Low Carb Coconut Lemon Curd Cake
Ingredients
The Cake
-
1
cup
almond flour
-
½
cup
coconut flour
-
3
large
eggs
-
½
cup
sweetener
-
½
cup
unsalted butter
-
1
tbsp
baking powder
-
1
tsp
vanilla extract
-
¼
cup
coconut milk
The Lemon Curd
-
½
cup
lemon juice
-
¼
cup
sweetener
-
3
large
egg yolks
-
¼
cup
unsalted butter
The Frosting
-
1
cup
heavy whipping cream
-
¼
cup
sweetener
Instructions
- Preheat the oven and prepare the cake pan.
- Mix the dry ingredients for the cake in a bowl.
- In another bowl, whisk the wet ingredients for the cake.
- Combine the wet and dry ingredients and pour into the prepared pan.
- Bake the cake until golden and a toothpick comes out clean.
- Prepare the lemon curd by mixing the ingredients in a saucepan and cooking until thickened.
- Allow the cake to cool before spreading the lemon curd on top.
- Whip the cream and sweetener together until stiff peaks form.
- Spread the whipped cream over the lemon curd layer on the cake.
- Chill the cake before serving.
Nutrition Facts (estimated)
Servings
8
Calories
200
Total fat
15g
Total carbohydrates
10g
Total protein
5g
Sodium
200mg
Cholesterol
150mg
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