Low Carb Lemon Curd Teacake

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

A bit of an old classic recipe recreated sugar free and keto. Low Carb Lemon Curd Teacake is super easy to make and a true delight to eat. Make it for a favourite to have with a cuppa coffee or for entertaining and wowing your friends with a sugar free keto cake that is delicious!

To make this teacake a sugar free and gluten free was a no brainer. Being part of the Thermomix® community I am forever seeing images on my feed, (maybe even daily) of Edna’s Lemon Curd Teacake. Well now there is a Sugar Free Edna’s Lemon Curd Teacake that also happens to be 100% keto! Oh, and yes it tastes perfectly amazing!

If you love a cake that has bit of a slight chewiness, the softness of an inner lush tangy curd, and just a tinge of sweet then you are going to love this recipe!

Read on below for ingredients and possible substitutions, baking tips, and basically the questions you may have to ask regarding this recipe.

cake in tin on grey background

The Ingredients

300 g almond meal
100 g sweetener. I use Sukrin Monkfruit. It is a great sweetener that does not spike insulin or ketones. So is very keto-friendly.
1 tablespoon baking powder. I use Bobs Red Mill Double Acting Baking Powder. It is aluminium free and works so well in keto baking
2 tablespoons gelatin powder. I use Nutraorganics Beef Gelatin, not only for its health benefits but it gives better results in baking than the regular one from the supermarket.
100 g butter
1 teaspoon vanilla extract
2 eggs. I always use room temperature eggs in baking. I feel it gives best results.
Lemon Curd cake banner
LEMON CURD
100 g butter
½ cup (100g) sweetener
½ cup (120g) lemon juice
1 lemon, zested
6 egg yolks
TOPPING
1 tablespoon finely grated lemon zest
1 tablespoon sweetener
Close up of cake on a plate with berries scattered around

How to Bake a Low Carb Lemon Curd Teacake

I have given both conventional and Thermomix® instructions for our Keto Lemon Curd Teacake.

Where I can I do like to give both methods.

With this recipe I feel it works just as well with either method.

A piece ofMad Creations Lemon Curd Teacake on a white plate with blueberries and raspberries

How to make Lemon Curd Teacake 

  • Preheat oven to 180℃ (350F). I use a fan forced oven. For a static oven use 200℃ (400F)
  • Honestly this is a case of just mixing the cake batter until combined. Use a stand mixer, a hand held mixer, or old fashioned bowl and spoon. Mix until just combined. Spoon half into prepared springform tin.
  • To make the sugar free lemon curd; melt butter over moderate heat. Whisk in sweetener, lemon juice, and zest and whisk until sweetener begins to dissolve. Add egg yolks whisking until curd thickens and will coat the back of a spoon.
  • Pour curd over cake base and top with remaining cake mixture. 
  • Sprinkle over sweetener and extra lemon zest. (this will give a tasty caramelised bit of crunch when baked)
  • Bake 30 minutes or until lightly golden. Allow to cool before cutting. Alternatively eat while hot. It will just be a little messier when cutting. I like to serve my teacake with Lush Macadamia Ice Cream.

cake on cream plate on grey background

How to make a Keto Thermomix® Ednas Lemon Curd Teacake

  • Preheat oven to 180℃ (350F). I use a fan forced oven. For a static oven use 200℃ (400F)
  • Place all ingredients in the mixing bowl and mix 30 seconds/speed 4. Scrape and repeat if necessary, or just mix the last bit with a spatula.
  • To make the sugar free lemon curd; powder Monkfruit 10 seconds/speed 10. Remove and reserve.
  • Melt butter 3 minutes/90℃/speed 1.
  • Insert butterfly and add all ingredients into mixing bowl. Cook 11 minutes/90℃/speed 3.
  • Pour curd over cake base and top with remaining cake mixture. 
  • Sprinkle over sweetener and extra lemon zest. (this will give a tasty caramelised bit of crunch when baked)
  • Bake 30 minutes or until lightly golden. Allow to cool before cutting. Alternatively eat while hot. It will just be a little messier when cutting. I like to serve my teacake with Lush Macadamia Ice Cream.

piece of lemon cake on a plate with berries scattered around it

More Low Carb Cakes

If you love great keto cake recipes then check out a few of our favourites. Who knew that a sugar free, flour free cake could be this good!

  1. Keto Chocolate Cake Cheesecake
  2. The Best Keto Carrot Cake | with Maple Cinnamon Buttercream
  3. Keto Vanilla Cake
  4. Paleo/Keto Flourless Chocolate Cake
  5. Baked Mascarpone Cheesecake

cake in tin on grey background

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close of of lemon cake

A piece of Mad Creations Lemon Curd Teacake on a white plate with blueberries and raspberries

LOW CARB LEMON CURD TEACAKE

A bit of an old classic recipe recreated sugar free and keto. Low Carb Lemon Curd Teacake is super easy to make and a true delight to eat. Make it for a favourite to have with a cuppa coffee or for entertaining and wowing your friends with a sugar free keto cake that is delicious!
4.86 from 14 votes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Dessert
Cuisine: Australian Keto
Keyword: low carb lemon curd teacake, sugar free lemon curd teacake
Recipe Category: Low Carb
Calories: 231kcal
Servings: 16 serves
Tap or hover over number to scale ingredients
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Ingredients

TEACAKE

LEMON CURD

  • 100 g butter
  • ½ cup (100g) sweetener I use powdered Monkfruit
  • ½ cup (120g) lemon juice
  • 1 lemon finely zested
  • 6 egg yolks

TOPPING

  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon sweetener

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 180℃. Line a 22 cm springform tin with baking paper
  • Place all cake ingredients into mixer and mix until well combined.
  • Spoon half of mixture into prepared cake tin.
  • Meanwhile make lemon curd. Melt butter in a saucepan over medium heat.
  • Whisk in sweetener, lemon juice and zest and stir through until sweetener dissolves.
  • Add yolks and continue to whisk over medium heat until the mixture thickens and coats the back of a wooden spoon.
  • Spoon lemon curd over cake base. Spoon over remaining teacake over lemon curd. Sprinkle with lemon zest and sweetener.
  • Bake 30 minutes or until cake is lightly golden. Serve hot with Lush Macadamia Ice Cream.

THERMOMIX® METHOD

  • Preheat oven to 180℃. Line a 22 cm springform tin with baking paper.
  • Place all cake ingredients into mixing bowl and mix 30 sec/speed 4. Scrape sides of bowl and repeat if required.
  • Spoon half of mixture into prepared cake tin.
  • Meanwhile make lemon curd. Melt butter 3 min/90℃/speed 1.
  • Add sweetener, lemon juice and zest and mix for 3 min/speed 3.
  • Insert butterfly. Add egg yolks and mix 11 min/80℃/speed 3.
  • Spoon lemon curd over cake base. Spoon over remaining teacake over lemon curd. Sprinkle with lemon zest and sweetener.
  • Bake 30 minutes or until cake is lightly golden. Serve hot with Lush Macadamia Ice Cream.

Notes

1. Different sweeteners can re-crystallise in keto lemon curd. It has been noted that Sukrin Melis, and xylitol both work well to reduce crystallisation.
2. Store in fridge for up to 5 days.
3. Can be sliced and frozen for up to 1 month.
4. Make different curd for different flavours. Raspberry curd would be delicious!

Nutrition

Serving: 1serve | Calories: 231kcal | Carbohydrates: 5g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 121mg | Sodium: 102mg | Potassium: 23mg | Fiber: 2g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

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