Zesty Low-Carb Lemon Cake

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4 from 131 votes

Zesty Low-Carb Lemon Cake

1 hour 30 minutes
Calories 370kcal

Ingredients

  • 1/3 cup butter (or ghee, melted, 76 g/ 2.7 oz)
  • 1/2 cup unsweetened almond milk (or ghee, melted, 76 g/ 2.7 oz)
  • 4 large eggs (or ghee, melted, 76 g/ 2.7 oz)
  • 1 lemon (organic)
  • 2 cups almond flour (or ghee, melted, 76 g/ 2.7 oz)
  • 1/4 cup coconut flour (or ghee, melted, 76 g/ 2.7 oz)
  • 1/4 cup vanilla (or ghee, melted, 76 g/ 2.7 oz)
  • 1/2 cup erythritol (or ghee, melted, 76 g/ 2.7 oz)
  • 1/2 teaspoon vanilla beans
  • 2 teaspoons vanilla extract
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 cup mascarpone (or ghee, melted, 76 g/ 2.7 oz)
  • 1/4 teaspoon vanilla powder (or ghee, melted, 76 g/ 2.7 oz)
  • 1 cup lemon curd (or ghee, melted, 76 g/ 2.7 oz)
  • 1/2 cup coconut butter (or ghee, melted, 76 g/ 2.7 oz)
  • 2 tablespoons virgin coconut oil (or ghee, melted, 76 g/ 2.7 oz)
  • 1 tablespoon fresh lemon juice
  • 1 lemon (organic)
  • 2 tablespoons erythritol (or ghee, melted, 76 g/ 2.7 oz)

Instructions

  • Preheat the oven to 175 °C/ 350 °F.
  • In a sauce pan, heat up the almond milk.
  • Pour it in a bowl over the butter and let it melt.
  • Then add freshly grated lemon zest, eggs and vanilla (if using vanilla extract) and whisk until well combined.
  • In another bowl, combine all the dry ingredients to make the cake: almond flour, coconut flour, protein powder, Erythritol, vanilla (if using vanilla powder), baking soda and cream of tartar.
  •  Using a mixer, process while pouring the wet ingredients slowly into the bowl.
  • Pour the dough into a spring pan lined with parchment paper (I used a 9-inch spring pan but 8-inch would work too).
  • Transfer into the oven and bake for about 30 minutes, or until the cake is set and the crust is golden brown.
  •  Meanwhile, prepare the lemon curd by following this recipe.
  • The recipe makes 2 cups but you will need just 1 cup.
  • You can either halve the recipe or reserve any leftover lemon curd in the fridge for up to 10 days.
  •  Once done, set aside to cool down to room temperature, and then cover and refrigerate for an hour.
  • When the cake is done, remove from the oven and place on a cooling rack until it reaches room temperature.
  • Once cooled, run a sharp knife around the edges to release the cake, and remove from the spring pan.
  •  Prepare the cream filling by mixing the mascarpone and vanilla.
  • Using a large sharp knife, carefully cut the cake widthwise.
  • Spread the vanilla cream over the cut side of the bottom half.
  • Top with the prepared chilled lemon curd, and place the other half of the cake on top.
  • Refrigerate while you prepare the glaze.
  • In a small sauce pan, melt the coconut butter and coconut oil (or use a microwave).
  • Add the lemon zest (keep some lemon zest for topping) and Erythritol and mix until smooth.
  • Pour the coconut glaze in the middle of the cake, and then spread to cover it evenly.
  • Top with the leftover lemon zest.
  • Place in the fridge for at least 30 minutes before slicing.
  • Serve, or cover and refrigerate for up to 5 days.

Nutrition

Calories: 370kcal

Originally posted 2019-02-20 17:51:14.

Article Categories:
Lunch

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