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Keto Lemon Curd, Almond & Butter Cake

Keto Lemon Curd, Almond & Butter Cake      

Serves 8

Sprinkled with powdered sweetener and the delicate crunch of slivered almonds gives this soft and creamy cake all of the textures that makes a perfect dessert! 

Prep Time: 20 minutes 

Cooking Time: 35 minutes 


Lemon Curd:

2 large eggs

2 large egg yolks

¾ cup Keto-friendly sweetener such as allulose

⅓ cup unsalted butter

2 large lemons, juiced

1 packet of Real Ketones Lemon Twist Lean for Life


4 large eggs, separated

¾ cup almond flour

¾ cup Keto-friendly sweetener such as allulose

2 cups whole milk


1 tablespoon Keto confectioners’ sugar

¼ cup sliced almonds


Combine the eggs, yolks and sweetener in a saucepan and whisk until well-combined.

On low heat, add the remaining ingredients and continue to whisk until it is very thick.

Remove from the heat and allow it to cool completely before transferring to a jar or bowl with a lid. Store in the fridge for at least 2 hours to chill. 

Preheat the oven to 325 F (163 C).

Add egg yolks, almond flour and ½ cup of milk to a bowl or the bowl of an electric mixer. Beat on high-speed until your batter is very creamy. Add the remaining 1 ½ cups milk and beat until the milk has completely mixed in. 

Beat the egg whites in a separate bowl on high-speed until steak peaks have formed, about 3 minutes. Gently fold into the batter with a baker’s spatula. 

Pour into a 9x13” cake pan lined with parchment paper. Bake in the oven for 30-35 minutes, or until a toothpick pierced in the center of the cake comes out clean. Allow the cake to completely cool.

When the cake is cooled, spread the Keto lemon curd over the top until it is completely covered. Sprinkle with Keto confectioners’ sugar (a sifter works great for this) and sliced almonds. 

Serve between 8, storing any leftovers in an airtight container in the fridge for up to 1 week. 


Calories: 253

Carbs: 8

Net Carbs: 7

Protein: 10

Fat: 21