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.
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 erythritol 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.
Step By Step How To Make It
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).
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Step 3. To make the sugar free lemon curd; melt butter over moderate heat. Whisk in sweetener, lemon juice, and zest and whisk until the 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 Keto Ice Cream or keto vanilla custard.
Hot Tips and FAQs
Store the lemon curd cake in an airtight container in the fridge.
Yes, you can. Store in an airtight container and defrost in the fridge overnight.
I would keep chilled for up to 5 days or freeze it.
More Recipes to Try
- Almond Flour Cookies
- Keto Chocolate Brownies
- Keto Blueberry Muffins
- Keto Chocolate Cheesecake
- New York Keto Cheesecake
- 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
Equipment
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Ingredients
TEACAKE
- 300 g (3 cups) almond meal
- 100 g (½ cups) sweetener
- 1 tablespoon baking powder
- 2 tablespoons gelatin powder
- 100 g (3 ½ oz) butter
- 1 teaspoon vanilla extract
- 2 eggs
LEMON CURD
- 100 g (3 ½ oz) butter
- 100 g (½ cup) xylitol I use xylitol or allulose
- 120 g (½ cup) lemon juice
- 1 (1) lemon finely zested
- 6 (6) egg yolks
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 180°C fan/200°C static/400°F. Line a 20 cm /8 inch 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 fan/200°C static/400°F. Line a 20 cm /8 inch 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
Your Own Notes
Nutrition
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.
87 responses to “The BEST Lemon Curd Cake”
I love this recipe! Making it for the 5th time so thought I’d better leave a review. This is another one from Mad Creations that you would never know was keto. I’m no baker but found it easy to make. I always do a double batch because it freezes so well. Thank you Megan! 🙂
Love this recipe! Another one from Mad Creations that you would never know was keto. I’m no baker but found it easy to make. I always do a double batch becuse it freezes so well. Thank you Megan! 🙂
I made this for Christmas day dessert with Megan’s vanilla pouring custard. Both recipes were so easy to make and very delicious. My sweet tooth was very satisfied.
Turns out amazing every time, always a big favourite when entertaining guests, all have been. Absolutely shocked that it was Keto. A big favourite of mine.
Easy to make. Delicious to eat. Lasts beautifully for a few days in the fridge.
I love trying new recipes and this one is definitely going into the favourites.
Hi Megan, for the metric measurement are you using Australian Tablespoon (eqv. 4 teaspoons) or the American Tlb (eqv. 3 teaspoons)?
I have made it and it beautiful . It didn’t last the day 🙂
Has anyone tried to make it dairy free? My sister in law would like to try it but she is lactose and soy free.
This is the best cake, so easy and quick to make, we love it ❤️Hello. I’d love to make this cake however I’m not confident to make the lemon curd myself and I’m considering buying it instead. Could you please advise how much to use. I’ve read comments and can’t find the answer there. Thank you.
Hi Leanne
I haven’t made the cake yet, but I made the lemon curd using to use up the egg yokes from the Pavlova recipe and it was super easy.
Can I sub Almond flour for the Almond meal?
Hi Alex, yes you can
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