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!
Lemon Cake sprinkled in powdered sweetener.

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 ThermomixMagimix 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!

Watch Me Make It

YouTube video

The Ingredients

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

Lemon cake ingredients in small bowls

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 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.

For steps on how to make this keto lemon curd cake in the Thermomix scroll down to the recipe card.

A lemon cake with a slice out of it.

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 fridge 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 always to 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!

  1. Almond Flour Cookies
  2. Keto Chocolate Brownies
  3. Keto Blueberry Muffins
  4. Keto Chocolate Cheesecake
  5. New York Keto Cheesecake
  6. Keto Carrot Cake | with Maple Cinnamon Buttercream
A fork full of lemon curd cake.
Keto Meal Plans & Support

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.

Get all the new recipes when you subscribe to our newsletter. Join our keto community on FacebookInstagram or see all the new stuff on Pinterest.

A lemon cake with a slice out of it.

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!
4.99 from 76 votes!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 231kcal
Author: Megan Ellam
Servings: 16 serves
Tap or hover over number to scale ingredients
Print Pin Save Rate

Ingredients 

TEACAKE

LEMON CURD

  • 100 g (7 tbsp) butter
  • ½ cup (½ cup) (100g) sweetener I use xylitol or allulose
  • ½ cup (½ cup) (120g) 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

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 KetoKeto LocoThe 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.

Share This Recipe

80 responses to “The BEST Lemon Curd Cake”

  1. Rom

    Would love to make this but only have gelatine sheets can this be made using these?

    1. Megan Mad Creations Hub

      You can but check the strength of the sheets you are using and convert it to the quantity of the powdered gelatin

  2. Rom

    Would love to make this but inky have gelatine sheets can this be made using these?

    1. Megan Mad Creations Hub

      It can but you will need to check the strength of the sheets you are using and convert it to the quantity of the powdered gelatin

  3. Dianne

    This recipe was so delicious….and then I made your pavlova with the leftover egg whites …and that was even better …
    Wonderful recipies I don’t think I have ever failed on any of your s….such a winner

    1. Megan Mad Creations Hub

      Well that is a fab review and lovely to hear! Thanks so much for trying our recipes and also taking the time to come back and leave a review.

  4. Suzette

    5 stars
    Absolutely delicious, so easy to make.

    1. Megan Mad Creations Hub

      It is such a great cake isn’t it Suzette.

  5. Denise

    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.

    1. Megan Mad Creations Hub

      So good to hear they went well for you Denise

  6. Jacqui

    5 stars
    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!

    1. Megan Mad Creations Hub

      Thanks for trying it and letting me know Jacqui. How are you mixing it, what size pan are you using, and what baking powder?

  7. Tracy Wilkinson

    5 stars
    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

    1. Megan Mad Creations Hub

      I am so happy you enjoyed it Tracy. Also a huge thanks for taking the time to leave such an amazing review.

  8. Simon Hearn

    5 stars
    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

    1. Megan Mad Creations Hub

      Good to hear it went well for you Simon. It is an interesting cake for sure.

  9. Allison Robin

    5 stars
    Made this today. Put some berries with it. It was so delicious and easy to make.

    1. Megan Mad Creations Hub

      So good to hear you enjoyed it Allison.

  10. Jacki Walpole

    Love this recipe – so easy & gf

    1. Megan Mad Creations Hub

      It is pretty spectacular isnt it Jacki

  11. Janet

    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?

    1. Megan Mad Creations Hub

      Hi Janet, just look through the blog post and I have mentioned you can use different sweeteners too.

  12. Jess

    5 stars
    Wonderful, tastes amazing!

    1. Megan Mad Creations Hub

      Yay!

  13. Paulina

    5 stars
    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!

    1. Megan Mad Creations Hub

      Let us know how it goes Paulina and thanks for taking the time to leave a review.

  14. Rina

    5 stars
    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 !

  15. Nina

    5 stars
    Fantastic recipe, well worth it’s praise! 😋 Easy, practical and full of flavour yet such low carbs 😀 My other half likes ‘warm pudding’ and slice of this cake heated up 30sec in mic with vanilla icecream is pure indulgence! Thank you Megan for wonderful recipe.

    1. Megan Mad Creations Hub

      You are very welcome Nina xx

  16. Andrea a King

    Hi there
    Your cake looks delicious however a question. What would a substitute for the gelatin be as I do not eat meat. I follow a vegetarian keto diet.
    Thank you so.much.

    1. Megan Mad Creations Hub

      In this case Andrea I would just leave out the gelatin completely with no subs.

  17. Clara

    5 stars
    Such a great recipe. It’s a real winner in this house and its made quite often for family and friends.

  18. Kirsty

    5 stars
    This is the nicest low carb cake I have ever made. I love sweet yet tart lemon curd. It’s really simple to make and is nice warm when it is more like a pudding and cold when it’s more cake like. I’m afraid that I may need to make this recipe quite often!

    1. Megan Mad Creations Hub

      Haha! Great review and so good to hear you enjoy it Kirsty. Thanks so much for taking the time to leave a review too x

  19. Michele

    5 stars
    Hi Megan I too was thinking had done something wrong with base – OMG . I have been looking for a lovely Basic TeaCake and have found it – didn’t have Lemons so made ‘Apple’ cinnamon Tea Cake it is amazing. Thanks so much for another wonderful recipe

    1. Megan Mad Creations Hub

      Haha! It is such a good recipe isn’t it Michele.

  20. Ainsley Miller

    5 stars
    Such a great recipe, I thought teacake was impossible but this with the super tart lemony layer was so good! I froze slices and they were still great too.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating