Keto Lemon Custard Cake

Keto Lemon Custard Cake    

Serves 8


This cake has the sweet and airy texture that is a delight to experience, with the creamiest lemon curd, making it a nice surprise, with each bite. Our Lemon Twist Lean for Life gives this cake sweetness without the crash of traditional sugar. 


Prep Time: 20 minutes 

Cooking Time: 35 minutes 


Ingredients:

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

Cake:

4 large eggs, separated

¾ cup almond flour

¾ cup Keto-friendly sweetener such as allulose

2 cups whole milk


Instructions:


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.

While the cake is cooking, spread all of the Keto lemon curd except ¼ cup in a separate 9x13” cake pan, lined with parchment paper, so that it covers the pan completely. 

When the cake is cooled, carefully remove from the parchment paper and with two spatulas on both ends of the cake, lift it and place it on top of the Keto lemon custard. Drizzle the remaining ¼ cup of curd on the top of the cake. 

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

Enjoy! 


Calories: 240

Carbs: 6

Net Carbs: 1

Protein: 10

Fat: 20