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+ servings
A lemon cake with a slice out of it.

KETO LEMON CURD TEACAKE

Megan Ellam
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 54 votes!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine Australian Keto
Servings 16 serves
Calories 231 kcal

Ingredients
 
 

TEACAKE

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.

Nutrition

Serving: 1serveCalories: 231kcalCarbohydrates: 5gProtein: 7gFat: 22gSaturated Fat: 8gCholesterol: 121mgSodium: 102mgPotassium: 23mgFiber: 2gSugar: 1gVitamin A: 439IUVitamin C: 3mgCalcium: 54mgIron: 1mgMagnesium: 1mgNet Carbs: 3g
Keyword gluten free lemon cake, keto lemon curd, keto lemon curd teacake, lemon curd cake, low carb lemon curd teacake
Tried this recipe?Let us know how it was!