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!
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.
Keto Lemon Curd Cake https://aussieketoqueen.com/?p=6776 May 23, 2020