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!
Servings: 16 serves
Calories: 231kcal
Equipment
Ingredients
TEACAKE
- 300 g almond meal
- 100 g sweetener
- 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 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.
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