!!
So glad you loved this recipe Wendy, its one of my favourites for sure!
Can I use coconut oil instead of butter?
Hi Kathy, you certainly can if you like the coconut flavour! It goes well with lemon.