September 15th, 2019
Low Carb Lemon Curd Teacake
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.
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
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
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.
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.
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.
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!
- Keto Chocolate Cake Cheesecake
- The Best Keto Carrot Cake | with Maple Cinnamon Buttercream
- Keto Vanilla Cake
- Paleo/Keto Flourless Chocolate Cake
- Baked Mascarpone Cheesecake
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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!
Calories: 231kcal
Servings: 16 serves
Tap or hover over number to scale ingredientsIngredients
TEACAKE
- 300 g almond meal
- 100 g sweetener of choice 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 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!
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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34 Comments
Such a delicious looking cake! I love the idea of having a lemon curd layer in the middle of the cake – it must bring such a nice fudginess ande delicious taste too!
The texture of the cake is amazing – it must be so filling! I love to start my mornings with similar cakes and my favorite hot drink. And fresh berries are a great idea – love it!
Thanks Danielle
Great cake to make on a long weekend! And take with you to the lake-side or similar. I remember I made one last time, and it was a hit. Why not making this one next time, right?! 🙂
Right!
Megan this cake looks and sounds SO delicious! I love using lemon to bake with and this recipe is right up my alley. I love everything about it and I want to dive right in, thanks!
Thanks Adrianne. You are such a love xx
What an ingenious way of using lemon curd in a cake! Love this idea. And serving it with macadamia ice cream… simply perfect! Thanks for sharing.
Thanks Paula you are welcome
This looks delicious and so lemony! Love that its sugar free…
Thanks Estelle.
Hi, wondering if anyone has tried using rapadura or raw sugar & just half the amount? Thanks
You can choose to use them Jenny, but neither are low carb. I wouldnt halve the amount as this is far from being very sweet.
Hi Megan, made this cake today. Very delicious. Just a question as to the consistency of the cake batter. Mine was more like a dough, spooning the second later wasn’t an option. Just wondering if I did it right? Still tasted good.
Yes it is supposed to be doughy and thick and a little chewy when cooked. I am so glad you enjoyed it.
Can this be frozen successfully?
Hi Sallie, it sure can.
Absolutely delicious. Easy peasy method with impressive results. Another to add to my favourites!