Keto Lemon Curd Tea Cake

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.