Keto Lemon Curd Cake
{Ketogenic, Low Carb, THM:S, Sugar Free, Grain Free}

Keto Lemon Curd Cake is a delicious summer treat. Keto Lemon Cake is poked then covered with Keto Lemon Curd, then with lightly sweetened whipped cream.  This dessert is very simple and incredibly delicious!

Keto Lemon Curd Cake

I don't know what it is about summer, but I just want LEMON.

Strawberry Lemonade, Lemon Loaf, Lemon Dill Salmon….well, you get it.

My Keto Lemon Curd recipe is super easy, and last week after I made a double batch of it, I decided to throw it over a lemon cake and add some whipped topping for a great dessert.

The texture of the cake is soft, but dense and thick.  It's a solid cake but easy to eat and that's why I love it!

How to Make Keto Lemon Curd Cake

You'll start by baking the lemon cake.

I chose to use a HighKey Lemon Cake Mix for this, but in testing I decided to ALSO try it with my Keto Lemon Loaf (just made in an 8×8 pan) and both turned out beautifully.

You can find the HighKey Lemon Cake Mix HERE.

Or, the Lemon Cake recipe HERE.

While the cake cooled, you'll make the lemon curd.  

It will take about 20 minutes from start to finish, with a lot of stirring.  Once it starts to thicken, set aside to cool 70% of the way through before adding it to the cooled, poked with a straw, cake.

Place the cake and lemon curd in the refrigerator to cool completely – about 2 hours.

When cooled, make lightly sweetened whipped cream and spread over the cake.  

Slice into 16 pieces and serve!

Store covered.

More Keto Summertime Desserts:
Keto Icebox Cake
Keto Lemon Loaf
Keto Blueberry Cheesecake Squares
Keto Lemon Bundt Cake
Keto Strawberry Cake
Homemade Keto Chocolate Cupcakes
Keto Dark Chocolate Cupcakes with Whipped Peanut Butter Icing
Keto Twinkie Ice Cream Sandwiches

Ingredients for Keto Lemon Curd Cake

For the Cake:
HighKey Lemon Cake Mix

OR

Bake the cake from scratch:
Almond Flour
Coconut Flour
Baking Powder
Sea Salt
Vanilla or Plain Whey Protein Powder
Eggs
Butter, softened
Allulose
Lemon Juice
Lemon Essential Oil (optional)
Lemon Extract
Vanilla

Keto Lemon Curd – Recipe HERE

For the Whipped Cream
Heavy Cream
Lakanto Baking Sweetener or Powdered Monkfruit
Cream of Tartar

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Keto Lemon Curd Cake {Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}

Yield: 16

Prep Time: 20 minutes

Cook Time: 40 minutes

Additional Time: 2 hours

Total Time: 3 hours

Keto Lemon Curd Cake is a delicious summer treat. Keto Lemon Cake is poked then covered with Keto Lemon Curd, then with lightly sweetened whipped cream.  This dessert is very simple and incredibly delicious!

Print

Ingredients

• For The Cake:
• HighKey Lemon Cake Mix
• OR, if baking from scratch:
• 2 cups Almond Flour
• 1 cup Coconut Flour
• 2 tsp. Baking Powder
• 1/4 tsp. Sea Salt
• 1/4 cup Vanilla or Plain Whey Protein Powder
• 3 Eggs
• 6 Tbsp. Butter, softened
• 2/3 cup Allulose
• 1/2 cup Lemon Juice
• 10 drops Lemon Essential Oil (optional)
• or, 1/4 tsp. Lemon Extract
• 1/2 tsp. Vanilla
• For The Keto Lemon Curd
• 2 Egg
• 2 Egg Yolks
• 3/4 cup Lakanto Baking Sweetener (almost any sweetener will work)
• 1/3 cup Butter
• 1/2 cup Lemon Juice
• For The Whipped Topping
• 1 cup Heavy Cream
• 1/2 cup Lakanto Sweetener of choice
• 1/2 tsp. Cream of Tartar

Instructions

1. You'll start by baking the lemon cake.
2. I chose to use a HighKey Lemon Cake Mix for this, but in testing I decided to ALSO try it with my Keto Lemon Loaf (just made in an 8x8 pan) and both turned out beautifully.
3. Make the cake according to directions.
4. Lemon Cake from scratch found HERE.
5. While the cake cooled, you'll make the lemon curd. 
6. Add the eggs, egg yolks, and sweetener to a medium saucepan and stir to combine.
7. Turn the heat on low below the saucepan. Add in the butter, and lemon juice, then continue stirring until the mixture starts to thicken.
8. Once thickening starts, remove from the heat and allow it to cool to about 70%.
9. Poke the cooled lemon cake with a straw evenly so the lemon curd can permeate, then pour the mostly cooled keto lemon curd over the cake, giving it time to fill the holes.
10. Place the cake and lemon curd in the refrigerator to cool completely - about 2 hours.
11. When cooled, add the sweetener and cream of tartar to the heavy cream in a large mixing bowl and whip until it doubles in size. Spread over the cooled cake.  
12. Slice into 16 pieces and serve!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Powdered 1:1 Monk Fruit Sweetener, Sugar Substitute
• 
  HighKey Gluten Free Cake Mix - Lemon Baking Mix - 10oz - Low Carb Cupcakes 1g Sugar Dessert Snack Muffin Flour for Protein Keto Baking Mixes Vegan Paleo Ketogenic Diabetic Friendly Foods Grain Free

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 23.4gSaturated Fat: 11.6gTrans Fat: 0gUnsaturated Fat: 3.1gCholesterol: 115.8mgSodium: 229.4mgCarbohydrates: 3.4gNet Carbohydrates: 2.2gFiber: 1.2gSugar: 0gProtein: 4.8g

 xoxo,
Gretchen

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