September 7th, 2021
Lemon Curd Cake | Healthy, Low Carb, Sugar Free
An incredible healthy lemon curd cake that is a showstopper! This sugar-free and gluten-free cake will have all your family and friends asking for more!
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.
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This Lemon Curd Cake was originally published in September 2019. It was long overdue for an update of the pictures and video to accompany how to make this delicious keto cake recipe.
The cake is gluten-free, sugar-free and low in carbs. In short, it is our most popular cake EVER! You, your friends and family will absolutely love it. Below you will find a few extra tips on how to make this recipe at home step by step.
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Why We Love This Recipe
I am a massive fan of lemon and my keto lemon curd recipe is one of my most used recipes. This version of Edna’s Lemon Curd Teacake was a no-brainer for me. There is a little more science behind this gluten-free and sugar-free lemon curd cake recipe but let me say, WOW!
Versatile – you can change the filling to suit your taste. This cake goes great with our keto custard or keto nutella as the filling in place of the lemon curd. Add some fruit with the custard or curd as well. The possibilities are endless!
Low carb – one of my BEST almond flour recipes! Using the almond meal/flour and zero sugar makes this lemon curd cake super low carb at only 3g net carbs per slice.
Everyday ingredients – all the ingredients can be found in the local supermarket.
Thermomix friendly – making any of our keto sweets in the Thermomix, Magimix or food processor is super easy. The lemon curd and keto cake are both so easy to make in the Thermomix.
Keep reading for more details on the ingredients, substitutes and step by step instructions on how to make the best keto cake for entertaining or even just for the lunchbox!
The Ingredients
Read on below for ingredients and possible substitutions, baking tips, and basically the questions you may have to ask regarding this recipe.
As you can see the ingredients are so simple and basic. These are just some of the ingredients I often get asked more about.
Almond Meal. You can use almond meal or almond flour. At this stage, I have not tested any nut-free flours for this recipe.
Sweetener. I use Sukrin:1 or Sukrin Melis for the cake. For the lemon curd, I use xylitol or allulose as mentioned in the recipe card and the original keto lemon curd recipe.
Gelatin. The gelatin adds a delicious chew to the cake. I just love using it in a lot of keto sweets. I use Locako Pasture-Raised Gelatin but you can use any you prefer.
Step By Step How To Make It
Scroll down to the recipe card to find more details on how to make this lemon curd teacake. I have included both the following conventional method and also how to make both lemon curd and the cake in the Thermomix (or Magimix).
Step 1. Preheat the oven to 180℃ (350F). I use a fan-forced oven. For a static oven use 200℃ (400F). Place all the cake ingredients into a stand mixer or bowl.
Step 2. Mix until evenly combined. (The batter will be really stiff).
Step 3. 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.
Step 4. Use a stiff spatula and stir through the batter to ensure the cake batter is evenly combined.
Step 5. Spoon half the batter into the base of a 22 cm springform pan. Smooth over.
Step 6. Spoon the curd over the cake base.
Step 7. Top with the remaining cake mixture (and little blobs of reserved lemon curd.
Step 8. Bake 30 minutes or until lightly golden. Allow to cool before cutting. I like to serve my lemon teacake with Lush Macadamia Ice Cream or keto vanilla custard.
For steps on how to make this keto lemon curd cake in the Thermomix scroll down to the recipe card.
Hot Tips and FAQs
How do I store it?
Store the lemon curd cake in an airtight container in the fridge.
Can I freeze lemon curd?
Yes, you can. Just store in an airtight container and defrost in the freezer overnight.
How long does it keep for?
I would keep chilled for up to 5 days or freeze it.
More Recipes to Try
I love keto baking so much. My main aim is to always create keto recipes that sensational no matter what dietary needs you have. We all love great food, right?
Here are just a few of my favourite low carb cake recipes that I am sure you will love just as much as me!
- Almond Flour Cookies
- Keto Chocolate Brownies
- Keto Blueberry Muffins
- Keto Chocolate Cheesecake
- New York Keto Cheesecake
- Keto Lemon Bars
- Keto Pecan Pie Bars
- Keto Carrot Cake | with Maple Cinnamon Buttercream
Love our gluten-free lemon curd cake? If you think everyone should make it, then please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave a review to help others know that this is a recipe worth trying.
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KETO 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!
Calories: 231kcal
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Servings: 16 serves
Tap or hover over number to scale ingredientsIngredients
TEACAKE
- 300 g almond meal
- 100 g sweetener I use Sukrin Melis
- 1 tablespoon baking powder
- 2 tablespoons gelatin powder
- 100 g butter
- 1 teaspoon vanilla extract
- 2 eggs
LEMON CURD
- 100 g butter
- ½ cup (100g) sweetener I use xylitol or allulose
- ½ cup (120g) lemon juice
- 1 lemon finely zested
- 6 egg yolks
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 180°C. 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 the lemon curd over the cake base (reserve a little to pop on the top of the cake). Break off small chunks of the remaining cake batter and top the cake like adding a crumble topping. Spoon small dollops of the remaining curd randomly over the top of the cake.
