A Keto Lemon Curd Tea Cake is a delightful treat that combines the zesty brightness of lemon with the tender sweetness of a tea cake, all while keeping carb counts low. This keto-friendly dessert is perfect for a cozy tea time or as a refreshing ending to any meal. The lemon curd filling is tangy and vibrant, and it pairs perfectly with the moist tea cake. With a crumbly almond flour base, this cake is both gluten-free and sugar-free, making it a perfect option for those following a ketogenic diet. Let’s dive into the recipe for this Keto Lemon Curd Tea Cake.
Recipe: Keto Lemon Curd Tea Cake
Ingredients:
For the Lemon Curd Filling:
- 1/2 cup fresh lemon juice (from about 4-5 lemons)
- 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
- 2 large eggs
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
For the Tea Cake:
- 1 1/2 cups almond flour
- 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
For the Lemon Curd Filling:
- In a saucepan, combine the fresh lemon juice and powdered erythritol. Heat over low-medium heat, stirring constantly until the sweetener has dissolved.
- In a separate bowl, whisk the eggs until well beaten.
- Slowly pour the lemon juice mixture into the beaten eggs, whisking constantly.
- Return the mixture to the saucepan and add the unsalted butter. Cook over low heat, stirring constantly, until the mixture thickens to the consistency of curd.
- Remove from heat and stir in the lemon zest. Let it cool while you prepare the tea cake.
For the Tea Cake:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper for easy removal.
- In a mixing bowl, combine the almond flour, powdered erythritol, melted unsalted butter, eggs, unsweetened almond milk, vanilla extract, baking powder, and salt. Mix until a smooth batter forms.
Assembly:
- Pour about two-thirds (approximately 2 cups) of the tea cake batter into the prepared baking pan. Spread it out evenly.
- Carefully pour the lemon curd filling over the cake batter layer, spreading it evenly.
- Drop spoonfuls of the remaining tea cake batter on top of the lemon curd. It doesn’t have to be perfectly even; a rustic look is fine.
Baking:
- Bake in the preheated oven for 25-30 minutes or until the cake is set and the edges are lightly golden. A toothpick inserted into the center should come out clean.
Cooling and Cutting:
- Remove the tea cake from the oven and allow it to cool in the pan for about 30 minutes.
- Once cooled, use the parchment paper overhang to lift the tea cake out of the pan and place it on a cutting board.
- Cut into squares or bars, depending on your preference.
Nutrition Facts:
(recipe makes 16 servings):
- Calories: 142
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 47mg
- Sodium: 64mg
- Total Carbohydrates: 5g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 4g