EASY DELICIOUS GLUTEN-FREE KETO LEMON CURD LAYER CAKE RECIPE
Lemon Curd Cake is made with layers of delicate lemon cake and then topped with the perfect lemon frosting to make it an amazing keto cake. This Keto Lemon cake has the most amazing flavor, it tastes just like a little burst of sunshine on your plate! Lemony goodness is woven through the cake, filling, and frosting. It has the perfect balance of sweet and tart that you and your guests will find delightfully delicious.
| PREP TIME | 10Minutes |
| COOK TIME | 30Minutes |
| TOTAL TIME | 40 MINUTES |
INGREDIENTS (FOR THE CAKE LAYERS):
1- 4 ½ cups super fine almond flour
2- ½ cup oat fiber, see notes
3- 6 whole eggs, room temperature
4- 2 cups sour cream
5- 1 cup Swerve Confectioners
6- ½ cup heavy cream
6- teaspoons baking powder
7- ½ cup fresh lemon juice
8- 2 tablespoons lemon zest
9- 2 teaspoons vanilla extract
10- Pinch of salt
FOR THE FILLING
1- 1 batch Keto Lemon Curd
2- 8 ounces mascarpone cheese, room temperature
3- 2 tablespoons Swerve Confectioners
FOR THE FROSTING
1- 8 ounces cream cheese, room temperature
2- 8 ounces mascarpone cheese, room temperature
3- ⅓ cup Swerve Confectioners
4- ¼ cup heavy cream, or as needed
5- 1 tablespoon fresh lemon juice
6- 1 tablespoon lemon zest
7- 1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE CAKE LAYERS
1- Preheat oven to 325F.
2- Add the almond flour, oat fiber, baking powder, and salt to a mixing bowl and whisk until well combined.
3- In a separate bowl, add in the eggs, sour cream, Swerve, heavy cream, vanilla extract, lemon juice, and zest, then mix using a hand mixer.
4- Mix the dry ingredients into the wet and pour the batter evenly into 7 thin layer cake pans lined with parchment rounds and sprayed with nonstick spray. Alternatively, you can use standard 9-inch cake pans and only fill about ¼ of the way up.
5- Bake for 15 minutes or until a toothpick, when inserted, comes out clean. Because these layers are super thin, the cake cooks pretty quickly. Allow the cakes to cool completely before frosting.
TO MAKE THE FILLING
1- Add the lemon curd and mascarpone cheese Swerve to a separate mixing bowl and blend until smooth and creamy.
TO MAKE THE FROSTING
1- Add the cream cheese and mascarpone cheese to a mixing bowl and whip together until fluffy. Add in the remaining frosting ingredients and mix until everything is well combined.
TO ASSEMBLE THE CAKE
1 – Take the first layer of cake and place it on a 10-inch cake stand and put 1 ⁄ 6th of the filling in the middle, then spread using an offset spatula. Make sure you leave a small border around the edge, as with each layer you add, the filling will expand slightly.
2 – Repeat this process 5 more times, then top with the 7th cake layer. Add a little cold water and spread it on the sides. You can use a cake decorating comb to smooth the edges around the cake.
3—Finally, you can decorate the top of the cake by piping pot rosettes or with slices of lemon or fresh berries.
RECIPE NOTES
Oat fiber is made by grinding the outer rind of oats. how healthy is oatmeal It is a pure insoluble fiber. which does not dissolve in water and does not break down in the digestive tract, So it has zero net carbs and is perfect for a keto diet. It helps to give a more traditional texture and that’s why I use it so often. Check out all of the keto oat fiber recipes that you can make!
To get the best results, it’s best to use oat fiber if you can. If you can’t find it, try a combination of psyllium husk powder and coconut flour. Because they are both very sensitive. You may need to add more liquid.
*Make sure to scroll up and read the post for substitutions, additions, and helpful tips for making this recipe.
| Course | Dessert |
| Cuisine | American |
| Calories | 504kcal |
Nutrition Facts
| Calories | 504 |
| Fat 45g | 69% |
| Saturated Fat 20g | 125% |
| Carbohydrates 11g | 4% |
| Fiber 7g | 29% |
| Sugar 4g | 4% |
| Protein 14g | 28% |