- Bake for 30 minutes or until the cake is lightly golden. Allow to cool for 1-2 hours in the pan before chilling overnight.
THERMAL METHOD
- Preheat the oven to 180°C. Line a 22 cm springform tin with baking paper.
- Place all the cake ingredients into the mixer; mix 30 sec/speed 4. Scrape down the sides of the bowl. Spoon half of the mixture into the prepared cake tin.
- Meanwhile to make the lemon curd. Place the butter into the mixer; melt 3 min/90°C/speed 1.
- Add the sweetener, lemon juice and zest; mix 3 min/speed 3. Insert the whisk attachment. Add the egg yolks to the mixer; cook 11 min/80°C/speed 3.
- Spoon the lemon curd over the cake base (reserve a little to pop on the top of the cake). Break off small chunks of the remaining cake batter and top the cake like adding a crumble topping. Spoon small dollops of the remaining curd randomly over the top of the cake.
- Bake for 30 minutes or until the cake is lightly golden. Allow to cool for 1-2 hours in the pan before chilling overnight.
Video
Notes
STORAGE
Store in the fridge for up to 5 days. Alternatively, slice and freeze in ziplock bag.
KEY NOTES
This cake batter is very stiff. The cake is firm and has a slight shortbread chew to it. It is a magnificent cake.
The sweetener in the lemon curd should be either allulose or xylitol. This is due to other sweeteners like erythritol or monkfruit recrystallizing when cooled.
VARIATIONS
Add custard or berries with the curd in the centre, if preferred.
Fill with any flavoured curd, custard, fruit, or sugar-free nutella.
Your Own Notes
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!
Megan Ellam is an Australian keto recipes blogger living in Thornton, NSW. She is the author of amazing keto cookbooks such as Slow Cook Keto, Keto Loco, The Healthy Family Keto Cookbook and Every Day Keto.
Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017. After a long cooking career Megan simply swapped her “foodie focus” to easy keto recipes. Her keto Australian recipes all include both metric and US customary measures so that everyone can enjoy them.
Megan also makes all the recipes suitable for conventional cooks, Thermomix recipes and thermal cookers e.g. Magimix recipes.
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65 Comments
Lovely recipe. I halted it and accidentally put two eggs – came out great and used the keto lemons curd recipe – it was lovely ! I would make it again in a heartbeat !
Love this cake, so moist and textured. Amazing. Making it now for a second time, with low carb strawberry jam instead. Can’t wait for the results!
Let us know how it goes Paulina and thanks for taking the time to leave a review.
Wonderful, tastes amazing!
Yay!
Hi Megan,
Is there a substitute for the Sukrin in the cake – I’m not in Aust and it takes quite awhile to arrive? Could a sub in erythritol?
Hi Janet, just look through the blog post and I have mentioned you can use different sweeteners too.
Love this recipe – so easy & gf
It is pretty spectacular isnt it Jacki
Made this today. Put some berries with it. It was so delicious and easy to make.
So good to hear you enjoyed it Allison.
Thank you for such a lovely recipe. Whilst making it, I was worried it might not work out due to the parts being so different the liquid lemon curd and pastry like dough.
But I’m delighted to say my worries were unfounded, it was delicious, moist without being soggy, the lemon curd being a real treat. Thank you once again and it’ll now be a regular make
Good to hear it went well for you Simon. It is an interesting cake for sure.
Easy peasy and looks like it took me hours! I just made this today in my TM6 and substituted strawberry jam from Tasmania that has no sugar or after taste for the lemon curd. I am super stoked as it looks chewy and decadent in flavour. I did have a small taste from the side of the springform pan and it is really delish. I will make the lemon curd next week and do it this way but its good to know that you can substitute other fillings. Love love love this easy and delicious recipe. Try making it and you will be glad you did. Thanks Megan xx
I am so happy you enjoyed it Tracy. Also a huge thanks for taking the time to leave such an amazing review.
Absolutely love this recipe and have made so many times! Mine always tends to rise really evenly and then sinks in the middle, leaving a high ridge around the outside rim. It still tastes great- but I’d love it to stay full & flat like pictured above! Any tips welcome!
Thanks for trying it and letting me know Jacqui. How are you mixing it, what size pan are you using, and what baking powder?
Made this into 18 beautiful little cupcakes. Made my usual subs to keep the calories down: replaced 1/3 the almond flour with oat fiber, replaced half the butter with 2% Greek yogurt, used egg whites in the cake. No subs on the lemon curd. 156 cals and 1.7 carbs. Taste divine.